How to Prevent Pizza Dough from Sticking to the Peel
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- Опубліковано 2 чер 2024
- Everyone's had a pizza get stuck to the peel when trying to transfer it to the stone and it's a total bummer that can ruin pizza night. But, if you are using flour the right way, using the right peel, and prevent sauce from getting underneath the dough, you won't have this problem.
I’ve messed up my pizza so bad trying to get it off my peel onto the stone! All that hard work 😭 dough made from scratch and everything. This helps a lot thank you
It's such a bummer! You spend all day thinking of that pizza, sometime you made some really good toppings, and then it gets stuck! I still mess up from time to time, but that usually turns into a impromptu calzone. Glad I can help!
ME TOO INTO MY WOOD FIRED PIZZA OVEN!!! Ugh it's the worst. I mean total defeat.
Same! But then I used my first peel (steel one) to scoop/shove the pizza off the wooden peel and onto the stone.
Know how he feel sleeping on an empty stomach cause you messed the pizza after putting a 5 day matured dough on the peel. Still happends to me after years of making pizza :) ;)
literally cried while ordering take out after I failed the last time 😭
Now I understand the need to get both types of pizza peels. Thanks again!
No problem!
Same, I was using a metal to slide it in uncooked 😤
Yes!
My wife just bought me a pizza cooker for my Weber Kettle and I have been having a lot of fun with it. Mostly. I didn’t realize how much of a learning curve there is for making pizzas if you’ve never done it before. From forming the dough into a nice round circle to stretching it to an even thickness as well as sliding the pizza onto the stone are all very difficult to do and require lots of time practice and patience. Thanks for sharing this video.
Its so simple yet so complicated :) Have fun on your pizza journey, mine started about 12 years ago and the obsession never stopped growing. Don't hesitate to ask any questions and thanks for tuning in!
Pizza Channel Thank you I appreciate that. I actually do have a question. Does it matter what kind of flour you use to make your pizza dough? If so what kind is the best?
@@dmarkj22 here's my pizza dough recipe. ua-cam.com/video/8XjTrNFela0/v-deo.html
Not a fan of all purpose flour, bread flour is good. I use a mix of a high-gluten bread flour and 00 flour. Using all regular bread flour works fine if that's what you have access to. High gluten is usually available at restaurant stores, some Italian stores, or knowing pizza shop owners, and 00 is usually available at Italian stores and some grocery stores, like Harris Teeter has it near me.
Thanks for sharing this though I don’t cooked , but a good eater here
Thanks for the video. This is really helpful
Thanks for the tips, trying it out soon. You're senior dog is adorable!
Thanks! We lost him about a year and a half ago, but we still love seeing him in the videos and the amount of people that comment about loving his presence in the background. This video hit 50k views on National Dog Day, I thought that was a cool sign! We are currently searching for a new dog new, we need a new pizza clean up crew :)
Just got a pizza stone and wood peel for as this video is super helpful
Amazing video!! I recall reading several recipes and one said to use an oiled surface. This worked well for no-yeast no-honey pizza dough, but for dough with these ingredients it was sticking to everything, especially the large casserole dish I tried stretching it in. Your method saved my pizza and it still came out moist and fluffy. Thank you! 😀
Woohoo! Great to hear!
Thanks! This was so helpful!
Just the tutorial I needed! I'm using my stone and peel for the first time this weekend, hopefully this will keep me from mucking it up.
Wooho! Good luck 👍🏻
As a beginner this was straight forward and super helpful, thank you!
Great to hear! No problem!
Two problems can occur when trying to slide the pizza from a stainless steel pizza peel onto the stone in the oven. Sure, to make it slide easier just make sure there is alot of flour on the stainless steel pizza peel then it will slide easy but maybe a pepperoni will still jump off of it and hit the bottom of the oven. And after its fully baked there will be white flour on the bottom of the crust that you need to remove it by scratching it with your fingers. But if you don't put enough flour on the pizza peel like what I did today, it will be a struggle to slide it off resulting in alot of the toppings and mozzarella jumping off of it and hitting the bottom of the oven and totally ruining the pizza. Please just give me an aluminum pan, little vegetable oil spread on the pan and it will be so easy that way to make and bake my pizza. Not to mention one of my fingers got a little burned today from the hot stone after I was struggling to get that pizza to slide onto it.
Nicely done sir! Thank you.
No problem!
Very nicely explained. Thank you.
You are welcome!
