urgent pizza advice needed

[Bribie G]

So I've bought a couple of these, 35cm pizza trays and a new pizza wheel, a sack of stoneground that makes fabulous pizza dough......



Question: rellies arriving tomorrow for lunch: these trays are seriously big, so when I have rolled out my big circle of pizza dough and want to transfer to the pans to rise then top and bake:

How the feck to I get the circle of dough into the pan without it turning into this, and generally worse:

 

[CapnK]

Aside from the obvious one "Move it quickly"...

Don't roll it out full size, once you get it on the pan you can stretch it out a little.

When you lift it, hold it knuckles up, about 1/3rd from the center, this (along with not rolling to full size) will allow a little bit of stretch out as you transfer to the tray.

Don't have the dough too warm, it will stretch quicker.

But for ultimate kudos, do away with the roller.
Hand stretch the dough (preferably on a floured, stainless steel surface. Surely you've got some s/s around and then do the stereotypical 'spin in the air' for the final stretch. Youtube no doubt has examples.

( Rarely used skills from many weekends lost to working in Dominoes back when they used to still sell hand made pizzas )

 

[NealK]

I try to roll my dough slightly smaller than the pan and then stretch to the edges when it is in there. I have never used stoneground flour though. I do use a lot of semolina and even though the pan has holes I would still sprinkle semolina over the pan before the dough goes on. It makes it extra crispy and slides off the pan easily.
What is your dough recipe? I am always willing to give other dough recipes a try.

 

[MastersBrewery]

Carefully!!

seriously though, have your Tray close by, lift carefully, transfer across, then lift edged and flap inwards (hard to describe) the dough will want to shrink anyway. Also when pinning out pin 1 or 2cm short of desired size.

MB

 

[Maheel]

i sometimes even fold my circle and then shift it to the pan then unfold

bit of flour in the fold helps...

the old final stretch on the pan is good

works for me....

 

[beercus]

Roll it up b a rolling pin or broom handle, then roll it onto the pan, like you do with a pie crust.

I agree that the rolling pin should not be used to roll the dough, just for the move...

Beercus

 

[MaltyHops]

Probably a go straight to the sin bin way but how about getting a sheet of thick plastic (food grade preferably), roll dough on it, put pizza tray on dough upside down, lift sheet, dough and tray right side up, and finally peel sheet off?

ed. Hmm.... rolling pin probably simpler.

 

[Nibbo]

Roll out your dough on baking paper. Place your pizza tray on top and flip.

 

[JDW81]

Roll out your dough on baking paper. Place your pizza tray on top and flip.

OT:

This technique also works a treat with shortcrust pastry.

 

[Red Baron]

Bribie,
I used to use one of those pans, and quickly gave up letting the dough rise on it- I found that the dough would come out into the holes on the bottom slightly, making it a right pain in the arse to remove the finished pizza. I just stretched the dough out, topped it and cooked it.

As for your question, like others have said, roll it out smaller and stretch it in the pan.

Cheers,
RB

 

[jyo]

Roll it up b a rolling pin or broom handle, then roll it onto the pan, like you do with a pie crust.

^ This

 

[Bribie G]

Thanks guys, will sleep on it and post pics tomorrow

 

[manticle]

Years ago when I worked the woodfired section in an italian/australian restaurant, we proved balls of dough, rolled out onto greased trays (taking care not to overstretch when shaping to the tray) and topped. Topping stays on the pizza, none between pizza and tray- keep a clean edge around the pizza. Burnt topping sticks the dough to the tray. Cook top. Gently slide base to oven floor, crisp then lift onto plate. Not complicated, doesn't need flat cheese grater type plates.
As for rolling pin vs hand stretch - either works if you do it right, either will give crappy, shrinking odd shaped dough if you don't. Get technique right before worrying about which tools are used - you can't taste the rolling pin.

Also many might know this but if making a cheese based pizza, sprinkle a very small amount of cheese on after the napoli, then top, then final cheese layer. Original cheese sprinkling stops the toppings coming off when cutting or eating.

 

[GrumpyPaul]

Bribie,
I used to use one of those pans, and quickly gave up letting the dough rise on it- I found that the dough would come out into the holes on the bottom slightly, making it a right pain in the arse to remove the finished pizza. I just stretched the dough out, topped it and cooked it.

As for your question, like others have said, roll it out smaller and stretch it in the pan.

Cheers,
RB

agreed no good when the dough cooks thought the holes.

But those trays do work a treat in BIAB to cover the element.

 

[Bribie G]

Getting ready to stretch... if the holy pans don't work properly I've only done twelve bucks

 

[sp0rk]

I've got 2 of these tray and also have 2 Pizza Hut thin crust trays that I "acquired" back when I worked there
I'm considering ditching the ones bribie has...
The pizza hut trays have a shiteload of 2mm holes and I find them much better, the dough doesn't seem to sink through the holes anywhere near as much and is a bit more forgiving if I get the fire a little too hot in my smoker
Only problem is they're rather expensive to buy if you don't have a good source

 

[Goose]

So I've bought a couple of these, 35cm pizza trays and a new pizza wheel, a sack of stoneground that makes fabulous pizza dough......

pizza crisper.jpg

Question: rellies arriving tomorrow for lunch: these trays are seriously big, so when I have rolled out my big circle of pizza dough and want to transfer to the pans to rise then top and bake:

How the feck to I get the circle of dough into the pan without it turning into this, and generally worse:

pizza fail.jpg

I do it on a large tray, even a bit of sealed light plywood will do you. Grease the pan and put it upside down over the pastry, flip and trim to size.

 

[beercus]

I also have some of these trays, I was going to use them in the WFO, but did not like the outcome so went back to cooking on the floor.... I use home made plywood peels to move dough/pizza around.

I used one of the holy trays to make a trivet to stop my BIAB sitting on the element in my Birko, 3 stainless steel bolts did the trick.....

 

[Bribie G]

I can always use them as lethal frisbees against the local crow population.

 

[Goose]

What is your dough recipe? I am always willing to give other dough recipes a try.

My dough recipe... the only thing I measure is the amount of water for the number of bases I intend to make. This is for a number of 14" pizzas.

I like a thin style crust. For that I use 100 mls lukewarm water per pizza I want to make up. Sprinkle in a two teaspoons of good quality bakers yeast with one teaspoon dextrose, whisk aggressively, then cover with gladwrap until you see a healthy bubbling krausen. I find that my douh quality is very dependent on the kind of yeast that you use. The sachets you buy at Woolies don't cut it for me, so I use Bruggeman.... its brilliant stuff.

From here I throw in a few splashes of olive oil, a pinch of salt per pizza, and then I add plain flour till I get the dough consistency that I want. It should not be too dense, not sticky, pliable and shiny smooth from the olive oil. Knead and break for 10 mins or so. Roll out and put onto greased (I use olive oil spray) trays. Cover with a tea towel and wait till they rise.... works a treat.

Cooking these is another trick. If you don't have a proper pizza oven I find if you first pre-bake the bases at 220 deg C till they are just a shade brown, then prepare the toppings and bake a second time, you get a magnifique crispy base...