Transfering dough to the stone - CALLING ALL PIZZA MAKERS!
OK so this past week I make a wonderful ciabata with the recipe going around in here.
It turned out heavenly! I am still a newb when it comes to making bread other than my own bread so I was very happy to see this one turn out so well! I tried to post a few pics but managed to botch that up some how as well!
Anyway, pizza dough, bread loaf, whatever, how in the heck do you manage to get it from the counter to the stone? Let's talk PIZZA for a second. Ok, you have made the perfect dough, looks amazing, your options are to put it ON the stone when you put the toppings on and then put the whole thing in the oven but then you have a stone cold stone so to speak and the center is MUSH.
The other option is to put it on a peel and then try and pull the old pulling the table cloth off the table routine trick to get it on the stone but that will never work either most times no matter how much flour you put on the peel due to the weight of the pizza and you normally wind up with a lap full of tomato sauce!
Can anyone help me out here? A silicon sheet is not as effective on the stone. What is the solution?