The Pizza Therapy Forum and Pasta Therapy Forum

[CJ]

I always made/make my pizzas on a wooden peal liberally coated with flour/cornmeal and slide them off on to a hot brick or stone surface in the oven.

Just wondering how the rest of you do it.

Interesting side note: Some places I worked at preferred taking them out of the oven on a metal peal(because it was thinner) while others preferred the traditional wooden peal.
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Southern Yankee

[pizza]

I have a large bread board. After I've mixed the dough in a bowl I turn out the contents on a large brea board.

I knead my dough on the board. When I am ready to form my pizza dough, I stretch in right on the bread board.

I usually put corn meal underneath the pizza dough.
Then I build my pizza right there.

When completed I slide a peel underneath and take that to the oven where my pizza stone (actually a hearth kit) has been heating up.

Here is a trick if your pizza sticks. Pull off a piece of dental tape (string would work as well.) Slide the dental tape underneath the pizza to unstick it. Works like a charm...

pizza on earth.
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"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
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[dfandreatta]

I have finally started hand tossing the dough. I find it is much much better than rolling it with a rolling pin, the texture is so much better, in my opinion. It has taken some practice to get to this point, and I am by no means real good at it, but good enough to get the dough on a peel and to the charcoal grill (which is the only way I make pizza.... on the grill!).
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"Papa Don"
Apollo Beach, Florida