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Pizza peel
Mopar400
Posts: 25
OK, I've destroyed three pizzas so far.
What's the secret of getting the pizza off the pizza peel and onto the pizza stone, without destroying the pizza.
I have tried floor and corn meal on the bottom of the pizza. But it still wants to stick.
Or do I break down and use a pizza pan on top of the pizza stone.
What's the secret of getting the pizza off the pizza peel and onto the pizza stone, without destroying the pizza.
I have tried floor and corn meal on the bottom of the pizza. But it still wants to stick.
Or do I break down and use a pizza pan on top of the pizza stone.
Comments
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Perchment paper...
Yeah! I know! I shouldn't need it -- but I'm a klutz...
~ B -
The easiest "cheat" is to place a sheet of parchment paper under the pizza. Slide the pizza and paper onto the stone, and when it's done, slide pizza and paper off the stone. That's what I do thanks to folks here on the forum. My pizzas are still terrible though. Crummy ingredients = crummy pizza. Gotta work on that.
Meat -
Look close and you can see the parchment paper between the stone and the pie. -RP
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working quickly to get the dough onto the board, dressed out and onto the egg. i just rub a little onto the peel and bang the loose flour off, i dont like burnt flour or cornmeal on my pizza. i work fast and dont put much for toppings on a pie, i like plain simple pies best. the pizza seems less sticky after you cut up a few pies on the peel, those cut marks on the peel seem to help the dough from sticking as well. if i want a lot of toppings i change over to deep dish and cook the pie in my paella pan. in the 2 or 3 minutes it takes to make the pie and get it onto the egg, i shake the peel to keep the pie loose atleast a couple timesfukahwee maineyou can lead a fish to water but you can not make him drink it
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I don't think the flour would help, but I do a LIBERAL dusting of cornmeal on the peel before putting the dough on and also a liberal dusting on the stone before transfer. If the dough hasn't been sitting too long on the peel, the cornmeal acts like little ball bearings. Before I attempt the transfer to the Egg, I jiggle the peel to shiftthe pizza back and forth on the peel to make sure it's not stuck.
If you make your pizza on the peel and then remember you needed to heat up the stone for 30 min, your pizza will probably stick. -
My vote goes to parchment paper as well, it works slick as anything. I've also had the best results when I pre-bake the crust at 400 deg. for 7-8 minutes, then bump up the temp. to 600-650 while you load your pizza. That was spokane man's advice on the forum a while back, and it's worked for me. Also use the little green feet between your plate setter and stone.
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Have you tried Trader Joe's for their pizza dough?
This will definitely provide assistance in making a good pizza.
Greg -
I, too, use parchment paper, and it works like a champ.
Just make sure that you keep it relatively close to the edge of the crust.
It will catch on fire if you ware not too careful.
:ohmy:
Greg -
make sure to use your big green egg "Feet" between the platesetter and the pizza stone
i have a BIG pizza peel
but i use it for alot of things.
as far as using a pan use it forDEEP DISH
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Ditto on that. I ruined my second pizza because it stuck to the peel and then stuck to the stone. I managed to get it off the stone but it sure wasn't pretty. I ate it anyway. The next one I put plent of corn meal on the table where I assembled the pizza and plenty on the peel and plenty on the stone, it slide right off the peel and when done the peel slid right under perfectly.
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You know I have been cooking Pizza on the egg for many years now and never once did it occur to me to use the feet under the stone like that. I like it and will try it. Thanks for the tip.
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I purchased a pizza screen. Works great.
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I don't own this gadget but thought it interesting.
http://www.superpeel.com/videos.html
It obviosly takes care of the transfer problem.
When I make pizza I dust my pizza peel with semolina,
it works like little ball bearings under the pizza.
So far I have not had any trouble with this method.
Current count is maybe ten pizza's on the egg and lots and lots in the oven.
TTFN Willie Lump Lump -
I like to use a pizza screen ,work pretty good for me
-
I don't own this gadget but thought it interesting.
http://www.superpeel.com/videos.html
It obviosly takes care of the transfer problem.
When I make pizza I dust my pizza peel with semolina,
it works like little ball bearings under the pizza.
So far I have not had any trouble with this method.
Current count is maybe ten pizza's on the egg and lots and lots in the oven.
TTFN Willie Lump Lump -
trick is not to push down on the dough once it is on the peel. flour won't work unless you have way too much so it slides and then you are eating cooked flour. i put the topping on the dough and then put it on the peel with cornmeal and not cornmeal muffin stuff. lately i have been using course ground black pepper instead of corn meal, and i used grits once as well. pizza takes time to master. i am still working on it, when i have the time i make double batches and eggsperiment. avoids the frustration to which i am so easily subject.
bill
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