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Pizza Stone and Setter Learnings

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Unknown
Unknown
edited November -1 in EggHead Forum
Ever notice that the the most obvious things become evident later... :> I used the place setter and pizza stone...let the BGE get to 400...for about 5-6 minutes ...put the pizza on and waited and waited and waited...what a mess getting it off. I hadn't let the stone and setter get to 400 before I put it on...so I scraped off the stone with a spatula and since it should be at temp now ,I did another and the crust was unbelievably good. Oh well live and learn.
I have one question though, after prep of the pizza in the kitchen, what do you fix it on that allows for an easy transfer to the stone. Both that I made, stuck to the nonstick cookie sheet. Thanks for the help and the ear.[p]Dr. H.
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  • Unknown
    Unknown
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    Dr. H, get yourself a wooden pizza peel (only 15-20 bucks). Sprinkle on corn meal and with a little practice you'll find how wonderful BGE pizza can be!

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  • GaDawg
    GaDawg Posts: 178
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    kat,
    Also, "break" the pizza free with a quick side
    to side motion (similar to tossing dice), or,
    pick up a section of the dough and blow a bubble
    underneath it. One or both of these will unstick
    your pizza. In a worst-case scenario, use a second
    peel to sandwich and flip the pizza, flour or corn
    meal the bottom, flip again and cook.
    Chuck
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