Nary a soul loves pizza more than I do and I've been working on perfecting my home made pie. This weekend I got a "peel" and some quarry tiles to put on the oven bottom to see if it would give me a better crusted pizza.
I have a dough recipe I really like (Wolfgang Puck) so I made it up and spread it on the peel. I tried to keep it dry and loose so it would slide off.
Alas, my fresh sauce was too runny and I knew as soon as I put it on that it was sogging the dough and it would never slide off the peel. Drats! Two attempts to get it into the oven proved that I was just going to toss the toppings all over the oven, so there I stood with a superhot oven, a dough-y pizza on a huge peel and nowhere to set it! Yikes!
I finally got the peel propped onto the stove and used a spatula to roll the pizza up like a burrito, toppings and all, and unroll it back onto a pan. Pretty messy, but a recovery nonetheless. Daggone sauce.
It did take the peel to get the pie onto the tiles so low, but was pretty easy since the pizza was on a sturdy pan. Hmmm... this could work.
The thing that turned out best was the crust bottom - nice and browned like I wanted.
So it was a good enough tasting pizza, but the dough was too thick, the sauce too runny. I think I can do it better the next time.