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Should you use a pizza peel and a stone?
Don't have a pizza peel like the pros use?
Dough could also be rolled on a pizza peel, or formed into a pan.
A pizza peel helps, because the pie is placed directly on the rack.
Place on a wooden pizza peel that has been dusted with flour.
Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes.
Other commercial uses include cutting boards, prep tables, and pizza peels.
Remove the rounds and place on to a pizza peel lined with greaseproof paper.
Open oven door and put end of pizza peel in contact with surface of baking stone.
One tool makes all of the work easier: a pizza peel with a metal blade (the handles are usually wood).
Dust a pizza peel or baking sheet with cornmeal and place the sticks on the pan.
Flour a cool pizza peel or rimless cookie sheet.
Allow to rest and rise on cornmeal-covered pizza peel or rimless baking sheet for 40 minutes.
A pizza peel is actually an excellent way to transfer bread from its rising location to its final baking place.
It's hard to find a bad pizza peel, but I recommend one with a wooden handle and a thin metal peel.
Lightly sprinkle a pizza peel or baking sheet with cornmeal and slowly slide it under the dough.
Transfer one portion of dough to a well-floured wooden pizza peel or rimless baking sheet.
Siting the oven, Sam explains, was key, as enough room needs to be allowed to manoeuvre the pizza peel, or shovel, away from the sitting area.
A flat cookie sheet with no sides or a wood cutting board may be used rather than a pizza peel, but it will be a bit more difficult to handle.
Place 1 tortilla on pizza peel or baking sheet and spread half the bean mixture on it; top with half the cheese and half the meat, if using it.
Put them on a lightly floured surface (a pizza peel is ideal), sprinkle with flour and cover with plastic wrap; or brush then with a bit of oil and place on a lightly oiled sheet.
The first of them stretches and forms the dough, placing it on a floured pizza peel; the second asks whether you want your pie with tomato sauce, with fresh mozzarella, or with tomato sauce, cheese and basil: the basic margherita.
