Masyusha
And today I tested my shoulder blade True, I remembered Irishka-Tumanchik's advice to stretch a pizza on corn flour. The pizza slipped straight into the oven. It is a pity that the scapula has a diameter of 25.5 cm.
liliya72
I decided to try it on baking paper: I moved well from a metal spatula Pizza oven
Fotina
Quote: Masyusha

And today I tested my shoulder blade True, I remembered Irishka-Tumanchik's advice to stretch a pizza on corn flour. The pizza slipped straight into the oven. It is a pity that the scapula has a diameter of 25.5 cm.
I also began to stretch / roll out the cornmeal pizza. I bake in the oven on a stone, at 300C.
I like this also because flour does something magical with the dough, it does not get wet if the filling is too wet. Previously, sometimes a wet area formed in the center, from which the filling slipped off when cutting and eating. This is not the case with corn flour.
And anyway, IRRRINA! Stop sulking, come out! We miss you! Well, you never know what misunderstandings girls can have?) We drove and forgot. Come back, Irish.
Girls, because someone had Ira's phone - I remember that she met in Minsk. Call her, pliz, or write me a number, I myself will call, scold / praise: persuade!)
Off it
Zamorochka
Quote: liliya72
I decided to try it on baking paper: I moved well from a metal spatula
What's the point, on paper and on a paddle? Or am I missing something? Was the pizza baked on paper on stone?
liliya72
It was baked on paper, but it was difficult to transfer the paper with pizza, and I didn't want to leave the metal spatula without paper at all, so this option turned out ... the pizza with paper safely slipped from the spatula onto a stone.
Tanyulya
I can't get a wonderful bottom crust on my rug
I use corn flour everywhere.
Natalia K.
Quote: liliya72
Baked on paper
Lily, and what kind of paper did you use (I would like to know the company)? Thank you
Oktyabrinka
and I got my oven, baked pizza today, it is very convenient to carry the workpiece with a wooden pizza spatula, I just need to adjust, I bought it from a pasta store from T.A., I decided not to bother with pizza substrates
Masinen
Tanyulya, Tanyush, today at MK I baked on parchment, and the bottom crust is excellent)

Oktyabrinka, Congratulations!!
liliya72
Oktyabrinka, Congratulations! So that's the whole problem, we don't have shoulder blades




Maria, I also liked the parchment
Tanyulya
Quote: Masinen

Tanyulya, Tanyush, today at MK I baked on parchment, and the bottom crust is excellent)
Mash, I'll try it on paper tomorrow.
I do it at 4, but I want to be at 5+
Oktyabrinka
thank you girls, I bought a shovel first, then dissuaded Irishka Jiri from buying a stove, and ordered myself

I didn't even want to buy, my husband saw and said, you don't have one yet, order. already several purchases from me so, I got sick or something, it is not clear

that's how bad I am.
Zamorochka
Quote: liliya72
Maria, I also liked the parchment
Lily, and paper can withstand the temperature on the stone, nothing happens to it? Plain baking paper or siliconized paper?
Natalia K.
Quote: Zamorochka
and paper can withstand the temperature on the stone
Galina, today on MK with my own eyes I saw that it can withstand.
Quote: Zamorochka
Plain baking paper or siliconized paper?
I am also interested in this question




Quote: Zamorochka
nothing happens to her?
liliya72
Quote: Natalia K.

Lily, and what kind of paper did you use (I would like to know the company)? Thank you
Natasha, I have Italian, it says Qualita, double-sided non-stick coating. They bought from us (my husband bought it, seeing how worried I am). Apparently, the virus of the bread machine has already gone to the husbands.




The paper remained clean, I will try to use it on the second run.
Natalia K.
Quote: liliya72
I have Italian, it says Qualita, double-sided non-stick coating.
Thank you Lilia. I will buy one too.
Masha Ivanova
liliya72, Lilya, thanks for the information. Production Poland is written. Must buy.
Alex100
Quote: Zamorochka

Lily, and paper can withstand the temperature on the stone, nothing happens to it? Plain baking paper or siliconized paper?

I wrote about baking paper earlier, you can use any
2-3 times is enough
lady inna
Quote: Alex100

I wrote about baking paper earlier, you can use any
2-3 times is enough
Well, then non-siliconized parchment is better. He, however, has a temperature limit of 230 degrees. More heat resistant, up to 300 degrees - professional siliconized baking paper. Maybe I am “blowing water”, but even the slightest doubts about the inertness of silicone at almost 400 degrees, which this stove gives, stop me from using such paper. Better heat-resistant foil.
Alex100
paper is more convenient for me in terms of rolling cakes on it
plain parchment can withstand
you will see for yourself, when it completely darkens, it means to be released
Masha Ivanova
Oktyabrinka, Tatyana! What scapula did you order through T.A.? Two semicircular, like in Ferrari, or just one regular shape? And what is she, are they? Wood or metal? If possible, it would be nice to have a photo or a link.
lady inna
Quote: Alex100

plain parchment can withstand
you will see for yourself, when it completely darkens, it means to be released
So I say - if it's paper, it's better than him, plain parchment.
Oktyabrinka
Masha Ivanova, Lena, a shovel made of wood of the usual shape, like this one, only wide

