If you are new to making pizza in an outdoor oven should read this. Try these steps and see how easy it can be to handle a pizza.
Here are a few tricks to handle a raw pizza.
- Aluminum peels grab onto raw dough. Try a wooden peel to put raw pizza into the oven.
- The both types of peel need a little bit of dry lubrication. An eighth of a teaspoon of semolina flour, or cornmeal, or even flour will work. Start with 1/4 tsp and work your way down. Do not put cornmeal on the floor of your oven.
- The peel must be dry – don’t wash the peel before cooking. Dust with flour if the peel is damp.
- Clean off any oil, dough, cheese or moisture.
- A pizza stone must be hot >400F for the dough not to stick to the stone.
- Dough should ready in advance and formed into a ball folded tight to form surface tension.
- The dough ball should sit to dry and form a light “skin”.
- Dough should be close to room temperature. This will reduce that spring back.
- Don’t break the surface skin of the dough when forming a pizza
- Rolling dough out with a rolling pin can squeeze out moisture. Hand toss, or press and stretch on a smooth floured surface like tile or granite.
- Make sure your peel is smooth, dry, and clean. Sprinkle it with a tiny bit of cornmeal, semolina or flour.
- You can dunk a dough ball in a pan of flour before stretching it. Dough should not stick to your hand.
- Stretch the dough out on a smooth surface and then arrange it on the wooden peel. (Don’t roll or flatten the dough after you place it on the peel.)
- Shake the wooden peel to ensure the dough is not sticking – if it is, stop here and get more flour under the dough.
- Decorate the dough with ingredients while it is on the peel. The longer the pizza sits on a peel the more it will begin to stick.
- Don’t pile on the ingredients. It is tough I know, but start light and work your way up.
- Carry the peel to the oven. Place the peel so the pizza is all the way over the hot stone. Shuffle the far edge of the pizza onto the stone and then jiggle/draw the peel out from under the pizza. This action should be like jerking a tablecloth out from under a table-setting.
- Arrange the pizza on the stone as you withdraw the peel. – If it gets oblong or weirdly shaped, leave it and enjoy its craft-pizza uniqueness. If the edge droops off the stone, let it cook for a few minutes before using an aluminum peel to lift the whole pizza.
- Be patient- perfectly circular pizzas come from factories. Practice makes perfect and your friends won’t mind.
Best Pizza Peel for the dollar
Thanks for reading. Here’s the best pizza peel I have found for the money.