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my tell "tail" pizza puller parchment paper

RRP
RRP Posts: 26,455
edited November -0001 in EggHead Forum
I forget who it was lately that I promised to show how I cut parchment paper off to keep it from burning. I just leave a tail piece to use to pull it off the pizza peel on to the stone. I situate that tail so it is protected by one of the plate setter's leg so it doesn't burn. BTW this was a pizza from Nick & Willies - ooops there a punch line for Stumpbaby for sure!
IMG_2166.jpg
Re-gasketing the USA one yard at a time 
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Comments

  • Darnoc
    Darnoc Posts: 2,661
    You have to try the technique that when you prepare the pie with the dough on top of the parchment paper with the peel underneath after you get all of your fixing's on the pie slide it off on to the stone with the parchment paper and wait for about one minute and pull the parchment paper out and let the pie finish cooking on top of the stone.This will make for a better crust.
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  • HungryMan
    HungryMan Posts: 3,470
    I like to use a pizza screen. After a few minutes I use the peel to take it off the screen and put the pizza directly on the stone. I always thought the reason for the stone is to draw the moisture out of the dought on the bottom to crisp it up.
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  • Luvs to shoot clay
    Luvs to shoot clay Posts: 774
    Do you mean that you purchased this pizza from Nick & Willies? While I was home last time I had the idea that I would by one from "Papa Johns" and cook it on the egg (just seems a lot simpler) and there was no way I could talk them into selling me an uncooked pizza. Said they had strict rules against it. Haven't tried the mom a pop places but now I will for sure. Looks like my kinda pie. Bet it goes good with beer!
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  • RRP
    RRP Posts: 26,455
    Yes, it is a raw pizza - Take-N-Bake is Nick-N-Willys claim to fame. I normally make my own pizzas, but every once in a while it's nice to let someone else build it! Their pizzas are better than most chains. Another take & bake chain is Papa Murphy, but we don't care for it. We also have some family owned pizzeras around and if you ask them for it "raw" they will sell them that way.
    Re-gasketing the USA one yard at a time 
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  • sciota63
    sciota63 Posts: 1
    My son played hockey for Nick-N-Willeys but we never bought a pizza from them. The picture changed my mind on trying one of theirs. looked good. Nice handle on your pie platter.
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  • RRP
    RRP Posts: 26,455
    Thanks, Rick. Next to my own pizzas we like theirs second. The only problem is their family size is too big for a BGE stone, but the large size (14") is fine. BTW that one pictured was a Nick's Meat Eater and I added the sliced black olives.

    As for the handle on that pizza peel that is a golf handle wrap that I put on to make a sure grip after I dropped a pizza one night. My dogs loved me!
    Re-gasketing the USA one yard at a time 
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