I need to get some semolina flour to transfer it to the peel, the bottom was a little floury but over all not a shabby lunch.
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Is it one of the larger wooden peels? Why not just build the pizza right on the peel?
Nope, the new one I picked up is a foldable aluminum one for easier storage. I actually did make it in the peels today, and just threw down a little whole wheat flour since it’s a little more coarse and it slid like a champ.
The peels with holes in them are very good for getting rid of excess flour on the bottom of the pizza. You just give the pizza a little shake when you have it lifted on the peel.