Step 3:
When the pitch gets the consistency of taffy (and don’t wait too long) slide the pizza off onto your mirror curve. Fold the edges of the foil back and drop your sticky tool onto the pitch evenly. Now press as you would normally. If the pitch is too hot it will squeeze out the edge too quickly so just wait a little or press with less force. If you do it right it will mold into shape easily with much less pressing. Make sure the pitch has stuck well to the tool. When cool you can pull the foil off the pitch as easily as pizza dough. Now you can trim the edge and cut the channels, I prefer a hot knife for this. Hot press it again (after you cut the channels) against a piece of garbage bag plastic and you are ready to go. If you screw up just throw it in the freezer and strip it off and try again.
I’ve done this for years and the only disadvantage is that foil comes in 18 inch widths max.
Your saw it here first folks. Good luck, gotta go, pizza’s here!
Ed Jones
When the pitch gets the consistency of taffy (and don’t wait too long) slide the pizza off onto your mirror curve. Fold the edges of the foil back and drop your sticky tool onto the pitch evenly. Now press as you would normally. If the pitch is too hot it will squeeze out the edge too quickly so just wait a little or press with less force. If you do it right it will mold into shape easily with much less pressing. Make sure the pitch has stuck well to the tool. When cool you can pull the foil off the pitch as easily as pizza dough. Now you can trim the edge and cut the channels, I prefer a hot knife for this. Hot press it again (after you cut the channels) against a piece of garbage bag plastic and you are ready to go. If you screw up just throw it in the freezer and strip it off and try again.
I’ve done this for years and the only disadvantage is that foil comes in 18 inch widths max.
Your saw it here first folks. Good luck, gotta go, pizza’s here!
Ed Jones
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