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RE: pizza sticking to stone (NOT burnt!)

FLbobecuFLbobecu Posts: 309
edited 4:00AM in EggHead Forum
Did my first round of personal size pizza's today. I only used what was in the house, which was cooking oil flour and wax paper.

I do not have burnt crusts, but the crust is sticking to the stone, and a small amount of the crust is stuck to the stone and it makes it a little hard to eat the toppings since there isn't much crust.


I have heard of people using parchment paper. I read wax paper has a lower melting point and people advise not using it - so I didn't.

I tried just a tiny bit of flour, and it stuck pretty hard. I then tried a bit more flour and it came off very easy but tasted somewhat dry from the excess flour that was stuck to the crust.



I'm just wondering what you folks use so the crust doesn't stick. I never made pizza before, and I must say the pizza was rather good. Just hoping to improve so the dough/crust doesn't stick to the stone.



Thanks for your help!

Comments

  • Austin EggerAustin Egger Posts: 256
    I put the crust on the pizza stone for a few minutes (with out the toppings) on parchment paper. Once that has cooked some then I load it up with the sauce and toppings and stick it on the pizza stone with out the parchment paper. That seems to work for me. If I don't make the dough then I buy a premade crust and I put that directly on the pizza stone with out parchment paper. Usually just the dough sticks on me, so if it is doughy then use parchment paper. Good luck!
  • ZippylipZippylip Posts: 4,578
    FLbobecu, if your crust is sticking to the stone, it could be that your dough is too wet and/or that the stone isn't hot enough. Try coarse ground cornmeal instead of flour, it'll work better & most of it will remain on the stone after you remove the pie so you won't have that problem you had with the flour. Click on this link & give this dough a try, it is a very basic, simple dough that you can bake the day you make it. Good luck, Marc

    [URL=http://s330.photobucket.com/albums/l406/schwansonlip/Pizza/?action=view¤t=229404c7.pbw]th_IMG_2497.jpg[/URL]
    happy in the hut
    West Chester Pennsylvania
  • sharhammsharhamm Posts: 255
    I have never seen a pizza dought that didn't have yeast in it. :(
  • kiltskilts Posts: 30
    I use brown rice flour on the stone & the peel .
    The pizza stone should be pre heated min 30 min. 450 to 500 deg F
    You can dress the pizza on ( parchment paper & brown rice flour )
    The parchment can be removed after the pizza sets up about 4 min.
    enjoy
  • FLbobecuFLbobecu Posts: 309
    Thanks guys.

    The stone is preheated. I am guessing it was too wet, because the flour I put down, was sticking to the crust and not the stone.


    I'll start there, and see where it leads me next time I do them. I'll also pick up some parchment paper too, just in case.



    Keep the suggestions coming! Thanks! :)
  • PhilsGrillPhilsGrill Posts: 2,256
    Corn meal... simple.
  • guzzijasonguzzijason Posts: 143
    I think it has more to do with the dough consistency than whether or not your using cornmeal or anything else under it. Cornmeal (or my perfernce, semolina) is typically only used to slide the dough off of a peel onto the stone. Once its on the stone, it doesn't serve much purpose anymore.

    What sort of dough are you using? Store-bought, scratch, from a box? I've seen some boxed mixes that create a very sticky dough, that's intended to be pressed into a greased sheet pan and baked. I would imagine this sort of dough could be problematic if you put it directly on a stone.

    __Jason
  • mikenmarmikenmar Posts: 32
    Hey Kilts, is that a vintage SG/Les Paul?
  • Capt FrankCapt Frank Posts: 2,578
    Straight corn meal works great, just put some on the stone. My personal preference is parchment paper.
    I shape the dough on the parchment, build the pizza, trim the parchment around the pie, slide my peel under, then slide it all off onto the stone and cook the whole thing, parchment and all. This works really well for me B)

    Capt Frank
    Homosassa, FL
  • The Naked WhizThe Naked Whiz Posts: 7,780
    Sounds like either your dough is too wet or your pizza stone isn't hot enough. What temp are you using and how long did you let the stone preheat. It should be at least 30 minutes. You don't have to use anything to keep pizza dough from sticking to the stone.
    The Naked Whiz
  • FLbobecuFLbobecu Posts: 309
    The Naked Whiz wrote:
    Sounds like either your dough is too wet or your pizza stone isn't hot enough. What temp are you using and how long did you let the stone preheat. It should be at least 30 minutes. You don't have to use anything to keep pizza dough from sticking to the stone.


    I was cooking 575ish. Stone wasn't on there for 30min, probably half that.

    I was using a 8.5" stone - figured 15min may be enough for the smaller stone. Would you agree, or recommend 30min regardless of size of stone?
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