DachsieSlave Posted April 19, 2009 Report Posted April 19, 2009 One of the things I want to try on my KK is pizza. Is it very hard to use a peel or is one of these worth the extra dough?
jdbower Posted April 19, 2009 Report Posted April 19, 2009 I would imagine it depends on your recipe - some pizza dough can be pretty sticky. I've never had a proper peel, but the SuperPeel is probably the one I'll get once I fill that gap. In the mean time I've been using a cookie sheet without a lip to transfer to the stone and a dusting of flour has been good enough for the oven (haven't tried a KK Pizza yet).
mguerra Posted April 19, 2009 Report Posted April 19, 2009 DIY You can make your own peel, courtesy of The Whiz: http://www.nakedwhiz.com/peel.htm
Firemonkey Posted April 22, 2009 Report Posted April 22, 2009 I have never had an issue with a regular peel. Just lightly four it before you put your pizza dough on it, and remember not to press or roll it down onto the peel when working your dough. If you want to use a roller, do it on the counter, then lay the crust on the floured peel. Give a little puff of air under it and it will slide right off like a little hovercraft. I almost lost one last weekend not paying attention after i blew the air under it. I tilted the peel slightly while reaching for the pan to remove a cooked pizza, and it almost floated off onto the patio
Sanny Posted April 22, 2009 Report Posted April 22, 2009 Or prepare the crust on a parchment paper, slide that on your peel, and on your grill. Works great.
