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MarilynW
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Quick question - do I HAVE to have a pizza peel? I am going to try it - but have no pizza peel, no idea where to get one from. I want to succeed at making it before I spend any money at equipment.
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Marilyn
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JodieLyn
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what's a pizza peel?
if it's like a paper thing to keep it from sticking to the pan.. I would think any sort of parchment paper would work.
I have done various free form breads and usually just use a greased/oiled cookie sheet.. I do have one recipe that suggests using corn meal (not flour) on the cookie sheet too.. but it works with or without that as long as the cookie sheet was oiled.
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Mary Chris
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| Posted: Jan 06 2009 at 6:42pm | IP Logged
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still waiting for my book to arrive, hopefully any day now. Do you make pizza at home now? Do you use a peel? We don't have a peel but I would like to get one. Sometimes our little spatula just doesn't do the trick. I would say you don't HAVE to have a peel but they probably make the taking off the pan a little easier.
How do you like the book?
What kind of flour are you using for your pizza. My pizzas on New Year's Eve were a bit of a disaster. 
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MarilynW
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| Posted: Jan 06 2009 at 6:53pm | IP Logged
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The recipe says to warm up the baking stone. The bread dough is put to rise on a pizza peel (looks like a board of some sort?) and rolled off this onto the heated baking stone.
I am first going to try it just with white unbleached flour. Then with a mix of flour and then finally with all wholewheat. Assuming it works the first time of course 
I like the book - find it easy to follow with no fuss.
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JodieLyn
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hmm I might try that with one of the cookie sheets without sides.. or a cutting board if you have one of a useable size.. and dust with flour to keep it from sticking.. you should be able to then slide the dough brom the cookie sheet to the baking stone.
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Mary Chris
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Hmm, I don't know. I thought a pizza peel was a big spatula type thingie. I have always had my dough rise in a big bowl, and it works fine. Do you grind your own grain?
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Mary Chris
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| Posted: Jan 06 2009 at 7:00pm | IP Logged
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pizza peel
I say you can skip the pizza peel.....if you wanted you could use a wooden cutting board.
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MarilynW
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| Posted: Jan 06 2009 at 7:02pm | IP Logged
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Mary Chris wrote:
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No I would like to get the grain from Quail Cove and do so - but before I invest in a mill I need to make sure I am actually going to make bread
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Martha in VA
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A pizza peel is a big wooden (although occasionally metal) square spatula-type tool (but much bigger) with a long handle. You can see a picture of one here. Marilyn, I can't imagine you would HAVE to have a pizza peel to be successful. I'm guessing the type of surface your baking on is the more essential item to have.
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Martha in VA
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Not to hijack this thread but if you really want to try some GOOD and insanely-easy-to-make crusty bread, you MUST try this recipe. I know it's totally devoid of nutritional value (although I hope to start adding in just a bit of my home-ground flour) but it's just heavenly - especially on homemade panninis!! 
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JodieLyn
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ah.. thanks for the pictures.. a wooden cutting board would probably work very much like that for the sliding off onto something else.
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MaryM
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| Posted: Jan 06 2009 at 7:08pm | IP Logged
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I'm only made the bread a couple times so far. I don't have a pizza peel, so it is possible, but I can tell it would be so much nicer to have one!!
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Mary G
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I've made the 5-minute bread lots ... and don't use a pizza peel ... I just scoop it and plop it (how's that for graphic language).
I do think you must have the stone though as it seems to heat much more evenly. What works best for us though is to take the bread off the stone with about 5-10 minutes left and brown the bottom too as this wet dough doesn't seem to want to crisp-up on the bottom otherwise.
The 5-minute bread is definitely great to do ... and is so easy to adapt to whatever you've got re: grains .... and the "squishy white bread" is real good (just ask MaryM's son!)
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dawn2006
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Marilyn,
I used to work at one of those pizza places in the mall food courts. We hand rolled and tossed our doughs (a nifty trick I now use to impress my kids!). We did use pizza peels to slide them into the oven but we had one trick which I think trumps whatever implement you decide to use for sliding: we picked up one edge of the dough and blew under it. The air would ripple throughout the underside of the pizza and if any piece was sticking you could tell right then. HTH.
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mellyrose
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| Posted: Jan 06 2009 at 9:26pm | IP Logged
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Hubby makes pizza from scratch often. We have a pizza peel, but he will also use a cookie sheet with no sides and a large flat cutting board - - they work, too.
The pizza peel is nice because it has a handle. They are usually inexpensive -- I think we picked ours up for just a few dollars at bed, bath & beyond a few years ago.
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monique
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| Posted: Jan 07 2009 at 8:47am | IP Logged
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FWIW, I'm chiming in a little late here, but when I tried it I just used our baking stone since I didn't have a pizza peel.
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MarilynW
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| Posted: Jan 13 2009 at 6:10pm | IP Logged
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I just made my first loaf - did the basic mixture this afternoon (it was really quick and easy - and I have no stand mixer or food processor) It rose really well. I just baked one loaf - the kids will have it as a late evening snack after music - later I will post a pic on my blog and opinions on taste. It looks good - though I will probably have to pull out a bit more dough next time - it is a little small. The loaf rose really well in the oven too - it is "singing" now!! I am so excited!
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Mary G
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MarilynW wrote:
| I just made my first loaf The loaf rose really well in the oven too - it is "singing" now!! I am so excited! |
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Yippee .. sounds like it was a success!
marilynw wrote:
| - though I will probably have to pull out a bit more dough next time - it is a little small. |
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This is one thing I definitely noticed ... we'd only get 2 or 3 loaves when the recipe said 3 or 4 loaves ... I just figure they don't eat as much as us Catholics! 
Let us know what the kids thought, marilyn. I know mine like the more "white bread" style while dh LOVES the multigrain, hearty type of loaf.
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BrendaPeter
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I use a cookie sheet that has no sides. What great bread!
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MarilynW
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Mary G wrote:
[
This is one thing I definitely noticed ... we'd only get 2 or 3 loaves when the recipe said 3 or 4 loaves ... I just figure they don't eat as much as us Catholics!
Let us know what the kids thought, marilyn. I know mine like the more "white bread" style while dh LOVES the multigrain, hearty type of loaf. |
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I made the white basic - it was so yummy - it lasted about 5 minutes in my house - eaten warm with butter and strawberry jam!
I will try a wholegrain mix next time.
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Artisan Bread in 5 minutes - again!
