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	<title>Comments on: Pizza peel tips and tricks</title>
	<atom:link href="http://www.liveforpizza.com/2009/06/using-a-peel/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.liveforpizza.com/2009/06/using-a-peel/</link>
	<description>Perfect pizza from dough to woah!</description>
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		<title>By: Tim</title>
		<link>http://www.liveforpizza.com/2009/06/using-a-peel/comment-page-1/#comment-113</link>
		<dc:creator>Tim</dc:creator>
		<pubDate>Mon, 29 Mar 2010 12:43:17 +0000</pubDate>
		<guid isPermaLink="false">http://www.liveforpizza.com/?p=33#comment-113</guid>
		<description>Great tip!
Polenta is another good one to try for the same reason, the ball bearing theory, although you need to wipe the stone clean between pizzas or it will burn.</description>
		<content:encoded><![CDATA[<p>Great tip!<br />
Polenta is another good one to try for the same reason, the ball bearing theory, although you need to wipe the stone clean between pizzas or it will burn.</p>
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	</item>
	<item>
		<title>By: Gordon</title>
		<link>http://www.liveforpizza.com/2009/06/using-a-peel/comment-page-1/#comment-112</link>
		<dc:creator>Gordon</dc:creator>
		<pubDate>Mon, 29 Mar 2010 12:12:53 +0000</pubDate>
		<guid isPermaLink="false">http://www.liveforpizza.com/?p=33#comment-112</guid>
		<description>I make 2 NY-style pizzas a week on a stone and had a bad sticking problem on the peel.

More flour didn&#039;t do the trick.  What worked was semolina flour - a dusting on the peel before placing the dough on it.  It&#039;s like little ball bearings and doesn&#039;t affect the flavor or crust.

No more sticking pizzas - in fact I give the peel a light jiggle just to see if the dough is sticking.  It&#039;s not.

Semolina flour is the way to go.  Probably any of the solutions like rice flour will work too.</description>
		<content:encoded><![CDATA[<p>I make 2 NY-style pizzas a week on a stone and had a bad sticking problem on the peel.</p>
<p>More flour didn&#8217;t do the trick.  What worked was semolina flour &#8211; a dusting on the peel before placing the dough on it.  It&#8217;s like little ball bearings and doesn&#8217;t affect the flavor or crust.</p>
<p>No more sticking pizzas &#8211; in fact I give the peel a light jiggle just to see if the dough is sticking.  It&#8217;s not.</p>
<p>Semolina flour is the way to go.  Probably any of the solutions like rice flour will work too.</p>
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	<item>
		<title>By: Tim</title>
		<link>http://www.liveforpizza.com/2009/06/using-a-peel/comment-page-1/#comment-52</link>
		<dc:creator>Tim</dc:creator>
		<pubDate>Wed, 27 Jan 2010 06:25:04 +0000</pubDate>
		<guid isPermaLink="false">http://www.liveforpizza.com/?p=33#comment-52</guid>
		<description>Depends what you&#039;re into, but I think painting is nice!</description>
		<content:encoded><![CDATA[<p>Depends what you&#8217;re into, but I think painting is nice!</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Herman</title>
		<link>http://www.liveforpizza.com/2009/06/using-a-peel/comment-page-1/#comment-51</link>
		<dc:creator>Herman</dc:creator>
		<pubDate>Tue, 26 Jan 2010 20:42:42 +0000</pubDate>
		<guid isPermaLink="false">http://www.liveforpizza.com/?p=33#comment-51</guid>
		<description>how do you &quot;top&quot; writing?</description>
		<content:encoded><![CDATA[<p>how do you &#8220;top&#8221; writing?</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: KonstantinMiller</title>
		<link>http://www.liveforpizza.com/2009/06/using-a-peel/comment-page-1/#comment-7</link>
		<dc:creator>KonstantinMiller</dc:creator>
		<pubDate>Mon, 06 Jul 2009 23:50:43 +0000</pubDate>
		<guid isPermaLink="false">http://www.liveforpizza.com/?p=33#comment-7</guid>
		<description>You know so many interesting infomation. You might be very wise. I like such people. Don&#039;t top writing.</description>
		<content:encoded><![CDATA[<p>You know so many interesting infomation. You might be very wise. I like such people. Don&#8217;t top writing.</p>
]]></content:encoded>
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