I'm not cooking with a special pizza oven; I'm just using a regular oven with a pizza stone. However, I don't have a pizza peel. What can I use to put the pizza onto the stone? Any way I can make a makeshift pizza peel?
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2This feels like a duplicate of cooking.stackexchange.com/questions/40973/…– FuzzyChefOct 18, 2022 at 0:52
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@FuzzyChef not really - in the other question, the asker is working with mini pans and needs to maneuver them around.– Stephie ♦Oct 18, 2022 at 10:41
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3 Answers
Use a cookie tray. Turn it upside down. Place a piece of parchment on the upside down tray. Build your pizza on the the upside down, parchment covered tray. Slide the parchment, with pizza, onto your pizza stone. You may find a spatula or tongs helpful to reverse the process once the pizza is cooked.
Edit: In an attempt to make those of you with concerns feel a bit better, just wait a few minutes, until the crust firms up, then slip the parchment out. Finish cooking without parchment. Use tongs or spat to remove cooked pizza back to underside of tray.
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3@SomeGuy news to me. Do you have any documentation to support that? It is fairly common practice to use parchment paper in an oven.– moscafjOct 18, 2022 at 2:17
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3Most parchment paper is rated to somewhere around 420-450F. Going higher will definitely cause it to smoke and turn brown, perhaps in rare cases even catch fire (depending on where it's located in the oven, where the heating elements are, what it's touching, etc.). So, it depends on what temperature you bake your pizza. I bake my pizzas at 550F (the max my oven will allow) and wouldn't use parchment at that temp. Oct 18, 2022 at 2:20
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1I frequently bake bread in a 500F oven, with parchment between the bread and stone. Sure, it brown a bit around the edges, but I've never experienced burning. That would be a much longer time than it would take to cook a pizza– moscafjOct 18, 2022 at 2:22
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2You may even have success by using corn meal & treat the cookie tray like a regular pizza peel Oct 18, 2022 at 7:17
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2You say to put it upside down, but that’s only needed if it has sides. When I cook pizzas at a friend’s house, she has cookie sheets that just have one side lifted slightly, so that’s what we use. I’ve also used wooden cutting boards that aren’t too thick. And I work close to the edge that I’m going to slide off of, so when it sticks (it always does a bit), I can get that edge onto the stone, then work on getting it off the pan without too much mess– JoeOct 18, 2022 at 13:01
The cookie sheet suggested above is a great option—if you don't have one, or don't have one large enough (only have quarter-sized sheets, etc), can also recommend a large cutting board + cornmeal, if you have those instead.
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Yes, for sure. Please do not stick a giant meltable thing in your hot oven regularly. :) Oct 20, 2022 at 15:06
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If only this was as „obvious“ for all of our users as it is for you and me.– Stephie ♦Oct 20, 2022 at 15:48
Roll out the dough on a board, get the size you want. The dough is well floured as is the board when rolling my 70% hydration dough. Have a piece of parchment ready, and then flop the dough across yourforearm and flop the dough on top of the parchment on the board. Then use the bottom of a rimmed sheet pan (the upside is down) push the long side of the pan next to the board with dough that is on the parchment. Pull the pizza onto sheet pan bottom using the parchment. Open the oven, with long edge of the pan facing the oven, put the sheet pan edge furthest away from you on the back edge of thepizza stone or pizza steel. Slighly tilt the pan and giggle it until the pizza starts to slide of and hits the stone or steel and pull the sheet pan away.
