So I never really have problems getting my dough off the peel after a friend related his experience at a pizzaria in Portland, OR.
He saw the guy behind the counter blow under the dough just before loading it in the oven. I tried it and it works like a charm. So I was wondering: Does anyone else do this?
I'm also wondering if I'm shooting myself in the foot by the blow under trick. See, I've always had lot's of trouble with the bottom of my pies burning. I described the problems here:
forum/index.php/topic,11167.0.html (it won't let me put the pizzamakingdotcom part in, 'cause I'm new)
I received some wonderful help, especially from "Jackie Tran" who related how he lifts the pie up nearer to the boiler at the end.
Anyway, I recently realized my pies have always landed sorta...wrinkled. They burn in the spots where they touch and don't cook quite enough where they don't. I can't remember perfectly, but I don't think it was always like that. I think it started either when I started using the blow under trick, or when I got a new, wood, square front pizza peel. My current theory is that the square front is causing the wrinkles. I watched every video of a famous pizzeria I could find on youtube, and guess what? They all use round front peels.
So I ordered a new, round front peel yesterday. I'm really hoping that works, 'cause I don't want to have to give up my handy dandy blow under trick.