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Need help with pizza

slovelad
slovelad Posts: 1,742
in EggHead Forum
so I cooked my first pizza, but there was one issue.

i brought it up to 550, plate setter, grate, and pizza stone.

let it beat up for about 15 or 20 minutes.

i sprinkled a bunch of flour on the stone. And when I took it off, the bottom of the pizza was covered with flour... Made it kinda miserable to eat . 



This is was a picture before going on. I didn't gt one after, but it looked exactly like it should. And had good taste ... But all the damn flour.'

so I guess use less flour? Or cornmeal? Or maybe just parchment paper?
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Comments

  • bud812
    bud812 Posts: 1,869
    Parchment for me.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • U_tarded
    U_tarded Posts: 2,083
    Use a wood peel to launch and some semolina or corn meal 
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  • Cookinbob
    Cookinbob Posts: 1,691
    +1 on parchment paper. No need for flour.  I build my pie on the parchment, and it is easy on and off the stone.

    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • CPARKTX
    CPARKTX Posts: 2,095
    I use parchment paper and no flour, I remove the paper after a minute or two, works great. Once you have the pizza on the paper, trim the excess so it doesn't stick out beyond the pizza and it won't burn. 
    LBGE & SBGE.  Central Texas.  
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  • Cookinbob
    Cookinbob Posts: 1,691
    As you can see, I have no issue with the parchment burning around the edges.  But to each his own.  There are many on here who are anti parchment.  You will find your way.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • YEMTrey
    YEMTrey Posts: 6,835
    I use parchment paper and corn meal.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • slovelad
    slovelad Posts: 1,742
    YEMTrey said:
    I use parchment paper and corn meal.
    Any reason to use both?
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  • allsid
    allsid Posts: 492
    86 flour- substitute parchment- can't miss!
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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  • YEMTrey
    YEMTrey Posts: 6,835
    slovelad said:
    YEMTrey said:
    I use parchment paper and corn meal.
    Any reason to use both?
    I put cornmeal on the stone, then the pie on parchment paper on it.  Once the crust starts to firm up, I remove the parchment paper and cook the pie right on the stone.  The corn meal helps facilitate removing it from the stone later.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited November 2015
    Why would you put flour on the stone? I will never understand why people think that's a good idea. The purpose of flour or corn meal or semolina (best choice) is to keep pizza from sticking TO THE PEEL! It's not gonna stick to a hot stone. It just isn't. 

    And pizza on parchment SUCKS. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • ryantt
    ryantt Posts: 2,558
    I use a little Semolina flour on the peel to help transfer my pizza to the stone.  I just make sure to brush off the stone prior to putting on my next pie.   One thing to keep in mind is make sure you let your stone heat up for a good amount of time 30-35 min at tempeture before putting on your pizzas. No need for flour on the stone if it's good and hot l, the pizzas will not stick.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • slovelad
    slovelad Posts: 1,742
    @Carolina Q @ryantt thanks guys, wish I would have known that before i ruined my pizza lol well there always a next time with the egg
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Also, 15 minutes of warm up is way too short.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Mikee
    Mikee Posts: 897
    Cornmeal works great. It allow the pizza to roll off the peel. Give the peel a shake to get the front end of the pizza on the stone. As you shake the peel it allows you to keep the pizza in a round shape. For the most part the cornmeal will not stick to the bottom of the dough. Your pizza stone will have some burnt cornmeal on it but is easily wiped off for the next cook.
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  • bgebrent
    bgebrent Posts: 19,636
    Stickers are better than parchment paper or corn meal!  So you know I've been messing with you.  Use parchment on your peel and leave it on the stone for about 2 minutes, then pull it.  Cornmeal and semolina also work so experiment.  I've landed on parchment paper.  Happy cooking.
    Sandy Springs & Dawsonville Ga
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  • JoeA
    JoeA Posts: 31
    Cornmeal on peel only.  From peel to stone no paper.  When you remove pizza from stone, brush or blow off any cornmeal left on stone.  If forgotten on stone, it can get messy.  Lots of oil in CM
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  • slovelad
    slovelad Posts: 1,742
    bgebrent said:
    Stickers are better than parchment paper or corn meal!  So you know I've been messing with you.  Use parchment on your peel and leave it on the stone for about 2 minutes, then pull it.  Cornmeal and semolina also work so experiment.  I've landed on parchment paper.  Happy cooking.
    yea, and its most likely deserving lol but whats a forum full of fat and happy eggers without a little trash talk.

    Anyways, i also had one more question, which I'm sure will lead to no exact answer.

    Is there any difference in using a wooden v. metal peel?
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  • bgebrent
    bgebrent Posts: 19,636
    http://eggheadforum.com/discussion/1188661/pizza-peel-stainless-or-wood/p1
    Sandy Springs & Dawsonville Ga
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited November 2015
    To reduce the stress level I would suggest parchment paper or a pizza screen. You can remove the parchment or screen after a couple of minutes.  Use your pizza peel to remove it from the egg (no flour or corn meal needed...once cooked it is very easy to deal with).   

    I guess it is sort of cheating but the really nice thing is you can make multiple pies on the parchment and it is simple to shuttle them to the egg.   I know pizza places don't do it this way but you will notice at pizza place the entire kitchen is covered in flour and I don't really want to deal with that in my kitchen. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Wood vs metal peel

    You will get a lot of differing opinions on which to use.  Dough will slide off wood easier than metal. It is easier to get a metal peel under a finished pizza. Some will tell you to get both.  I find it easier to mess up a pizza when launching onto the pizza stone, which leads me to prefer having a wood peel. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • NDG
    NDG Posts: 2,435
    lots of decent tips here . . . but you GOTTA let your stone preheat at temp for a minimum of 45 mintues!  
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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