Actually getting pizza on egg and off the pizza peel????

Yes, please.

I use a SuperPeel to put them on and a aluminum peel to take them off.

Super Peels are made well and totally awesome! I am thankful I bought it with every pizza; well worth the $.

Lit said:

I used parchment on the 6 panzie pizzas I cooked on the MM tonight. It sucks I didn't have to worry about spreading crap on a peel and working fast and shaking it I just built them on parchment paper and put them on the egg and after a minute slid the paper out. The crust even had bubbles. This one was saluted onions and hanger steak that I egged and diced. 

Is that burnt parchment under there?

Hey man, if it looks and tastes good to you, right on.

With that being said, and all due respect, it looks rather elementary...like focaccia with toppings.  For starters, the doughball is too big.  Two, it wasn't opened right, too thick.  Three, the top is unevenly browned.  Four, your steak looks like boot leather(poor choice in topping), overcooked..should've ate it the first time it was cooked.

A couple of the guys that have recommended no parchment, could each put out a friggin' highlight reel of Zas.  The last pizza throwdown here was weak, at best, from what I recall.

Lit your pie shows, it's more than just good dough..and parchment. 

Also helps to actually rub the flour on the peel......don't just sprinkle.

All this talk about pizzas had an impact on me this past weekend too.

My son and his girlfriend came over on Sunday for a pizza party. They wanted left-overs to take home to eat for lunches this week, so I did a double batch of my dough. We ended up with 8 12-14" pizzas. I was doing the rolling, peel work and pitmaster work so I didn't get any pictures, but here's some of what we used.

Pizza dough (~3 17" or ~4 12-14" pies):
855g Caputo 00 flour
544g room temp tap water (do not use reverse osmosis or softened)
1.5t yeast
15g non-iodized salt (I used Himalayan pink)
25g neutral flavor oil (I used grapeseed)
9g sugar

Mix and knead well, place in large bowl or plastic container, lightly oil. Cover, refrigerate 1 day. Reball. Ensure lightly oiled. Refrigerate 1 more day. Remove from refrigerator at least 6 hours prior to use. Punch down as necessary.

Our ingredients were all fresh and included the following:
extremely thin red, yellow, and orange bell pepper slices
black olive slices
bacon (pre-cooked to just past rubbery)
pulled chicken breast (pre-cooked to ~150 and shredded with forks)
feta cheese crumbles
greek vinaigrette dressing
fresh garlic - both minced and extremely thin slices
pepperoni sliced very thin
fresh sauerkraut (no cans, jars, or bags)
Italian sausage (par-cooked)
white roux sauce (browned butter, garlic, flour, milk/half-n-half, pepper, cayenne)
tomato sauce (homemade)
finely diced onion
large grade A eggs
mozzarella, gruyere, parmesan reggiano mix

I rolled the dough and had the others add sauce and ingredient combinations they wanted.
When they were done I took the peel to the LBGE (preheated to ~600 for an hour prior to the first pie) and on this cook I used the LBGE pizza stone.

The fresh egg and the sauerkraut were the big hits - these ingredients took the ingredient combinations to the next level, though they were never used on the same pizza.

I had a variety of about 8 or 9 different craft beers and some Pinot Noir to wash it down with.

thetrim said:

I prefer thin pizza huge slices bought at late night pizza joints in a major American city after a long night of drinking lots of beer.

last night, Philadelphia's "Lorenzo's Pizza", West Chester outpost, one slice off of a 28 inch pie, stuff is not only circus big but it's damn good:

all those pies look horrible
pizza 101
use the best ingredients



store bought dough, the store has alot of practice getting this right



cook it in a tray in the oven



serve in the best china you can afford



if you like meat, put some meat on it



i have to admit that even i would not use parchment

JustineCaseyFeldown said:

i am always amazed when a question is  asked here, and someone with vast experience answers in a way that is trying to cut to the chase and help as much as possible, explaining options and experience, and is then picked apart by a bunch of people telling him he is completely wrong 

shrug

I can sympathize though, I rarely listen to anybody either, you'd think it's just because I'm an **** but mostly it's driven by end stage ADD, have to suffer through f'ing it up 100 times before I figure it out

fishlessman said:

to the op, the peel takes a little work, wrist action, and no hesitating, you need to go all in with the slide onto the stone. i use flour on a wooden peel, the cheap raw wood type peel. i go light with toppings on this type of pie but more importantly light on the sauce so it does not soak thru the dough and stick it solid to the peel. probably took me 5 or 6 pies to get it right

spot on with the soak through issue, I suspect that's why so many complain of turning pizzas into strombolis on transfer.

Along those lines & worth mentioning particularly for those that rise their dough in oiled containers rather than floured, that thin layer of oil that remains on the dough can wreak havoc on slide-ability, a light dusting of flour on your work surface will counter that but you have to pay attention to the entire piece as there may be one tiny spot that's still tacky from the oil & that alone will cause issues.  Takes 2 seconds to inspect the bottom of the dough to prevent this from being an issue 

Zippylip said:

JustineCaseyFeldown said:

i am always amazed when a question is  asked here, and someone with vast experience answers in a way that is trying to cut to the chase and help as much as possible, explaining options and experience, and is then picked apart by a bunch of people telling him he is completely wrong 

shrug

I can sympathize though, I rarely listen to anybody either, you'd think it's just because I'm an **** but mostly it's driven by end stage ADD, have to suffer through f'ing it up 100 times before I figure it out

fishlessman said:

to the op, the peel takes a little work, wrist action, and no hesitating, you need to go all in with the slide onto the stone. i use flour on a wooden peel, the cheap raw wood type peel. i go light with toppings on this type of pie but more importantly light on the sauce so it does not soak thru the dough and stick it solid to the peel. probably took me 5 or 6 pies to get it right

spot on with the soak through issue, I suspect that's why so many complain of turning pizzas into strombolis on transfer.

Along those lines & worth mentioning particularly for those that rise their dough in oiled containers rather than floured, that thin layer of oil that remains on the dough can wreak havoc on slide-ability, a light dusting of flour on your work surface will counter that but you have to pay attention to the entire piece as there may be one tiny spot that's still tacky from the oil & that alone will cause issues.  Takes 2 seconds to inspect the bottom of the dough to prevent this from being an issue 

question on the oil rise vs the dusting of flour rise, is there a trick to not use oil and still keep the dough from creating a crust on it?  I cold rise with a very damp towel over the container but I still get a hard crust formed.  I have resorted to putting a light layer of oil to help fend this off but if there is another way I'd like to give it a shot.

Grillmagic said:

....You can tell your  a pro turning out product like this and no pansie. Love the pie shaped plates.

You were right until you brought up the pie shaped plates.  I mean honestly...a little pansie there.  

Zippylip said:last night, Philadelphia's "Lorenzo's Pizza", West Chester outpost, one slice off of a 28 inch pie, stuff is not only circus big but it's damn good:

Man, it just breaks my heart that kids today are growing up thinking that a 16" pie is considered "large."   That used to be called a personal pizza.   The big ones...you'd eat a slice or two and be fine.  

That slice looks great!