Ah yes, great question Mark as that is the whole trick.
It took me a while to get it right but now i've got it down to an art.
The trick is to give the tray a sprinkle of polenta before laying the base on.
Just make sure the whole tray is covered and more is better in this case.
The polenta acts like tiny marbles and keeps the dough up off the tray. (or at least that what i think is happening)
And the other trick is to be careful with the toppings. You don't want them spilling over onto the tray as they will melt/burn and you'll have all sorts of trouble.
Once the tray gets burnt then you might as well throw it away as **** will stick to it, just like a blanket!
And once they are cooked I either just tip them off onto a board to cut or use an egg flip.
and Enjoy.
It took me a while to get it right but now i've got it down to an art.
The trick is to give the tray a sprinkle of polenta before laying the base on.
Just make sure the whole tray is covered and more is better in this case.
The polenta acts like tiny marbles and keeps the dough up off the tray. (or at least that what i think is happening)
And the other trick is to be careful with the toppings. You don't want them spilling over onto the tray as they will melt/burn and you'll have all sorts of trouble.
Once the tray gets burnt then you might as well throw it away as **** will stick to it, just like a blanket!
And once they are cooked I either just tip them off onto a board to cut or use an egg flip.
and Enjoy.