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.

  • dream_weasel
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    1 year ago

    I recommend parchment paper instead of flour for the peel. No mess.

    • Decoy321@lemmy.worldM
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      1 year ago

      But the flour is less impact on the environment and also a fraction of the cost.

      • dream_weasel
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        1 year ago

        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.

        • Decoy321@lemmy.worldM
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          1 year ago

          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.

          • dream_weasel
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            1 year ago

            I’m sure that’s probably true. I’m imagining one personal pizza once a month wondering why cost would ever enter your mind.

    • ChickenLadyLovesLife@lemmy.world
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      1 year ago

      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.