It was still good though

  • PunnyName@lemmy.world
    46·
    10 days ago

    Raw dough knows fear. If you hesitate, it will fuck with you. You must be fluid and certain. Swift and precise.

    Practice makes pizza.

    • ladicius@lemmy.world
      5·
      10 days ago

      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.

  • Rob Bos@lemmy.caEnglish
    7·
    9 days ago

    I like to assemble the pizza on parchment. Makes everything a bit easier.

    • divineburke@sh.itjust.worksEnglish
      2·
      9 days ago

      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.

  • bacon_saber@fedia.io
    7·
    10 days ago

    Too much Pizza Glue™. Tempting as it may be, you must avoid going overboard with the stuff.

  • 0ops@lemm.ee
    4·
    9 days ago

    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

  • fuzzy_feeling@programming.dev
    4·
    9 days ago

    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.