How do you transfer your pizza dough?

Parchment paper is the key for me, makes it so easy, even the first time. I didn't know what it was before a couple months ago. I'm currently using a cookie sheet with no rim to transport the pizza. I'll get a real pizza peel one of these days.

Here's what I do. Light the egg and then I take my stone and use it as a template to cut a circle out of parchment paper. Then the stone goes on the egg to heat up - a hot stone is a must. Then I put the parchment paper on the cookie sheet and build my pie on the parchment paper. When the pie and the egg are ready for each other I just slide it off the cookie sheet (pizza peel) and onto the hot pizza stone (still on the parchment paper disc). The max temp for parchment paper is around 450 so after about 5 to 7 min I quickly open the egg and slip the parchment paper out from under the pie. The pizza will want to move when removing the parchment paper, but you can easily keep it in place with a glove, spatula etc. After 5 to 7 min the dough is starting to get crispy so you shouldn't have any sticking problems.

I'm a rookie too, but so far I've done 4 pies like this without a problem. I have no idea if the parchment paper has any effect on the crust.

Also take a look at the naked whiz pizza info. and everything else on his site as well.

A pizza peel is a must and they are not that expensive, it make life so much easier and more fun making pizza.

http://www.webstaurantstore.com/12-x-14-wooden-tapered-pizza-peel-with-22-handle/1241236.html

Get a metal pizza peel.

Use either parchment paper or a pizza screen.

You can leave the parchment paper under the pizza while cooking if you don't go much above 450.

Spacey

I build the pie on a peel and then just slide the pie onto the hot stone. You really want to have a hot stone for a number of reasons. If you put a little cornmeal on the peel, build the pie on the peel, and give the peel a little shake every minute or so, the pie won't stick. Good luck!

I started using just corn meal, but I had trouble controlling the amount and after a couple of pizzas that seemed like the dough was made of cornmeal I switched to parchment paper. This has worked out fantastic for me. I build the pie on the parchment which is on my peel. I just slip it right off onto the hot stone, paper and all. When it's done I use the peel to remove it and dig in.

I use a wood peel with cornmeal so the pie doesnt stick
before I transfer the pie to the stone which is pre heated to 600 I use a wet cloth and wipe the stone quickly on top this helps lower the temp just enough so the bottom doesnt burn. Then to take the pizza off the egg I use a metal peel which is quite thin and is a breeze to use. A little tip I found on the forum . Have fun

Each type has its pros and cons, but you'll like that SuperPeel...it works slick!

Put me in the Super Peel camp. That thing makes it too easy.

No problem! Once you use it, you will want to yell "SUPERPEEL RULZ" from the roof tops!

I learned of the Super Peel on this forum a few months ago. When it arrived I let it sit on a shelf for a month or so because I had a good system I was using that involved sliding the pizza from a cookie sheet using parchment paper.

I didn't take the time to just glance at the Super Peel instructions to see how easy it is to assemble.

Eventually I got around to putting it together (takes about 45 seconds) and now I wish I had ordered a couple additional ones to give to my brother and brother-in-law for their Eggs! It's fantastic! LOL, I can't believe I didn't put it to use the day it arrived!