Secret Ingredient for Launching Pizzas

[jond36]

It has come to my attention recently that RICE FLOUR is used in some parts of Naples on the board. Today, I tried some rice flour. Wow! What a difference! I stretched the pie with RF and let it sit on the counter for some time. it still had no problems on the peel, and it was the easiest launches I have ever done. The pizza dough was only 62%, but with a 6 day fermentation, they should have been much stickier than what they were today. Especially after letting them sit while I worked with the cheese and herbs. Long story short, after many years of doing this, I would like to confirm that rice flour is an amazing addition to the pizza making process. I cannot praise it enough.

Munster Cheese btw. One of my secrets. It is delicious, it is made from whole milk, it gives the nice orange hue, and it resists burning when deli sliced (plus the whole milk fat).

Enjoy

 

[indaswamp]

Beautiful Pie! Thanks for posting the tip on rice flour. I'm sure it will help those that make pizza crusts!

 

[cpaysonc]

Awesome, looking forward to trying it! I typically use semolina but have rice flour around. Weekend plan in the works! Your pizza looks great!

 

[chopsaw]

Good lookin' pizza for sure . Nice work on that .
I use 50 / 50 ap flour and semolina .
This peel helps too . Less contact .

 

[cpaysonc]

Good lookin' pizza for sure . Nice work on that .
I use 50 / 50 ap flour and semolina .
This peel helps too . Less contact .
View attachment 736585

What's the source of your peel, makes sense!

 

[chopsaw]

What's the source of your peel, makes sense!

That came with my Chefman electric pizza oven . I don't think Chefman sells them separate .

I would like to confirm that rice flour is an amazing addition to the pizza making process. I cannot praise it enough.

I'll try it for sure I have a couple bags I use in my bread proofing bowls .
Would also like to say , when the dough is right , the ingredients are good , and cooked at the right temp , cheese is all you need on a pizza . My Son kills it , and I never knew how good cheese pizza could be .
We love Muenster . Gonna have to try that .

 

[forktender]

There are tons of perforated peels on Amazon. I just bought one the other day, it's 16'' wide 36or38'' long. They make them in a lot of sizes.

 

[JLinza]

Good lookin pie, and thanks for sharing the tip

 

[Steve H]

Nice looking pie! I've done Munster Cheese before. Did on accident because the mozzarella went green on me. It was pretty darn tasty.

 

[BrianGSDTexoma]

Good looking pie.

 

[zwiller]

NICE! That is a textbook perfect pie to me. My family fights over any charred slices. Meunster is nice change and is great reminder that you can run pies a TON of ways. IE jarred alfredo sauce+TON of sliced garlic+cheese (we like smoked provolone). My riff on the California Pizza Kitchen BBQ: bbq sauce+leftover pulled pork+onion+mild cheddar.

There are a few pie threads here where the members made their own sausage or pepperoni and that is bucket list level pie right there. I am close on the sausage and when I do finally nail it I am running that stuff raw on the pie. JEALOUS I only geek out with pies in the cooler months and I am NOT getting a outdoor oven, we're crammed to the rafters here!