On Mar 28, 8:53*am, "JoeSpareBedroom" > wrote:
> "Nancy2" > wrote in message
>
> ...
>
>
>
> > I'd had a flippin' Alexawful mess with one. My dough was too thin for
> > what I was putting on it and I had not prebaked it as described above.
> > The dough stuck to the peel and let's just say I wound up with a heckuva
> > mess in my oven due to slippage and sloppage and stickage. :-/
>
> It stuck, even with a sprinkle of cornmeal under it to to ease the
> sliding?
>
> =============
>
> I had that same problem last night. Without a peel, I used an inverted
> baking sheet for assembling the pizza and (theoretically) sliding it onto
> the baking stone. I put a LOT of cornmeal on the surface first, but that
> pizza would not budge, no matter how I tried to assist with a really long
> spatula. So, I ended up putting the baking sheet on the stone. It still
> turned out delicious, except the bottom didn't get to the color/crispness I
> wanted.
>
> The recipe said "dough should be somewhat wet". I probably made it TOO wet..

I 've used a piece of parchment paper on top of the peel before. When
it bakes, it's thin enough not to mess up your crust, and it peels
(get it???) off easily.