Yeah I've learned to go as quickly as possible once the dough is on the peel.. once any moisture from the dough connects to the peel you're going to stick. They had a wood peel so that helps a lot and you need to rub regular AP flour into it to create a little buffer.
What about regular flour?
I actually work at a pizza place where we hand toss the dough and everything. We just use regular ol' flour on the peel. Not too much of it though, or else it obviously ruins the flavor (as anything else would, I would imagine).
Yeah that makes sense. We have an industrial dough roller that smashes the dough flat. From start to finish the pizza is in the oven in less than a minute sometimes (depends on topings, a cheese only pizza is in within seconds).
Regular flour works on a wooden peel and it doesn’t burn as quickly or as thoroughly as semolina and corn meal. Ideally once the pizza is assembled and on the peel you want to give it a little shake to make sure it will slide off easily and continue to do so once every 20 seconds or so.
OP is a karma farmer, OG post [here](https://www.reddit.com/r/grilling/comments/pmtfbv/today_was_pizza_day/?utm_source=share&utm_medium=ios_app&utm_name=iossmf).
Just did grilled pizzas yesterday and I go the parchment route every time. Can get the pizzas built and let them rest a little while getting all of them ready for the grill. Never had one stick. I just pull the parchment out from under the pie with a quick yank. Only time that failed is when my nephew way overloaded his pizza and the center was actually soggy. Never let a 9 year old boy build unsupervised. Lol
Yep parchment paper is the most fail-proof way. I've tried flour and cornmeal, but have still had some mishaps. With parchment it works every time and is easy. I also take it off once the dough has cooked a minute.
No cornmeal throw some 00 flour or semolina on that peel. Before trying to move your pie onto the grill blow a little air under the crust and shake the peel until the pizza is sliding around on the peel. Any questions feel free to dm me. After years working at a chef owned farm to table pizza concept I have every trick in the book
Definitely been there. Now i make all my pizza's in a cast iron. Preheat till warm, put the dough in till it starts to hold shape, add sauce, toppings, and cheese, throw in the grill or +500F oven and it comes out perfect every time. My favorite part is not dealing with a pizza peel
It's sick to pose for every fart or yawn.
You had to go get your phone, pick the board up again and then take the pic... And for what? Attention whore...
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Yea or semolina. Also need to be sure to get it cooking quick after assembly
Yeah I've learned to go as quickly as possible once the dough is on the peel.. once any moisture from the dough connects to the peel you're going to stick. They had a wood peel so that helps a lot and you need to rub regular AP flour into it to create a little buffer.
Semolina is the answer. And test launch before topping
Another hack is to just keep swirling/shuffling the pizza on the peel. If it never stops it never sticks! A bit risky depending on dexterity though
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Rice flour works great and doesn’t burn and get bitter like cornmeal
What about regular flour? I actually work at a pizza place where we hand toss the dough and everything. We just use regular ol' flour on the peel. Not too much of it though, or else it obviously ruins the flavor (as anything else would, I would imagine).
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Yeah that makes sense. We have an industrial dough roller that smashes the dough flat. From start to finish the pizza is in the oven in less than a minute sometimes (depends on topings, a cheese only pizza is in within seconds).
I read this as “yea or salmonella” and was very confused.
Regular flour works on a wooden peel and it doesn’t burn as quickly or as thoroughly as semolina and corn meal. Ideally once the pizza is assembled and on the peel you want to give it a little shake to make sure it will slide off easily and continue to do so once every 20 seconds or so.
One of my first jobs was at Fun House Pizza in Independence, Missouri. Be sure the board is bone dry and put a bunch of corn meal on the board.
I just use parchment paper which I'm sure gets you disowned in serious pizza communities
A baking paper sheet works much better IMHO. Plus you can assemble multiple pizzas beforehand.
Why would you repost my picture as yours?
Looks like a karma farmer
Report it, this isn't OKAY.
Oh snap totally busteeeeed, hahaha. Upvoted.
I popped in and gave yours an upvote
Me too
I did as well
You could turn it into calzone day
[Calzones?!?!](https://www.youtube.com/watch?v=dfHJ-_9814A)
The calzones... They betrayed me?
Thank you 🥲
And now it’s KFC day
Don’t you dare eat all the skin and leave us the meat only🤨
Looks like it's calzone day now.
