Help!!!! Pizza question

Unknown · November 2006

I have the pizza stone and the plate setter. I use a cookie sheet to prepare the pizza on. The dough sticks to the sheet. I tried oil but that was a disaster. How/What do I use so the pizza will easily slide onto the stone from the cookie sheet? I don't want to make another mess and ruin another pizza. They are too good on the Egg.

The Naked Whiz · November 2006

GWDawg1,
I take it you don't have a peel? A good dose of corn meal on the sheet will help, just don't leave the pie on the sheet very long. Also, do you have any parchment paper? You can build your pie on that and place the paper and pie in the Egg to cook. You could also use foil and slide the foil and pie into the Egg. [p]TNW

Retired RailRoader · November 2006

GWDawg1,
I always put a little corn meal on the surface to stop my pizza's from sticking. I also use a Super Peel, that has helped tremendously (see below link).
[ul][li]Super Peel[/ul]

Unknown · November 2006

GWDawg1,
go with the parchment paper as the whiz suggests...[p]<img src=http://my.erinet.com/~pnsonr/biggreenegg/24nov06_2-009.jpg>
non-stick from peel, to rise, to pizza stone, to peel, to eat

RRP · November 2006

<p />Retired RailRoader,
I agree!!! While you can learn to work with a plain wooden peel - or as I prefer - a metal one - (OH, my gawd...HEAVEN FORBID - I said a METAL ONE) there is hope for anyone with 10 thumbs using a SuperPeel! BTW does anybody need help understanding who bought and USES this SuperPeel? (picture is without the canvas)

George · November 2006

I roll out the dough and build the pizza on a wooden peel, with flour and cornmeal on the peel. After the pizza is assembled, I slide a length of dental floss under the pizza to unstick any stuck places. The pizza slides-off the peel onto the stone easily if you've used enough corn meal and you carefully jiggle the peel while holding at the correct angle. I cook the pie at about 400° for about 1/2 hour. If I use 500°, I'll burn the crust. We load our pies with sauce, three cheeses, sausage, salami, onions, peppers, and mushrooms, so we need the 1/2 hour cooking time. I use Pastorelli's pizza sauce (from Chicago). It's the best I've found so far. If anyone knows of a better sauce, I'd like to know the brand so I can try it.

Unknown · November 2006

The Naked Whiz,[p]No I don't have a peel, but I'm thinking I need to get one and use the parchment paper.

Citizen Q · November 2006

<p />George,
I usually like to make my own, but I got lazy recently and tried this Casa Visco. It's good stuff out of New York.[p]Cheers,
Sean

Bigfoot · November 2006

GWDawg1,[p]I had the SAME trouble as you at first, I got the Super Peel and it has been Amore ever since. I highly reccomend that peel.

BENTE · November 2006

<p />George,
well i don't live in a verry large city but as far as i know this is the BEST national brand of sauce
happy eggin
tb

Baby j · November 2006

GWDawg1,
You really don't need anything special. The best thing is to get some cornmeal and sprinkle some on the pizza stone and whatever you are preparing it on. I've been making mine on a plastic cutting board I got at IKEA for like $2. Just put the corn meal down first then the crust it should slide right off. To get it off the egg, just take a spatula or butter knife raise the closest side of the crust to you, slide the board back in a little, then hold the spatulat or knife on the other side of the pizza and then "quickly" slide the board under the pizza.

WessB · November 2006

Baby j,
Considering a large egg is in the $800 range plus accesories....I personally don`t see where a $15 pizza peel should be an issue for anyone..not to mention, how much of that plastic is melting onto the stone each time.[p]..likin my gadgets...[p]Wess

Unknown · November 2006

Bigfoot,
Ditto the Superpeel, but before there was that there was and still occassionally is Parchment Paper. Use anything underneath (cutting board, plastic or wood) with the parchment on top. Pizza on top of the parchment, quick forward and back and the paper and pizza go onto the stone.
I don't supernuke, but I didn't have a problem with the paper burning (but it didn't hang over the edge either) After a few minutes the paper will slide out if you want to bother. You'll be happier with the peel, but that will tide you over until Christmas...

George · November 2006

Citizen Q & BENTE, thanks for the recommendations on the sauces. I've e-mailed both to find out if they distribute in meto Denver. I have 17 cans of Pastorelli's (out of Chicago) pizza sauce remaining, so there's no urgency to find a better sauce. I can't buy a pizza as good as the ones I make.

Baby j · December 2006

WessB,
Sorry, just trying to help save someone money. And as far as the the $800 for the egg, I got lucky and won my large. The only thing I've paid for so far is the lump I've been using.[p]

Help!!!! Pizza question

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