It was still good though
Deconstructed calzone. Very rare and exotic.
Once you make one, you’re gonna make lots until you scrub that stone.
Or those weird stromboli I had with sauce inside. Felt wrong for stromboli
Raw dough knows fear. If you hesitate, it will fuck with you. You must be fluid and certain. Swift and precise.
Practice makes pizza.
It’s more about a sufficient layer of flour. Raw pizza dough satisfyingly slides on all relevant surfaces due to excess flour. It’s that simple.
A dusting of durum Semolina on the bottom of the crust before you put it on the peel will make sure it slides off easy every time.
OP has plenty of semolina from the looks of it.
Reverse Calzone.
Still looks pretty tasty.
It’s just a little non-Euclidean! It’s still good! It’s still good!
I just see pizza. Yum.
open faced calzone
ftfy
I like to assemble the pizza on parchment. Makes everything a bit easier.
This is the way to go in my book. Everything gets assembled on parchment and the parchment goes on the hot stone in a 500(f) oven for 7 or 8 minutes. Then you can lift up one side of the pizza and slide the parchment out and let the pizza finish for however long it needs to meet your preference. It’s normally another 5 minutes for me to get a nice crispy crust.
The whole process removes the need for flour or semolina on the stone and, in turn, removes the issues of all that sliding around when you drop the pizza from the peel.
Most parchment paper is recommended for a max of 425F. Be careful if you go higher than that.
Too much Pizza Glue™. Tempting as it may be, you must avoid going overboard with the stuff.
Do a little shimmy before you send the pizza. If you see it move smoothly, it’ll give you more confidence to follow through sending it. If it sticks somewhere, toss a little extra flour under where it’s sticking and shimmy again. Even when I send the pie, personally I like to shimmy it off instead of just yanking the peel from under it. Shimmy shimmy shimmy till the break of dawn
Shimmy, shimmy, ya, shimmy, yam, shimmy, yay
Salvadore Dali would be proud.
i sometime think about, how we might have come up with some kind of food.
your post makes me realize: it’s mostly fuck ups.
That’s still food, homie
It all looks the same coming out the other end.
Been there. Tastes good anyway.
I use parchment paper, personally.
