this post was submitted on 16 Aug 2023
332 points (97.7% liked)

FoodPorn

16039 readers
173 users here now

Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!

Rules:

1. BE KIND

Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.

2. NO ADVERTISING

This community is for sharing pictures of awesome food, not a platform to advertise.

3. NO MEMES

4. PICTURES SHOULD BE OF FOOD

Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]

Other Cooking Communities:

Be sure to check out these other awesome and fun food related communities!

[email protected] - A general communty about all things cooking.

[email protected] - All about sous vide precision cooking.

[email protected] - Celebrating Korean cuisine!

founded 2 years ago
MODERATORS
 

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.

you are viewing a single comment's thread
view the rest of the comments
[–] [email protected] 2 points 1 year ago (2 children)

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

[–] Decoy321 4 points 1 year ago (1 children)

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

[–] [email protected] 3 points 1 year ago (1 children)

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 2 points 1 year ago (1 children)

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.

[–] [email protected] 3 points 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 2 points 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.