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pizza dough

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harps
harps Posts: 13
edited November -1 in EggHead Forum
first time posting wife has made three pizzas so far have been great problem is pizza dough sticks to peel have tried bread crumbs flour any ideas
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  • Marine
    Marine Posts: 84
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    cornmeal works for me. Keep it moving around on the peel as you are putting the toppings on so it doesn't start sticking. Difference between a nightmare and coming out good :P
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  • FSM-Meatball
    FSM-Meatball Posts: 215
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    Some people use Parchment paper, but I don't like that, it will burn at the edges.

    You can also use corn meal.

    The easiest thing to do is get some pizza screens from a restaurant supply place or online- http://www.amazon.com/American-Metalcraft-Pizza-Screen-12/dp/B000SBLWZS/ref=sr_1_3?ie=UTF8&qid=1306336641&sr=8-3
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  • harps
    harps Posts: 13
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    thanks meatball sounds like what we need
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  • harps
    harps Posts: 13
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    wife says she will try that thanks
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  • Austin Egger
    Austin Egger Posts: 256
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    My preferred method is parchment paper. We put the dough on the parchment paper and tear off 3 out of the 4 corners so that there isn't much sticking out. I like one corner so I can grab it. I typically put on just the dough for around 2 minutes, just so that it firms up a little, not fully cooked. I then load it up with the toppings and put it back on for around 8 minutes w/o the parchment paper. You can leave the parchment paper on or off for the whole cook if you wish. This is just the way that I do it. We prefer very thin and crispy crust. I typically do the pizzas around 500 - 550 with this method for the thin and cripsy.
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  • Cpt'n Cook
    Cpt'n Cook Posts: 1,917
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    You can pull the paper out after a few minutes. Leave a little handle over one of the three leg things.
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  • Capt Frank
    Capt Frank Posts: 2,578
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    Yes, like Capn' ook says, leave a little corner of the parchment paper to grab and after two of three minutes hold a pair of tongs or whatever against the edge of the pie and pull the parchment out, works great! :)
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  • greendean
    greendean Posts: 50
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    I have also had several issues with the same thing. Sometimes, the dough just sticks regardless of cornmeal. I have tried two things. One, sometimes try sliding off of a different side of the peel. 2nd, I use a lot of flour when I am rolling the dough so that it does not stick. Some pizza chefs say that the extra flour drys out the dough, but I have not had that problem.
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  • MCR
    MCR Posts: 270
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    One thing that have been working quite well for me is using a perforated pizza plate. I prepare the dough and I will put the dough on the pizza perforated plate, load the topping and put the perforated plate with pizza on the egg. After a few minutes, I will remove the perforated plate and continue cooking.

    The small holes seem to help the dough from sticking to the plate.

    Also add a bit more of flour to the outside of your dough, help to prevent sticking to your finger and the peel or pizza plate.

    Good Luck!
    Marc
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  • coalspeak
    coalspeak Posts: 36
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    Mrs.Coalspeak and I cook pizzazzzz at least once a week - we use parchment every pie. As mentioned, we just trim the edges so there is no overlap onto the heat/flames and it works fine
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