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Page 22 of 33
Additional Cooking Tips (Cont’d)
•
Do not leave an assembled pizza on the peel longer than absolutely necessary. This can
lead to the pizza sticking to the peel.
•
Cook thin to medium crust pizzas directly on the cooking deck.
•
Use multiple, smaller “flicking” gestures to coax the pizza off the peel into the oven.
Trying to do it with one, larger gesture is more likely to dislodge pizza toppings.
•
Do not overload a thin-crust or medium-crust pizza with too many toppings. This will
most often lead to a soggy center crust. When in doubt, less is more.
•
If the pizza sticks to the cooking deck, the deck was probably not hot enough before
the pizza was put onto the deck.
•
Do not put a frozen pizza on the cooking deck. It is almost certain to stick and to
become burned before it releases.
•
Rotate pizzas for even cooking.
•
Brush any burnt cornmeal off the cooking deck and into the crumb tray before cooking
the next pizza.
•
If you have any difficulty rotating the pizza inside the oven using a peel, try using long-
handled grill tongs to do the job. You can also use the tongs to lift the edge of the pizza
to check on the bottom of the crust.
•
Avoid letting the pizza contact the cooking deck backstop. This is a very hot surface
that will quickly burn the crust.
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