Oh man, I wish I had watched this before using my peel and stone tonight for the first time! I had HUGE issues and made a mess. Love all your Baltimore stuff on the shelves! Thanks for the tutorial
No problem and good luck with your next pizza! We always say we don't need any new Baltimore stuff... but then we see something we need to have!
My first time went perfect. Second time- not so much🤦♀️ That's why I'm here lol
Thanks SO much for this. It's my final step to getting the best homemade pie. I use a cast iron pizza pan and it took a while to perfect the dough, the right heat, and now finally - AT LAST - I can get a good slide off the peel. Hallelujah! I was going crazy trying to figure out what I was doing wrong LOL!!! Bless you.
No problem. Sounds like you are doing a great job!
Not a natural cook but liked final product at a freinds house. thought I had all the stuff....but now see 2nd peel needed (metal). Very helpful video, thanks....will explore your others. Enjoyed the puppy in background too! thanks again
Appreciate it. Good luck!
Good tip sir! I like your toasting teknik Thanks for sharing your video,, new friend here from w2w gc
Thanks for the nice tutorial! I was trying to use only a metal peel and it wasn't easy. I had to use too much flour but now I ordered a wood peel. Subscribed!
No problem! Wood is definitely the way to go. Wood absorbs some of the heat/moisture, on metal the moisture just sits on the surface and sticks.
Great video Sir. Enjoying the content of the channel!
Thanks so much!
Just found your channel as I was looking for a solution to my stuck pizza, but all was not lost. I threw the pizza which was stuck on a cookie sheet onto the stone and it was still edible. Now that I learned some of your tips, I can make a "redemption" pizza...can't wait but still need to get me a peel. Thank you! 🍕
Woohoo. Good luck!
Man, Kevin don’t give a damn he just threw that dough on the counter
Thank you! Useful video!
No problem, thanks for watching!
So helpful! Thank you!
You are welcome!
Thank you for this great pizza peel tutorial. I did not know to toss the pizza using your fists - great tip. Also to rub the flour into the peel. You take such great care with the pizza, please start using a glass container for your tomato sauce, because the acids of the tomato will interact with the plastic, and plastic has been proven to affect human hormones, plus glass is more beautiful in my opinion.
Good tip, thanks!
Wow, thanks for that tip! ...and glass is classier 😊
I've just started to make pizza at home and the first pie always ends up a mess because it sticks every time.
You make it look so easy. Thanx
No problem, you got this!
Love the cute dog! My dough ended up on the floor each time I tried to spin it up in the air as you did....
Thanks 🐶 Oh no, you’ll get it!
I use parchment paper to prep and bake on. works great:)
My first attempt to make a pizza from premade dough at the store...didn't end well. My sister bought me an Ooni pizza oven and I felt so cool spreading the dough, sauce, mozzarella grated cheese, sliced mozzarella, basil on top. Then... It stuck to the peel, so I tried shaking it off inside the oven. A large portion of the ingredients slipped off the pizza and onto the back of the Ooni oven and caught fire. I found out about the importance of flour and corn meal thanks to your video... A moment of silence for my pizza
Happens to the best of us!
I like to add a little olive oil to the edge of the crust it adds a nice flavor and Browning
always a good option!
Thanks for info!!
Of course!
Hi, ~Thanks a lot. I'll use more flour. I like lots of toppings, with onion in the tomato, tinned anchovies, tinned artichoke etc and my pizza making is a complete mess. I have a kitchpro electric pizza oven and I am most concerned about how to maintain the stone. In the handbook it said do NOT add water to it. It has turned black with all the burning food I've had on it. Is that a problem? Have I ruined it??
A pizza stone will never look pretty again after the first time you use it. Don't worry about any coloring. It's character :) Also, chick out my new video on my channel about using a pizza stone.
Have you ever tried to use something else as a substitute for a peel? I don’t feel like storing a peel. Maybe a cookie sheet would work?
Yes, that should work just fine as long has a side with no lip on it. Metal surfaces get sticky quicker than wood, so make sure to get it prepped and off the cookie sheet in just a few minutes before the dough can get stuck.
As Mr Pizza Channel says, do not use a metal peel to slide the pizza in. Wood peel is key. I bought the Ooni metal peel initially and it’s completely useless when it comes to sliding the pizza in. I had so many disasters with it.
Also, this is kinda cheating, but I stretch the dough into a crust a few of hours ahead of time, then place it uncovered in the fridge on a pizza pan. The top dries out a bit this way. I take it out 30-60 min before I want to cook it, and I flip it over, so the drier side is face down on the peel. Then I put the toppings on. It slides right off the peel this way.
