Pizza - finally figured it out - peel makes all the difference

joeybrown105

After several failed attempts over the last few years, with a few good ones sprinkled in throughout, I finally was able to figure it out

If anyone needs a rolling endorsement for why the pizza peel is a must, please don't hesitate to ask! : )

InfectedDAS

Why is it a must?!

Please share the knowledge, I'm a noobie 

GoooDawgs

Looks good!  Pizza looks really close to the coals though - have you ever tried raising it higher in the dome?  I get good reflective heat that way and it helps cook the toppings before the crust is burnt. 

Zippylip

InfectedDAS said:

Why is it a must?!

Please share the knowledge, I'm a noobie 

going to take a stab here and say because it works better than throwing it on with your bare hands?

InfectedDAS

Oh....

The first and only time I made pizza I put the pie in the stone and proceed to prepare the pizza, the stuff was HOT.

But I had beer...a lot, to help ease the process.

joeybrown105

@GoooDawgs good point, i've got it on the platesetter (legs down) with the nest feet on top of that... will likely move it up on the next round

fishlessman

InfectedDAS said:

Oh....

The first and only time I made pizza I put the pie in the stone and proceed to prepare the pizza, the stuff was HOT.

But I had beer...a lot, to help ease the process.

i would like to see this done with a 1200 degree pizza cook

Griffin

If it works for you, then great. I still don't see why its a must. Been sliding it off a pizza sheet with parchment paper for years and that works for me.

tikigriller

You might find this thread a good read @joeybrown105 if you missed it. 

http://eggheadforum.com/discussion/1200049/actually-getting-pizza-on-egg-and-off-the-pizza-peel/p1

joeybrown105

@Griffin good feedback there, this was moreso helpful for moving the pizza off and on the stone.. plus it was a gift from my brother-in-law so my value vs. investment is in the black!