The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

slide pizza from the peel

Quin Williams's picture
Quin Williams

slide pizza from the peel

I thought the "roadkill" description of pizza that wouldn't slide off the peel onto the baking stone was funny til I experienced it.  Very good description!  I would like to use the suggestion of building my pizza on parchment paper but not clear on something - do you leave it on the parchment and transfer the whole thing - paper and all - to the baking stone, or should the paper just be used as a tool to get the pizza onto the stone???  Will the parchment burn/scorch if you leave it under the dough?  And do you still sprinkle the baking stone with cornmeal???   Help!!!!

Floydm's picture
Floydm

Do you leave it on the parchment and transfer the whole thing - paper and all - to the baking stone?

Yes.

Will the parchment burn/scorch if you leave it under the dough?

Yes, a little, but it won't burst into flames or anything.

And do you still sprinkle the baking stone with cornmeal?

I sprinkle the parchment, so the bottom of the dough still gets a light coat of cornmeal.

Good luck!

JavaGuy's picture
JavaGuy

I had a several pizzas stick until I tried parchment. One stuck so bad, I had to roll it up to get it off. I even tried a wooden and aluminum peel, and still had no luck.

I haven't noticed any difference in flavor with the parchment and the parchment slides right off after cooking.

I guess the parchment could burn, but it's made with silicon and has a very high burn temperature. By the time you burned the parchment, the bread would have a charcoal crust. I do trim the parchment so that it's only a couple of inches past the outside of the bread.

alconnell's picture
alconnell

Another option is to buy the pizza screens the restaurants use.  They are only $2-$3 each and if you own several, it's easier to make multiple pizzas at once.  You just season them with some olive oil on the stone before using, and they work great!  Any restaurant supply store has them.  I make my pizzas on the screens, then take them out for the last few minutes of cooking to crisp the crust up directly on the stone.

bsherrill's picture
bsherrill

If you don't want to use parchment, I learned this trick from a forum at pizzamaking.com.  With your ready to bake pizza on a wooden peel, use both hands and gently lift up the edge of the pizza a couple inches, then gently blow underneath it until you see ripples vibrating through the pizza.  Then carefully shake the peel to verify it's free of sticking, and slide it off onto the stone.  It will come off like it's on ball bearings!  It truly has worked every time for me.  No matter how floured my peel is, it always seems to stick at one place or another, so this has been a lifesaver.

 

I always make my pizza's either 14" or 16" in diameter (I have a 16"x20" Fibrament stone), and even these big boys slide off the peel with no problem.  It takes just a little experimentation to find out how forceful to blow the air under the pizza to get the pizza loose, but you will get it the first time, every time.  Make sure to keep the peel level when you transfer, then gently shake it off the peel in short, firm movements.

 

If you want to really learn how to make great pizza, check out the forums at pizzamaking.com.  Other than being a member, I am not affiliated with the website.  I just enjoy great pizza and the knowledge over there is amazing.

 

Ben 

 

 

rideold's picture
rideold

I've never had luck with cornmeal and since I switched to semolina I haven't had any problems.  I roll my dough out (cuz' I'm incompetent at throwing it) and then fold it into quarters, put it on the semolina dusted peel, fold it back out to normal and then top it  and bake it.  I don't leave it on the peel longer than I have to.  Hope that helps. 

sphealey's picture
sphealey

I will second the recommendation to use semolina. It is slipprier than cornmeal and it takes a long time to burn even at 525 deg.F so it smells/tastes better. Since I started using a light dusting all over the peel I have had little trouble getting the pizza off - even heavy ones with a lot of topping.

I have also found that pizza slides off the maple peel better than the nominally slipprier stainless steel one.

sPh

bwraith's picture
bwraith

I like my aluminum peels. They are very slippery. I think the thin sheet of metal allows for an easier flow of the pizza off the peel onto the stone. I use semolina for dusting. I try not to use too much, so I don't have too much scorched flour to sweep off in between pizzas. It's better to top the pizza as quickly as possible, so it doesn't have time to stick to the peel. Right after finishing topping and just before loading the pizza in the oven, give the peel a quick shake horizontally, which should loosen the pizza and allows you to verify it is able to slide back and forth. If you shake firmly but not too roughly, the toppings will not be disturbed, but the pizza will slide a little, indicating it is ready for the big slide onto the stone.

Bill

thomasrayhel's picture
thomasrayhel

I recommend that you visit the SuperPeel website: www.superpeel.com

This little gadget is the answer to your problem. Good luck and good bread!!