I Start cooking my pizza on a tray, then move to the bricks, after it firms up a little, otherwise I have a hard time getting it from the tray to the peel,and the peel to the brick, I put a bunch of flour on the peel. I like to have 4-6 pizzas ready to cook at at time. How is everyone else doing it. I have also used olive oil on the trays that seems to work okay, They are coming out great, so im not that worried, but maybe they could be better or a little easier to handle. I found I cook best with a small fire on the side, keeps the heat nice and browns the top better.
No announcement yet.
***tray***right on the brick***