Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
OT: Ever have one of those "da" moments?" :OT
RRP
Posts: 26,479
I've been egging for 20 years now and one of my routine cooks has been pizza.
Not looking for suggestions, but JUST offering what has worked for me...OK???
I prefer building my crusts on parchment paper since my homemade crust recipe is STICKY! So then I use a metal pizza peel for ingress and egress but then a wooden peel for cutting and serving.
Still with me?
Tonight for some "da" reason I felt my aluminum peel top and THAT thing was rough (I guess after 20 years anything happens!) So I started to shine and shine and shine it!
That really made a HUGE difference! I mean SLIPPERY!!!
BTW here was tonight's tribute to the Italians!
Now...before I have bored you more here is my PROVEN trick albeit dirty after 20 years of use! If you use one of those aluminum pizza peels with the round handles just be aware you can LOSE a pizza when that round handle turns...trust me ...I KNOW!... Just buy an inexpensive golf club grip tape and THAT will save you MUCH-O grief!
Not looking for suggestions, but JUST offering what has worked for me...OK???
I prefer building my crusts on parchment paper since my homemade crust recipe is STICKY! So then I use a metal pizza peel for ingress and egress but then a wooden peel for cutting and serving.
Still with me?
Tonight for some "da" reason I felt my aluminum peel top and THAT thing was rough (I guess after 20 years anything happens!) So I started to shine and shine and shine it!
That really made a HUGE difference! I mean SLIPPERY!!!
BTW here was tonight's tribute to the Italians!
Now...before I have bored you more here is my PROVEN trick albeit dirty after 20 years of use! If you use one of those aluminum pizza peels with the round handles just be aware you can LOSE a pizza when that round handle turns...trust me ...I KNOW!... Just buy an inexpensive golf club grip tape and THAT will save you MUCH-O grief!
Re-gasketing the USA one yard at a time
Comments
-
Pizza looks amazing, and never would have thought to check the peel for smoothness.
I would rather light a candle than curse your darkness.
-
I use the exact same technique 👍 yesterdays chicken/Alfredo pie served on a wooden peel
In the bush just East of Cambridge,Ontario -
Stillwater, MN
-
Categories
- All Categories
- 184.1K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 16 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 44 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum