topic Re: Pizza paddle question in Kitchen

Pizza paddle question

Free2be — Mon, 20 Oct 2014 00:51:46 GMT

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?

Re: Pizza paddle question

PamelaSue72 — Mon, 20 Oct 2014 00:59:13 GMT

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.

Re: Pizza paddle question

jackthebear — Mon, 20 Oct 2014 01:03:13 GMT

pizza peel is easy to transfer onto the stone

I think any brand would be fine

Re: Pizza paddle question

FunkyHulaGirl — Mon, 20 Oct 2014 01:07:23 GMT

I use a large cake spatula - works great.

Re: Pizza paddle question

mousiegirl — Mon, 20 Oct 2014 01:10:05 GMT

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.

Re: Pizza paddle question

jaxs mom — Mon, 20 Oct 2014 01:12:39 GMT

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).

Re: Pizza paddle question

Free2be — Mon, 20 Oct 2014 01:15:40 GMT

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.

Re: Pizza paddle question

mousiegirl — Mon, 20 Oct 2014 04:52:53 GMT

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.