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Started By
Message
Pizza cookers of Tigerdroppings I need help
Posted on 4/15/19 at 8:22 pm
Posted on 4/15/19 at 8:22 pm
What is the secret to getting the pizza off the paddle without messing it up? Tonight I messed it up really bad 
This post was edited on 4/15/19 at 8:22 pm
10
Posted on 4/15/19 at 8:23 pm to al_cajun
Cornmeal.
Posted on 4/15/19 at 8:23 pm to al_cajun
Dress it on the paddle and be fast. Don’t go too heavy on the sauce. A small amount of rice flour on the paddle helps also.
Posted on 4/15/19 at 8:26 pm to NOFOX
So the longer it sits on the paddle the harder it is to get off?
Posted on 4/15/19 at 8:29 pm to t00f
quote:
Cornmeal
This, or flour
Posted on 4/15/19 at 8:29 pm to al_cajun
Cornmeal and one motion is the trick for me
Edit:
I also use flour. Just depends on my mood and how my dough is acting.
Edit:
I also use flour. Just depends on my mood and how my dough is acting.
This post was edited on 4/15/19 at 8:31 pm
Posted on 4/15/19 at 8:30 pm to al_cajun
What kind of peel?
Wood is best for uncooked, metal best for turning/removing.
Dont over sauce, and dont let it stay raw on the peel at all. Get it in the oven ASAP.
I find cornmeal burns. Just AP flour works fine if the dough doesn't have holes, and isn't oversauced.
Wood is best for uncooked, metal best for turning/removing.
Dont over sauce, and dont let it stay raw on the peel at all. Get it in the oven ASAP.
I find cornmeal burns. Just AP flour works fine if the dough doesn't have holes, and isn't oversauced.
Posted on 4/15/19 at 8:31 pm to al_cajun
parchment paper
Posted on 4/15/19 at 8:31 pm to KosmoCramer
I agree with cornmeal burning. Can’t use it with high temp cooks.
Posted on 4/15/19 at 8:33 pm to al_cajun
It also takes a ton of practice. I have made a lot of pizzas on my grill and still screw up here and there. It’s not easy, but damn it’s good when it’s right.
Posted on 4/15/19 at 8:34 pm to al_cajun
Cornmeal.
Dont use an oil and fresh dough.
Cornmeal and garlic salt for a little extra kick.
I keep forgetting about about a pic of my stainless and cypress pizza peel for the other thread.
Dont use an oil and fresh dough.
Cornmeal and garlic salt for a little extra kick.
I keep forgetting about about a pic of my stainless and cypress pizza peel for the other thread.
This post was edited on 4/15/19 at 8:36 pm
Posted on 4/15/19 at 8:44 pm to t00f
quote:
Cornmeal
This has helped me the most. I also prep mine on a big cutting board and use a thin metal peel. The thinness ans dusting with flour make it a quick easy transfer. Hate my wooden peel. It's now my cutting board.
This post was edited on 4/15/19 at 8:49 pm
Posted on 4/15/19 at 8:47 pm to skuter
Parchment paper is what I use. I don’t like burned gritty cornmeal or excessive flour, and I’m too slow at crust....it will stick to the peel while I’m adding stuff to the pie.
So I shape the crust and put on parchment. Add toppings, slide paper and pie onto peel and into oven. I bake on a steel plate, so I can slide out the parchment after about 30-60 seconds of cooking to give the bottom crust some direct contact with the hot steel.
So I shape the crust and put on parchment. Add toppings, slide paper and pie onto peel and into oven. I bake on a steel plate, so I can slide out the parchment after about 30-60 seconds of cooking to give the bottom crust some direct contact with the hot steel.
Posted on 4/15/19 at 8:48 pm to al_cajun
Pizza screens will change your life. Most restaurant stores have them. Season them first like you would a skillet.
Posted on 4/15/19 at 8:52 pm to t00f
quote:
Cornmeal.
I also grill my pizzas on foil.
So easy ... like the boogaloo
This post was edited on 4/15/19 at 8:55 pm
Posted on 4/15/19 at 9:33 pm to fatboydave
I use cornmeal on the peel and on the stone. I just scrape it off between pizzas because yes it burns.
Also less sauce and toppings is better. I use a Big Green Egg Pizza stone because it is thick and really holds the heat well. I use it on the egg and the gas grill as well.
Also less sauce and toppings is better. I use a Big Green Egg Pizza stone because it is thick and really holds the heat well. I use it on the egg and the gas grill as well.
Posted on 4/16/19 at 7:04 am to 3oliv3
Call me crazy but I figured out a solution that works for me (after making multiple calzones out of pizzas). I roll out and shape the crust on a cookie sheet and put in a 400 degree oven for about two minutes. This removes the stickiness. Then I put on pizza peel, add toppings, and put on the grill. No more fail.
Posted on 4/16/19 at 8:43 am to Btrtigerfan
quote:
Pizza screens will change your life.
Seconded. Non-stick, no-mess, and still allows your dough to properly brown on the bottom. I don't even use my peel any more after picking up screens.
Posted on 4/16/19 at 9:01 am to mmmmmbeeer
I'd love to see photos of these pizza yall are making.
Some of the recommendations in here sound fine for one or two pizzas, but there's no getting around being able to use a peel to put a pizza on a scorching hot iron steel/stone if you're making more than 2. It just takes too long.
Some of the recommendations in here sound fine for one or two pizzas, but there's no getting around being able to use a peel to put a pizza on a scorching hot iron steel/stone if you're making more than 2. It just takes too long.
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