quote:

Originally posted by Sig Marine:
Good looking pies Gustofer...

As for methods, I stretch my dough, transfer to a wooden peel, shake to make sure it moves to avoid problems on the launch, top with sauce, condiments, cheese, shake once again and then onto the stone.

Hey D Sig Marin, I found a way around this that I've used after having some spectacularly failed launches . It's a beautiful thing watching the pros do it. But...
After opening the dough, I place it on my perforated pizza pan and take my time, saucing and building toppings. I may even take a sip of beer, or two. Then I put the whole thing in while still on the pan into the top rack of the oven for x minutes (we get to know our ovens). Then I treat the pan like a peel and it slides right off onto my pizza stone in the bottom of the oven to finish x minutes.

I lose points on technique but I fed my friends and got one's daughter now making dough and not doing frozen pizzas (not that there's anything wrong w/ that, say no more)

Some fantastic pizzas in this thread.

Hope to soon do some sourdough pizza this way.
Current process, dough cold fermented in fridge for a few days.

That’s a very looking respectable pie! Cold fermenting to develop flavor is the way to go. I’ve found 3 days to be about right although going 4 is about the limit for my doughs.

The key to launching pies from a peel is to dust the peel with semolina flour (some use corn meal) which act like little ball bearings for the dough to slide on. As I mentioned, I will shake the dough after placing it on the peel to insure it’s not stuck somewhere. I also give it a shake after topping and before putting the oven; it’s easier to deal with a stuck dough before going to the oven and risking the mess that can ruin a fun evening.

You are absolutely right. But after breaking one pizza peel in half after a failure, I've resigned to cheating. I'll admit, someone had made some knife/pizza cutter scarring on that peel so it was doomed to fail. Football shaped pizza is good too.
And I really want pizza right now.

Thanks again, D

I also made chili this weekend.

Good looking chili there. What is that, chopped up flank steak? I use half burger half sausage in mine.

Flat iron steaks $9.99 a pound, I usually use mix of pork and beef, but at $5.69 for ground 80/20 I decided to just make steak chili. Came out delicious.

Italian Wedding Soup.

So tasty, satisfying and warming on this cold day.

Leftovers from a couple nights ago.
Homemade chicken salad on scratch made sourdough

quote:

Originally posted by P250UA5:

Homemade chicken salad on scratch made sourdough

Coincidence? I was catching up on SIGforum while eating my lunch -- chicken salad accompanied by take-and-bake soft pretzel from the freezer section of the grocery.