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Author Topic: Getting the dough off the peel  (Read 3575 times)

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Offline artellan

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  • bread baker hoping to improve my pies
Re: Getting the dough off the peel
« Reply #40 on: February 09, 2011, 12:09:35 AM »

Yeah, for taking out the parchment, I find it's better to use a peel. Either get the peel between the paper and the pizza, making it easy to whip out the paper; or just use the peel to take both out of the oven, and then it's pretty easy to grab onto the parchment and slide it out.
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Offline enchant

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  • Location: Marshfield, MA
  • World-class pizza maker in the making
Re: Getting the dough off the peel
« Reply #41 on: February 12, 2011, 08:18:07 PM »
Well, I just made my Saturday night pizza and took the paper out after 3 minutes.  The bottom crust was much crispier, and getting the pizza back on the peel before removing the paper definitely was a lot easier than what I was doing.  Thanks for the tip!
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--pat--

Offline artellan

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  • bread baker hoping to improve my pies
Re: Getting the dough off the peel
« Reply #42 on: February 12, 2011, 11:43:21 PM »
Cool, I'm glad it worked out.

Something about Saturday night just calls for making pizza doesn't it? I was actually disappointed today that we had other plans for dinner. (at least we're planning to make pizza tomorrow night!)

Cheers
Mike
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