Getting the pizza from the prep rea to the pizza stone?

[VR6time]

Ive just inadvertantly made a calzone because I failed at getting the pizza from the baking tray it was raising on to the pizza stone. It went soggy and limp and just looks a bloody mess.

Whats the best way of getting a nice elastic dough that can be supple enough to form but strong enough not to stretch into a stringy out of shape mess when transporting from prep to oven?

Any ideas?

[calibrax]

You need a pizza peel. Google it.

Here's a vid of one...

http://www.youtube.com/watch?v=o9Kg6HX6al4

[road_rager]

I use baking parchment, just hold it taught by the edges, doesn't interfere with the cooking

[RichB]

VR6time said:

Ive just inadvertantly made a calzone because I failed at getting the pizza from the baking tray it was raising on to the pizza stone. It went soggy and limp and just looks a bloody mess.

Ah but did you out an egg in it? Got to have an egg in it.

[Mobile Chicane]

I use one of those non-stick pizza baking trays with holes in, roll the dough out directly onto that, then top.

Works perfectly and gives a good crisp base.

[Plotloss]

From Aga shops you can get a sort of teflon coated silicon sheet, heat transfers through it but it won't burn itself.

[VR6time]

road_rager said:

I use baking parchment, just hold it taught by the edges, doesn't interfere with the cooking

Like the peel, but a bit to serious for my lowly pizza stone.

Baking Parchment, Ill do that next time. Thank you.

As for egg on pizza, Im not a fan.

[escargot]

Mobile Chicane said:

I use one of those non-stick pizza baking trays with holes in, roll the dough out directly onto that, then top.

Works perfectly and gives a good crisp base.

Good plan. I've just bought a couple of those.

Now I just need to get a recipe for a pizza base that works (or indeed, that I am able to make satisfactorily).

[Mobile Chicane]

escargot said:

Mobile Chicane said:

I use one of those non-stick pizza baking trays with holes in, roll the dough out directly onto that, then top.

Works perfectly and gives a good crisp base.

Good plan. I've just bought a couple of those.

Now I just need to get a recipe for a pizza base that works (or indeed, that I am able to make satisfactorily).

Try this recipe for dough, based on Jamie Oliver's recipe. Works for me and I'm no 'baker'.

Ingredients (makes 3 pizza bases for two):

500g strong white bread flour or Tipo ‘00’ flour
1/2 level tablespoon fine sea salt
1 x 7g sachet of dried yeast
1/2 tablespoon golden caster sugar
2 tablespoons extra virgin olive oil
325ml lukewarm water

Method:

Sieve the flour and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough, adding a dusting more of flour if the dough is too sticky.

Place the ball of dough in a lightly oiled bowl, cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size. Then, remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.

If using straight away, roll out the dough with a flour-dusted rolling pin. Then, add toppings. Finish with grated mozzarella and parmesan, and sling the whole thing into a hot oven for 10 minutes.

[escargot]

One assumes then, if you like thin pizza bases (like I do) you simply roll the dough out to be nice and thin. Does this work or does it end up too crispy when cooked?

Edited by escargot on Monday 19th July 11:34

[Mobile Chicane]

I've got the 32cm pizza pan, which 1/3 of the recipe above fits perfectly for a thin and crispy base.

It seems quite thin when you're rolling it out, but it does puff up a bit in the oven. Watch the timings though - I check mine after 8 minutes.

[RichB]

VR6time said:

As for egg on pizza, Im not a fan.

In, if it's a Calzone it's in not on.

[escargot]

Ahhh, I love egg on a pizza.