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Need Pizza Help

BoroBGEBoroBGE Posts: 30
edited 3:47AM in EggHead Forum
Alright here is my ordeal:

I prepped my pizza (premade dough from trader joes) put down flour and did everything that I thought I needed to do for an easy transfer to the egg.

Once I was ready to use my peel, I floured it up, but it would not slide under the pizza without sticking. When I finally got the pizza on the peel, then I ran into the same issue trying to get it on the stone.

Finally got it on the stone and it baked fine, but the excess flour was too much for my taste.

Another thing- I put corn meal on the stone, and it immediately started to burn.

Whats the secret here? Parchment paper? Please help!

Comments

  • loco_engrloco_engr Posts: 3,673
    I use corn meal & Parchment paper.
    Never any sticking probs!
  • BoroBGEBoroBGE Posts: 30
    Do you put the cornmeal on the stone or prep the dough with cornmeal?
  • loco_engrloco_engr Posts: 3,673
    I put the corn meal on the PP and then the dough and
    then work the dough to as near a circle :ermm: as I can get. I trim the PP around the finished pie and leave alittle tab to grab when pulling off the stone.
  • civil eggineercivil eggineer Posts: 1,547
    As previously stated...parchment paper will solve the issue. Cook the pie on top of the parchment paper and the sticking problem is solved.
  • RU EggsperiencedRU Eggsperienced Posts: 1,526
    I use parchment paper. I leave a little tab of paper sticking out and use it to pull the paper out after a few minutes on the pizza stone... For the Trader Joe's dough, I've found that 550F is a good temp for me..

    20110320_Thighs-2.jpg
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