quote:

Originally posted by Shara

I get pizza dough at the grocery store, use my own sauce and fresh toppings. It only takes me around 15 minutes to produce a pie that comes close to real pizzaria pizza. To me, that’s so much better than the boxed or frozen stuff.

I just wish I could figure out how to use my pizza peeler and stone. I’ve oiled the stone and dusted it with cornmeal, but I can’t get it from the peeler to the hot stone without totally mangling it. What’s the trick? Is it all in the wrist or something? I have given up on that method and work the dough into a pan and just forgo the stone. What am I doing wrong?

The foolproof way to use your peel is to cut a piece of parchment paper the size of the stone. Put your pizza dough on the parchment and prepare pizza as desired. Then slide your peel under the parchment paper and it will transfer very easily to the stone. The paper will not burn and you will have a very nice nicely baked crust.