Peel Issues

[Modthyrth]

Re: Peel Issues

My instinct would simply to be to cut the balls of mozzarella in half. Anything round and rolly seems inherently troublesome when quickly slipping the pizza off the peel. I'm still in the process of building my oven, so I can't offer more sophisticated peel technique advice yet, I'm afraid.

[bickett]

I have recently used a new technique which has caused trouble sliding pies off of the peel I use. More accurately, it's not sliding them off as much as keeping the toppings stable:

Recently I started using small mozzarella balls on the pies. Unfortunately the balls completely loose position after hitting the oven and in more problematic instances, roll onto the oven surface.

This particular problem seems utterly remedial and silly however repositioning the mozzarella in the oven has caused a few burns and an interrupted process.

I assumed someone might have a suggestion or technique they could offer,

thanks,

Bickett