Quote:
Originally Posted by aigel
You do not want to leave the pie on the peel for long. Minimize the time, because the dough will moisturize the flower / corn meal and it will become sticky again. So, once you got the dough on the peel, put your toppings and immediately put on the grill. I also use a wide spatula to coax things along.
I think a wooden peel may be advantageous, because it breathes, meaning the moisture has somewhere to go. I want to get a wooden peel next. My stainless job is made from a pie serving plate, not ideal.
G
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A wooden peel should be sort of rough, not smooth and the goal is to work some regular flour into the grain of the wood, and brush off almost all of the rest of the flour.
You have to keep it dry...if it’s a bit wet, anywhere, the dough will stick to the peel.
Redo the flour after each pie.
You can also blow some air under the pie and if it’s light, Neapolitan dough, it will float off the peel.
A metal peel is for taking the pizza out of the oven, or turning the pie in the oven.
As you said, working quickly is key.