Quote:
Originally Posted by KenB925
Not that you asked, but I have a fair bit of experience making pizza at home, I have made the mistakes.
your sauce looks a little 'watery' if its homemade, reduce it a little more, if its from a bottle you can strain off some of the water.
until you get good with a pizza peel, just use a pizza stone and build you pizza on parchment paper. The heat that your oven can manage won't hurt the parchment and you don't have to worry about sticking. Once you get more comfortable you can stop using it.
when buying a peel, I strongly recommend the wood/pine looking ones. 'unfinished' wood peels stick much less then a smooth shiny one (like bamboo, or metal)
I also don't use corn meal or semolina, I just use flour on the peel.
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Great tips, I definitely appreciate it! Indeed sauce was watery and I definitely will reduce it further to thicken it up a bit. Additionally, I think it boiled over on some of the edges. The parchment paper is a great idea! I'll use that until I get the time to find a good peel.