Pizza question

Bamaboy

Is it ok to make my pizza on the stone and then put it in the egg. I don't have a peel yet. Or...should I make it on a cookie sheet and try to move it to the preheated stone.

Pakak

Bamaboy,[p]I dunno ... that sounds like a recipe for disaster. You make the pizza on the stone, transfer it to the egg, cook it, then ...[p]How are you going to get the pizza out of the egg? I suppose you could take the stone out with the pizza on it. BUT then what?[p]Get a peel. It'll make life easier.

The Naked Whiz

Bamaboy,
I suppose you could try it, but there are two reasons why I wouldn't. First, if you put a cold stone in a hot cooker, it may crack. The second reason is that you want to place your dough on a preheated stone. The heat in the stone gives the dough that initial burst of heat that gives it a push to help it in rising. Maybe this wouldn't matter if you were making thin crust pizza, but I think it would matter for a thicker crust.
TNW

Eggecutioner

Bamaboy,[p]I use one of those rimless aluminum "airbake" cookie sheets. The thing works great. The only draw back that I can think of is that there is no handle, but that has never been an issue for me.[p]Joe

yaB

Bamaboy,
As others have said, you need to put the dough on a preheated stone. [p]As long as the cookie sheet is the kind that has no rim at one end, you could try using it as a substitute for a peel. Just make sure it's well coated with fairly coarse-ground cornmeal so that the pizza can slide off easily.[p]Also make sure you have a stable, clean-burning fire going so that you don't smoke up the dough too much.[p]Bob

Mark

Pakak,[p]What is a peel? I have just been using a pizza pan with vents or holes in it. It does a wonderful crust that way.

Pakak

mark,[p]It's just the thingie you use to put the pizza on the stone and take it off.[p]Here are a couple examples:[p]Conventional Pizza Peels[p]The Super Peel