"JoeSpareBedroom" > wrote in
:

> "Nancy2" > wrote in message
>
> groups.com...
>
>>
>> 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.

you can use parchment paper under the crust to facilitate
sliding of a wettish dough.
lee

--
Last night while sitting in my chair
I pinged a host that wasn't there
It wasn't there again today
The host resolved to NSA.