(Topic ID: 293054)
Bucks County, PA
Edmonton, AB
Quoted from GoodManners:Making cast iron pizzas. Best I have ever made - Pepperoni and cheese.
So good.
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I've wanted to try to make these for a while. Any tricks, or recipes you care to share?
Quoted from GoodManners:Making cast iron pizzas. Best I have ever made - Pepperoni and cheese.
So good.
[quoted image]
Visually that is perfect 
Hey, dudes. Apologies if this has been covered before, but what's the best way transfer the uncooked pizza from the peel into the oven? Wife and I tried to make homemade pizza a few years back and that's where we had trouble. The raw dough we got from trader joe's kept sticking to the peel and was difficult to transfer. We got a couple misshaped pizzas that were otherwise tasty. I recall my wife tried flour, or cornmeal, or something and it didnt help very much. Thanks!
Moe
Quoted from IdahoRealtor:Hey, dudes. Apologies if this has been covered before, but what's the best way transfer the uncooked pizza from the peel into the oven? Wife and I tried to make homemade pizza a few years back and that's where we had trouble. The raw dough we got from trader joe's kept sticking to the peel and was difficult to transfer. We got a couple misshaped pizzas that were otherwise tasty. I recall my wife tried flour, or cornmeal, or something and it didnt help very much. Thanks!
Best thing to use is semolina, push the base into in and have some on your peel. Will slide straight into the oven without a problem.
Quoted from IdahoRealtor:Hey, dudes. Apologies if this has been covered before, but what's the best way transfer the uncooked pizza from the peel into the oven? Wife and I tried to make homemade pizza a few years back and that's where we had trouble. The raw dough we got from trader joe's kept sticking to the peel and was difficult to transfer. We got a couple misshaped pizzas that were otherwise tasty. I recall my wife tried flour, or cornmeal, or something and it didnt help very much. Thanks!
Parchment paper completely solves this problem. I roll out the doughs and make the pizzas on parchment paper (not wax paper). I transfer the whole thing, paper and pizza onto the grill. After a minute I pull the paper out. It will slide out nice and easy.
Before I almost lost a few pizzas and mangled more because I couldn't use enough flour and I don't like the texture of corn meal
Quoted from IdahoRealtor:Hey, dudes. Apologies if this has been covered before, but what's the best way transfer the uncooked pizza from the peel into the oven? Wife and I tried to make homemade pizza a few years back and that's where we had trouble. The raw dough we got from trader joe's kept sticking to the peel and was difficult to transfer. We got a couple misshaped pizzas that were otherwise tasty. I recall my wife tried flour, or cornmeal, or something and it didnt help very much. Thanks!
A wooden peel works great,not metal. Flour it up or I use corn meal. Make the pizza on it and slide it in.
I do wooden peel with semolina because I do not like the corn meal texture/flavor. For stromboli I put it on parchment and slide it in the oven, paper and all, and leave the parchment in there bc oil inevitably leaks out and makes the pizza stone gross
Quoted from Flancrest_ent:I've wanted to try to make these for a while. Any tricks, or recipes you care to share?
Brian has a bunch of fun videos:
I use his Chicago method (2nd video) but change it up a bit - I hate sauce right on top.
Pequod's in Chicago changed my life and I try to make the crispy cheese crust like they do - so not dough on the edge of the skillet but cheese. Smokes like crazy but so good. See here:
https://www.realdeepdish.com/2015/11-22-the-quod/
The cheese oil also bakes into the crust and that's the secret
I have the Ooni aluminum peel and with flour on it and the counter I'm prepping on, I never have issues sliding it off the peel. I do sometimes have a slight issue getting it on the peel though. Takes just a bit of sliding it under half way from all sides and then eventually I can sneak it under.
Anyone use any type of press or does everyone just go hand tossed? I have a tortilla press that I tried but it was far too sticky (even with parchment paper) and would cut the dough at the edge because it was only 10".
Quoted from Jarbyjibbo:Anyone use any type of press or does everyone just go hand tossed? I have a tortilla press that I tried but it was far too sticky (even with parchment paper)
I would press mine with a pan and parchment paper for a while just use more Semolina if sticky. This way I was just pressing the inner part of the pizza and not the outer crust.
I like to roll mine out and then give it a final hand stretch.
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Quoted from RVH:I would press mine with a pan and parchment paper for a while just use more Semolina if sticky. This way I was just pressing the inner part of the pizza and not the outer crust.
I like to roll mine out and then give it a final hand stretch.
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clever technique.. i do wonder how the automated presses don't stick to the dough... maybe low hydration and well-floured?
Quoted from GoodManners:Brian has a bunch of fun videos:
I use his Chicago method (2nd video) but change it up a bit - I hate sauce right on top.
Pequod's in Chicago changed my life and I try to make the crispy cheese crust like they do - so not dough on the edge of the skillet but cheese. Smokes like crazy but so good. See here:
https://www.realdeepdish.com/2015/11-22-the-quod/
The cheese oil also bakes into the crust and that's the secret
Awesome! Thanks. Going to give this one a shot
Quoted from RVH:I would press mine with a pan and parchment paper for a while just use more Semolina if sticky. This way I was just pressing the inner part of the pizza and not the outer crust.
