5 Expert Tips for Avoiding Sticking on the Peel - Pizza like a PRO
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- Опубліковано 29 чер 2024
- I am constantly being asked about pizzas sticking to the peel. In this video I hope to show you a few ways that I try to avoid the dreaded stuck pizza. There's also an explanation of what to do if your pizza does become stuck.
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Do you know of any other tips? I'd love to hear them!
Seen people shoot air under their pizza with an empty squeezy sauce bottle to reduce any friction...havnt tried it though
@@MrTigerNile I've also seen people just blow under it, not super sanitary but I guess if you're the only one eating it... Thanks for the tip and checking out the video!
- Dont top your pizza on the peel
- stretch your pizza in plenty of semola rimacinata, you can mix it with flour if you prefer. Make sure the pizza don’t have wet spots, and remove all excess flour/semola rimacinata before transferring to the peel.
-use room temp ingredients
@@ellefsensbarmyarmy8491 I actually don't top on top of the peel, but most beginners do/should... this video is directed towards them. Thanks for checking it out though!
I only did it once but in NY I believe some pizzerias use string. Parchment paper is another method. A pizza screen works as long as you oil it. Others have told me they don't oil theirs but I had a huge problem once when the pizza release from the screen. It was a big mess.
The very last tip you gave is genius. I've never seen that one used before. And for the record I've had my sticky mishaps in the past. Most of them happened with the metal peel but it happened a few times with the wood one as well. Lately I've been using a Pizza screen although I prefer the texture of the dough without one. Another method that works well is parchment paper.
Your last tip rocks. Knew the rest, but glad I watched your video. The flip onto a pan was simple yet never once occurred to me. Bravo!!!
Brilliant! Your tips are exactly what I'm looking for. I like the way you teach also. A new sub ❤
Thanks for the help!!!! Great tips and tricks.
Thanks so much for that last tip! Wow never even thought to do that!
Brilliant advice! Thanks!
Great tips. Ones I've been using for years. Wish I'd seen this earlier.
My pizza game has gotten top class but the slide off the peel is still giving me fits. I will try these tips but, in the meantime, if you have these problems do what I do to get by, put a sheet of parchment paper on your peel and then build your pizza on that. Cut the parchment paper to the size of the pizza on the peel and slide it all into the oven. Then, halfway through the cook, lift it up and remove the parchment paper. Works fantastic. Yes, I know, it is cheating, and I don't care.
Does it work with stone ovens? Mine heats up to 450°C, wouldn't it burn the paper?
Semolina flower is what fixed it for me.
Really like your videos. Very helpful. Your bonus tip will save me from using unpleasant words when my grandkids are watching me use the pizza oven. They may be at a distance, but they’ll hear me. Funny how they never hear, until they’re not supposed to.
Nice video. Tip #3, #4 and #6 are clutch for a beginner. Pro tip, have an only launch peel some beginners use the same peel for launch, turning and removal. I have also rubbed my peel with a light dusting of rice flour which had excellent results.
Thank you for this! Had a major fail on the maiden voyage of my Ooni. Wish I had found you first!
Great tips. Semolina added to shopping list. 🛒👌
Subbed for more to-the-point useful pizza content. 🍕
The last tip is brilliant.
Dude, I worked pizza professionally for 10 years, and that last tip with the pizza pan is amazing. Never saw anyone do that, but it's downright brilliant.
Only tip I would add is that rice flour is nice to use in conjunction with AP flour as it doesn't absorb moisture as readily. But I use a mix of about 50/50 semolina and AP myself for pizza, and the rice flour/AP mix for breads.
I used butcher paper to make the pizza on and stick it in the oven on the paper. Once the pizza bakes for a couple minutes you can slide it(paper) from under the pizza with ease and let it cook directly on the stone/steel.
Semolina flower is where I fixed my sticking problem, was a game changer for me.
When I make pizza on the mainland, I have ZERO problem with getting a pizza in the oven. To make pizza in the tropics is a whole other learning curve in itself.
I've used all those tricks here in the tropics and if the pizza dough is too wet you're either going to make a calzone or you're going to use trick number 6 which I have never thought of that and it works great. Thank you.
Houston summer is the tropics :)
Tip #6 was clutch! Nothing worse than a mangled pizza coming off the peel.
I'm glad you liked the video! Cheers, Jesse
Another tip is if your dough has been refrigerated/frozen/sitting out for too long, re-ball them 1-2 hours before making pizzas. the dough is very unpredictable when don't stretch them from balls. since I started re-balling my dough balls, never once has my 70% hydration dough been stuck. that's of course after also following all the tips mentioned in the video.
Just subscribed and got you 2 subs closer to 1k! Great tips- thanks for sharing!
Thank you so much, this channel is only a few months old but growing quick. Hope you’ll continue to find value in future videos! Cheers
@@PatioPizza looks like you hit that 1k- Congrats
@@Sidoriak Thanks!
Do you have a website or how could I get a hold of you?
@@Sidoriak I'm working on a site for the channel. But you can e-mail me at jesse@wanderpizza.com. Cheers
IMO semolina flour should be the #1 tip. I had this problem for a long time and semolina was the game changer for me.
Last one is the best. Does the pizza dough temperature matter?
Something that feels so obvious that it's not even mentionned here : try to not keep your pizza on your peel for too long.
How am I supposed to assemble it if not on the pee??
@@Chyphor first make sure your oven and pizza stone is at 485-525F. Once you know it’s hot. Then that’s when you can put your pizza on the lightly floured peel. Now it’s a race against the pizza. This is when you will want to have everything already prepped and prepared so you can just put all of your ingredients in the pizza within 1-3 minutes. Give it a shake here and there but also give it a shake before you throw it in the oven and bam! Now you wait and if you made it that far then you’ll 100% always have a beautiful looking pizza
Before launch, lift the dough up at the edge all around with fingertips from both hands. Then, shake the pizza before launch
Works like a charm
I've only used coarse semolina. I see some pizza makers use semolina rimacinata. I believe that version is more fine and it feels more like regular flour does. Not sure if it's better to use that over the coarse one that I use.
Depends on what you are using it for. I like the course semolina just for dusting the peel with. I actually prefer regular flour for stretching. However, that's where people like the fine semolina, the stretching part that is. The course stuff would be super gritty if you press it all into your dough, plus it probably would make stretching difficult.
@@PatioPizza Great Points made🍕
Great video, when you are wiping off the pizza sauce you mention adding flour and s..... What's that second word used?
Semolina. Thanks for watching!
Thank you very much@@PatioPizza
Three thumbs up....( You know what I mean , and no I'm not a circus freak) I will be adding a little of the extra sauce on top, thanks for the tip.
Let me know how it turns out!
Holy shit I just nearly flipped the F out tonight when my pizza wouldn't come off the peel forcing me to basically ruin the pizza to get it unstuck. I must have just been so full of anger in the moment because I use the pizza pan trick on tons of other things in life and it never dawned on me to just use the pizza pan. Would have solved all my problems.
Can’t win them all I suppose. Next time! Cheers and thanks for watching
All great tips... one from me... Dont leave pizza on peel for too long!
That last part tho
one more… go easy on the hydration… do not exceed 65%
Yeah i use exactly 65% dough easier too handle. Tried higher hydration but it makes it really unpleasent to make pizza.
A small puff of air between the peel and dough will help the pizza slide right off.
Anyone use Trader Joes pizza dough?