Oh my gosh, can you comment more on what you wrote: "I’ve been using my 77˚F seedling mat/proofing cabinet to bring my dough balls to room temperature." Getting dough to rise in my very cool house is always a challenge, but I have a seed mat! How do I make a proofing cabinet with it? Is it nothing more than placing the bowl w/dough on the mat and covering that with something, maybe like a plastic storage bin? Thank you!
Adding on to Dana, I never thought of using a seedling mat, and it makes sense! It brings seedlings to the right temperature, making sense to bring the dough to the right temp. I don't know how many people have one, but I wouldn't be surprised if many cooks/bakers also have one to start seedlings, since the 2 hobbies share similar characteristics.
One thing to add, I realized that I've been using the wrong size container. I used my lava rock container (~8-9 inches) when I'm supposed to use a 4-5 inch container because I thought I needed 1/2 inch of space. I thought the problem was that the dough was too slack when it was actually the container.
I’ve had one for 15 years, sliced close to 750 pizzas on it, thrown it into the dishwasher on occasion, and it still looks great! I can’t believe it has no noticeable knife marks.
It’s non-sticky and non-thermal like wood, so it’s great for sliding in pizzas and it’s thin enough to retrieve pizzas off a pizza steel or stone. It seemed expensive when I got it (compared to a restaurant supply wooden peel), but it’s held up amazingly.
Oh my gosh, can you comment more on what you wrote: "I’ve been using my 77˚F seedling mat/proofing cabinet to bring my dough balls to room temperature." Getting dough to rise in my very cool house is always a challenge, but I have a seed mat! How do I make a proofing cabinet with it? Is it nothing more than placing the bowl w/dough on the mat and covering that with something, maybe like a plastic storage bin? Thank you!
What about using parchment paper on the peel?
After ruining one too many pizzas on the peel, I started using parchment underneath as a cheat.
Thanks for the comic relief in the form of the tea towel falling when you closed the oven door. This ALWAYS happens to me! :-)
Adding on to Dana, I never thought of using a seedling mat, and it makes sense! It brings seedlings to the right temperature, making sense to bring the dough to the right temp. I don't know how many people have one, but I wouldn't be surprised if many cooks/bakers also have one to start seedlings, since the 2 hobbies share similar characteristics.
One thing to add, I realized that I've been using the wrong size container. I used my lava rock container (~8-9 inches) when I'm supposed to use a 4-5 inch container because I thought I needed 1/2 inch of space. I thought the problem was that the dough was too slack when it was actually the container.
If you’ve never used 1, I’d recommend the Epicurean Pizza Peel:
https://www.amazon.com/dp/B000PRI3TS/ref=cm_sw_em_r_mt_dp_VvzPFbVD5G9PR?_encoding=UTF8&psc=1
I’ve had one for 15 years, sliced close to 750 pizzas on it, thrown it into the dishwasher on occasion, and it still looks great! I can’t believe it has no noticeable knife marks.
It’s non-sticky and non-thermal like wood, so it’s great for sliding in pizzas and it’s thin enough to retrieve pizzas off a pizza steel or stone. It seemed expensive when I got it (compared to a restaurant supply wooden peel), but it’s held up amazingly.
I reread this for the 3rd time and I realized that another reason my dough was slack was because i let it sit at room temp for too long.
OMG! I watched this splendid video in art class. I am surly making this when I arrive at my shelter.