I have both a pizza stone (used in indoor/regular oven) and an outdoor pizza oven...

I use semolina flour on the peel to slide the pizza off. When I use the regular oven inside (450 deg), the flour doesn't burn on the stone. When I use the pizza oven outside (~700-800), the stone burns it. If I don't use something on the peel (its metal)...what should I use?

following

all the videos and instructions for my pizza oven the temp on the stone is between 700-800 deg and which is what mine reads. Everyone uses semolina flour, and leaves their pies in there for ~ 2 mins. Mine is done in 30 seconds. For some reason mine is getting ridiculously hot. I think it might be the pellets I am using.

Use parchment paper instead. It will change your life. I have an Egg and pizza stone. Throw your dough on the paper, load up all the toppings and throw it straight on the stone. Doesn't burn and finished pizza slides right off paper. Easy.

Max06 said:

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That's all well and good until you get over 450 and incinerate the paper

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I cook pizza over 600 and no problem. Burns off the edges if hanging over stone but paper on stone is fine. Never been a problem. Egg gets real, real hot.

Know Your Enemy said:

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All I know is that fish don't fry in the kitchen, beans don't burn on the grill.

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What an odd reference for a pizza stone thread. Is that you Mr. Jefferson?

I'm sure Weezy does all the cooking.

No way George Jefferson would be up in here with all these honkies.

Milwaukees Best Light said:

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No way George Jefferson would be up in here with all these honkies.

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Right, he's up in the big leagues

TheFunnierPhideaux said:

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Know Your Enemy said:

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All I know is that fish don't fry in the kitchen, beans don't burn on the grill.

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Beans do fry but it's very difficult. Sometimes you have to refry them.

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Some people can't do anything right the first time.