Wooden peel and semolina is really great, I find it really easy to have a small shaker loaded with semolina and using that instead of getting my hands in the bag of semolina and adding moisture to it. Makes the weekly session really fun.
I use semolina (provides some crunch) on top of the parchment trimmed to 1/4 inch around pizza except a 4 Inch tab so when I easily slide it on to the stone the tab is facing to the front of the oven. Let the dough set up in the oven on the stone for three minutes then reach in the oven, yank out the parchment leaving the pizza on the stone. Finish removing pizza when done with a pizza peel...
Greetings from Volos, Greece. Here we have two grates of semolina : thin and thick. Which one do you use? I found that polenta also works well. How do you avoid the mess in the oven?
A coarsely semolina flour will give the bottom of the pizza an nice extra bit of crunchy texture. The finely ground semolina flour will add less texture, but will work just like regular wheat flour to prevent sticking. Practice makes perfect when transferring pizza on a peel into an oven! Some extra transfer of semolina or flour is to be expected. You can simply brush that out once the oven has cooled after baking. -👩🍳Tess
Thanks for the tips. Now, how about some tips for what to do should you discover that your pizza dough has stuck to the peel (even with some semolina flour under there). Much appreciated
Oh no, Lisa! We'd love to have a conversation with you about this to extend some help. When you have a moment, please give our free and friendly Baker's Hotline a call at 855-371-BAKE (2253). We look forward to assisting further! -🍮Nicole
After experimenting I now use parchment paper under the dough and slide it with the pizza on top directly on my baking steel. Got that tip from Maurizio Leo, The Perfect Loaf
Upside down metal pizza pan works too when you don't have a peel. Put the pizza on parchment, cut around it so it's the same size, slide it onto an upside down metal pizza pan, then slide it into the oven on your stone.
I always notice that most of the pizzas made on teaching videos are simple pizzas. A little sauce and cheese, maybe some basil too. Any tips when one is making a loaded pizza. I will put on sausage, mushrooms, bell peppers, olives and more. I use a wooden peel with corn meal but will try the parchment method to prevent the ocassioal sticking. Thanks for the tip.
Hi Robert! The same tips will apply to a pizza with additional toppings on it but you'll want to be careful about putting too much on the pizza otherwise you could end up with a soggy crust (if the topping has a lot of moisture, like raw mushrooms for example) or the center could end up not cooking through. We recommend pre-cooking any toppings to remove moisture and not have to lengthen the baking time of the pizza more than necessary which could make for a dry or hard crust. We hope this can help and happy baking! -👩🍳Morgan
I pre-heat my pizza stone, pull it out of the oven on top of my peel, and build the pizza on top. All I have to do is push the stone and pizza into the oven with a wooden spoon. No muss, no fuss and both pizza and crust are fine with 10 minutes at 495
I’m worried about doing this because the exposure to the cold air after the hot oven might crack the stone and I would cry! I’m having trouble because the extra semolina tends to burn and smell weird when i load my dough from the wooden peel to the scalding hot stone.
Which steel are you using? Many 1/4" steel range from $50-$125. We appreciate the tips. Love the King Arthur bread flour. Also makes a fantastic higher hydration Detroit red top.
Sorry about that! The parenthesis messed with the link. This one should work: shop.kingarthurbaking.com/items/baking-steel-storage-bag Kindly, -👩🍳Morgan
The peel should be a bit larger than the shaped pizza. I use a wooden peel for loading and a perforated metal peel for removing and turning. That also means that I can have another pizza ready to load and still have a peel to remove the one coming out of the oven. I’d stay away from peels with a super long handle unless you’re baking in a traditional / deep wood fired oven. They’re just awkward to use indoors or with a small tabletop oven like the Ooni.
Parchment is a great tool to use when transferring pizza crust to a baking stone! The parchment will remain between the crust and the stone during baking. -👩🍳Tess
I've used the excess to make little squares for steamed buns, as they each need their own. We hope to share more tips as we come up with them! -🍮Nicole
Love this. When I was in Rome last month, they make a potato pizza. Sounds crazy, but it was delicious. Do you have a recipe for that? I've tried making it a couple of times and I just can't get the crust just right.
Ditto regarding my Ooni! With an interior temperature of 650º or higher, any paper would be ash quickly. The parchment paper container states less than 500º for max temp.
Hey there! The dough here had a 73% hydration. It's our Neapolitan-Style Pizza Crust: www.kingarthurbaking.com/recipes/neapolitan-style-pizza-crust-recipe -👩🍳Morgan
The downside of using parchment paper is that the dough won't contact the stone directly and get that oven spring. Also pizza stone is designed to absorb moisture too. : )
Just a hint to give yourself a great crust. You must use a pizza stone to get a great crust. It must be preheated correctly and here's the hint. Remove the stone with the pizza still on it and let it rest for up to five minutes. You're only cooking the bottom and with the heat from the stone it will finish off any under cooked sausage. This way your top will look perfect and so will the bottom, nice and crisp.
