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Jan 13, 2008 05:51 PM


Sunday night pizza is becoming a tradition in my house. We are having a problem getting the fully loaded pizza off the peal. Any suggestions? I imagine perfection stars with the dough but for the record, we have a metal peal (maybe wood is better?) and tried cornmeal.

Thanks for any suggestions.

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  1. You might just be putting too much "stuff" on the pizza and putting that stuff too close to the edge. I have a wood peel, but I find it hard to believe the peel would make a difference.

    Also, if you really want to pile on the goodies, you might try a diferent dough. Peter Reinhart's Neo-Neapolitan Dough isn't the easist dough to work with (it's a bit sticky), but it makes a crisp crust and the crown has a bunch of airy pockets which rise up around the filling and help to contain it.

    1. I roll or stretch my dough on a square of parchment paper. Then when I have the pizza the way I want it, I trim the excess with a scissors.

      1. If it's metal, the only thing that would help is a fairly generous coating of oil before laying the dough on it. Avoid cornmeal if you do this because it would only act as added traction. The pizza should then slide right off. One caveat ... your pizza stone will stain. (Or you can view the staining as >>> the stone becoming "seasoned"). HTH.

        1. I had the same problem so I went to the local pizza shop and watched them make some pizza.They use a floured wooden peel to slide it into the oven and a metal peel to remove it.Dough slides off wood easily,if it sticks to the stone while cooking the metal peel will remove it.Slice on pizza pan,do not slice on peel or you will ruin it.Also don't let dough sit on peel any longer than you have to,have everything ready and work quickly.

          1. prep the pizza off peel, then sprinkle cornmeal (medium-fine) on peel.

            then, put pizza on peel, take to oven, put peel edge on back side of stone with a little bump, so you get the lip of the pizza dough "stuck" on the stone, and quickly pull out (use a tilt so gravity helps slide the pizza off).

            when removing baked pizza, lift edge with peel, get a "toehold" then shove peel horizontally with force.

            don't cut on peel. will scratch and ruin.

            2 Replies
            1. re: alkapal

              I agree with the above, but would like to add one more important pointer... make sure to use plenty of flour when rolling out (or otherwise forming) the pizza dough.

              Also, have a spatula ready to help "push" the pizza off the peel if it sticks a bit.

              1. re: firecooked

                second the "helper spatula" -- one from a bbq set (with a looong handle) is esp. helpful!