It was still good though
Pizza knots
Calizone time
Been there. Tastes good anyway.
I use parchment paper, personally.
Use a wood peel and use corn flour. Some people will say to use semolina flour but I don’t like using semolina flour because even a little bit will burn leaving a bitter taste. Either way flour is important.
For wood peels give the pizza a quick shimmy. You’ll see the pizza detach from the peel and you’ll know it’s go time. If it doesn’t release then you know where to put some extra flour. You do this a second before launching so that you don’t give the dough a moment to settle and reattach.
For metal peels it’s best to make the pizza slightly larger than the peel. That way about half an inch of dough is hanging off the edge. When you launch the pizza you’ll first put the peel directly above the stone and then drop the peel down onto the stone with some speed. The dough hanging over the edge will grab onto the stone and now you can pull the peel out. You’re dropping the peel and pulling back in one motion. This basically pops the pizza off the peel.
Pizza failures will happen tho no matter how many times you do it. One out of a 100. It’s just how it goes. Don’t feel bad.
The more you do it the better and more consistent you’ll get. Stay away from silly stuff like using parchment paper. Learn to do things the right way from the get-go. Watch pizza pros. There every move comes with purpose and reason. Do what they do.
I like to assemble the pizza on parchment. Makes everything a bit easier.
This is the way to go in my book. Everything gets assembled on parchment and the parchment goes on the hot stone in a 500(f) oven for 7 or 8 minutes. Then you can lift up one side of the pizza and slide the parchment out and let the pizza finish for however long it needs to meet your preference. It’s normally another 5 minutes for me to get a nice crispy crust.
The whole process removes the need for flour or semolina on the stone and, in turn, removes the issues of all that sliding around when you drop the pizza from the peel.
Most parchment paper is recommended for a max of 425F. Be careful if you go higher than that.
Reverse Calzone.
Raw dough knows fear. If you hesitate, it will fuck with you. You must be fluid and certain. Swift and precise.
Practice makes pizza.
It’s more about a sufficient layer of flour. Raw pizza dough satisfyingly slides on all relevant surfaces due to excess flour. It’s that simple.
A dusting of durum Semolina on the bottom of the crust before you put it on the peel will make sure it slides off easy every time.
OP has plenty of semolina from the looks of it.
Deconstructed calzone. Very rare and exotic.
Once you make one, you’re gonna make lots until you scrub that stone.
Or those weird stromboli I had with sauce inside. Felt wrong for stromboli
Do a little shimmy before you send the pizza. If you see it move smoothly, it’ll give you more confidence to follow through sending it. If it sticks somewhere, toss a little extra flour under where it’s sticking and shimmy again. Even when I send the pie, personally I like to shimmy it off instead of just yanking the peel from under it. Shimmy shimmy shimmy till the break of dawn
Shimmy, shimmy, ya, shimmy, yam, shimmy, yay
It’s just a little non-Euclidean! It’s still good! It’s still good!
Still looks pretty tasty.
Too much Pizza Glue™. Tempting as it may be, you must avoid going overboard with the stuff.
I just see pizza. Yum.
open faced calzone
ftfy
i sometime think about, how we might have come up with some kind of food.
your post makes me realize: it’s mostly fuck ups.
That’s still food, homie
