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Aug 26, 2007 04:21 PM

Getting my pizza onto the oven stone

How do I get a medium sized pie onto the oven stone? Do I need to buy one of those paddles? I've tried using the back of a baking pan, but have had no luck with that. I could make the smaller, but that's less fun. Any suggestions?

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  1. My stone came with a "pizza peel" (yes, one of those paddles). It works amazingly well. Dust with a bit of cornmeal and the dough slides right off and onto the hot stone. Works just as well to get the pie off the stone and onto a cooling rack too. I'm not sure of any other way to do it since the stone is hot and you need a maneuverable surface to transport/slide/etc. I think you can get the peels pretty inexpensively at any home-type store (including Bed/Bath and the like).

    1. A piece of cardboard can be a good substitute peel/paddle. There was a similar discussion here:

      1. I think you'll find pizza-making more fun if you use a peel.

        1. I prefer to make a fairly wet/moist dough which can be very sticky. I roll it out on parchment which I have sprinkled with corn meal. I start heating my oven and stone about 1 hour before baking and the stone is on the bottom rack in the oven. I slide the peeel (the padddle) under the parchment and on to the stone. After 2-3 minutes I slide it out again and remove the parchment placing the pizza directly on the stone to finish baking. It will ony take minutes. It is at that time I put the last of the cheese on top. Crisp bottom, melty cheese, yum

          9 Replies
          1. re: Candy

            Nice idea. I use parchment paper for bread, dunno why I didn't think to use it for this. Does the paper burn? Have you ever greased the paper?

            1. re: nomdeplume

              Paper crisps a bit but it is ony in there for a couple of minutes. I've never btherd to grease the paper, just a bit of cornmel or semolina is enough

              1. re: nomdeplume

                I use the parchment paper, too, and cut it so that about 1" is showing, with one small area larger as a "handle." I put it on the back of a cookie tray, sprinkled heavily w/ cornmeal before transfering to pizza stone. I'd love to have a pizza peel, though.

                1. re: chowser

                  Peels are pretty cheap, the light weight wooden ones anyway. I've never had any problems with mine and have never seen the need to up grade to metal

                  1. re: Candy

                    I found an aluminum one at a restaurant supply store for 20.00-works great

              2. re: Candy

                Yep, parchment is definitely the key! My homemade pizzas have always slid out perfectly since then.

                1. re: Candy

                  I've never used parchment for pizza dough before. What purpose does it serve? I use a peel (w/cornmeal) and then directly onto the stone. I always get a nicely crisp crust. So I'm wondering if I should try the parchment for any reason. Does it improve the crispiness, the taste?

                  1. re: LNG212

                    The thing that parchment really does is transfer the heat so well that it's as though it's not there at all....but the parchment won't stick to your pizza peel...and then when the pizza is baked, the pizza won't stick to the parchment. It's really just a guarantee against having your dough stick to anything. We love it because it makes the whole process so easy....but if you don't have any issues with your dough sticking to the peel, then you don't really need it at all. I haven't found any difference in the crisp crust using parchment or not with a well preheated stone.

                  2. re: Candy

                    I'm also a user of parchment paper. I place the paper & pizze on a cookie sheet and slide it onto the pizza stone from the cookie sheet. I have removed and not removed the paper during cooking and haven't found there to be much of a difference in the way the crust turns out. I think the heat of the oven and stone are bigger factors.

                  3. i thought the whole purpose of cooking pizza on a stone surface is for the actual contact between it and the dough. it draws moisture out which results in a nice crisp crust. the parchment paper would act as a barrier of that process so why not just bake it on a cookie sheet?

                    as for the question of getting the pizza on to the stone. i just got a basic pizza peel from bed bath & beyond for about $10. it's nothing fancy, but all you really need and it works great.

                    4 Replies
                    1. re: DoctorQuality

                      As i said the dough I make is quite sticky and moist. The Parchement helps facilitate getting the dough shaped and on to the stone. After about 2 minutes the dough is sufficiently cooked for me to slide the parchment out from under the pizza and to continue baking it directly on the stone.

                      1. re: DoctorQuality

                        The unique thing about parchment is that it, too, has some wicking properties, so you don't lose the key piece that you're talking about, the moisture reducing piece. As I noted above, if you don't have any issues using the peel, then you don't need it....but the parchment is a godsend when its humid or, as Candy notes, if you've got a sticky dough.

                        1. re: ccbweb

                          It also makes it easy to make several pizzas at once because it's so easy to transfer them then.

                          1. re: chowser

                            I used the parchment paper tonight and it worked quite well. I slid one pie off two minutes in, but the other pie was pretty leaky so I left it on. Both were quite crisp on the bottom, though the one that I slid off may have gotten a bit more well done on the bottom. Either way, it is definitely the way to go in terms of ease of use, assembly, and crispiness. Thanks folks!