First pizza - cooking on paper bad idea?

grin_phi · June 2014

Hey all,

Did my first pizzas on the egg yesterday. I can definitely see the potential but I had some issues that I'd like you guys to comment on.

My method:

Medium BGE
Plate setter legs up
Stone on top of grill
Stone/egg pre-heated to 600 deg

Due to a lack of prior discussion, my constructed four pizza on baking paper (two might have been on greaseproof paper) so I decided to cook them on it - first mistake right?

First pizza actually came our pretty well - see first photos - but the next two were totally stuck to the paper.

For the fourth pizza we tried to transfer it off the paper on the to peel - you can what happened then. I cooked it calzone style and its tasted good (as they all did) but leaked all over my stone.

Pretty sure I know what I did wrong but would like to hear it from some of you.

Thanks in advance, Phil.

Legume · June 2014

Pretty similar to what I do, but I usually go legs down with the platesetter (it probably doesn't matter up or down if you put the stone on the grill or raise from the grill) and then raise the stone further with either ceramic feet (made for planters) or a couple of fire bricks.

I use parchment paper under the pizza and leave enough sticking out on one side that I can grab it with my big gloves on and then I just remove the paper after a couple of minutes - usually stick the peel just between the pie and the paper to lift a little and pull the paper. This takes 10 seconds maybe. I also rotate the pizza at this point just to even the cooking.

Pizza looks good.

HDumptyEsq · June 2014

I use some cornmeal on the peal and the stone. Moves around fairly easily to nudge/slip from the peal to the (hot) stone. You might try getting the stone a bit higher in the dome too. The crust will be nice and crispy so you won't need any paper.

Cowdogs · June 2014

If baking paper is the same as parchment paper, I don't know what went wrong. Parchment paper is the only thing I would use.

Legume · June 2014

I agree, you need to be sure it's parchment. Even when I've not pulled the paper or couldn't quite grab, it just kind of burns up from the outside in and I'm left with a small bit under the pizza. The only difference then is the bottom of the crust crisps more slowly which isn't a bad thing if you're not cooking up in the dome.

boochsr71 · July 2014

I do like HDumptyEsq does, use cornmeal under the pizza on parchment paper

Cymbaline65 · July 2014

+1 on parchment paper. I trim it around the pie and pull it out after about 2 minutes. One key thing I learned is that if you use a store-bought dough (think Publix, Krogers etc..), then I would not get the temp up beyond 500 degrees. If you make your own "brick oven" dough, then crank it up to 700.

BuckeyeBob · July 2014

Same as some of the others. I use parchment paper and then pull off after a few minutes. You'll know its ready when you can just pull it off and it isn't sticking to the paper anymore.

NDG · July 2014

+2 on PARCHMENT then pull after 2-3 minutes.

ALSO, two quick tips that I have learned the hard way:

1) buy a block of cheese (whole milk motz is the best melt) and grate it yourself. A bag of pre-grated cheese is a "no-no" because the manufacture adds a non-sticking agent to avoid the cheese from sticking together in the bag . . the result is nasty melt on your 'ZA.

2) for your sauce, use a can of high quality whole tomatoes / crushed tomatoes and run it through a stainer to remove some of the liquid. If you want more flavor, you can add some S&P, Herbs, Garlic, etc.

Good Luck!

NPHuskerFL · July 2014

+1 on parchment paper. Or cornmeal works fine for me. I have used both methods.

Legume · July 2014

Try the small, fresh mozzarella balls (~ 1/2" diameter) either in water or the ones marinated in oil and herbs. These work really well on homemade pizza. Also, if you're near a Trader Joe's, they have three types of fresh pizza dough in their refrigerated section near the cheeses, enough in one bag to make a large pizza or three 8" pizzas which is what we usually do. In my experience, this takes the higher heat better than the dough I get at a larger market.

buzd504 · July 2014

NDG said:

2) for your sauce, use a can of high quality whole tomatoes / crushed tomatoes and run it through a stainer to remove some of the liquid. If you want more flavor, you can add some S&P, Herbs, Garlic, etc.

Good Luck!

Or if you want a white pizza, sautee some garlic and fresh herbs (basil and oregano, mostly) in olive oil and then strain it through a cheesecloth. Comes out great.

Also, if you put a head of garlic on the pizza stone while it preheats for about 20-30 minutes, it comes out nicely soft and roasted for a pizza topping or to spread on bread.

Mickey · July 2014

Use parchment paper all the time. Pull it out after the first min of cooking

itsmce · July 2014

Parchment paper for me...but I have never tried to pull it out from under the pizza. Sure, the edges of the paper get a tad singed, but nothing to write home about. I don't have a peel, so I need the edges of the paper to help transfer the pizza onto my flat cookie sheets for transfer to the kitchen for eating.

bdsdnfam · July 2014

Corn Meal directly on the BGE pizza stone. Legs down on the plate setter.

