Comments on: Spicy, spicy pizza

By: Moose

Moose — Wed, 28 Mar 2007 05:39:36 +0000

Yum, I love jalapenos on my pizza as well. TJ now has par baked corn meal pizza crust. It’s fairly thick, but much easier to work with. It was featured in their latest flyer so I tried it and liked it. You may find it too doughy. I have bad luck with pizza stones, so I bake directly on the rack. Next time, I will try turning on the convection feature to make the over super hot. -Moose

By: Snowbug

Snowbug — Wed, 21 Mar 2007 16:27:15 +0000

I was in a hurry and didn't use my pizza stone. Big mistake. :( The crust was blah.

Conversely, I used the other half of the dough the next day as flatbread (thicker and sprinkled with rosemary, capers and goat cheese) and they baked up beautifully on the stone. I guess that means I need to pay more attention and follow the recipe ;)

Thanks.

By: Wendy

Wendy — Sun, 18 Mar 2007 22:41:04 +0000

Here I was thinking you’d learned the parchment trick from a certain expert, expat Cornishwoman pastymaker…

By: Maggi

Maggi — Sun, 18 Mar 2007 21:05:17 +0000

Ah Ha! Parchment! What a fantastic idea. I use my pizza peel all of the time, but I have to flour and/or cornmeal the heck out of the bottom to get it slide smoothly without the topping flying off the pizza as I get it into the oven. Thanks Mamster!