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My epic pizza fail


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Tried out a new recipe for dough this weekend that said it should be spread on a cold stone well covered in oil so we decided to give it a try when hosting a family over for lunch 

 

what we ended up making was BBQ pulled pizza lol as the crust became so attached to the stone there was no getting them off 

 

at least up to this point they looked good ... tell me I’m not alone with big fails lol 

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2 hours ago, Chris Topher said:

The “before” shots look great!

lol thanks. About 10 seconds after this shot I realized my error 

 

4 hours ago, ckreef said:

There are a lot of strange pizza recipes and techniques out there. Some work and others just leave you scratching your head, what were they thinking? 

Ya should have trusted our instincts lol

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That is an interesting recipe to be sure. The toppings look good but the crust looks a bit underdone to me, which along with sticking is what I would have guessed going in. I used to use parchment, but have recently gone to using 550 to 650 stone temps with Ken Forkish 24/72 hr dough recipe.  (really pleased with the results, this recipe is designed to make a Neapolitan like  pizza at 550 - 650) The parchment sticks to the stone at that temp. I went to using a laminate peal and a dusting of flour. Trick is to minimize the time your dough is on the peal so it doesn't become stuck. A couple of quick shakes of the wrist every couple minuets it is on the peal really help keep it able to slide off. Pizza success is a marathon more than it is a sprint or middle distance. I have been messing with dough recipes, set ups, and cooking techniques for years. Finally, pretty happy with the Forkish dough. 

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