Using a pizza stone without a pizza peel can feel tricky at best. This post will show you how to use a pizza stone without a pizza peel. A pizza peel is the most common way to transfer your dough to the stone. But you may not have a peel, or using a peel does not appeal to you. Here are some ways to use your pizza stone without a pizza peel, so you can go from intimidated to master of the pizza stone!
A pizza stone can make a huge difference in the quality of your homemade pizza. It can help create a crispy, evenly cooked crust you can’t achieve with a baking sheet. But what’s the best way to get the dough onto a hot pizza stone without a peel? Let’s explore the best three options to transfer a pizza to a stone without a peel.
The Best Three Ways How to Use a Pizza Stone Without a Pizza Peel
Here are some basic steps to get you started on the process. The first and most important step is to be careful to avoid burns. The surface of the pizza stone as well as the oven, will be very hot.
Second, ensure your dough is at room temperature for less condensation and moisture. Not only does that make the dough easier to work with, but it will also make it less sticky. That will help the dough slide off.
Third, remember, practice makes perfect! Try the different methods and see what you like best, and then work on perfecting that method. Even if the pizza doesn’t get on the stone (we have a fix for that) or it gets misshapen, remember, even imperfectly shaped pizza is still pizza and makes a satisfying slice!
Here are the three top ways to transfer your pizza to a pizza stone without a pizza peel.
1) Par-bake
Our favorite method, and we think by far the easiest, is par-baking the pizza on a pizza pan. Cook the pizza for about eight to ten minutes less than the specified cooking time, then use a spatula to carefully lift a bit of the edge and ensure the pizza is no longer sticking to the pan. Then, simply slide it off the pan and onto the pizza stone. You may need the spatula to help position it onto the stone. Then, turn the oven off and give the pizza another three to five minutes. It will finish cooking on the hot stone, and you get the enjoyment of the crisp, evenly cooked bottom with little fuss.
2) Parchment Paper
If you don’t want to par-bake or don’t have a pizza pan, the second easiest way is to use parchment paper. First, roll out your dough. You shouldn’t need cornmeal or flour on the parchment paper, but you can add it if you want extra insurance for your dough not to stick. Then, place your dough on a sheet of parchment paper and add your toppings.
Next, carefully lift the parchment paper at the edges and put both on the pizza stone. Let the pizza bake for 3 minutes on the stone, and then remove the parchment paper by holding the top corners and pulling it out slowly. Do not leave the parchment paper on the stone for the entire cooking time. It will eventually burn. It will be okay for a few minutes.
3) Cutting Board/Cookie or Baking Sheet
Another option is a cutting board, rimless cookie sheet, or upside-down rimmed baking sheet. Make sure your instrument of choice is clean and dry. Sprinkle a healthy helping of cornmeal and/or flour on the cutting board or the cookie/baking sheet. Place your dough on top of the surface and add your toppings.
Shake it a few times (but not hard enough to slide the dough off) to ensure it isn’t sticking. Be quick to get it into the oven. The more it sits on the board or sheet, the more it will stick. It will take a little finesse to get your pizza onto the stone but try to use it as you would a peel – make sure you don’t tip the pan too forward, or your toppings can slide off. Place the far edge of the pizza at the top of the stone and then jerk the board/sheet out from under the dough. You can go a little slower here and may need to try a few times. The action is similar to pulling a tablecloth from under a table setting. You can also use a spatula to try and help get it off the board/sheet.
Honestly, with this last method, our pizza didn’t make it onto the pizza stone perfectly, But it did work. It was definitely the hardest and least successful of the three options, though.
The Best Way to Get a Pizza off a Pizza Stone Without a Pizza Peel
Turn off the oven when the time is up, and using oven mitts, pull out the rack that has the pizza stone on it.
If you are by yourself, hold a spatula in one hand and a cutting board or pizza pan in the other hand. Hold the cutting board/pizza pan near the edge of the pizza stone. Carefully lift and move the pizza with the spatula onto the cutting board or pizza pan.