ChrisgrillsSTLMO · July 2014

itsmce said:

Parchment paper for me...but I have never tried to pull it out from under the pizza. Sure, the edges of the paper get a tad singed, but nothing to write home about. I don't have a peel, so I need the edges of the paper to help transfer the pizza onto my flat cookie sheets for transfer to the kitchen for eating.

+1 from me, I use the same method but I have a wooden pizza spatula that I use to transfer the pizza from the Egg to the table for slicing. Since it is still on the parchment paper I am ok with it going straight to the table. I also put the legs down on the plate setter.

Cheers!

Carolina Q · July 2014

I don't know what baking or greaseproof papers are, unless you mean parchment paper. I hate parchment paper. Or did the 1 or 2 times I tried it way back when. Didn't like the texture of the crust. Yes, I pulled it out after a minute or two. Apparently, the first minute is important! And you still need some way to transport the pie to/from the egg. Might as well use a peel.

I have used a wooden peel for the past 18 years. That and a little semolina sprinkled on it makes it SO easy to launch the pie onto the stone. No sticking - ever. I assemble the pie on it, (shake it a bit after adding each ingredient), take it to the egg, launch the pie, then pick it up and back to the kitchen to cut it, all on the peel. Very handy tool.

I seem to recall making an unintentional calzone once. But only once.

This is all the semolina I use...

Shiff · July 2014

I also use semolina rather than corn meal since it doesn't burn as much. I don't use parchment paper. The pizza is built on a wooden peel since it slides off easier than a metal peel. I use a metal peel to remove the pizza from the stone - while I'm doing this, my wife is building ther next pizza on the wooden peel.

DMW · July 2014

I tried parchment paper and corn meal and finally just switched to flour. I already have it out as bench flour while forming the balls into pies. Once you learn to build the pie quickly on a floured peel and with quick wrist movements make sure the pie is free before launching it works. A wooden peel works best for launching. I like metal to pull it off. Also use the metal peel to scrape the stone clean before the next pie.

Carolina Q · July 2014

DMW said:

I tried parchment paper and corn meal and finally just switched to flour. I already have it out as bench flour while forming the balls into pies. Once you learn to build the pie quickly on a floured peel and with quick wrist movements make sure the pie is free before launching it works. A wooden peel works best for launching. I like metal to pull it off. Also use the metal peel to scrape the stone clean before the next pie.

It's been a long time since I used just flour on the peel. Will have to try it again cuz you're right, it IS already out on the counter. I think semolina is better, but maybe it's not better enough.

grin_phi · July 2014

Thank you everybody for your comments, suggestions and experiences!

I guess I'll try a couple of things including whipping the parchment out, using semolina/cornmeal and just trying to become more skilled with the peel

nolaegghead · July 2014

The best solution, because you can use it on extremely fragile dough concoctions, is the "Mega-Peel".

http://eggheadforum.com/discussion/1145966/mega-peel-project-for-unadulterated-dough-transportation/p1

Hawg Fan · July 2014

I use a wood peel with a light dusting of corn meal and brush off the old corn meal on my pizza stone between pizzas. As high in the dome as possible above the plate setter works for me.

xiphoid007 · July 2014

I use cornmeal, both because it acts like little ball bearings, but also because I like the roasted corn flavor it imparts to the pizza.

I tried parchment once and it instantly burned to a crisp. Last time for that, the idea of paper in a 600deg grill just seems like a bad idea too.

I make the pizza as I cook them. I think the dough/sauce interface makes the pizza stick, so I make fresh with each pie so nothing has sit and get gummy/sticky.

I also use a combo of a wooden pizza peel and the pampered chef mega lifter. Its essentially a small metal pizza peel. Its supposed to be used to move cakes, but it is an awesome giant metal spatula. This let's me use two hands to rotate and manipulate the pies. Much easier to slide off, on, or rotate for even cooking.

SmokeyPitt · July 2014

nolaegghead said:

The best solution, because you can use it on extremely fragile dough concoctions, is the "Mega-Peel".

http://eggheadforum.com/discussion/1145966/mega-peel-project-for-unadulterated-dough-transportation/p1

That is awesome. For us mere mortals who can't build stuff...

http://www.amazon.com/EXO-Super-Pizza-Solid-White/dp/B001T6OVPO/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1404257613&sr=1-2&keywords=exo+super+peel

Carolina Q · July 2014

nolaegghead said:

The best solution, because you can use it on extremely fragile dough concoctions, is the "Mega-Peel".

http://eggheadforum.com/discussion/1145966/mega-peel-project-for-unadulterated-dough-transportation/p1

Nice work on that peel! But, best solution? I'm not going to go to that much effort, nor am I willing to spend $50 or more for the commercial version. I've done some mighty thin 00 pizzas on my cheapo wooden peel from 1996. We get along just fine. 18 years now - and I've never even LOOKED at another peel. Well, except the twin... bought two of them at the same time.

First pizza - cooking on paper bad idea?

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In the Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating

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First pizza - cooking on paper bad idea?

Comments

In the Hinterlands between Cumming and Gainesville, GAMed BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating

Categories

In the Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating