Having trouble recently with pizza sticking to peel. I try to flour more but then there is a lot of unintegrated bench flour on my pizza. I then try to shake off the excesss but there always is a bit.
Am I not resting my dough long enough? Why is it sticking so much to the peel?
Thoughts tips tricks appreciated
Semolina works better a for that than regular flour ime
Do you sprinkle onto the peel? Or on the bench before working your pizza dough?
On the bench before shaping then maybe a light dusting on the peel depending on how confident I’m feeling!
I also just learned that I am doing pizzas totally wrong. I just YouTube’d some videos and I have totally not been doing things right like using a rolling pin, not letting it rest long enough, not making dough balls prior etc etc. Will need to incorporate these things next time.
This channel actually has some great advice:
Clearly my baking game is uber weak lol
I set my unbaked crust on a circle of parchment - no sticking problems that way.
How do you transfer it off parchment when launching onto a pizza deck?
You don’t. You bake it with the parchment underneath. Works good. On a steel, which is what I use. Can’t speak for other surfaces.
from chatgpt
Wet dough: If the pizza dough is too wet or sticky, it may stick to the peel. It is important to let the dough rest and rise properly, and to knead it gently to avoid overworking the gluten, which can make the dough too elastic and sticky.
yeah it wont work in a fire based oven it will just burn right up
boo your chat gpt!
What kind of peel?
Dust your bench with semolina flour . Press your dough ball into shape . Lift up the pizza dough . Dust off excess flour . Put dough back on the bench . Stretch for final shape . Apply toppings. Grab the pizza and move it onto the peel . Shake the peel a little to make sure it is free from sticking and into the oven .
I trim the parchment so that none of it is visible around the crust. I bake the pizza under the broiler, and the parchment edges get a little charred, but that’s the extent of the fire damage.
I do not like rolling pin pizza dough. Changes the structure, no bubbles.
Yes I just learned that yesterday via video lol. I will not do that next time.
What kind of peel?