View Full Version : Help!! Pizza base stuck to teflex sheet!!
02-16-2008, 02:47 PM
I have Alissa's easiest crust (ground flax seeds etc) pizza base in the Excalibur. It says after two hours to flip it off the teflex sheet so it goes upside down onto a plain mesh sheet. So, it's been in for a bit over 2 hours and is looking very good on top. BUT>>>>> I can't flip it as it is stuck to the teflex sheet!!!
I suppose it is still doughy underneath so should I leave it for longer and try to flip it again? I don't think my batter was too runny - it was firm enough to spread on the sheet.
It's now nearly nine o'clock at night here in England and I wanted it ready to put the toppings on by about 11 pm so I can leave it in the dehydrator overnight.
Any advice please from experienced raw pizza makers??????????
Within the next couple of hours would save my recipe!
Just wait a little longer until it's barely dehydrated enough to flip easily... The times for recipes can vary a lot for different people depending on climate etc.
02-16-2008, 02:56 PM
Leave it in longer. It's sort of like "real" dough... if it's too wet, can't flip it.
02-16-2008, 03:13 PM
Thanks for the quick advice.
Alissa's book then says to put the toppings on and leave it for several more hours in the dehydrator. Is the base likely to go crispy or hard if it's left in for too long? Will it ruin the flavour or just be chewier?
Sorry to ask dumb questions but this is my first ever raw pizza and I soooooo want it to work!
02-16-2008, 05:13 PM
Sometimes I flip and scrape the back off with a spatula and sort of spackle it back together. (a great technique to use for corn chips and tortillas). I usually make smaller mini pizza crusts because they tend to finish quicker. Hope that helps. ( :
02-16-2008, 05:26 PM
Which type of sheets are you dehydrating on? I use the disposable one use throw away sheets that are similar to waxed paper. I bought and tried orange reusable so called "non stick" sheets and EVERYTHING I did on those ended up permanently stuck and ruined, I had to wash it off, throwing away the recipes!
I don't know if anyone managed to use the "reusable" ones (if you ask me they're not even usable, so forget reusable!), after one try, I gave up on them, it's sad because I bought $30 of them (3 @ $10 ea.). I now only use the disposable ones.
02-16-2008, 05:41 PM
I'm using the paraflexx sheets that came with the Excalibur.
After 3 hours I managed to flip the base and I have now put toppings on and put it back in for 6 - 10 hours as it says in Alissa's book. Realistically, it'll have 8 - 9 hours as it's nearly midnight, I'm going to bed now and won't surface too early in the morning!!
I've also put in some eggplant pizzas as I had the 'cheese' mix left over plus tomato sauce. They need up to 10 hours as well.
Can't wait to see how these turn out. If they are good, I will be hooked!!
02-16-2008, 09:29 PM
Yes, I'm not using the orange ones either, mine are sort of beige/brown teflex with a plastic mesh screen underneath. They work pretty well I think.
02-17-2008, 04:05 AM
Well, the eggplant pizzas look and taste very nice.
I haven't tasted Alissa's easiest crust one yet but I'm disappointed to see that my 'cheese' layer, which I put on first, seems to have completely disapppeared!!
This is only my first attempt at raw pizza so I will taste it later and tweak the recipe and drying times if I need to.
The actual base looks very impressive and just like cooked pizza. I think maybe I left it in too long.
02-17-2008, 11:47 PM
i'm using them and they seem to be excellent. the Premium reusable sheets that is. i got two free with my dehydrator. Usually my flax crackers stick to my round dehydrator sheets leaving a gooey mess to clean up. Not these it just peels right off leaving nothing on the sheet. I'm quite impressed.
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