Author Topic: peels  (Read 6738 times)

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« Reply #20 on: May 30, 2004, 05:42:46 PM »
Why don't you make your pizza on parchment paper and then you can easily slide it onto your stone from the peel?
P.S.  You won't have the cornmeal to interfere with your crust that way. :)

Offline TrailMaster

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« Reply #21 on: November 07, 2004, 10:12:08 AM »
Hi all,

First post and I am looking forward to learning more about making pizza at home.

Currently I am using Publix pizza dough, with a bottled pizza sauce.
My favorite toppings currently are thinly sliced provolone, with procuitto(?)
ham, with a few extra spur of the moment toppings, and a healthy drizzle of EV olive oil. I currently like my crust very thin.

I cook the pizza at 500F on a ceramic pizza stone in a lump charcoal ceramic cooker/oven. Check out the following websites to find some pictures of pizza cooked this way:

The reason I posted here was because of the peel sliding issue.
I am using the following innovative product with great success:
Check out the video, it really is as easy as it looks !

Offline Randy

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« Reply #22 on: November 07, 2004, 12:12:15 PM »
Trail master you are in the right place.  You will find several recipes in the several pages of post under this heading.  You may also want to get you a copy of Peter Rheinhart's American Pie.
I never tried Publix pizza dough but I think you are in for a real treat.