Re: Pizza on Gabriola

Quote from: Icelandr on October 09, 2024, 11:21:44 PMThe picture of the spatula was my idea for loosening the dough from the plastic container, Arne and Lilla Napoli use similar containers to ones they store their dough balls in, See Arne’s Thread, I used to use my fingers, this works with less distortion. A dip in flour, around the edge and invert. Worked better than my hands!

I do the same thing. After buying the containers, I tried making a removal tool a là Lilla Napoli, but it was no good and I found that a small spatula was perfect. I’m very happy with these containers for the balls. Fortunately, I don’t need to evacuate the balls as fast as they do at a restaurant, so I’m sticking to the spatula.

You often blame your hands, but I’m impressed with these 70% (and above when the math goes awry) pies, they look damn good.

The ham and pineapple one does look good. I’ve always enjoyed a Hawaii pie, despite what people say about pineapple on pizza. We had family over a few days ago where I made…