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need pizza help

ChefAlChefAl Posts: 66
edited 7:28AM in EggHead Forum
Did my 2nd pizza cook today and both times the end results were good. BUT both times the pizza was very sticky and hard to get onto the stone. What am I doing wrong?

I am using plenty of flour and corn meal when making it and once it stuck to the granite counter and the other time it stuck to the metal pizza peel. Suggestions?


  • BashBash Posts: 1,011

    I had problems too. Someone suggested building the pizza on parchment paper. Your peel will slide right under the paper, and the paper slides right on the stone. After the cook, it comes right back on the peel, and on to the counter.

    Never had problems since then. (Well, I have had issues with getting crust too done or not done enough - pizza is one of the harder cooks for me to get perfect. I enjoy trying, anyway.) :blush:

  • HossHoss Posts: 14,600
    Cover the peel witn a liberal amount of flour/cornmeal before placing the dough on it or use parchment paper. ;)
  • Try this

    Put some parchment paper on your peel
    Build the za on the paper
    Trim the paper within about an inch
    Slide the za and parchment paper on to the stone
    Take it off and slice on the peel
    Works great - neaux corn meal on your za

    Gumbo za

    Breakfast za
  • HossHoss Posts: 14,600
    You no lika da meal??? I put the cornmeal on the Parchment paper. :laugh:
  • neaux meal here B)
  • If you build it on parchment, will the stone still absorb the moisture from the dough and make it crispy?
  • HossHoss Posts: 14,600
  • I have a super pizza peel Super Peel Check out the videos on the site. This thing is cool.

    I've found that this works really well with wetter doughs... I still use it on other types but it really earns its keep when I have the stickier dough. As mentioned earlier a little flour definitely helps in handling dough.
  • FatMikeFatMike Posts: 464
    A metal peel is for pulling finished pizza's..the make peels are always wood and will work much better with the corn meal..
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