From Pizza Peel to Stone...

Unknown

Today I am trying my 3rd attempt at multiple pizzas on the BGE.I've been getting better and better at it, but the part that gives me the most trouble is getting the pie off the peel with all the toppings staying somewhere near the crust! I use cornmeal on the wooden peel when I build the pie, and shake it occasionally to make sure it's not sticking.[p]I'm wondering if anyone has some easy to explain method for doing this. I've been trying to "pull the tablecloth out from under the table settings" method, and it is rather dicey. Today I'm thinking of trying a small pull at a time.[p]Until now, I've been using a 16" stone, which is forgiving, but forces more heat near the gasket and I've burned up two gaskets. I've switched to a 14" BGE stone, so now I need to be more accurate.
Thanks!

smokn gramma g

colbylamb,
I had the same problem, plus I hate all that corn meal getting stuck in my teeth! I read a post here not to long ago. He used parchment paper, just prepare the dough right on the paper, after all toppings are on and ready to go to the egg, cut around the pizza! Works perfectly for me. Never burns and never sticks! Best tip I got from this forum on Pizzas! Should give a try!

AZRP

colbylamb,
I used to roll my dough out on a sheet of parchment paper then cut off the excess paper. This will slide easily off the peel and you bake the pie right on the parchment. Lately though I bought a couple Air Bake pans from Target and just bake in them with good results. -RP

Retired RailRoader

colbylamb,
I have used the Super Peel with my pizzas with great success. I find it a very usefull tool and highly recommend it.
[ul][li]Super Peel[/ul]

Unknown

smokn gramma g,
get a super peel!!

Unknown

AZRP,
i tried an air bake pizza pan the other night and felt that the crust wasn't as crisp on the bottom as previous ones that i baked directly on the stone.
do you put the air bake pan on the stone, or do you do it direct?[p]thanks[p]Ken

AZRP

Ken Baker,
I put it on the cooking grid that was sitting on the upturned legs of the platesetter. -RP

SouthTex

colbylamb,[p]Go with the parchment paper underneath. you wont be disappointed.

Hillbilly Willy

Retired RailRoader, I used my Super Peel today and share your enthusiasm for the product. It's so easy to transfer a pizza to the stone no matter how many toppings are on the crust. I recommend ordering a second cloth belt for the peel so there is no down time while washing the belt. The Super Peel takes the "damn it" out of pizza making.[p]Bill

Unknown

jiarby and all,[p]Got some "secret" deals going on with firsts, seconds and some odd lot super peels (some boards from Thailand). Can set anyone up with a fully functional and sharp looking super peel at a pretty good price.[p]If interested just email me.[p]Gaspar

[ul][li]http://www.superpeel.com[/ul]

Unknown

HillbillyWilly and other users,[p]Thanks for your kind words of support. To hell with Dunkin Donuts! America runs on Super Peels![p];^)[p]Gas[p]See my post below for special offers

Unknown

Thanks all for the replies. I got through the night ok with my solution of "shuffling" the pie off the peel, but I am defineately intrigued by the super peel. I think I'll buy the replacement cloth and then build my own board for it. I'll try the parchment paper too.[p]Thanks again. The party went great!

Unknown

AZRP,
Thanks--I'll try it![p]
Ken