Hi Cindy! The Pizza School Series includes some great recipe and techniques on all things pizza. If you want to make the exact pizza Martin worked with here in this video, you can find it here: www.kingarthurbaking.com/recipes/neapolitan-style-pizza-crust-recipe -👩🍳Tess
This guide has some suggestions for you, Dennis 😊 (www.kingarthurbaking.com/blog/2021/10/04/how-to-turn-any-home-oven-into-a-pizza-oven), including, "The simplest and most accessible baking surface you can use for cooking pizza in a home oven is a preheated half sheet pan." -🥐Lily
Parchment paper works great. Less messy than semolina.
✨🙌✨ -🍮Nicole
Wooden peel and semolina is really great, I find it really easy to have a small shaker loaded with semolina and using that instead of getting my hands in the bag of semolina and adding moisture to it. Makes the weekly session really fun.
Thanks for sharing the tip, George! -🍮Nicole
@@KingArthurBakingCompany Thanks for the videos on pizza, making it is the lockdown skill that will never go away 🤣
I use semolina (provides some crunch) on top of the parchment trimmed to 1/4 inch around pizza except a 4 Inch tab so when I easily slide it on to the stone the tab is facing to the front of the oven. Let the dough set up in the oven on the stone for three minutes then reach in the oven, yank out the parchment leaving the pizza on the stone. Finish removing pizza when done with a pizza peel...
Greetings from Volos, Greece. Here we have two grates of semolina : thin and thick. Which one do you use? I found that polenta also works well. How do you avoid the mess in the oven?
A coarsely semolina flour will give the bottom of the pizza an nice extra bit of crunchy texture. The finely ground semolina flour will add less texture, but will work just like regular wheat flour to prevent sticking. Practice makes perfect when transferring pizza on a peel into an oven! Some extra transfer of semolina or flour is to be expected. You can simply brush that out once the oven has cooled after baking. -👩🍳Tess
Excellent video. Thank you! I have had so much fun baking, as a result. My cabinets are filled with KAB products.
Thanks for baking with us, JB! 💕 -🍰Grace
Would love to see how you remove the pizza from the stone/oven! Thanks!
Thanks for sharing this request, Helene! We're happy to share it forward to the team for future videos. -👩🍳Morgan
Thanks for the tips. Now, how about some tips for what to do should you discover that your pizza dough has stuck to the peel (even with some semolina flour under there). Much appreciated
Oh no, Lisa! We'd love to have a conversation with you about this to extend some help. When you have a moment, please give our free and friendly Baker's Hotline a call at 855-371-BAKE (2253). We look forward to assisting further! -🍮Nicole
Can you share those tips here? Others have the same question.
After experimenting I now use parchment paper under the dough and slide it with the pizza on top directly on my baking steel. Got that tip from Maurizio Leo, The Perfect Loaf
Nothing wrong with a little jiggle & shake!
Upside down metal pizza pan works too when you don't have a peel. Put the pizza on parchment, cut around it so it's the same size, slide it onto an upside down metal pizza pan, then slide it into the oven on your stone.
I always notice that most of the pizzas made on teaching videos are simple pizzas. A little sauce and cheese, maybe some basil too. Any tips when one is making a loaded pizza. I will put on sausage, mushrooms, bell peppers, olives and more. I use a wooden peel with corn meal but will try the parchment method to prevent the ocassioal sticking. Thanks for the tip.
Hi Robert! The same tips will apply to a pizza with additional toppings on it but you'll want to be careful about putting too much on the pizza otherwise you could end up with a soggy crust (if the topping has a lot of moisture, like raw mushrooms for example) or the center could end up not cooking through. We recommend pre-cooking any toppings to remove moisture and not have to lengthen the baking time of the pizza more than necessary which could make for a dry or hard crust. We hope this can help and happy baking! -👩🍳Morgan
@@KingArthurBakingCompany Thanks Morgan. Moisture has always been an issue. Will slightly pre-cook moisture rich toppings and see what happens.
Pre-baking the sauced crust prior to adding toppings works well in the home oven.
I pre-heat my pizza stone, pull it out of the oven on top of my peel, and build the pizza on top. All I have to do is push the stone and pizza into the oven with a wooden spoon. No muss, no fuss and both pizza and crust are fine with 10 minutes at 495
That's a smart method! Thank you for sharing advice on making pizza night even better. Happy baking! -🍮Nicole
I’m worried about doing this because the exposure to the cold air after the hot oven might crack the stone and I would cry! I’m having trouble because the extra semolina tends to burn and smell weird when i load my dough from the wooden peel to the scalding hot stone.
