Stone-Baked Pizza - Peel Guide
Issue
- Why can't I get the pizza into the oven from the Peel?
- Metal Peel vs Wood Peel
Applies to
- Pizza Peel
- Stone-Baked Pizza Oven
Solution
IMPORTANT: Before you start
- DO NOT make your dough on the Pizza Peel.
- Make dough on another surface then transfer to the Pizza Peel, this will help prevent the dough from sticking to the peel.
Why can't I get the pizza into the oven from the Peel?
- To transfer the pizza, tilt the peel, touching the tip to the hot stone and push forward, using the pizza shield as a backstop to slide it off. CAUTION: Be careful to not let the top of the pizza touch the broiling element.
- Before placing the pizza into the oven, gently shake the peel to ensure the pizza isn’t sticking. If needed, lift edges and add more cornmeal.
- Once the pizza touches the hot stone, do not try to move it—let it cook undisturbed for the best results.
- IMPORTANT: After your pizza is placed in the oven, select Confirm and the oven will begin the 2-minute countdown.
Metal Peel vs Wood Peel
- Gas Ranges come with a metal peel, everything else comes with wood. We went with a thinner peel on the gas ranges, since there is less clearance because the burner hangs down further than electric.