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Post by Thomobigands on Aug 10, 2018 14:42:54 GMT
Hi all,
Just wondering what everyone does when making up around 8-10 pizzas? I like to make them all in advance with plenty of semolina then slide them in when ready but what to put them on? At the moment I put them on the work surface. Have looked at mesh screens and racks but gets expensive. Thought about a load of square baking sheets but they are not cheap? Would pay a couple of quid each for something but no more. Any thoughts?
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Post by devontiger on Aug 10, 2018 16:17:35 GMT
9mm plywood, oiled, just cut to size required.
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Post by oblertone on Aug 12, 2018 10:00:51 GMT
As they cook so quickly I tend not to make them in advance but let audience participation regulate the flow. I make the dough and ball it up slathered in semolina, provide the sauce and all the toppings, then just let them get on with it. Kids need a bit of help but everyone seems to enjoy the process and it spreads the activity throughout the evening. The most I've done using this method was 70, but I can't really remember the last 20 due to cider intake.
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Post by downunderdave on Aug 12, 2018 19:26:22 GMT
If using wooden placing peels fresh dough, even when well floured, will stick if left any longer than 10 mins. One method some pizzarias use is to use aluminium trays. The pizza is prepped on the tray and placed in the oven for around a minute, then removed and the pizza is separated from tray and replaced in the oven to crisp the base and finish the top. This method does create extra handling but gets around the problem of the dough sticking.
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Post by crammy on Aug 13, 2018 7:34:44 GMT
If using wooden placing peels fresh dough, even when well floured, will stick if left any longer than 10 mins. One method some pizzarias use is to use aluminium trays. The pizza is prepped on the tray and placed in the oven for around a minute, then removed and the pizza is separated from tray and replaced in the oven to crisp the base and finish the top. This method does create extra handling but gets around the problem of the dough sticking. Thats good to know. i might invest in some trays. i was having a nightmare this weekend making pizzas on wooden peels and by the time i had put the toppings on they had already stuck. we were in such a mess |
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Post by crammy on Aug 13, 2018 7:36:34 GMT
9mm plywood, oiled, just cut to size required. would you be able to oil the placing peels and they just slide off too. Im just trying to get used to it all now im finally up and running |
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Post by devontiger on Aug 13, 2018 18:43:34 GMT
No don't oil the placing peels, (imo) just load the wooden peel up with semolina, they are like little beads, so the pizza will flow off the peel as you place it on the oven floor.
I just make up the pizza on the wooden peel, just before the cooking. I have 2 peels so can make 2 up.
Then I take it out with a stainless steel peel, place on wooden peel and serve.
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Post by simonh on Aug 13, 2018 20:38:23 GMT
I’ve got about 8 or 10 loading peels, I use semolina and never had a problem with them sitting for a while before loading and cooking
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Post by crammy on Aug 14, 2018 7:13:41 GMT
cheers guys. ill try the semolina method next time. i was using flour on the boards and any longer than a few minutes they stuck.
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Post by oblertone on Aug 14, 2018 18:39:28 GMT
There's no such thing as too much semolina !
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