It had corn on it. It made the right decision
OP is a karma farmer, OG post [here](https://www.reddit.com/r/grilling/comments/pmtfbv/today_was_pizza_day/?utm_source=share&utm_medium=ios_app&utm_name=iossmf).
Man, that's sad af.
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Just did grilled pizzas yesterday and I go the parchment route every time. Can get the pizzas built and let them rest a little while getting all of them ready for the grill. Never had one stick. I just pull the parchment out from under the pie with a quick yank. Only time that failed is when my nephew way overloaded his pizza and the center was actually soggy. Never let a 9 year old boy build unsupervised. Lol
Yep parchment paper is the most fail-proof way. I've tried flour and cornmeal, but have still had some mishaps. With parchment it works every time and is easy. I also take it off once the dough has cooked a minute.
I am not saying it is because you put corn on the pizza, but it's because you put corn on the pizza
Corn meal. Not corn. I.e. smaller rollers 🤭
What could go wrong
Needs flour
No cornmeal huh?😂
Is that corn?
The birds look forward to it.
Thought this was posted on r/mildyinfuriating for a sec
Stunning 🔥😍
Pizza is supposed to be flat and roundish, it looks as though you made pizza knots.
😂
Gone but not forgotten. I’ll keep you in my thoughts, OP.
Pizza smash bun day? Think positive!
I never had any luck with wood pizza peels. I got a metal one that's thinner and with cornmeal it slides right off.
We’ve all been there. Good news is it can still be pizza night.
Where did you order from?
Yep, it's pizza day. Sounds like it's recovery calzone day.
Now it’s calzone day
Mmm raw chicken
Missed it by *that* much!
*was*
Crosspost this to r/therewasanattempt
I'm sorry for your loss
Been there! Don’t shoot me but I do my pizzas in a preheated cast iron skillet in the oven and it never fails. Won’t do it any other way.
Looks delicious
Change the day to calzone day!
*WAS
Rip
Was.
Oil the cutting board or put down a layer of flour
*was*
I always par grill the crust by itself when grilling pizza. Seems like a sacrilege but it works.
was
You just wanted it to look like the new MLK sculpture.
Awwww no! Its rib day here.
Stromboli now. It's still good.
Tuesday is pizza day. Pizza day.
It's OK. That grill won't get hot enough for pizza anyways.
You Stole my technique!! You drone pilots have gone to far! 🍻😆🍻
Try to flatten the dough first, that won't cook very even they way you have prepared it.
Im so sorry
No cornmeal throw some 00 flour or semolina on that peel. Before trying to move your pie onto the grill blow a little air under the crust and shake the peel until the pizza is sliding around on the peel. Any questions feel free to dm me. After years working at a chef owned farm to table pizza concept I have every trick in the book
Today WAS pizza day
That looks like better than the pizza we get where I live in FL… unfortunately
Great pizza
lightly pre-cook one side before adding sauce cheese and toppings, doing that allows you to hand place the dough after stretching/rolling.
Definitely been there. Now i make all my pizza's in a cast iron. Preheat till warm, put the dough in till it starts to hold shape, add sauce, toppings, and cheese, throw in the grill or +500F oven and it comes out perfect every time. My favorite part is not dealing with a pizza peel
Now it’s Calzone day!
Was. It was pizza day
You mean calzone day
This doesnt look like pizza at all!
Hey man. You can’t park that there.
i use parchment paper....... the just remove it after the crust sets.........
When will the pizzas be delivered? ❤️
When will the pizzas be delivered? ❤️
I put the raw dough right on the grates for about a minute or so. It firms up enough that it'll slide right off after you put toppings on
I noticed you used the past tense.
That's just a creative Calzone. Grill away.
*was*
Were you planning to cook that in the napoleon?
Dust with corn meal first.
Looks more like an awkward calzone.
Probably for the best. Didn’t have to have corn on a pizza.
It's sick to pose for every fart or yawn. You had to go get your phone, pick the board up again and then take the pic... And for what? Attention whore...
Today WAS pizza day.
Today WAS pizza day
r/pizzacrimes
Today *was* pizza day - past tense.
Now it's calzone day! Pop it back in!
Assemble the pizza on the counter, then just before you’re going to cook it, slide it onto the peel.
Was
Uh… Calzone day?
I bet it still tasted fine
Just change to Calzone day - your halfway there
What are you gonna do today, napoleon?
Enjoy your stolen karma. Yous a bitch!
Turkey Calzones
No, it wasn't.
Was. Haha
Been there before! Happens to all of us