@@DolceVitaGurl Over 100 pizzas cooked, and no worries about stone cracking. Guess it depends on quality (thickness) of stone
in stead of using semolina i use ground corn meal ... same results
Which steel are you using? Many 1/4" steel range from $50-$125.
We appreciate the tips. Love the King Arthur bread flour. Also makes a fantastic higher hydration Detroit red top.
Hi John! Here Martin is using the Baking Steel from our site (shop.kingarthurbaking.com/items/baking-steel-storage-bag). Happy baking! -👩🍳Morgan
@@KingArthurBakingCompany That link does not work....ooops!
Sorry about that! The parenthesis messed with the link. This one should work: shop.kingarthurbaking.com/items/baking-steel-storage-bag Kindly, -👩🍳Morgan
Do you have a preference on using a pizza stone or a baking steel?
Honestly, it's just a matter of preference! Both are excellent tools. -🍮Kat
This is a great tutorial. What size of wooden peel would be a perfect size to have? What brand of wooden peel would you recommend? Thank you.
The peel should be a bit larger than the shaped pizza. I use a wooden peel for loading and a perforated metal peel for removing and turning. That also means that I can have another pizza ready to load and still have a peel to remove the one coming out of the oven. I’d stay away from peels with a super long handle unless you’re baking in a traditional / deep wood fired oven. They’re just awkward to use indoors or with a small tabletop oven like the Ooni.
Is the parchment safe to go on a pizza stone?
Parchment is a great tool to use when transferring pizza crust to a baking stone! The parchment will remain between the crust and the stone during baking. -👩🍳Tess
Any hacks/tips for using those scrap bits of parchment if that's the route people want to go?
I've used the excess to make little squares for steamed buns, as they each need their own. We hope to share more tips as we come up with them! -🍮Nicole
@@KingArthurBakingCompany I use parchment scraps to freeze tomato paste in tablespoons. Also good for using in bamboo steamers.
Love this. When I was in Rome last month, they make a potato pizza. Sounds crazy, but it was delicious. Do you have a recipe for that? I've tried making it a couple of times and I just can't get the crust just right.
Potato crust/doe? Sounds like a Gnocchi recipe maybe?
@@remnard1 It's a potato topped pizza. I found a recipe. It's so good.
Best method for a 800 degree pizza oven? I'm pretty sure parchment will burn at this temp.
I tried parchment in my Ooni. Not doing that again.
Ditto regarding my Ooni! With an interior temperature of 650º or higher, any paper would be ash quickly. The parchment paper container states less than 500º for max temp.
I set my oven to 500 degrees and the parchment. Chars on the edges. I’d imagine it would just flame-out in an Ooni
What is the hydration of the pizza dough in this video?
Hey there! The dough here had a 73% hydration. It's our Neapolitan-Style Pizza Crust: www.kingarthurbaking.com/recipes/neapolitan-style-pizza-crust-recipe -👩🍳Morgan
Can you still get a crispy bottom using parchment?
Yep! And less sticking 😄 -🍮Nicole
Rice flour ok to use?
Thsnk you for the tips.
Hi Jeff, Rice flour would not work as a substitute in this case. -👩🍳Betsy
Oh thank you
Hi Jeff, we have the best luck using semolina flour or cornmeal, but you can certainly test it out with rice flour. 😊 -👩🍳Maranda
The downside of using parchment paper is that the dough won't contact the stone directly and get that oven spring. Also pizza stone is designed to absorb moisture too. : )
Just a hint to give yourself a great crust. You must use a pizza stone to get a great crust. It must be preheated correctly and here's the hint. Remove the stone with the pizza still on it and let it rest for up to five minutes. You're only cooking the bottom and with the heat from the stone it will finish off any under cooked sausage. This way your top will look perfect and so will the bottom, nice and crisp.
But one every give you the receipt are how to make it
Hi Cindy! The Pizza School Series includes some great recipe and techniques on all things pizza. If you want to make the exact pizza Martin worked with here in this video, you can find it here: www.kingarthurbaking.com/recipes/neapolitan-style-pizza-crust-recipe -👩🍳Tess
I don’t have a stone-then what?
This guide has some suggestions for you, Dennis 😊 (www.kingarthurbaking.com/blog/2021/10/04/how-to-turn-any-home-oven-into-a-pizza-oven), including, "The simplest and most accessible baking surface you can use for cooking pizza in a home oven is a preheated half sheet pan." -🥐Lily