I've been making pizza for years at home, but I never thought too much about the leftover flour. What is everyone's technique for shaking off the flour and would the remaining flour on this pizza turn you away?
Yes, it creates a bad mouth feel and bitter taste. Use semolina flour when stretching and launching instead of white flour. A perforated peel may also help so extra flour falls off onto the prep surface.
kingbrad
Wouldn’t bother me. I do think a lot of videos of how to make pizza have people using way too much flour. Admittedly I just started, but I’ve found I can get by with much less when it comes to stretching and launching. I also do put olive oil around the crust, which makes the flour less noticeably visually and tastes great imo
chelseaeights
I like how it tastes 🤷🏼♀️
Itsabigdog
rub the crust with butter and apply salt and garlic powder as soon as it comes out of the oven is what I do.
LooksLikeRain070
Have you tried semolina? I think I prefer that. Little Caesar’s vibes.
SolidMikeP
Make my dough as dry as possible so I dont have to use much extra so it doesnt stick
6 Comments
Yes, it creates a bad mouth feel and bitter taste. Use semolina flour when stretching and launching instead of white flour. A perforated peel may also help so extra flour falls off onto the prep surface.
Wouldn’t bother me. I do think a lot of videos of how to make pizza have people using way too much flour. Admittedly I just started, but I’ve found I can get by with much less when it comes to stretching and launching. I also do put olive oil around the crust, which makes the flour less noticeably visually and tastes great imo
I like how it tastes 🤷🏼♀️
rub the crust with butter and apply salt and garlic powder as soon as it comes out of the oven is what I do.
Have you tried semolina? I think I prefer that. Little Caesar’s vibes.
Make my dough as dry as possible so I dont have to use much extra so it doesnt stick