After losing quite a few pizzas during transfer to the oven (and of course setting off the smoke alarm each time), my resistance to buying equipment caved and I purchased an American Metalcraft aluminum pizza peel. The first time I used it, it was brilliant. With just some whole wheat flour spread on top, I was able to stretch out the dough and slide it into a cast iron skillet with no issue at all. However, the critical info I’m leaving out about ease of this pizza placement is that the dough was untopped. I topped the pizza in the skillet before putting it under the broiler. One week later, I tried topping a pizza on the peel only to have it stick to the peel so badly that there was no way to get it unstuck, and the pizza had to go into the trash instead of the oven.
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