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Author Topic: Greek pizza  (Read 219206 times)

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Offline norma427

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Re: Greek pizza
« Reply #840 on: December 07, 2017, 06:57:35 AM »
Thanks Norma.  I think that letting the pizza stay in the pan will give me a lot less to clean up!

Mitch,

I usually use a metal spatula like posted in Reply 832  https://www.pizzamaking.com/forum/index.php?topic=691.msg507483#msg507483 (3rd photo down) to make sure the bottom crust is brown enough before removing from the oven, or when trying to remove the pizza from the pan onto the deck.  At least that little metal spatula lets me see how well the bottom crust is browning.  I removed the whole pizza with a bigger metal spatula.

Norma

Offline hammettjr

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Re: Greek pizza
« Reply #841 on: December 07, 2017, 07:10:05 AM »
Mitch, that pizza looks really good to me. What did you think of the KABF, increased TF, and increased cheddar?

Getting the pizza out of my pan is a bit dicey, as I have the deep dish version that is over 2" tall. A not fully baked crust would be a challenge for sure. But I recently used a serving spatula like the one below and like what Norma posted. The narrower tip seemed to work much easier than the regular spatula I was using.
Matt

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