Epicurean Pizza Peel Discussions | Drop

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Jun 20, 2018

Does pizza dough stick less to this material than wood or metal? I have a metal pizza peel currently and even with generous amounts of flour or corn meal, my dough sticks to the peel if I don't shake it around every 10-15 seconds.

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coopachris

Jun 20, 2018

JawryI have this peel and my dough does not stick, but never had a problem with a metal cookie sheet either. Maybe the problem is your dough not the peel?

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Andri

Jun 21, 2018

JawryI have this peel and I only need use a small amount of flour and it never sticks. Metal peels are more prone to sticking and are better suited to retrieve the pizza rather than launch it, but I use the Epicurean to do both and it works great.

Jawry

Jun 21, 2018

coopachrisAny tips? I'm fairly new to pizza making. I use trader joes fresh dough and usually let it sit out for 20-30 minutes before I make the crust. I have a ton of trouble launching the pizza onto my pizza maker. It seems to always stick to the peel just ever so slightly so when I try to slide it off, all the toppings usually slide off and the pizza never comes clean off the peel. I've resorted to laying the dough directly onto the stone and then adding sauce and toppings right onto it instead of assembling the whole thing beforehand.

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coopachris

Jun 21, 2018

JawryI have been playing with the bon appetiet pizza dough recipe and depending on the humidity of the room I’ll have to add flour or water. One key part for me at least is to spread the dough out on a well floured counter top so that the whole crust has a thin layer of flour, then liberally spread corn meal on the peel and it should slide right off.

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