Author Topic: New member  (Read 74 times)

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Offline charliehorse

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  • Location: Washington State
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New member
« on: July 27, 2014, 01:50:35 PM »
I have just finished a diy outdoor brickwood oven and am interested in all tips and tricks for outdoor pizza ovens.  I have had difficulty getting the pizza from the Pizza Peel (I think that is what it is called) to the oven floor.  The pizza sticks, even with flour, the ingredients have flown off, and the pizza looked like a pile of bread with the remaining food mixed into the crust.  I need some help and some new ideas


Online tinroofrusted

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Re: New member
« Reply #1 on: July 27, 2014, 02:34:19 PM »
Welcome CharlieHorse,

Post something in one of the pizza forums (whichever style you are after) giving your recipe (hopefully in baker's percentage format as a percent of total flour) and ask for some help about the sticking. Usually the issue with sticking is too much water in the recipe for the type of flour you are using. 


 

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