If you have help, one person can use the spatula to get the pizza onto the cutting board/pizza pan, and the other person can hold the cutting board/pizza pan.
Always take caution; the pizza, oven, and stone will be very hot. it is better the pizza gets a little misshapen or burnt as opposed to you being hurt.
Do not cut your pizza on the pizza stone. Not only is it too hot, but you can damage your pizza stone with a cutter.
Let your pizza rest for a few minutes on the counter before cutting. It will be very hot, and letting it rest will help the toppings settle and the cheese set.
Additional Tips and Tricks on How to Use a Pizza Stone Without a Pizza Peel
Whatever method you try, don’t worry if the pizza becomes oddly shaped when you put it on the stone. If an edge of the pizza drops off the stone, let it cook and firm up for about 45 seconds before using a spatula to lift the whole pizza to rescue the edge.
If you are flouring a surface to ensure it doesn’t stick to the surface, you can use AP or bread flour, but Semolina Flour is a coarser grain and, therefore, helps prevent sticking a little more than AP or bread flour. We like Caputo Semolina Flour. Another alternative that is grittier is corn meal.
Pizza dough is not always the same. Every batch can be a little different, some are firmer and easier to handle, and some are wetter and more difficult to work with. You can experiment with your pizza dough recipe to find one that makes a firmer dough. Our Easy Peasy Dough Recipe makes a pretty firm dough that is very easy to work with. Regardless, remember that pizza handling is a skill, and it may take a few tries to get it right. The more pizzas you make, the better you will get at placing the dough on the stone, so don’t give up! And remember that even if an edge flips or the pizza gets misshapen, it will still be delicious! Be patient, and remember that the only pizza in a perfect circle comes from a factory!
I hope these tips help you use your pizza stone even if you don’t have a pizza peel!
And here’s a pizza recipe you can try with these techniques!
Pizza With Turkey Pepperoni
Equipment
- Pizza Peel or Pan (Can also use a cookie sheet)
- Pizza Stone Optional
- Pizza Cutter
Ingredients
- 1x 12" Pizza Dough Make your own or use a store-bought dough.
- .5 cups Pizza Sauce You can make your own sauce or use a store-bought sauce.
- 2 ounces Turkey Pepperoni (Equals about 3/4 cup) Depending on how heavy you like the distribution to be.
- 4 ounces Your preferred pizza cheese (Equals 1 cup) I enjoy a mixed Italian blend.
- 1 tablespoon All-purpose flour for rolling out the dough.
- 1 teaspoon Olive oil to oil your pan.
Instructions
- Preheat oven to 450 degrees.
- Prepare your pizza dough. While you can use most freshly made doughs about 10 minutes after making it, most store-bought pizza doughs must be out of the fridge for at least 30 minutes to warm up to room temperature. Check your specific instructions if you're using store-bought.
- Some people roll out the dough with a rolling pin, and some like flattening it into a disc shape with their hands. I say you stick to what method you are most comfortable with. Use some flour to keep it from sticking to your hands, the counter, or your rolling pin.
- If you use a pizza pan in the oven, most are non-stick, but adding a thin coat of olive oil which helps prevent any sticking and promotes even browning on the bottom of your pizza.
- Place the dough on the peel or pan.Once your dough is on the peel/pan, you may need to straighten the edges with your fingers.
- Take a spoon and apply the sauce a spoonful at a time. Take the back of the spoon and spread it out over the dough, leaving about 1" of crust without sauce around the edge. Many people like using a "bullseye" pattern, swirling the sauce from the center out. Start with less sauce and add more as needed. It is easier to add more than take it away.
- Once you're happy with your sauce distribution, add a thin layer of turkey pepperoni.
- Sprinkle your cheese of choice evenly over the top.
- Bake for 20 minutes or until golden brown.
Nutrition
Heather is a passionate culinary enthusiast who has honed her baking and cooking skills since she was a young girl. Her culinary journey started in the kitchens of her mom, dad, aunt, and grandma. Even though Heather loves the comfort of a familiar recipe, she often embraces the role of an explorer in the kitchen and enjoys experimenting with new techniques and ingredients.