Pizza

Looks great! Last night, I attempted to make my first pizza. They turned into calzones, as I couldn't get them onto the stone.
Corn meal was placed on a pizza stone with the pizza made on top of that. The plan was to roll it over to the hot stone on the egg. No luck. Thankfully, the family still gave two thumbs up. Words of wisdom?

when you roll out your dough to build your pizza, roll it out on parchment paper. then when ready to go on egg, just transfer pizza, paper and all, to the hot stone on the egg. the edges of the paper will burn a little but it wont affect the overall good. that is what i have picked from these other guys on the forum thus far. see picture below.

Thank you.

I know I'm in the minority, but I don't like parchment paper for pizza - in the oven OR on the egg. I do feel that the "burned" scent does get into the pizza somewhat. I finally found the perfect tool, called the super peel - it's a bit expensive, but if you're a pizza fan (I make all kinds of pizza - napolitana, chicago style, focaccia - at least once a week)it's well worth the cost - it works like a charm, even with the wettest pizza doughs! Here's the link:

http://www.superpeel.com/

Cheers!

On a standard peel, spread a little flour (not too much or it gets on the stone or clumps under the crust and burns). This takes some practice, but anyone can get the technique - you should be able to "shake" the pie...think pulling a tablecloth out from under the plates and glasses...and if you can do that without mangling the shape of the dough (I've failed miserably here but even a misshapen pizza tastes great) you can shake the peel and slide the pie on the stone without problem. Best of luck!

Great looking pizza.