I use a Lodge cast iron pizza pan when grilling (or baking, for that matter), and I almost always struggle with the transfer of the pizza from the peel to the pan. I have a wooden peel, and I have tried coating it with flour or cornmeal to help with a smooth transfer, but the pie almost always sticks to some degree when transferring it to the pan. Curious what you folks do to provide a smooth transfer from peel to pan. Thanks in advance for all suggestions!
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Sloppy Transfer, Need Advice!
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We make our dough on the parchment paper on top of the pizza peel. Because one time, we made the dough on the counter, then struggled to get it onto the parchment paper. The pizza peel underneath the parchment paper will give you a good idea of how big to make it.
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The problem is that the dough has moisture in it, and it doesn't take long for it to stick to anything. If you watch most pros when they make a pizza, they do it very quickly, and use a ton of flour on the bottom. I've never seen a pizza stick in a restaurant, and I do watch.
Parchment is the way to go, but you still need to be as quick as possible because the pizza will stick to the parchment too.
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Your dough must be very moist/sticky when you are forming it. Generously flour your surface, drop your dough ball on the floured surface, start patting it down, starting from the center and working your way out. When you get somewhat of a disk formed pick it up and start stretching the dough. Drape the crust over your knuckles and stretch it as you turn it. If it is sticking to the surface prior to you picking it up to stretch it, it needs more flour. Don't be shy about having a dry bottom. You want it pretty dry. Then use your cornmeal on the peel like you and others have mentioned. As previously mentioned, it important to work quickly, but it doesn't really have to be that fast of a process. Just have everything prepared and ready to throw on your pie. When you're done, give the peel a back and forth shake or two to make sure the pie is moving. If not, lift where it is sticking and throw a pinch of cornmeal under the pie in that area and try the shake movement again. If it's moving, your good to go. If not, repeat the cornmeal under the pie step. You'll be fine, give it a try!
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