I need to get some semolina flour to transfer it to the peel, the bottom was a little floury but over all not a shabby lunch.

  • macgyveringIt@lemmy.sdf.org
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    1 year ago

    Your pizza looks great! What kind of pizza oven do you use?

    Try using cornmeal to transfer. A friend recommended it when I was having issues and it helped a lot.

    • khoplex@lemmy.oneOP
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      1 year ago

      Thank you! Nothing special, just a pizza stone in a 500° oven for this one. I just let it preheat for a while first.

      If I can’t don’t semolina flour at my grocery store I likely will grab some cornmeal. Semolina is a little less coarse than corn meal and they both make a nice slide off the peel.