Pizza sticking to the aluminum peel?

3Pedals6Speeds

Last week I made pizzas and had a problem getting the pizzas off the aluminum peel I use. The 1st one I attributed to my making the pie on the peel and it having too long to adhere to the peel. I changed my system and built them on the counter with cormeal underneath. The pizza was only on the counter for a couple minutes, and it didn't go onto the peel the easiest, and the only way to get it onto the stone without real problems was to grab the crust closest to the end of the peel and then pull the peel away from it onto the stone.

Any ideas what I might be doing wrong?

AZRP

Try using parchment paper under the pie, it is foolproof. -RP

Bacchus

Pizza screens or Air Bake pans work great. You can slide them out from underneath after the crust starts to harden in just a minute or so.

3Pedals6Speeds

Cornmeal between the pie and the parchment also?

BobS

I agree completely that the parchment is the way to go. If you are set on going on directly, you need to have enough flour or cornmeal that the pie slides around the counter easily.

One of the advantages of parchment is that they are easy to cut out round and to the right size, so they serve as a "target" for rolling out the dough.

BobS

Just straight on the parchment. You actually spread out the dough on the parchment and it will be firmly stuck, but release when partially cooked.

FatMike

In the pizza industry, the aluminum peels are used for pulling the finished pies. The make peels are wooden and with cornmeal actually slide much easier. I usually give it a quick little shake to free up the pie then slide it on the stone. But like everyone else said, parchment is much easier.

Willie Lump Lump

There is the "super peel". You can search the forum for peoples opinions.
It requires a certain finese to use.
TTFN WLL