I need to get some semolina flour to transfer it to the peel, the bottom was a little floury but over all not a shabby lunch.
I need to get some semolina flour to transfer it to the peel, the bottom was a little floury but over all not a shabby lunch.
I recommend parchment paper instead of flour for the peel. No mess.
But the flour is less impact on the environment and also a fraction of the cost.
I mean I guess. It’s also extremely convenient and the sum cost compared to the cost to make the pizza is negligible.
Do your part one sheet of paper at a time though.
I can understand that perspective, especially from a noncommercial perspective. As a restaurant manager, I can guarantee you that the costs are orders of magnitude apart at a larger scale. Semolina is much cheaper than parchment.
I’m sure that’s probably true. I’m imagining one personal pizza once a month wondering why cost would ever enter your mind.
Parchment paper really helps if you’re making multiple pizzas, too. You can roll out each crust and assemble the toppings and then keep them all on a table (without a bunch of flour) ready to go into the oven.