🔗

... but I will look for two semicircular ones, it seems to me that they are more convenient in work, and when you load this one, one edge crumples or you just need to adapt, in the video everything is so clever and easy for others
Masha Ivanova
Oktyabrinka, Tatiana, thank you! If you find semicircular ones somewhere, whistle. in a personal. They also come in metal (the same semicircular, from some kind of stove, either Bestron, or some other kind).
Admin

Girls, there are such paddles on the ozone Spatula for removing the cake "Bekker" with non-stick coating, diameter 25.5 cm
🔗
liliya72
Quote: Admin

Girls, there are such paddles on the ozone Spatula for removing the cake "Bekker" with non-stick coating, diameter 25.5 cm
🔗
This spatula is good, BUT it is for removing a ready-made pie or pizza. But to spread from it to the stone well, no way
$ vetLana
Quote: Masha Ivanova
Oktyabrinka, Tatiana, thank you! If you find semicircular ones somewhere, whistle. in a personal. They also come in metal (the same semicircular, from some kind of stove, either Bestron, or some other kind).
I need it too.
Let's share the info on the shoulder blades here
Masyusha
Quote: liliya72
But to spread from it to the stone well, no way
Yesterday I just wrote about this scapula. If the dough is stretched on corn flour, then the pizza rolls into the oven itself without any problems. Of course, 2 semicircular blades are more convenient, but in the absence of them, you can get by with this shovel.
liliya72
Elya, Thank you!
I will definitely try.
Masha Ivanova
Admin, Tatiana, thank you! This is a good spatula, I have one. It is metal, thick and weighty. Concurrently, it can serve as a weapon, if not an attack, then a defense against the enemy for sure. Whoever flies with such a shovel will not seem a little. Therefore, it is scary to even approach the thin fragile stone of the pizza oven with such a shovel, the hand will accidentally slip, a pebble in half!
lady inna
Quote: Oktyabrinka

... in the video everything is so clever and easy for others
Yeah, that's for sure. Just admire what this pizza maker does:
PVAlYtUqjhY
Mario Petrolo has his own YouTube channel, there are many such inspiring videos.In general, a lot depends on the test - with such an elastic test, there is obviously more confidence)).
liliya72
Inna, wonderful video! Thank you! Well, he has a shovel, all shovels are a shovel.
Zamorochka
Inna, thanks for the video Masterfully works with the test!
Natalia K.
Quote: Zamorochka
Works brilliantly with the dough!
And I liked it
Introduced myself as I spin this dough. I would knock them everything that came across
Zamorochka
Quote: Natalia K.
Introduced myself as I spin this dough. I would knock them everything that came across
I would probably have blown to pieces, covering everything that gets in his way along the way
lady inna
Quote: Zamorochka

I would probably have blown to pieces, covering everything that gets in his way along the way
I think Galina, nothing would fall apart with the right test. It seems that this is not a woman's business - to show such tricks - but you really want to try until no one sees The secret of the Italian has not been revealed, but I came across this video recipe from Oleg Vozny, a Kiev pizza maker:
1CJmY7TMPmM
Very little yeast, long kneading, proofing and long (during the day) keeping in the refrigerator. Judging by the comments, it turns out a good dough. Probably, this Kiev pizzeria has very tasty pizza, since the dough is made so thoroughly.
liliya72
Innahow nice it is to look at a person doing his job (and what is important, the dough) with love!
zvezda
But how many grams. does it split before rolling ??? Maybe someone understood or knows
lady inna
Quote: liliya72

Innahow nice it is to look at a person doing his job (and what is important, the dough) with love!
Yes, Lily, and the person is positive and the video is detailed. In general, I came to the conclusion that tasty pizza - despite the fact that we perceive it as a quick meal - should still be planned in advance. I have more and more impromptu, and the dough is a recipe for HP "Panasonic".
Quote: zvezda

But how many grams. does it split before rolling ??? Maybe someone understood or knows
OlgaDo you mean the amount of dough per pizza? If you open this video directly on the channel, you can read all the comments. Specifically, there's the pizzeria's answer: 250g. by 30cm, 500g. 45cm... In those videos from "Ferrari" that came across to me, Italians weigh 180-200 g. pizza dough. The smaller the diameter of the pizza, the easier it is to throw on a stone, of course.
IraM
Here's what a spatula came out of a simple kitchen board. I found a 36x30 board in the DIY store. Sawed exactly in half and done, almost like a real one, only without ears. With its help, I laid out Focaccia according to the size of the stone, very convenient. The issue price is only 134 rubles.
liliya72
IraM, and photo???
IraM
Ay, the photo from the tablet is not inserted.
liliya72
Irina, and the board is thin? Plywood?
IraM
The board is the most common chopping board, just not decorated (like a blank), birch plywood, I'll try to insert a photo from the laptop.
Natalia K.
Here's a pizza I got. Very tasty
Pizza oven
Masinen
Nataliya, the pizza is cool !!! Well done!
You master the gift in full!
liliya72
Natalia K., Natasha, beauty!
Natalia K.
Quote: Masinen
You master the gift in full!
Maria, it's all thanks to you and Nadezhda and Galina, now I know what a delicious pizza turns out on stone.
Thank you again girls There is no limit to my delight




liliya72, Lily, Thank you

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