NashVegas
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Sat Jan-03-09 11:28 AM
Response to Original message |
3. What They Said (re: Peel & Stone) |
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Make sure you get a peel at a restaurant supply store, because the ones that come with stones are usually on the small side. Or you can learn to divide your batches up to make more small pies. If you make your doughs too large, and you use the small peel, you'll end up pre-baking your dough again.
Some people get a bunch of quarry tiles from Home Depot and use those instead of a stone.
I use regular all-purpose flour and omit the oil from my dough.
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