Using a wetter dough for your pizza making can produce an amazingly airy and crispy crust. Here are a few pictures of a pizza I found where the baker was using 90+% hydration – basically a ciabatta dough pizza! While you don’t need to go this far, it does look interesting.
The post with the dough recipe and some additional pictures can be found here, at Pizzamaking.com:
If Jennifer and I were not headed off to the International Pizza Expo tomorrow, this might be on the Sunday menu here! Somehow, I think we will get our fill of pizza where we are headed. :)
One note of caution…….Your Super Peel can handle very wet dough, but the amount of flour/cornmeal/bran/etc. used beneath your pizza or loaf will have to increase with increasing hydration level and the longer you wish to leave your pizza/bread on the peel. This is one reason that I prefer to lift the bread/pizza right before and when it is ready to go into the oven. I have also found that with verywet dough that is rolled out very thin, there can be a tendency for the dough to “cling” (different than stick) to the cloth. This seems to be due to a combination of the very soft nature of such dough and the very low mass of the thin dough sheet.
Many things are possible, but it is always best to be a little conservative at first and to experiment a bit when you are pushing the envelope.
Stay tuned for news from the Pizza Expo!!
Thanks to Zoë and Jeff, of artisan bread in 5 minutes a day fame, you have a chance to win a Super Peel this week. Just stop over to their blog. Add your comment for a chance to win.
This will be for the Super Peel of your choice in Ash, Cherry or Composite.
If you are not the chosen winner, these are all available on Amazon.
Happy St. Patrick’s Day!!
In honor of Pi Day 2015 (yesterday, in case you missed it 3/14/15 9:26:53 AM) – Pi Day of the century!!, I am offering our best Cherry Pizza Peel at the lowest price of the year. Sale will end next Sunday March 22, or when existing inventory runs out.
These peels are without question one of the finest peels on the market. Made from the highest grade of cherry our manufacturer can get, which is only made possible because they also make very high end canoe gunwales and other things which require long true and defect free cherry stock. The cutoffs that are too short for their primary items are used to make (among other things) our Cherry Peels and Cherry Super Peels.
They are thin and fully tapered for super light weight, and have a very low angle tip to make it easy to get under your pizzas and breads. Cherry is the perfect wood for a peel as it is light, hard and strong, not to mention that it looks great on your kitchen wall!
Hey, if it’s gotta be a Pi Day, it might as well be a Cherry Pi Day!!
Grab onto one of these beauties and make some Pi!
Introducing the Fourneau Bread Oven
I was at the International Housewares Show in Chicago last weekend with my middle daughter Jaime. We had a great time knocking elbows with some pretty BIG people. A couple of possible deals to follow up on. More on those later…. Hidden off in a corner somewhere, so we didn’t see it while there (not like you could see the whole show in 2 days – NOT!!), was a very cool newcomer. A friend who was also at the show posted about this later. We think it is destined to be a big seller – due out in Aug/Sept 2015 timeframe. This little oven insert appears to be very well designed and will be made in America. It is a current KICKSTARTER project. You can see it here. I think it is well worth funding.
The oven is made of cast iron, and is designed to be preheated in your oven. It has a cast door to lock in the steam to produce a wonderfully crunchy crust. It is a product of an ingenious solution to the “hazards” of the No Knead Method. It replaces the task of tossing a floppy mass of dough into a scorching hot Dutch oven, with sliding it safely in with a standard peel. It is still a hot operation and landing a bread or pizza perfectly will be a matter of personal ability. I can see where a Super Peel, especially designed and sized to fit this little workhorse, could be a real advantage. Anyone know where I can get a Super Peel for this???
Oh heck, there it is!! :-) This will actually be going out to the inventors of the Fourneau today. I have a lot of confidence in this oven insert, we have funded it, and I am planning to make a perfectly matched little Super Peel available to fit it.
Hooray for American ingenuity!!
Today is Super Peel’s Birthday! What proud parents they must have been on that day!!!
Well, that is actually not exactly right, but it is MY birthday. 62 years ago, somewhere between the hours of 4 and 5 PM, I entered this world. The wheels were set in motion, and it was only a matter of time before the world would finally be safe for PIZZA!! All PIZZAS!!! No more discrimination based on thickness or thinness of crust, amount of loaded-on toppings, glutenous or not. To be fair, also safer for countless artisan bread loaves and a cast of pies and other bakery characters!
Everyone say it: NO MORE PIZZA WRECKS!! NO MORE LEAD LOAVES. PERFECT PIES ALWAYS!
OK, that’s enough………… But, let’s celebrate with an impromptu Special Sale Event. Purchase any Super Peel on Amazon, today (February 28, 2015) between the hours of 4:00 PM and 5:00 PM, and receive an extra $5.00 rebate (limit one per customer). I will process these as post-purchase partial refunds. Time of purchase will be based on Amazon’s purchase date/time stamp as I receive it (see below). So, that means PST!! (Which means a window of 7:00 PM to 8:00 PM EST on the east coast, etc.)
I have no idea how their system actually works, and I will likely not have all sales data until tomorrow. So, bear with me on this.
Thanks for your continued support, and thanks for jumping on this!
Annual Report to Super Peel Followers
At the very top, I want to say a big Thank You to all of our loyal customers and users. I owe it all to you for allowing Super Peel to become a “household name”. At best estimate, there are more than 30,000 Super Peels out there – a number both big while also small, in differing relative ways. It has been my mantra since day one that I take care of all customers in a way that few have ever experienced. And, I will continue to do so! As you all may know, most of our normal Super Peel sales are through Amazon.com. The reasons for this are many, but also fairly straightforward – Increased Exposure, Easier Fulfillment, Free Shipping for you, etc. It is not all rosy, but the benefits outweigh the negatives several fold. This will also continue! Although, in 2015 I am soliciting additional brick and mortar retailers to add our products. Let your local kitchen store know about the Super Peel!
Let the Records Show…… Periodically, Amazon lets its sellers know just how well they are doing with data on several seller metrics. Below I wish to share our most recent data. I am proud to share these with you as they support the values I try to live by. We are serving our customers well, and it feels great!
If you are already, thank you for trusting Super Peel and being our customer. If you are not yet a Super Peel owner, you can be confident that if you become a member of our family of users, you will always receive the highest level of support and customer service available on this planet!
Here is the finished pie. I added some rosemary and fresh ground lamb. This is a 15″ homemade gluten free crust. Used one of the new BIG16 Super Peels to lift and move this to the super hot stone at 750F. Didn’t even flour the cloth, but don’t try this at home folks, at least until you get some experience under your belt. Just wanted to show what was possible. It can be done!!!
Dinner with Dad tonight at his new assisted living address, back here in NY. I think he will like it – If I don’t eat it all first!!!
Super Peel BIG16 – very limited supply on Amazon right now. But, we are feverishly making more!
Words for the day: Make it, take it, bake it and of course EAT IT!!
p.s. I will put together some more details and pictures of the process tomorrow.