Author Topic: How do you get the pizza off a peel?  (Read 2411 times)

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Offline Ronzo

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Re: How do you get the pizza off a peel?
« Reply #20 on: April 29, 2010, 07:40:45 PM »
I prefer semolina to flour or corn meal for dusting the peel. I love the smell of it when it hits the flames on the LBE too.

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Offline J. Michael

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Re: How do you get the pizza off a peel?
« Reply #21 on: May 01, 2010, 07:33:58 PM »
I use Semolina flour. There is a Farmers Market in Plano (Sprouts _ all around the Dallas Metro) that sells flours, sugars, etc. in bulk form for a very reasonable price. I usually pick up a few lb's of the bread flour and semolina when I stop in.

I for one have fell victim to the stuck on peel/board serveral times in my early baking days and have completely ruined pies so much I had to make a ripped calzone, or what appeared to be. The temperature of the peel/board or whatever you are using probably would have sometihing to do with it if you are not using a course flour i.e. semolina, corn meal. You also could prebake the dough pre-toppings and that would most likely knock out the sticking issue as well as not over topping the pie.
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Re: How do you get the pizza off a peel?
« Reply #22 on: May 06, 2010, 10:56:27 AM »
Do any of you guys know what is the best wood for making a peel is? Has anyone made one, if so are there any rules or advice you would give? I was looking to buy one but can't find any in the UK that are the size I want.