You are supposed to "build" the pizza on the wooden slip while the pizza stone heats up in the oven. If you have seen them do this in pizzerias with brick ovens, they make it look easy-breezy.
And then came the transfer. It was a flop, literally. The pizza accordioned; the uppermost toppings spilled onto the hot stone with a sizzle, reminding me of those fajita platters that they carry by you in restaurants to tempt you. But this was a monster. We put it in anyway to bake, and got something interesting and even tasty:
Pizza #2 had the same problem, and I didn't want it to meet the same demise, so we folded up the edges to make it more easily transferable. It took on the characteristics of a calzone or stromboli.
And we ended up with pretty unique twin "pizzas." We haven't quite mastered the technique yet...
Wow, Liz, I'm very apprehensive of using pizza peels myself. As I understand, you do have to "flour" the peel with cornmeal or semolina, but I never dared to even think attempting to play with my pizza. I love the fact that you, guys, did!
ReplyDeleteI found this tip @ http://www.youtube.com/watch?v=o9Kg6HX6al4 it seems quite sound.
I don't care!!! Those look delicious! As my dad used to say, "It all ends up in the same place."
ReplyDeleteSometime I'd like to hear about how your parents feel about you being in Russia. And, more about your childhood and your father's ministry in Russia.... How much was he there? How often were you there?
ReplyDeleteWere those slabs preheated? It's like with hash browns, the pan must be preheated before you start frying them or they will stick and be ruined. If you plop the raw pizza on a cold pan and then you heat it up it will twist and shrink.
ReplyDeleteBut I agree with Annie, I would enjoy eating those too. Fresh pizza is SOOO delicious!
ReplyDeleteOh, they were delicious. How could anything with bacon not be delicious? :) The stones were heated up to 500 degrees.
ReplyDeleteMasha, my mom and I were looking at that exact link the other day! They make it look so easy. We used flour though, and not cornmeal. Maybe that would make a difference.