Yes, very difficult. Takes a dough with no stick to it and it can't be on the peel for long.
Thank you for this. I thought I was doing it wrong but I think it's because I was doing it with a high hydration dough (82%). What was the hydration level on this? Looks like 50 - 60 :3
No problem. I need to do the math on my hydration level as I've always just used cups to measure. But, no matter how wet your dough, you have to make sure to get a good covering of flour on the ball and peel when prepping. A more wet dough will requite more flour to keep it from getting sticky.
Finally figured it out, my hydration is 66%.
@@kevinlynch5558 the more flour the less hydratation ;-)
Do you have any tips if you only have a metal peel? I don’t have a wood peel, and for some reason I just can’t get the pizza to come off smoothly no matter the amount of flour or cornmeal I put on top
I would recommend making the pizza on a well floured counter, then sliding it onto the metal peel right before you toss it in the oven, so it's only on the metal peel for a few seconds.
@@pizzachannel Ah that makes sense, thank you!
I make mine on lightly floured parchment paper on a lightly floured peel. You can pull the parchment and the pizza easily on to the stone. Bake for about 3-4 minutes and then lift the pizza with the peel and pull the parchment paper out.
I had to rewatch this. I kept missing bits because I was watching the dog.
That's Hansel, 16 years old and still on the hunt for pizza scraps.
Are you ever gonna give up on making pizza yes or no I hope you never give up of making your pizza so you can get much yummier one never give up of making pizza I hope you enjoy making pizza I hope everybody likes said always keep it up
Thanks! I will always be making pizza on Fridays!
Great. I need that shirt now.
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You're a legend, thank you so much!
No problem!
How do you prep your stone so the pizza doesn’t stick to it. Mine always sticks. I’ve tried flower and it doesn’t help much
Hey! So the first time you use a pizza stone you really need to grime it up. They come a bit gummy. Rub some olive oil on it (not a lot) and heat it up for a bit. I highly recommend doing this on a gas grill if you have one because this can get very smoky. If in an oven, just put a very thin layer on and keep a close eye on it. I'd recommend using some cornmeal on our pizza peel too as this will create more slickness. Once a pizza stone is broken in, I never have an issue getting pizza stuck on it as long as the stone is preheated before I use it.
Pizza Channel thanks for the reply! I’ll try seasoning it. And I never have preheat my stone either, so that’s probably part of the problem too.
@@precisionanglingYT No problem, yes definitely preheat your pizza stone for an hour. At least 45 minutes if you are short on time. The stone starts cooking the bottom of the pizza and that will make the dough separate from the stone.
I’m using a metal peel to slide into the oven. The biggest issue I’ve encountered is where you put a ton of toppings, where the pizza gets heavy and isn’t able to slide anymore.
Metal peels are really difficult. There is nowhere for the moisture of the dough to go, so it typically creates a sticky spot. One little sticky spot can topple all the toppings off your pizza. I suggest using wood, continuing to use metal but have it on there for less than a minute, or build the pizza directly on the counter, slide it onto the metal peel, and then quickly get it onto the stone.
@@pizzachannel thank you. The only temporary solution I had was to cook it on the peel a little until the bottom bakes a bit. Then I slide it off
Are you using bread flour in this video or all purpose or 00?
I usually just use all purpose because it's the cheapest and easiest to find. I do like using semolina flour on there too, that stuff is very slick and more fine that cornmeal.
Okay so my issue is when i stretch the dough out on the counter it gets stuck there and i have a hard time getting it to the peel without holes or messing up the nice round shape. I use plenty of flour and even the cornmeal. It's so frustrating Any tips?
Hey Seth. Here are some pointers and hopefully we'll pin point the issue. Always make sure the dough is at room temp before stretching. For me in Maryland, that takes three hours after the fridge, unless its the summer and I put it in a warm spot. When you fight the gluten in the dough, you can tear it. I would also make sure your dough balls are balled up good and not in a bag when they are in your fridge. A ball keeps a consistent thickness throughout the ball and limits the chance of thin spots. Use the flat parts of your fingers when stretching and try to do a lot of the stretching around the edge and not the middle. If you can find a high-gluten flour, use it as it will strengthen your dough. If it's sticking, make sure every centimeter of the ball has touched flour and its not sticking. Flour before stretching, stretch on flour, then move to a floured peel.
@@pizzachannel okay great I'll keep at it and give these a try! Thank you!
