Pizza Sticking to Peel???

I use corn meal, not corn starch and use parchment paper, not wax paper. Parchment paper can stay on under the pizza, keep it trimmed close to the edge of the pizza.

WMD,

I agree with both previous post, corm meal over corn starch, and parchement paper.

Shaking the pie so it does not stick to the peel is important or simply loading on the peel at very last.

Depending on the dough or/and topping, sometimes, I would do the pie in a pizza plate and put both the plate and the pie in the egg together. After few minutes of cooking it would pull the plate and keep the pie in to get a nice brown crust. Pliers are required. The plate make it easy to transport the pie, delivery into the hot environment of the egg, could be done very quickly. The dough being partialy cook make it extremely easy to remove the plate.

Happy cookin'

my peel is unfinished wood, has alot of cut marks from cutting pies on them. i rub AP flour into the board and the cut marks hold some extra, build the pie fast and shake the peel often to keep the pizza loose. everyone uses corn meal, i dont really like it with my pizza. my pies are really thin, i get 3 14 inch pies from a dough ball which may make it easier for the flour to work

there's the key - rub some flour into the board, then if you prefer put a little extra flour or corn meal on top of that. The flour rubbed into the board will keep the moisture in the dough from causing it to stick to the peel.

I agree with the other poster about semolina. It's like a tiny ball that allows the pizza to roll off the peel. Of course, also make sure you have no holes in the dough.

 
Hopefully you are not using corn starch. Cornmeal will work fine if you put enough on the peel. I don't like the cornmeal as it will burn and have a hard crunchy taste if not brushed/rubbed off of the bottom of the pie. Excess cornmeal will also be on the pizza stone and fall down into the lump bed.

Airbake pans work well. Flour on the peel will work, my peel is wood and I have to rub the flour over the peel as opposed to sprinkling on the peel.

Wax paper, again hope you are meaning parchment paper. You don't want 'wax' on your hot pizza stone.

For me the easiest method is to build the pie on a piece of parchment paper, slide the peel under the parchment and parchment and pie onto the hot pizza stone. The paper may look burned when the pie is done which is fine. Peel under the done pie and onto the counter. I cut on the peel.

Welcome to the forum.

GG

not necessary, and in my opinion not even preferred. Some people like the extra crunch from the meal, I personally do not.

What Spring Chicken said... All that extra flour and/or corn meal does a pie no favors regarding texture and taste - the less, the better, imo...and agree that while parchment paper works, it partly blocks the purpose of the stone. Lastly, is the Air Bake thing really supposed to be used at temps higher than that of an oven? I know many folks cook their pies at 500, but many of us want 600-800 degrees... I'm happy with my SP.

No, when the pizza is done, it will not be sticking to the parchment in the least.

Good info here. I use either a fine corn meal or just a bit of extra flour cuz G has corn related reactions. A little shake now and then while assembling the pie and all will be good!! Good luck!!

I agree w/ the Chicken - I have the Super Peel, and it works as advertised - I am satisfied w/ it. It's a good idea.

After receiving it though, I didn't realize it's simplicity, and if you have the least bit of handyman skills, you could make your own Super Peel by cutting a slot in a Peel w/ a router & getting a piece of fabric & wrapping it around the peel & usting some type of clip to hold it there - that's really all it is (I don't know why I was expecting something more elaborate or complicated, but I guess I was)...

On a side note, a cool update would be to fabricate a peel which had a battery-operated automated slide (push a button & the slide rotates, much like a treadmill)... hmmmmm, my engineering mind starts to dream :P

wmd36 wrote:

I use corn starch on the peel before I work the dough out, but it is still difficult to get the pizza off the peel and on to the egg at times.

I'm assuming that you mean corn meal, but are you spreading corn meal on the peel, putting the ball of dough on the peel, and THEN kneading/stretching the dough on top of the peel? That would just incorporate all of the corn meal into the dough - that's not what you're trying to do.

 
No... I haven't used corn meal in 10 or so years now.

GG