OT: Ever have one of those "da" moments?" :OT

RRP

I've been egging for 20 years now and one of my routine cooks has been pizza.

Not looking for suggestions, but JUST offering what has worked for me...OK???

I prefer building my crusts on parchment paper since my homemade crust recipe is STICKY! So then I use a metal pizza peel for ingress and egress but then a wooden peel for cutting and serving. 

Still with me?

Tonight for some "da" reason I felt my aluminum peel top and THAT thing was rough (I guess after 20 years anything happens!) So I started to shine and shine  and shine it!


That really made a HUGE difference! I mean SLIPPERY!!!

BTW here was tonight's tribute to the Italians!


Now...before I have bored you more here is my PROVEN trick albeit dirty after 20 years of use!  If you use one of those aluminum pizza peels with the round handles just be aware you can LOSE a pizza when that round handle turns...trust me ...I KNOW!... Just buy an inexpensive golf club grip tape and THAT will save you MUCH-O grief!

Ozzie_Isaac

Pizza looks amazing, and never would have thought to check the peel for smoothness.

GlennM

I use the exact same technique 👍 yesterdays chicken/Alfredo pie served on a wooden peel 

StillH2OEgger

Those pizzas look outstanding, @RRP and @GlennM!

alaskanassasin

@StillH2OEgger said it best.