Catastrophic Pizza depeeling - could use some suggestions to avoid fire next time
After making a pizza dough and putting all the toppings on it, I could not get it off the peel, despite using lots of corn meal. I tried to do the "wrist flick" thing to get it off the peel onto the stone, but it wouldn't budge. I tried once again and all the toppings went onto the 500 degree stone, and then ignited into smoke. I think my stone is ruined - it's almost black now, and the house filled with smoke despite using a 600 cfm fan. It was an absolute disaster as far as the pizza was concerned, and I fear not a safe situation for me and my guests. The last time I tried to make a pizza, I used a premade crust, which had similar consistency to the one I made tonight. I also had a similar problem, but was able to turn it into a sort of "pizza stew" which tasted just like pizza, but without the crispy crust (we used spoons to eat it). I REALLY would like to make a normal pizza, without ending up with some strange soup or the fire department knocking on the door. I think the whole problem is with removing the made pizza from the peel (a metal one supplied with our Wolf oven). Maybe I should just make it on the stone, then transfer the stone into the oven??? If not, then how do I get it onto the peel, and off the peel into the oven?