Baking Yummy Pizza With A Wooden Pizza Paddle
Edible pizza dough in a Wooden pizza paddle has flour, yeast, water (or beer but never milk), and a pinch of salt.
Then brush your crust generously with an excellent olive oil BEFORE saucing it. It prevents the crust from getting soggy by acting as a moisture barrier for the sauce. It’s critically important to read ALL of the fine print on the labels because most olive oils are blends from multi-countries. You don’t have to buy a large size until you’re sure you like it.
Depending on the toppings you’re planning to use, you can “gourmet” pizza by using flavored olive oils such as thyme, oregano, rosemary, or even chili oil, whatever. But be restrained with these oils until you’re familiar with their ability to dominate.
The Final Preparation In A Wooden Pizza Paddle
Finally, a stone, a peel, and your oven. Pizza stones come in all price ranges. I just glanced through a couple of websites about pizza stones to make sure there are no phenomenal pizza stone breakthroughs I haven’t heard of. There aren’t! But a couple of them made me laugh. One website waxed rapturously about the advantages of pizza steel over a stone; they recommended it because, they say, it can withstand more significant heat than a rock! LOL! In a home oven? Terracottas melt above 1,900F, some porcelains require a minimum of 7,000F before they start to melt, and steels melt around 2,500F. If your furnace reaches these temperatures, you’ve got a pizza crematorium that will produce flavorless ash!
So let’s be reasonable about baking pizza. My personal preference is a 16″ x 16″ x 1 full inch porcelain or ceramic FLOOR TILE that is flat on both sides. Then I use the unglazed bottom for pizza. They work perfectly. They will NOT retain chemicals if you throw them in the dishwasher occasionally because pure porcelain is vitreous and non-porous. And thick porcelain floor tile is a lot more economical as a “floor tile” than it is when packaged and marketed as a “pizza stone.”
So what about pizza steels (iron plate you bake pizza on)? It’s a matter of personal preference, but I don’t use one because even under the best of circumstances, they do not heat uniformly, and they will rust! However, my dream kitchen will have a cast iron flat top so that I can make superb hamburgers!
Whichever type of “stone” you choose, remember, ceramic, or steel, it WILL crack from thermal shock, so never remove a pizza stone from the oven before it has cooled to room temperature.
Pizza peels come in all sizes and materials, so measure the width of your open oven before buying! And yes, a bit of cornmeal will act as ball bearings and slide your pizza into the oven like a pro. And YES!!! You CAN vacuum up the roasted cornmeal on your oven floor once the stove is cold!