Getting it off..

[aamcle]

Getting it off!! the peel that is

I have an aluminium peel and I've never had much success getting a topped pizza to slide off it into the steel.I

 I often build the pizza on a piece of foil put the pizza still on the foil onto the peel and then strip the foil off the bottom of the pizza when it's cooked.  This isn't right I need help

Any suggestions greatfully received



Thanks.    Aamcle

[texmex]

Many use a wooden peel to launch the pizza and metal peel to turn them in the oven. Here are a few threads to get you started.
https://www.pizzamaking.com/forum/index.php?topic=71807.msg687315#msg687315

https://www.pizzamaking.com/forum/index.php?topic=53658.msg538719#msg538719

https://www.pizzamaking.com/forum/index.php?topic=59452.msg596261#msg596261

[02ebz06]

Wooden peels seem work better than metal for launching.
However, a quick fix is to use parchment paper.
Put the paper on the peel, put the dough skin on the paper, build your pizza, and launch with paper going into oven with pizza.
 

[Jon in Albany]

The few times I've seen metal peels used to launch pies successfully, they were used similarly to to perforated peel. So the pizza was made completely on the counter, slid onto a dusted peel and launched immediately. There's a shop not far from me that does this. I was surprised to see it.

But to agree with the previous posts, I launch using a wood peel.

[aamcle]

Thanks for the help!

Aamclr

[Puzzolento]

Use nonstick foil. Put the foil on the peel. Make the pizza on the foil. The whole thing will slide onto your stone very easily. After two minutes, pull the foil out from under the pizza, if you're concerned about any effects it will have.

This is the only way I make NY-style, and it works flawlessly. No corn meal or semolina falling into cracks in my oven or messing up the kitchen.