Also, I left my pizza on the peel for about 10mins before it went into the oven, is this too long? If I put it on another surface first, how do I get it off?
To avoid pizza dough from sticking to the peel do the following:
* Dust the peel very lightly with flour.
* Sprinkle peel with corn meal then spread it evenly with the palm of your hand.
* Have all your toppings ready and close to your peel.
* Load the pizza dough to the peel and quickly apply all the toppings within
just a minute or so. DO NOT allow the pizza to rest any longer than a minute
or so or you risk it sticking to the peel.
* Before attempting to slide the pizza to the oven, hold the peel level
and shake it a bit to ensure the pizza is "rolling free" on the cornmeal.
If not, you must lift the sticking portion and get some cornmeal in
there to free it up.
* Once your pizza passes the "rolling free" test, angle the peel downward
onto the hot stone in the oven. Shake the peel gently until the back edge
of the dough just touches the stone (this anchors it) and pull back on the
peel to release the pizza to the stone.
NOTE: If making another pizza, check the peel for moist spots and scrap
them off clean, re-apply flour to the moist spot. Also re-apply the cornmeal
and spread it evenly with the palm of your hand.
WARNING: Failure to do these things above will likely cause your
pizza to stick and worse case your beautiful pizza and all it's
topping may wind up on the floor after you try to shake it free.
Oh boy, I know how that feels. It's not a pretty sight.