Can't get the pizza off the peel and into the oven? Want to improve your dough stretching technique?
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- Опубліковано 7 січ 2024
- This video will add hours back to your life and quell pizza peel anxiety. There is nothing more intimidating when making pizza than getting the pizza off the peel and into the oven. Take your time and follow the instruction of a guy who started at home - just like you. Whether wood-fired, a home oven in a broiler or your favorite Ooni, Gozney, Blackstone, etc., Antonio demonstrates how to build your pizza on any counter and pick it up with the peel, then get it off of the peel and into your oven. The peel of choice in our restaurant is the GI metal peel with perforations. Why? It allows any excess flour to fall through rather than remain under your pizza only to burn. Burned flour is not a good thing! Charred pizza dough, well that's another story.
Remember, success is when preparation meets opportunity!
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Thanks for the video, I was having trouble with my pizza sticking
Let me know if your results improve.
I made Italian bread for 7 years as a kid.
I eventually was an oven man.
Everything is the same here except we used cornmeal on the bottoms of Italian bread so it doesn’t stick in the push into and pull of the oven.
You notice all the French breads use flour not cornmeal.
No one ever explained that if you keep slapping the dough against the counter until it stops absorbing flour, you're all clear! That's the missing secret.
Good stuff.
A good simple explanation.
thank you.
Thanks for the tip. I was putting cornmeal on the peel. It kinda sorta worked, kinda, but after watching your explanation, I was doing it all wrong from the start
You're welcome! Please report back after trying this method. I'd love to know that you made progress.
Awesome, & informative video! Keep’em coming, please. Thks!!
Thank you, Steve.
Great tips. You make it look so easy. I guess practice makes perfect!
It does!
thank you for this video, i have made these mistakes lol.
It’s part of the learning process!
thx for the tips
You're welcome.
Thanks, very helpful. Just starting my pizza making journey and the two pizza's I made were disasters getting it off the peel! Going to give your tips a try.
And that's how the pizza guy stole my girl!!
🙃
Love it. Sweet and simple. So do you top your pizza before putting in on the peel? I am guessing, Yes.
The pizza is fully topped fully on the counter then we take it using the exact same method. I'm making a video about this now.
What is the hydration of the dough? thanks for the tips. I think my problem is I do what you do, but not enough. I use a 75% hydration dough. I love the spring I get, but it's pretty hit and miss (mostly miss) with the piel.
Our dough is 64% hydration.
Thanks for the tips, I have gone down to 59% Hydration for NY Style pizza because at 64% my dough almost stretches itself, am I right or wrong and what hydration percentage do you use for Neapolitan?
John, it really depends on what you’re going for in terms of finished product. Watch Vito’s video on hydration because it cannot be said any better: ua-cam.com/video/nu5iyLdEIjY/v-deo.htmlsi=-gQaSwPSafrSS-EW
So I had exactly this disaster happen to me the other day. I thought the pizza just got too heavy with all the toppings. So are you saying if you build the pizza on the counter, it does not in fact stick to the peel? How do you get it on to the peel when you have a substantial amount of relatively loose topping (say pepperonies for example)?
I'll post a video on that asap!
@@pizzamadesimple Looking forward to that. It's a lot different when you have the weight and loose toppings. But thanks for this helpful video.
@@garylester8621 the video is up if you haven't seen it already.
Yeah, I don’t think I’m going to spend $300 on a home use pizza peel.
That’s what you took away from this and chose to comment? Any positive takeaways?
@@pizzamadesimple
What’s the difference between a $300 peel and a $30 peel?
Besides $270?
@@pizzamadesimple
Sorry if I came across as a jerk but that was an honest question about the peels. I’ve just recently started making pizzas at home and so have been watching a lot of videos. All talk about flouring the peel but yours was about the only one to go into detail about the time constraint of having the dough sit too long and why. It makes more sense to me to realize that it’s basically just going through autolysis again with the added flour.
Your video also pushed me over the edge in deciding to get a metal perforated peel. It‘s very similar in size and construction to the one you use, just a couple of hundred dollars cheaper and (dammit) made in China, but then isn’t about everything these days?
Again, apologies if I irritated you.
@@georgejones3526 understood! This is the one I use: www.webstaurantstore.com/gi-metal-a-37rf-azzurra-14-anodized-aluminum-square-perforated-pizza-peel-with-59-handle/212A37RF.html
And I appreciate your position and explanation. Thank you.
@@pizzamadesimple
Last time I bother you. I subbed to your channel. I’m pretty happy with my dough (3 day process, poolish, cold ferment) but want to learn about sauce. I’ve just been using a decent brand of peeled tomatoes with salt, oregano and olive oil, no cooking, immersion blended. I cook on a 3/8 inch steel in a home oven. Not sure of the temp but if I cook New York style longer than 4 minutes the bottom starts to burn. I still need to find a local source for good cheese.
I grew up eating Kinchley’s Pizza on Franklin Turnpike just a few miles south of Suffern, New York in the 50’s and 60’s. That’s my target taste. Btw they’re still going strong. I’m 72 so I don’t have a lot of time left to learn.