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pizza dough

sblackflsblackfl Posts: 9
edited 3:55AM in EggHead Forum
How do you transfer dough to the egg without it becoming a mess. My pizzas fall apart when transferring it to the egg.


  • FlaPoolmanFlaPoolman Posts: 11,672
    I don't have a peel so just use parchment paper to slide it on and off the pizza stone
  • do you put the dough on the paper and carry to the egg. then pull it out and let it cook.
  • WessBWessB Posts: 6,937
    Did ya try searchin the forum first??
  • I had same problem first time i made the dough from scratch. I bought a wooden pizza board for $10 at store. Works great.
    Large & MiniMax in Lexington, KY
  • i have done that but dough w ingredients will not slide off. How do you get it to slide off
  • Put cornmeal on board before the dough. It will slide very easily. I also put cornmeal on pizza stone.
    Large & MiniMax in Lexington, KY
  • WessBWessB Posts: 6,937
    You'll soon learn that you dont need to do that..
  • Wess: what is the secret? I have no clue. If not corn meal or parchment paper, then what?
  • Two ways:

    1) Parchment paper. Let the pizza cook with the parchment paper under the pizza. If you don't have a peel, use the back of a cookie sheet to carry it back and forth.

    2) Super Peel. Go to the website and look at the video.

    Dripping Springs, Texas.
    Just west of Austintatious

  • WessBWessB Posts: 6,937
    Pizza screens or there is also the superpeel Don't get early attempts at pizza on the egg I would use corn meal on the peel..people would say it's like little ball don't need corn meal on your pizza stone as the dough cant stick to it anyway. With a screen you just form and build the pie on the screen and place it all on the pizza stone you can take it off the screen after it firms up but I rarely do that...
  • What WessB said. You can get the screens for a buck or two at a restaurant supply store. Buy several and you can have several pies ready to go, no worries with them sitting around and sticking to a peel. Parchment works well too, just build the pie on top of a circle of parchment then slide parchment and pie onto the stone.
  • AngelaAngela Posts: 543
    I do use the super peel now that I have it, but before I just used parchment and removed it after the first minute or two on thin crusts. I also use cornmeal. I've always used coarsely ground cornmeal even when I cooked pizzas in a pan in the oven, because I like the additional crunch it gives the crust. I have pizza screens but for me it defeats the purpose of using a stone, I want the crust touching the stone to get the texture that provides. We only use them for reheating in the oven. Screens are what Dominoes and Pizza Hut use. eh.
    Egging on two larges + 36" Blackstone griddle
  • BacchusBacchus Posts: 6,019
    You can just use a plain ole Pizza Pan. Put the pan on the stone. After just a couple of minutes at 500deg with the crust starting to harden, you can lift the edge of the pie with a spatula and slide the pan out fromunda. :)
    Then you have a cool pan to carry pie back inside without potholder.
  • Screens are what Dominoes and Pizza Hut use. eh.

    Interesting, I don’t have a problem with the screens they are well perforated and allow moisture to be wicked from the pie to the stone. I would think that parchment would inhibit that wicking quality. You can always remove the screen once the dough has skinned.
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