Foo - That was a mistake.....

So tonite I get the great idea of " hey, I'm gopnna make pizza tonite" Ya well, apparently theres alot more too it then what I thought. First, I've managed to make just about every OTHER shape BUT ROUND. When I tried putting it in the oven(yes, I used flour ) I tried getting the damn thing on to the stone, well, The pizza stuck to the peel, but the toppings went flying into the back of the stove and started a freakin fire. I now have a wad of dough stuck to the peel, and sausage, cheese and garlic all over the baking coils still smoldering............What a freakin day..

Don't worry about it man. You're just revolutionizing a new way to cook pizza. Toss it into oven, and forget about it. It can be "toss and bake".

I know it's a little late for tips...but cornmeal instead of flour as a dusting works wickedly awesome.

:eek:

Sorry you had such a crap day. :(

Whoops!!! So ah... what flavor was the pizza?

Ewww I bet it smells bad too!!

Sorry :( But at least you tried :)

sausage, garlic and hot peppers.........

I know it's a little late for tips...but cornmeal instead of flour as a dusting works wickedly awesome.

Ya, could have used that one like an hour ago, got any tips on how to clean an oven???

Ya, could have used that one like an hour ago, got any tips on how to clean an oven???

lol...I know some ovens have the "clean" setting on them...it just cranks the heat up really high and burninates any food residue. I would go with let the oven cool down, scrape out as much crap as you can, and use a mixture of vinegar and water to scrub the bottom. Unfortunatly, if it was an electric oven with heating coils, it's going to smell like burny no matter what for a week or so...

wonderful......I swear my life would be alot funnier if it wasn't happening to me.....

Those pizza guys make it look so easy. Then you try it at home and **** goes sideways quick.

Toss it into oven, and forget about it. It can be "toss and bake".

Just wait till he tries cookies! :eek:

lodi....PM me and I'll send you complete instructions on making the best homebaked pizza you could ask for. All you need is a stone...I'll tell you exactly what you have to use from there. You'll be an expert after Trying it my way. Seriously! My homeade pizza kicks *ss!

lodi....PM me and I'll send you complete instructions on making the best homebaked pizza you could ask for. All you need is a stone...I'll tell you exactly what you have to use from there. You'll be an expert after Trying it my way. Seriously! My homeade pizza kicks *ss!
You can just send me a pizza, cycle17. Or maybe fly down and fix me one. :p

Can somebody say "Boboli" ?

Can somebody say "Boboli" ?
That what I use when I make my own pizza. :)

That what I use when I make my own pizza. :)
Ditto.

Though its very rare that I do that anymore.

Got a thick Boboli crust sittin' in the kitchen now, with Boboli sauce in the cabinet. Just too busy to do it today, so I ate a Totino's instead. Meh.

Got a thick Boboli crust sittin' in the kitchen now, with Boboli sauce in the cabinet. Just too busy to do it today, so I ate a Totino's instead. Meh.

Ewwww....that's not even real pizza. <sigh> I can't eat pizza till next sat :(

http://www.foodsubs.com/Photos/pizzacrust.jpg
Click Me! (http://boboli.gwbakeries.com/)

Advice from the cata-man.

1) corn grits between the crust and pan....yes grits.

2) when making a crust from scratch, bake the curst first, then put the topppings on and bake it a second time....that's how it's done in a real pizzaria, and how every even less than respectable pizza is made. doing it any other way leads to a soggy pizza.

3)I hope you were using high moisture mozzarella....the end result is far better than a harder mozzarella would give you. If you want a special treat, go with buffalo mozzarella and use proscuitto in place of ham....pricey, but super delicious.

thanks for the tips every one, next time i'll post BEFORE I do something stupid.....cycle, pm sent....

Or you could just get DiJiorno:roflmao:

Or you could just get DiJiorno:roflmao:
you can go straight to HELL!

store bought pizza is a big no-no in my book.

Parchment paper! Form your dough on the paper, slip the peel under the paper and slide the paper and pizza onto the stone. http://www.alcoa.com/reynoldskitchens/en/product.asp?cat_id=1337&prod_id=1799

root

you can go straight to HELL!

store bought pizza is a big no-no in my book.

I agree, thus the smilie.

For me it's homemade or no made :)

If your local store does not ahve the parchment paper go to a craft store, Michaels, Hobby Lobby & AC Moore etc they all sell parchement paper

I'm curious to hear how the next few he makes come out after divulging almost all my pizza making knowledge to him.

"The Force Is Strong With One." ha ha

So tonite I get the great idea of " hey, I'm gopnna make pizza tonite" Ya well, apparently theres alot more too it then what I thought. First, I've managed to make just about every OTHER shape BUT ROUND. When I tried putting it in the oven(yes, I used flour ) I tried getting the damn thing on to the stone, well, The pizza stuck to the peel, but the toppings went flying into the back of the stove and started a freakin fire. I now have a wad of dough stuck to the peel, and sausage, cheese and garlic all over the baking coils still smoldering............What a freakin day..


I hope you know I busted up at this, Lodi~

Of all people for this to happen to..........:rolleyes:

lodi - my husband is the pizza maker around here - we have a pizza oven on the back porch - and his advice is as follows:
1. Make sure your pizza peel is dry. really really dry.
2. Spread a little flour on the peel, then sprinkle corn meal on the peel. Then put your shaped dough on the peel.
3. Add all your stuff, and carefully slip it onto your stone. If you overload your pizza while it's on the peel, and you're using soggy ingredients, it may soak through the dough, causing peel stick. Go light on the sauce!! If you're using fresh sliced tomatos, definately bake the dough first or it will soak through.

Now, he's been at this for over 10 years, and he still sometimes flips the whole thing over at the back of the oven. His solution is to make extra dough to have a handy replacement. Of course, since our oven is outside, cranking that baby up to 700 takes care of the mess in no time flat!

Better luck next time!

FYI Lodi...

I've never lost a pizza in the 10 plus years that I've been using the method I sent you. Good luck my friend!

Thank you for all the tips, I shall keep you all posted on any further pizza attempts. I was at work all yesterday and night, so today im faced with the task of cleaning all the goop from my oven. As soon as all cleaning operations have ceased, i'll give it another try...