Pizza Sliptivity

eggaholic

Hi All,
I just wanted to post what I find to be the secret weapon in the fight to get a pizza to slip off the peel smoothly.
Once the pizza is all dressed on the peel and eady to go,just before you slip it in the EGG,take a piece of dental floss and run it between the pizza and the peel, using a see-saw motion.
This lets the corn meal act as little ball bearings and it just slides right off.
I'm sure this would work with store bought pizza's as well but we
haven't been able to even think about having pizza any other way but from scratch,since we tried it the first time,using the recipe from here.
Cheers to all;)
Brian

Puj

Eggaholic,[p]Good tip, and should be used when necessary.[p]Another simple way, requiring nothing but "elbow grease", is to get in the habit of picking the peel up and giving it a short and quick shake ( a little jigger as my mentor would say) to ensure the dough slides. Give it a quick shake after: 1) placing the dough on the peel, 2) spreading the sauce, and 3) after the cheese and toppings have been spread. If the dough does stick somewhere during the preparation, the dental floss trick will save the pizza.[p]... and you don't really need a significant amount of cornmeal or flour on the peel to do this.[p]Puj

eggaholic

Puj,
I used the "elbow grease" method but found that loading up on the toppings required a little "patting down" to keep them in place while shaking the pizza off the peel.
"Patting down" caused the dough to stick to the peel, so its a ritual now.
Load the pizza as high as you want.
Pat it down to keep said toppings in place.
Loosen it from the peel with the dental floss.
If the pizza sits on the peel for any length of time it will also start to cling,so do this just before it goes into the EGG.

I also raise my stone on two sets of bricks to bring it well out of the direct heat zone on the EGG.[p]Just trying to make the world a more pizza-friendly place.
Regards, Brian

Citizen Q

Eggaholic,
The real secret weapon is speed in preparation. You should have all of your toppings laid out and ready to use before rolling out the dough. You don't want to be chopping onions or pulling handfuls of cheese out of bags while the dough is resting on the peel, this will allow the moisture in the dough extra time to seep through and bond with the surface. Also keep your flour container handy and open so that as soon as the dough is rolled out, you can grab a handful of dry flour, rub it into the top surface, then flip it over and do the same to the other side, and a small handful spread out on the peel before laying out the dough. Now you should quickly cover with sauce (I heat my sauce), cheese, and toppings and get ready to drop onto the pizza stone. At this point I throw a small handful of cornmeal onto the stone and gently slide the pie off the peel and into the Egg. You really can't use "too much" flour in the roll out process, you just just brush away the excess, but not enough will have you sticking to the countertop, the peel and the pizza stone.[p]Good Sliptivity To Ya,
C~Q

Puj

Eggaholic,[p]I understand.[p]Puj