Pizza fail and a broken egg

The corn meal / semolina / flour / parchment use is for providing a slick surface between the raw dough and the peel (not the stone). Raw dough directly on a peel will not slide off onto the cooking surface.  Do not put any of these on the pizza stone.  Once the pizza dough cooks a bit, it will set and release from the pizza stone (it will however stick when first put on the stone - so make sure your placement is accurate, because you cannot move it until it sets).   

Corn meal is used a lot - it works well for allowing the dough to slide and is a common pantry item.  Semolina works just as well and matches the flavor profile of the pizza dough better than corn meal, but it is not a common pantry item so many people are not familiar with it.  Parchment is great if you are prepping multiple pizzas (allows you to move them around on the kitchen counter as you want). It slides off the peel nicely. You do need to remove it part way through the cook (exposed edges will burn creating ash that may land on the pizza).  Flour is the best in matching the taste and texture of the dough. You do need to work quickly because it will adsorb moisture from the dough and stick to the peel.

Pizzas have pissed me off more than anything. So finicky. Theyre the little b1tch of Green Egg cooking and I hate them. 

Photo Egg said:

cottonseed said:

Pizzas have pissed me off more than anything. So finicky. Theyre the little b1tch of Green Egg cooking and I hate them. 

It’s all about consistency, being patient and letting the Egg preheat.
once you find the set up that works for your style of pizza all will fall into place.

Shut up. Pizza is for soft handed Italian baby men.

I cook BBQ. 

(JK...i just wanted to say that) 

I cook on parchment paper all the time.  Build the pizza and cut the paper around in a circle.  Slide it on the preheated stone and let it cook.  No need to remove the parchment paper at all.  When done, remove the entire pizza with the paper and then cut and serve.  I agree, it looks like wax paper.

It has been said on here several time already, but get a pizza peel if you don't already have one, in fact I have two and use one to build the next pie on, and a second one to take the finished pie off....that way you have two pies in work at all times.  Dust the peel with Corn Meal( I did see your comment that you didn't like the texture of corn meal, but, hear me out, as this is a neglegable amount of corn meal at this point...dust the peel with corn meal, lay your rolled out dough on top of the corn meal, on the peel, dress the pie, open Egg, place peel on top of stone and use a couple or three backwards yanks to pull the peel out from underneath the pie.  It should slide right off the peel, right on top of that stone.  I have done hundreds of pies this way.

I once read on a pizza cook book that corn meal was "Italian Ball Bearings" used to get uncooked pizzas off of peels and onto stones.  Best of luck...

GrillnTX said:

speed51133 said:

Wait, I am confused, did yo u leave the dome open, and it fell out of the bands??

No, was opening the dome to try remove the wax (parchment?? haha) paper

I would run this situation by your dealer. I got a customer a new dome and bands that had the exact same issue.

StillH2OEgger, I get it completely brother....and you are right....we all like what we like, so there are no absolutes.  I don't think the corn meal is an improvement over the Parchment Paper, just another way to do it and the way I like to do it, so, I'd say if you like the parchment paper, then absolutely go that way.  Just stay away from waxed paper.  Enjoy your pies and best of luck going forward!