I like to roll mine out and then give it a final hand stretch.
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Thanks, I'll give it a try!
Quoted from riggy469:Brought the Roccbox to Sebago Lake in Maine for the week. Made about 12 pizzas so far, planning on around 8-12 tonight for dinner based on who is around.
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Address please? I'll bring some beer! 
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I'm just now seeing this thread. I've been big into pizza for about 3 years now. I got my oven about 2 years ago.
06C8CA6E-E515-4E89-900C-0AD604B4C5A8 (resized).jpeg2EB2404D-7C7A-449B-94E5-DE6EB5367B84 (resized).jpeg483D99A3-E8AE-4A1A-9689-5FEC14F99696 (resized).jpeg68010C78-B571-48EF-ADFA-775D4651D191 (resized).jpeg75D4F468-5336-4030-B984-172F8D9E697F (resized).jpegD2F71EDA-A5B3-42C0-A336-CFF875672DD9 (resized).jpegFE00E1B6-F118-4DF2-82BC-C98380DC00FF (resized).jpegThat’s so funny. When I saw the first picture of the pizza oven 2 posts and 1 post up, I thought, “That looks so familiar.” That’s because I’ve seen it in person. Pictures don’t do it justice as they say. Rockytop is a great guy too.
Quoted from Mank:That’s so funny. When I saw the first picture of the pizza oven 2 posts and 1 post up, I thought, “That looks so familiar.” That’s because I’ve seen it in person. Pictures don’t do it justice as they say. Rockytop is a great guy too.
Haha, that's funny! Thanks Mank! You need to come back down and get some pizza next time.
Quoted from RyanStl:What an awesome looking pizza oven. What's that wooden flour dispenser thing?
Thanks! That's a stone mill. I mill wheat for about 20% of my dough. It gives a freshness and complexity to the flavor profile.
Quoted from Rockytop:Thanks! That's a stone mill. I mill wheat for about 20% of my dough. It gives a freshness and complexity to the flavor profile.
You are hardcore. Do you wrap your own coils too? Kidding. That's awesome you go to those lengths for good P-dough.
Quoted from Rockytop:I'm just now seeing this thread. I've been big into pizza for about 3 years now. I got my oven about 2 years ago.
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You just now discovered this thread? Where have you been the past year? Its always at the top of the list and most happinin! Nice set up!
Quoted from Rockytop:Thanks! That's a stone mill. I mill wheat for about 20% of my dough. It gives a freshness and complexity to the flavor profile.
big fan of home milling. you should check out the lee household flour mill, makes by far the finest flour of any home mill I've tried.
nice oven!
Quoted from Viggin900:You just now discovered this thread? Where have you been the past year? Its always at the top of the list and most happinin! Nice set up!
Haha, Thanks!
I'm not on Pinside all that much these days...I've got a 5 year old, 3 year old, and a newborn that keep me busy. I kind of come here to get info on new games from time to time and don't do much general browsing
Quoted from RyanStl:You are hardcore. Do you wrap your own coils too? Kidding. That's awesome you go to those lengths for good P-dough.
Yeah, I'm pretty passionate about grilling, smoking meat, and pizza. I love being around a fire and making food.
Quoted from Rockytop:Yeah, I'm pretty passionate about grilling, smoking meat, and pizza. I love being around a fire and making food.
Wish you were my neighbor. We would get a long very well.
Quoted from misterschu:big fan of home milling. you should check out the lee household flour mill, makes by far the finest flour of any home mill I've tried.
Is this the mill you’re recommending?
$840 on amazon.
0ADFBFD2-2638-46BE-9F4C-2E65B89CEC07 (resized).pngQuoted from RVH:Is this the mill you’re recommending?
$840 on amazon.[quoted image]
Turns out it has gone up on price a little, it was 799 last i checked. But it's actually cheaper than the one he's already using (https://pleasanthillgrain.com/komo-duett-grain-mill-flour-grinder-flaker-wood-stone) so seemed like a reasonable recommendation.
Though I'd love to get a new Lee, i use a vintage one, they pop up on eBay pretty regularly, they've been produced since the 40s or 50s
As he says, even just a relatively small amount of freshly milled flour adds a lot of flavor to your baked goods. You can usually find some fresh flour at farmers markets in my experience (at least in the northeast US) if you wanna give it a try before diving in
Quoted from misterschu:As he says, even just a relatively small amount of freshly milled flour adds a lot of flavor to your baked goods. You can usually find some fresh flour at farmers markets in my experience (at least in the northeast US) if you wanna give it a try before diving in
Right on. I do have a fancy flour mill about 15 min away called Baker’s field flour and bread that mills flour to order. I’ve bought there a few times. Once I bought a Redeemer flour that made fantastic pizza but they don’t seem to have it anymore.
They have grain to buy also but I don’t have a mill. When I do order from there they have you pick it up at a nice Deli that has great cured pork from Red Table meats among other good stuff.
I’m curious how long will fresh milled flour stay fresh for? I’ve just been using 5lb bags of King Arthur bread flour with 5% semolina in my dough lately.
Quoted from RVH:Is this the mill you’re recommending?
$840 on amazon.[quoted image]
Do you put the store bought bread in and then it gives flour back?
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