Too well done on the bottom + Hard to get off the peel = Get a pizza screen. Solves both problems.
Also for the peel problem, dust the peel with a flour + semolina mix (or straight semolina).
PollyPepperTree
Parchment paper is my go to. As soon as the bottom firms up take it out.
Support_Tribble
I use fireclay for my oven, about 5cm (2 inch) thick. I’ve never had sticking problems. There might be problems, if I would increase hydration (I use 165%), but in that case I would put a thicker layer of flour on my pizza peel, that prevents the bottom from sticking to the stone.
At what temperature do you bake your pies? Looks like they are burnt quite a bit. When I use my BBQ, I wouldn’t go higher than 350°C (ca 660°F), some go as high as 500°C (ca 930°F), but my BBQ would never get that hot and a few seconds decide if perfect cross or burnt beyond recognition.
Edit: preheating the stone as long as it takes prevents the surface from sinking into the small holes in the stone, which is also a reason, why many pizzas stick to the stone.
Dangerous_Pension612
A pizza steel. Scrap the stone. They are good but not as good a steel. [this is a reliable site a good bit of people have purchased from including myself.](https://cookingsteels.com/) . This won’t fix your sticking problem tho. The parchment paper that another comment suggested is the easiest way to solve that.
Temmehkan
For the peel I use a wooden one dusted with flour for putting into the oven, and I use a metal one for turning and taking it out.
swollencornholio
More flour on the bottom or parchment paper
PurpleK00lA1d
I gave up on launching after all the frustration. I’m just a home cook, I don’t care to become a master launcher.
Parchment paper dude. Stretch and build your pizza on the parchment paper. It’ll slide right off the peel and onto the stone (I’d recommend upgrading to a steel eventually – way worth it) and after a minute or so, just lift the edge of the pizza and pull out the parchment.
Super duper easy.
tipustiger05
I haven’t used a grill to make pizza. I’ve heard some people have success but I’ve heard many more similar to your story. Personally I think the grill is clearly ill suited for pizza. You can get much better, more consistent results from your home oven and a steel.
High heat really isn’t necessary for most styles of pizza.
Roller_bitch
If you’re specifically looking for a stone, pampered chef is the way to go. Others you can buy seem to smoke or put off an odor until they’re seasoned properly. Never had this issue with PC. I’ve had my pizza stone for 25+ years.
BarelyHangingOn
Thanks for the suggestions. Here is some clarification.
1. It’s a Stone Oven attachment for the BBQ. It’s a BakerStone.
2. I have a Wooden Peel that I coat with flour before making the pizza. I rub it into the wood and then dust off any excess flour. While were were pretty quick at getting to it everything was wet underneath before we could slide it off.
3. I have a Steel Peel that I use to rotate and take the pizza out with.
4. I set the burner on high for about 15 minutes until the gage reaches the zone for pizza making. There is no temp just three zones for cooking. Once it reaches this temperature maybe I should turn it back to low? Maybe on this high heat I am burning it before it gets a chance to cook?
5. I can try parchment paper but would the steel pan with holes in it not do the same thing?
6. We pulled the dough straight out of the fridge. I read that it should sit a room temperature for an hour. Would this help with the moisture?
Someordinarygame1138
The pizza somemany flavored and also pizza with kebab thats very good
Exercise4mymind
i bought a lodge cast iron plate ,it was $50 i slide the pie on using parchment paper atop my pizza peel , which i can pull out after 4 minutes bottom gets nice and brown
breadyspaghetti
I put semolina on a plate and coat the whole outside of the dough ball in it before stretching and also sprinkle a little on the peel. Then stretch as normal, lay it out on the peel and put toppings on. Don’t take too long to top it. Give it a little shake to make sure it isn’t stuck on the peel before trying to launch. Every dough is different in regards to what temp works best. This one could just need less time or lower temp? I assume with that attachment you aren’t able to adjust the distance from the heat source.
r0botdevil
I personally use a steel, so I don’t know much specifically about stones. That being said, I definitely recommend the steel.
