March 10, 2013 - 11:55am
Does anyone use a pelle?
I can't for the life of me see how I get the dough off the pelle onto the stone without it all going wrong!
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I can't for the life of me see how I get the dough off the pelle onto the stone without it all going wrong!
Use a sheet of parchment under the dough and slide the dough and parchment from the peel to your baking stone. No fuss, no muss.
BTW, welcome to TFL.
Thank you for that. Both thats:)
Early on I found problems getting breads, but esp. pizzas off of a metal peel. Pizzas, due to sitting on it while putting the toppings on, seemed to stick, no matter how much semolina or cornmeal I coated them with (plus, I really didn't want all that on those). But I found they slide right off of the wooden ones, with just a little coating. OTOH, metal peels are much easier to slide under loaves and pizzas, when moving or removing them.
Dave