Hi guys. Wonderful forum.
I've been ratcheting up my home pizza making after discovering this forum and Varasano's informative site. However I've been having difficult problems with my pizzas sticking to the stone and burning.
The last couple batches I've been making dough according to the neo-Neopolitan recipe from Peter Reinhart's Book "American Pie: My Search for the Perfect Pizza" which uses a small amount of oil and sugar. I've been mixing it in a Kitchenaid using Varasano's autolyse and wet mixing technique and keeping the dough as wet as possible. I've been using H-E-B's High Protein flour (H-E-B is a Texas grocery chain). According to the nutritional label there is 4 grams of protein per 30 gram serving and if I'm doing my math right that means the protein content is is 13.33%
I've also been messing with high heat ovens using the Varasano technique of baking on the cleaning cycle. I cut off the door lock on my electric oven and taped over the door light switch and am using an IR thermometer to monitor the oven temps, trying to bake at around 800 degrees.
I've tried both cornmeal and flour on the peel and both still give me sticking and burning on the stone. The last pizza I only used a very light dusting of flour on the dough, just enough to keep it from sticking to the peel and the pizza stuck pretty hard to the baking stone and I had to scrape it off with the peel.
Except for this one problem of sticking to the stone and burning, the pizzas are coming out absolutely fabulous with light airy crispy crusts exactly like I want them.
Any suggestions? Should I use less heat or different flour? Is there a better lubricant than flour or cornmeal?