Serious Eats - seriouseats.com

A good microbrewed beer, either a Saison or an IPA is best, but mostly I drink whatever I have on hand. (Which will NEVER be anything from Bud, Miller or Coors. Never.)

I picked up a peel last night, a composite/wood type from Epicurious. I won't get a chance to try it out til next week, got a busy weekend coming up. It also seems that I should use a light touch once I get the dough stretched and on the peel, so that I'm not pressing down and bonding it to the peel. The last time, my dough kept springing back when I stretched it out, so I ended up mashing it down onto the quasi-peel I was using. I'll let it stand at room temps for longer next time.

I'm learning a lot, thanks all!

Actually, I need to get a peel. I was wondering what kind to get, looks like wood or maybe bamboo is the way to go. Last time, I used an upside-down cookie sheet, with way too much flour, and it still stuck. Next time, I'll pick up some cornmeal and try the dusting flour. I can mix my own, plus I'll be able to use the cornmeal for other recipes, besides.

Not to mention that he's depriving trombone players the stereotypical day gig. On the other hand, the trombonists will get better gas mileage without the sign on the roof of their cars...