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Last time I made Pizza I used the same recipe as always to make the dough, but this time I rolled out the dough really thin to get a nice thin pizza.

As I put the pizza in the over I thought, "this is the best looking pizza ever made", but was massively dissapointed 7 minutes later when I was struggling to get the pizza off of my pizza tray. It was completely stuck to the tray.

So, when rolling out a really thin crust pizza, what can be done to prevent it sticking to its cooking surface?

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2 Answers

up vote 8 down vote accepted

This has basically already been answered, but: cornmeal on your cooking surface, cornmeal underneath when you spin out (don't roll; a quick look through all the recent pizza questions will find you my answer on how to shape your dough) your base.

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OK, so should I be putting cornmeal on the surface on which the pizza cooks? –  Swaff Apr 7 '11 at 13:11
    
You can also use parchment paper. –  justkt Apr 7 '11 at 13:31
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Parchment is inferior for the purpose, to say nothing of the environmental consequences of silicone-impregnated paper over perfectly edible cornmeal. –  daniel Apr 7 '11 at 13:43
    
Parchment paper is rated for no more than certain temperatures - Reynolds, for instance is 420 degrees F. Assuming you're cooking pizzas at 500+, it would scorch badly, possibly burn. –  Cyclops Apr 8 '11 at 0:55
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In addition to the points in daniel's answer, I'd suggest that if you like good homemade pizza, you should invest in a pizza stone. Not only do they lower the likelihood of the pizza sticking, they also give a much crisper, more authentic base. There are decent ones on Amazon for next to nothing.

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As per Nathan Myhrvold's new tome unless you have 50Kg of steel, or the equivalent in stone, you won't get much more authentic –  TFD Apr 7 '11 at 21:25
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