Comments

1. Megan Martini on January 25, 2010 at 7:38 PM said:
   The site is great! I can't wait to make my first pizza! Thanks so much.
2. G. Thomas Morgan on April 29, 2010 at 6:36 PM said:
   http://tiesilike.com
   This is the best stone pizza site I have ever seen and has a great pizza training program. Awesome Job!
3. fran morris on August 18, 2010 at 5:23 PM said:
   My dough sticks to my wooden peel eventhough I use corn meal. I have trouble transferring it to the stone in my oven. Please help. Thanks
4. Pizza Dan on August 19, 2010 at 6:28 PM said:
   Fran, my first suggestion is to use MORE cornmeal. Enough cornmeal and you'll have an effective barrier between your shaped dough and your wood peel. Another thing you can do to help things slide along is be aware of how long your dough remains on the peel before you slide it into the oven. The longer it sits, the more chance it has of settling down onto the cornmeal far enough to touch--and stick to--the peel. A third tactic to try is giving a couple of quick, short jerks of the peel with the fully built pizza already loaded. If you can see that it's sliding a bit back and forth with the movement, it will definitely be ready to easily slide onto your pizza stone. If it's not sliding, you can use a more forceful motion to hopefully free it from the peel and place it correctly on the stone. Practice makes almost perfect. And if it's still an issue, you might try practicing with some un-topped, shaped pizza dough till you get the hang of it.

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