It is currently 29 Mar 2024, 14:57
Robert wrote:
Dough balls are slowly stretched out just by hand. once it wants to stop stretching I leave it and start another ball. once rested it will stretch more and so on until it is the right size. trying to do it in one go doesn't work for me.
Woodster wrote: The only real issue with it is it doesn’t like the wind. Luckily our garden is fairly sheltered ...
Robert wrote:They are not metal - they are PTFE covered glass fibre and about as thick as heavy paper/light card.
They are sold for use on barbecues as a grilling sheet. You put it on the bars and grill on it and nothing can fall through. I only use it for fish cooking on the BBQ.
There are loads on Amazon or ebay. I bought what was on offer at the time - this one
https://amazon.co.uk/gp/product/B072KRVJY3
Seems counter intuitive but they work and seem pretty indestructible and nothing sticks to them.
Pizzas that have stood for a while uncooked the dough relaxes and possibly sweats a bit so a 30 minute old pizza would stick if left on a peel or tabletop and also become softer. On the sheets they don't need to be disturbed until the base is part cooked and firm.
Woodster wrote:I’ve given in and finally bought a turning peel. Hopefully it improves Pizza manipulation somewhat. If not it will become a £20 ornament.
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