🔕 🔔

My Basket ()

All questions

A question about a recipe: Jim Lahey's No-Knead Pizza Dough

This recipe motivates me to get a pizza peel and stone. Are there any you would recommend?

asked by fitsxarts over 5 years ago
5 answers 1544 views
0f493ab9 068f 4498 ba2c 95c992214d52  sit2

Sam is a trusted home cook.

added over 5 years ago

For the peel..I use a basic resturant supply store metal peel.

However, my pizzas are sometimes overloaded. And shaking it off to the stone..can be tricky. (I have that down now..with pre-baking the dough, or cutting back on topping..and lots of cornmeal).

But I really want a superpeel. Which negates all these issues with the peel. It's a pizza peel with a canvas conveyance. So you don't have to shake and rattle and roll the dough off the peel.


2b00435b fe24 44bb afe2 ad3364f28f79  1390710 10151917400148928 1193325941 n 1
added over 5 years ago

As far as a "stone", do yourself a favor and get a Fibrament stone. Its a composite brick, that is made for lining deck ovens. Its really awesome, has an extremely low fail rate and can take the heat no matter how hot. I have used on for awhile and its become a seasoned staple for all my breads and pizzas. The Fibrament can also be custom ordered to fit your oven like a glove. As for a peel the cheapo metal one I bought from ChefTools.com has never served me wrong.

2b00435b fe24 44bb afe2 ad3364f28f79  1390710 10151917400148928 1193325941 n 1
added over 5 years ago

Fibrament Website: http://www.bakingstone...

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212

Cynthia is a trusted source on Bread/Baking.

added over 5 years ago

Emile Henri stones are the bomb. Made from Burgundian clay, which heats evenly and retains heat. They come in either rectangular (my favorite) or round.

8e8f073e e53b 4ff0 9137 4edb65194c2f  img 0214
added over 5 years ago

i've been using 2 large leftover granite tiles for several years now with great success. after my $55 pizza stone got broken i thought i would try these tiles and have been very happy with them.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.