Utilizing a wooden pizza peel isn't remarkably hard, but there are a some trade secrets that I'd like to share with you.
To start you have to always remember to include some type of flour or cornmeal on the wooden pizza peal. The types of flour I've spotted applied are your standard every day bread flour, rice flour, or you'll hear a lot of the pizza specialists using semolina flour. Many people also use cornmeal if you want. I don't really like the taste or consistency of cornmeal and I haven't detected much of a improvement between the different flours so I just normally stick with whatever flour I'm using for the pizza dough.
If you forget this first step, your pizza dough will cling to the wooden peel and make a large mess when you attempt to get it into the oven. You also don't want a ton of flour or cornmeal on the pizza peel; a sufficient amount for a light dusting. All you have to do is distribute a little onto the wooden peel and rub it into the peel with your hands.
Once your wooden pizza peel is lightly dusted you want to add your dough to the peel and start building your pizza.
Once your pizza is built you want to be certain that its not entirely stuck to the peel. As we revealed above, if the pizza is stuck to the pizza peel, you're just asking for a giant disaster of a mess. When you try to move the pizza to the oven the dough will be bent over and your toppings will be all-around the floor and oven. It's not fun.
Save yourself the hassle and immediately after the pizza is created check it to see that its not stuck. All you have to do is give the wooden pizza peel a little shake. Does the pizza slide around a little or does it not wiggle at all? If it slips around, that's a fantastic sign and you're ready for the next step. If it doesn't move at all, you've got a little work to do.
Occasionally getting your dough unstuck is as easy as just pulling up on the dough from the edge all around the circle of the pizza to get it unstuck. On occasion you can shake the wooden pizza peel a little harder without the toppings sliding off and the dough will detach itself from the peel. Some pros like to puff under the pizza to get it to unstick. I've never blown underneath my pizzas, but I have used the other methods with much success.
Once you know your pizza dough is not stuck to the wooden peel you are prepared to move it to the oven. Here all you do is put the peel above the pizza stone and begin to shake the peel some until eventually the pizza proceeds to move from the pizza peel to the cooking surface (usually a stone).
Now your pizza is cooking and you're a couple minutes away from paradise.
I hope this article helped you on your pizza making journey. Now all you need is a little practice, which is the fun part and you'll be an expert in no time.
To start you have to always remember to include some type of flour or cornmeal on the wooden pizza peal. The types of flour I've spotted applied are your standard every day bread flour, rice flour, or you'll hear a lot of the pizza specialists using semolina flour. Many people also use cornmeal if you want. I don't really like the taste or consistency of cornmeal and I haven't detected much of a improvement between the different flours so I just normally stick with whatever flour I'm using for the pizza dough.
If you forget this first step, your pizza dough will cling to the wooden peel and make a large mess when you attempt to get it into the oven. You also don't want a ton of flour or cornmeal on the pizza peel; a sufficient amount for a light dusting. All you have to do is distribute a little onto the wooden peel and rub it into the peel with your hands.
Once your wooden pizza peel is lightly dusted you want to add your dough to the peel and start building your pizza.
Once your pizza is built you want to be certain that its not entirely stuck to the peel. As we revealed above, if the pizza is stuck to the pizza peel, you're just asking for a giant disaster of a mess. When you try to move the pizza to the oven the dough will be bent over and your toppings will be all-around the floor and oven. It's not fun.
Save yourself the hassle and immediately after the pizza is created check it to see that its not stuck. All you have to do is give the wooden pizza peel a little shake. Does the pizza slide around a little or does it not wiggle at all? If it slips around, that's a fantastic sign and you're ready for the next step. If it doesn't move at all, you've got a little work to do.
Occasionally getting your dough unstuck is as easy as just pulling up on the dough from the edge all around the circle of the pizza to get it unstuck. On occasion you can shake the wooden pizza peel a little harder without the toppings sliding off and the dough will detach itself from the peel. Some pros like to puff under the pizza to get it to unstick. I've never blown underneath my pizzas, but I have used the other methods with much success.
Once you know your pizza dough is not stuck to the wooden peel you are prepared to move it to the oven. Here all you do is put the peel above the pizza stone and begin to shake the peel some until eventually the pizza proceeds to move from the pizza peel to the cooking surface (usually a stone).
Now your pizza is cooking and you're a couple minutes away from paradise.
I hope this article helped you on your pizza making journey. Now all you need is a little practice, which is the fun part and you'll be an expert in no time.
About the Author:
If you'd like to get more information about Wood Pizza Peels or Taking Care of Pizza Peels, please Google Pizza Peel Headquarters.
0 comments:
Post a Comment