@@pizzachannel was looking through the comments for this answer. Just got an Ooni Koda gas oven. Used store bought bakery dough, but I had it in the fridge and seemed to keep shrinking. Figured it was due to being cold. I made more tonight and stretched a little, let it rest for like 20 minutes, and stretched again. Now I know to give it several hours 😅
What brand of peel and stone do you use???
Update International peel. I really like the Ooni stone I have right now, Pizza Craft also makes a nice stone.
Give my regards to David.
What makes the dough shrink back when I'm trying to stretch it out
That is the gluten. The ways to relax the gluten are: make sure the dough is at room temperature or warmer when stretching. If it's still retracting when you are stretching, stop stretching for a few minutes, let it relax a bit, and start again. You can also do more stretching when the dough is weighted down by the sauce and cheese. Dough gluten also gets more relaxed with longer ferment in the fridge. I recommend letting your dough ferment in the first for 2-3 days after making it.
Thank you I'll try this
Great crab picture
Thanks! Every Maryland house has plenty.
I put corn meal on the peel & the dough rolls onto the stone.
Seems like your hydration level is low on that dough. Are you under 60%?
I've been doing high hydration dough and it's wonderful but very sticky on the peel
That was probably around 65%. Yes, high hydration is stickier, but make sure there is a good coating of flour and semolina in the bottom and quickly launch it. You can see many of my launches in my UA-cam shorts.
U make good pizza
Thanks!
he sure does like pizza
Good video! Old dog in the background kept distracting me, makes me so sad because my old girl is walking the same way =(
Thanks! That's Hansel, he's 15. If there's food around so is he. He still has a spark in his step when he wants to. He steals our kids food all the time when they are not looking.
ua-cam.com/video/y41j_h1_98s/v-deo.html
It worked!
Woohoo 🙌🏻
i’m watching this at work💀i have no idea what i’m doing
You got this!
Can you share or send me a good pizza dough recipe?
ua-cam.com/video/8XjTrNFela0/v-deo.html
I need a bigger peel because I'm not making my family 4 pizzas one at a time. For now the stone will remain unused because I can't spend hours making pizza
I hear you, I have a family of five. You can find peels at a local restaurant store if you have one. I also make really large pan pizzas some times.
That pizza dough is still cold. that's why it contracts when you try to stretch it
ua-cam.com/video/y41j_h1_98s/v-deo.html
I made a aluminium peel and it still sticks. Going to try 50 / 50 semolina and salt
Metal peels are really difficult unless the pizza is on there less than a minute. Really recommend wood, or prepping it on the counter and scooping it with a perforated metal peel which is a bit challenging.
@@pizzachannel bought one today. Alot easier. Thank you. A tip I found is if you use a propane blow torch before putting it in the oven it works well and nobody knows. Bit charred but it's like eating goanna. Pizza's usually taste ike shit but can be edible
No flour. Corn meal= bearings.
That's a lot of flour getting on that pizza dough -- that's a no-no with almost all the pizzaiolis. Why not just put the toppings while on the counter, then use the aluminum peel to slide it on it, then push it off on to the stone by sweeping out the peel in one motion? I see that your dough has somewhat a good gluten structure, so even pulling it on the metal peel should be easily accomplished, then tidy it up on it before sliding it in the oven.
I think you are definitely right in the Neapolitan world, but the NY style world mostly preps the pizza on the peel. Hoping my strategy is easy for your average home pizza maker. I find swooping it off the counter onto a metal peel a bit challenging and I'm still trying to get better at it.
@@pizzachannel I totally see what you mean by dragging that massive pizza on a peel once it's been decorated. I've never ventured to anything this size and number of toppings, and a few I made with more than 3 essential ingredients didn't have a palatable taste I was looking for, so I always resort back to simplicity. Thank you for sharing your experiences -- successes and failures. I think the best way to learn is through failures.
Lets go Os
🙌🏻👊🏻💪🏻
helpful but don't want all that raw flour on my pizza. there has to be another way...
first the way you stretch it your deflating the dough lol
second who uses that much flour lol
LOL that's what I'd thought as well, watching the first seconds of this vid. The dough looks very dry/low hydration as well. Or right from the fridge?
nope nope wet doughs are a pain in the ass to work with but they taste so good dude
@@RyderForsyth it also depends on the protein content and a "W" value of the used flour. (and what flour, wheat, spelt etc, whole to AP) I use 65% with AP 10g protein flour (w value not abailable) but with pizza flour with 12g and more protein 70% hydration is still not tricky if you use autolyse etc.