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10-19-2014 08:51 PM
I preheated my large pizza stone for the first time (not first time it's been used) but didn't have a wooden paddle to slide the prepared pizza onto that very hot stone. Instead, I used a large metal flat pan with handles that Williams Sonoma sells for using on the grill.
I wonder if a wood paddle is actually easier to slide a laden 10-12" pizza onto a stone. This metal pan worked if pretty doesn't matter. The pizza toppings rolled off a little and one part of the dough buckled slightly but I was able to straiten it.
I was lucky it didn't turn into a messy disaster. If wood paddles work well, any brand or technique suggestions? Or how do you get your pizza to your hot stone?
10-19-2014 08:59 PM
Before I got used to using my wooden peel, I used a lot of cornmeal on the peel before putting the dough on to the peel and filling it. The cornmeal helps to keep the dough looser. I still use cornmeal on my peel, just not as much as I used to use.
If you have parchment paper, you can put a sheet of parchment on your peel, then put the formed dough on the parchment. Make your pizza, then slide parchment and all on your hot stone. Parchment can take a bit of high heat. The parchment ends may get brittle, but it won't burst into flames or anything like that.
10-19-2014 09:03 PM
pizza peel is easy to transfer onto the stone
I think any brand would be fine
10-19-2014 09:07 PM
I use a large cake spatula - works great.
10-19-2014 09:10 PM
On 10/19/2014 PamelaSue72 said:Before I got used to using my wooden peel, I used a lot of cornmeal on the peel before putting the dough on to the peel and filling it. The cornmeal helps to keep the dough looser. I still use cornmeal on my peel, just not as much as I used to use.
If you have parchment paper, you can put a sheet of parchment on your peel, then put the formed dough on the parchment. Make your pizza, then slide parchment and all on your hot stone. Parchment can take a bit of high heat. The parchment ends may get brittle, but it won't burst into flames or anything like that.
This is what I use, as I found that the cornmeal would burn.
10-19-2014 09:12 PM
You can always use parchment paper and then slide it out from under the pizza after about a minute ( assuming your cooking at high enough heat that the bottom cooks that fast).
10-19-2014 09:15 PM
I put plenty of corn meal on the metal pan, even a little flour for good measure, so I think that is what saved me from a total mess.
Parchment paper crossed my mind but I feared it would catch fire so thanks for that advice. Funny when I think about it because I don't worry about baking cookies on parchment. I'll look for a wood peel to use next time.
I did learn that preheating the stone makes a big difference, dough cooked through faster and had a firm enough bottom to hold the toppings without drooping.
Thanks for the responses, much appreciated.
10-20-2014 12:52 AM
On 10/19/2014 Free2be said:I put plenty of corn meal on the metal pan, even a little flour for good measure, so I think that is what saved me from a total mess.
Parchment paper crossed my mind but I feared it would catch fire so thanks for that advice. Funny when I think about it because I don't worry about baking cookies on parchment. I'll look for a wood peel to use next time.
I did learn that preheating the stone makes a big difference, dough cooked through faster and had a firm enough bottom to hold the toppings without drooping.
Thanks for the responses, much appreciated.
Yes, I reheat the stone for 30-40 minutes, very important.
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