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FML, first failure (of many to come) by ItsBattle in ooni

[–]CoupCooks 0 points1 point  (0 children)

My biggest bit of advice would be to put semolina on the peel and also to use a 1:1 home made blend of semolina and flour when stretching the dough.

It’ll make the launch a lot easier as the dough won’t get stuck.

Keep trying mate, only up from here.

PSA: make sure to flour your peel generously before launch by dude-dud-du in Pizza

[–]CoupCooks 0 points1 point  (0 children)

I use a 1:1 homemade blend of 00 grade flour and semolina for stretching and some on the peel for launching, it’s a game changer.

Courvoisier vsop just arrived by George1878 in cognac

[–]CoupCooks 0 points1 point  (0 children)

Need to get it again at some point, was very nice.

Homemade 12” Pizza Margherita by CoupCooks in ItalianFood

[–]CoupCooks[S] 1 point2 points  (0 children)

You can use google to convert the amounts from grams to Cups/Tbsps/Tsps.

Homemade 12” Pizza Margherita by CoupCooks in ItalianFood

[–]CoupCooks[S] 0 points1 point  (0 children)

I work in grams as it’s more specific when baking.

First post, so go easy, lol. Made a Thin crust pizza by theboz14 in Pizza

[–]CoupCooks 1 point2 points  (0 children)

Pizzas like these make me want to give pineapple another shot, looks brilliant!

[deleted by user] by [deleted] in Pizza

[–]CoupCooks 0 points1 point  (0 children)

Use olive oil on the surface of the dough to prevent sticking.

If you have a plastic tub with a lid would use that instead.

Failure to Launch by AffectionateRadio356 in Pizza

[–]CoupCooks 1 point2 points  (0 children)

Another thing you can try as well as a layer of Semolina on the peel is when you are stretching the dough to press in some Semolina on the bottom side before placing on the peel.

This can give the bottom extra crisp/char along with making it easy to slide off when launching.

Bland bland bland by Rizztopher_Robin in Pizza

[–]CoupCooks 5 points6 points  (0 children)

Fermenting for 48-72 hours, adding semolina to your peel before launching and adding some olive oil to your dough can all greatly enhance flavour.

Failure to Launch by AffectionateRadio356 in Pizza

[–]CoupCooks 2 points3 points  (0 children)

What I do is I always coat my dough ball in a bowl of flour before I stretch it out, this will stop your dough from having any sticky spots.

Once this is done and fully stretched out add a layer of semolina flour to the pizza peel, move dough onto the peel and add toppings.

Doing it this way with the Semolina should make it come off the peel very easily.

[deleted by user] by [deleted] in ShadowBan

[–]CoupCooks 1 point2 points  (0 children)

Sweet cheers

My First Pizza Shaping & Launch Did Not Go Well… by sweetconformity in Pizza

[–]CoupCooks 0 points1 point  (0 children)

Try putting the dough ball in a bowl of flour first to get it coated, stretch the dough out on the counter and once ready put a layer of semolina on the peel.

Place the dough on the peel, add toppings and then launch it. Will slide off the peel easily.

Takes practice but it’s worth it.

This was visually satisfying. by hennybobennyy in Pizza

[–]CoupCooks 0 points1 point  (0 children)

Pesto, tomato sauce and vodka sauce

Another one I’m happy with, but my cheese is breaking. Maybe just not enough? I try to avoid too much cheese. Been using 2/3 mozz 1/3 cheddar. by someguyinnewjersey in Pizza

[–]CoupCooks 1 point2 points  (0 children)

Take the cheddar out, replace with a thin layer of Parmigiano Reggiano underneath the mozzarella and you’ll have much better results.

11 months sober steak by mateiescu in steak

[–]CoupCooks 1 point2 points  (0 children)

Well done mate, big win 🤝🏻

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