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Help getting pizza off pizza peel

brookspwbrookspw Posts: 7
edited 6:23PM in EggHead Forum
I make the pizza on the peel. I continue to have trouble getting it off the peel and onto the stone/egg.

I've used corn meal, flour, and more and more each time but still can't get it to slide off easily.

Any help is appreciated.

Comments

  • RipnemRipnem Posts: 5,511
    While building the pie on the peel you need to give it a shake every so often to keep it from sticking. (with the corn meal)

    Another option is to build it on parchment paper, which can be put directly on the stone. Many will pull the parchment out after a few minutes.

    I made 3 pies last night and forgot to shake the second one while I was making it, so I feel your pain.
  • I put the dough on parchment paper and put it on the stone for a few minutes just to get it to set up a little. I then take the dough off of the parchment paper, put on my ingredients and put it directly on the stone. This is my preferred method and I have never had to worry about anything sticking.
  • GoodyGoody Posts: 102
    Parchment paper makes the pizza process easy and does not affect the cook.
  • RipnemRipnem Posts: 5,511
    Goody,

    It does stop the stone from taking on some of the moisture in the crust. This is why many that use it will pull it out from under the pies after 2-3 minutes.
  • Yeah, I use parchment as well. I leave it on the whole cook. Here is a Ruhlman trick:

    http://ruhlman.com/2010/08/how-to-make-a-parchment-paper-circle.html
  • GandolfGandolf Posts: 878
    Yep, Parchment!
  • Thanks, guys. Great idea.
  • Get a SuperPeel @ www.superpeel.com

    Looks like another one of those gadgets you will never use but trust me this is one that I find myself using all the time - used it this morning to move a particularly wet bread dough to the egg for baking.
  • dhuffjrdhuffjr Posts: 3,182
    You can get pizza screens from a restaurant supply house. Parchment paper might do it for you. I don't assemble the pizzas until right before putting them on the Egg. Flour the bottom right before you put it on the peel. I also switch between coarse salt and corn meal.....depends on the mood of the cook on the day I guess :woohoo:
  • Capt FrankCapt Frank Posts: 2,578
    I am with Ripnem, after some of trial and error and one beautiful pie dumped into the firebox, I started using parchment paper. Did a couple with the paper under the pie for the enite cook, then tried pulling it out after 2-3 minutes. This is simple and works great! :) :cheer:
  • I have to stick in my old mantra...PIZZA SCREENS. You put your dough right on the screen and put the toppings on the dough. You can have a line-up waiting to be cooked. Put the screen right on the stone, and when it's cooked pull the screen off. The pizza comes right off the screen onto your cutting board.

    My favorite pic is from a post by Fidel:

    Setup1217108.jpg

    Judy in San Diego
    Judy in San Diego
  • MikeeMikee Posts: 651
    Once the dough is on the peel give it a shake. It should move freely. Assemble your pizza and give it a shake prior to putting it on the grill; it should slide on the peel. Once the front edge of the pizza is on the stone jerk the the peel forth and back. If the pizza has an awkward shape you have a few seconds to get it into a nice circle.
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