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[just4fn]

I used Pillsbury pizza dough and it tasted pretty good.  I am not a pizza maker man.  I get frustrated pretty easy when I try pizza.  I made it on the cutting board with flour on the bottom.  The pizza peal had corn meal on it.  Man, I tore the dough trying to get it on the peal  Had to fold it to get it on. All and all it came out ok.  This was done on the gmg pizza oven. What is the secret for getting it on the peal.  Should I make it on the peal?  All I seem to do is push the dough around. Help me please, I can't go on!

[Bentley]

I get the dough pretty much the size I want, roll it up on a floured rolling pin, transfer it to the corn meal dusted peal and finish!

[Osborn Cox]

I put it in the oven on parchment paper and then after a minute or two remove the parchment.   It’s cheating, but it works and I got sick of having the same problem you are having, plus I don’t like the texture of corn meal on my pizza crust.

[pmillen]

I get the dough pretty much the size I want, roll it up on a floured rolling pin, transfer it to the corn meal dusted peal and finish!

I bought a ball of pizza dough from a local bakery and failed at rolling it out.  I was later told that it shouldn't be rolled with a rolling pin—it should be stretched and pulled into shape.  That's what the people spinning the dough in a pizza shop window are doing, they're stretching it with centrifugal force.

[Canadian John]

  I am in the parchment paper camp. Works every time. Build the pie on it..Before placing the pie in the oven, the P P is trimmed back to ~ 1-2" from the pie OD and left in place for the duration of the cook.

 Using the paper to pull the pie onto and off the peel is a great help as well. Then there is the issue of flour or cornmeal. Not required with P P..Give it a try and see for yourself.

[Bar-B-Lew]

What level of heat will the parchment paper stand up to?

[Bentley]

I have baked with it at 400° many times, beyond that I have no idea!

And I guess that one is not supposed to roll dough out for a pizza, but I seem to have no luck if I dont, and I sill get the crust i want!

[Canadian John]

 
 It's listed @ 425º.... We cook our pies 450º -475º, with just a darkening of the  paper on the outside, where the P P is exposed..  Have  done them hotter w/o problems.

 Regular paper starts burning at 450º, so the 425º listing on the box is overly conservative.

[Osborn Cox]

What level of heat will the parchment paper stand up to?

I use it at up to 700 degrees, but that is why I pull it out after about a minute, otherwise it gets very brittle and starts to fall apart.

[Free Mr. Tony]

Have never used Pillsbury but if it's similar to other canned dough it would need quite a bit of flour to make it slide easily.

The best advice I can give you is practice. It becomes second nature. A board to board transfer should help you though. Make it on one board, and drag it swiftly over to the peel. This makes it not have time to soak up the flour on the peel if you top slowly. I've made hundreds of pizzas all kinds of ways, and this is the easiest.

[Osborn Cox]

Good looking pizza right there

[bregent]

If the dough is tearing when you are transferring to the peel, then it is probably over proofed. Pizza dough needs to have the right amount of strength, extensibility and elasticity. You need to be able to stretch it out easily, but not too easily.

I tried the Pilsbury dough once and found it to be total garbage. It's much easier and better to make your own. As an alternative, your local market or Trader Joes might carry some in bags.

You should be able to stretch it out over the counter, and then transfer to the prepared peel without it losing it's shape. Here's a good video that shows you how to open a dough:  https://www.youtube.com/watch?v=GtAeKM_f2WU


Just made one last night. My son's favorite - clam and bacon! This was 16" but I usually make 18-19 inch.

[Bentley]

I have wanted to try Franks method, but have not yet!

Frank Giaquinto opens up NY style pizza dough with oil on one side

[bregent]

I have wanted to try Franks method, but have not yet!

Frank Giaquinto opens up NY style pizza dough with oil on one side

Frank is a master. I think he's visiting Norma's pizza shop in PA in that video. She's a regular contributor over at PMDC website.

[Free Mr. Tony]

I have wanted to try Franks method, but have not yet!

Frank Giaquinto opens up NY style pizza dough with oil on one side

Frank is a master. I think he's visiting Norma's pizza shop in PA in that video. She's a regular contributor over at PMDC website.

She actually was on pelletheads too. She didn't say much but I do recall her being fairly active in one of the, I believe, Blackstone threads that was pretty active in the non pellet cooking section.