How to Stop Pizza Dough Sticking to the Peel - Pizza Launching Tips -
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- Опубліковано 9 тра 2024
- Its every pizza makers worst night mare, you've made your dough, stretched your pizza, loaded it up with toppings, and right at the last moment, it sticks to the pizza paddle, and won't launch into the pizza oven!
In this video, i share with you my tips to stop dough sticking to the pizza peel
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New Ooni owner (long time pizza maker-- but in the oven, using parchment paper, which won't, you know, *work* with a 6-7-8-9-hundred degree pizza oven.
Brill vid, much appreciated! Off to the store to get the corn meal, and will order another peel so I can have the one labeled LAUNCH and the one labeled Retrieve.
Many kudos!
Thanks Tom, I have to say l'm never reassured when I'm launching, good tips here 👍
Its all in the confidence Phil! Keep at it and the confidence will grow! thanks for watching 😎
Great advices
Thanks!
My son bought us an oini for Christmas and I'm a bit intimidated! Need to wait until the Scottish weather improves but have just been looking at suitable pizza tables to sit the ooni on. I'm impressed with your set up.
Thats a great Christmas present! Don't be intimidated, it takes a little practice but you'll get the hang of it ☺️ i've got a few tables reviews/suggestions if you check through my videos 👍🍕
Great video! I have one question though. Does this also work for thin crust pizza? Will the thin crust break if I only use a pizza peel/paddle? Is using a pizza disk/mesh absolutely necessary for thin crusts?
Hey - do you mind showing a video of launching something like a 14 inch pizza?
Ooni Karu 12 is so versatile and easy to use👍👍
Yeah it was my first ever ooni and I love it lots and still use it weekly
Just got my Ooni Koda, my first try the pizza stuck to the peel and half of my toppings flew into the oven! it was a sight to see LOL thanks so much for the tips!
You’re welcome! It happens a lot of the time, so that’s why I wanted to make this video!
Before someone bought me a peel, I made my pizzas on a stone and moved the stone into the oven. The day my friend gave me the peel I made the mistake of making my pizza on the peel and then trying to eject the pizza into the over. Like you, my toppings hit the oven and smoke billowed out into the kitchen and dinning area where my guests were waiting.
"Houston we have a problem."
I tried many peels and for me the best one is cheapest wooden, rough-surface peel . For my safety I extended the peel handle with wooden axe handle from local store - pizza peel fits perfectly between two ticks of axe handle. I also never wash it. Only scrap with the spatula to keep the surface rough and non sticky.
Good advice, thanks for the tips! I've actually always used metal peels, but would like to try the really dusty home made launch peels you see in pizza restaurants
I feel better about my first pizza launch after watching this 😬
Even now I sometimes make an accidental calzone 🤣🍕
I have both wood and metal peels like the one in the video. The key is to have all your ingredients prepared in advance so there is little time for moisture to soak into the dough. A little bit of flour on the work surface and then quickly onto the peel. Swirl the pizza to make sure it is not sticking to the peel as you walk to the oven. If it does try to locate the area of sticking and toss a little flour under it. (Also keep sauce away from the edges since that can make it sticky).
Flour will burn though on the stone, no? I saw this guide using semolina instead to minimise burn and to prevent sticking: ua-cam.com/video/tt9xUsnaJ0c/v-deo.html
@magno. Yes it will, but a tiny dust will not cause much problem. Make sure you use a brush to clean the stone after you make a pizza. Semolina, or even fine cornmeal burns a bit less, but it will still burn as well.
Great tips! Thanks for watching 👍
great video...what is the table that you are using please?
The one im prepping the pizza on is the ooni large modular table, and the one he oven is on is the Keter Unity XL
Okay I tried putting it on the peel. I tried doing it off The peel. It still stuck to the frigging peel. It wasn’t until I stretched it on the counter (granite) and then put the toppings on with the crust on the peel that it didn’t stick.
Good tips there Tom. Big mistake I have found more than anything is overloading the pizza …. A messy mistake! 😳
Sure, but there’s nothing wrong with an overloaded pizza, I’m a fan of Chicago style deep dish but I cook them in a home
Oven as they take about 40 mins 😂
Thats cool, do you use a pizza stone in the home oven? We do as well as the ooni and it seems to cook better although thats more for midweek supermarket bought pizzas. The lidyl oval sourdough ones are pretty nice to be fair 👍
I just had a complete disaster with my pizza dough that stuck to the peel. Made the mistake of leaving the pizza for longer time on the peel and then adding ingredients! I wish I watched this video before… now cleaning time!
Idea: when you want a lot of topping, maybe put the dough in the oven, turn once at 30 seconds, then take it out at the 60 second mark, *then* add the toppings, and put it back in. Worth a try, eh?
What hydration pizza dough do u use for Neapolitan pizza ??
My go too is about 65%, I feel it’s a nice balance between a good puffy crust but the dough isn’t too sticky and hard to handle
@@TomVoyageuk Isn't 65% pretty much the std? It's what I've been using for years. I start a poolish the night before (all the water, half the flour, a smidge of yeast) then finish the next day
It's not really a problem to do all of that if it's just the dough without a lot of toppings and the dough is not too thin. But what if I want a pizza with a thin though and a lot of toppings.
Use a pizza screen
So, spitballing here... What if you make the dough, pop it in the oven, give it a minute, take it *out*, top it, and then put it back?
@@emcee7670 sounds like a good idea. But I assume you disturb the dough or something wacky like that by putting it two times and maybe there is too much flour and I don't know.. there must be a reason why it's punishable by death in Italy.
Do you need to clean the inside of the ooni?
No, they are self cleaning. I do use a brush to dust off the stone when needed though 👍
Looks like I'm going to have to eat a lot of pizza to get this right.
Welcome to my world! haha! to be fair, its no bad thing eating lots of pizza!
Corn meal is for quitters who don't know how to proof dough or work a peel. Don't ruin the texture of a good pizza with cornmeal... ever.
Use whichever works for you
If you ruin the pizza it really doesn't matter now does it
@@DebRoo11 Get gud or stop trying.
@@DebRoo11 Cope
Yup, stuck it to me with that one.
How in the fuck do you do this, like, ever? I've tried putting flour on my peel, doing the toppings on the counter and got it into my oven before 10 seconds was up. Still ended up with a fucking mess and a kitchen full of smoke.
Hi Rick, sorry to hear your having problems launching! do you make your pizza on the peel or on the counter?