However if one of your problems is getting the pizza of the peel, spread a generous amount of semolina flour on the peel before you put the pizza on it. That should help keep it from sticking.
15 Comments
Too well done on the bottom + Hard to get off the peel = Get a pizza screen. Solves both problems.
Also for the peel problem, dust the peel with a flour + semolina mix (or straight semolina).
Parchment paper is my go to. As soon as the bottom firms up take it out.
I use fireclay for my oven, about 5cm (2 inch) thick. I’ve never had sticking problems. There might be problems, if I would increase hydration (I use 165%), but in that case I would put a thicker layer of flour on my pizza peel, that prevents the bottom from sticking to the stone.
At what temperature do you bake your pies? Looks like they are burnt quite a bit. When I use my BBQ, I wouldn’t go higher than 350°C (ca 660°F), some go as high as 500°C (ca 930°F), but my BBQ would never get that hot and a few seconds decide if perfect cross or burnt beyond recognition.
Edit: preheating the stone as long as it takes prevents the surface from sinking into the small holes in the stone, which is also a reason, why many pizzas stick to the stone.
A pizza steel. Scrap the stone. They are good but not as good a steel. [this is a reliable site a good bit of people have purchased from including myself.](https://cookingsteels.com/) . This won’t fix your sticking problem tho. The parchment paper that another comment suggested is the easiest way to solve that.
For the peel I use a wooden one dusted with flour for putting into the oven, and I use a metal one for turning and taking it out.
More flour on the bottom or parchment paper
I gave up on launching after all the frustration. I’m just a home cook, I don’t care to become a master launcher.
Parchment paper dude. Stretch and build your pizza on the parchment paper. It’ll slide right off the peel and onto the stone (I’d recommend upgrading to a steel eventually – way worth it) and after a minute or so, just lift the edge of the pizza and pull out the parchment.
Super duper easy.
I haven’t used a grill to make pizza. I’ve heard some people have success but I’ve heard many more similar to your story. Personally I think the grill is clearly ill suited for pizza. You can get much better, more consistent results from your home oven and a steel.
High heat really isn’t necessary for most styles of pizza.
If you’re specifically looking for a stone, pampered chef is the way to go. Others you can buy seem to smoke or put off an odor until they’re seasoned properly. Never had this issue with PC. I’ve had my pizza stone for 25+ years.
Thanks for the suggestions. Here is some clarification.
1. It’s a Stone Oven attachment for the BBQ. It’s a BakerStone.
2. I have a Wooden Peel that I coat with flour before making the pizza. I rub it into the wood and then dust off any excess flour. While were were pretty quick at getting to it everything was wet underneath before we could slide it off.
3. I have a Steel Peel that I use to rotate and take the pizza out with.
4. I set the burner on high for about 15 minutes until the gage reaches the zone for pizza making. There is no temp just three zones for cooking. Once it reaches this temperature maybe I should turn it back to low? Maybe on this high heat I am burning it before it gets a chance to cook?
5. I can try parchment paper but would the steel pan with holes in it not do the same thing?
6. We pulled the dough straight out of the fridge. I read that it should sit a room temperature for an hour. Would this help with the moisture?
The pizza somemany flavored and also pizza with kebab thats very good
i bought a lodge cast iron plate ,it was $50
i slide the pie on using parchment paper atop my pizza peel , which i can pull out after 4 minutes
bottom gets nice and brown
I put semolina on a plate and coat the whole outside of the dough ball in it before stretching and also sprinkle a little on the peel. Then stretch as normal, lay it out on the peel and put toppings on. Don’t take too long to top it. Give it a little shake to make sure it isn’t stuck on the peel before trying to launch. Every dough is different in regards to what temp works best. This one could just need less time or lower temp? I assume with that attachment you aren’t able to adjust the distance from the heat source.
I personally use a steel, so I don’t know much specifically about stones. That being said, I definitely recommend the steel.
However if one of your problems is getting the pizza of the peel, spread a generous amount of semolina flour on the peel before you put the pizza on it. That should help keep it from sticking.
Just sprinkle some cornmeal. Then, the pizza.