The perfect temperature. The perfect pizza dough, the perfect sauce, the perfect cheese, the perfect toppings. All you gotta do is slide your pizza into the oven, and you’re minutes away from hot, delicious, pizza.
You take your peel, giving it a shake to slide the pizza off and into the oven, but the pizza refuses to cooperate!
There’s nothing more frustrating than getting stuck (pun intended) on the very last step of making a pizza at home. We've got some tips for you to help you get the perfect launch!
Make sure your pizza peel is always clean and dry before using.
Your peel, dough and toppings should all be at room temperature. Dough is easier to stretch and slide off the peel at room temperature. If you are cold proving your dough, leave it at room temperature for at least 5 hours before beginning to stretch.
Ensure the dough that you are using isn’t too wet. You can do this by adding a generous sprinkling of flour to the dough and peel to prevent the pizza from sticking to the peel.
Once you transfer the dough to the peel, the clock is ticking. The faster you get the dough off the peel and into the oven, the less likely it is to stick.
Check that there are no holes in the dough before adding sauce and as the sauce can create a ‘glue’ effect between the dough and the peel.
Gently but firmly 'shake' the pizza back and forth on the peel before launching to ensure that the dough is moving freely. If the dough sticks, pick up the dough and add more flour to the peel.
If the dough has become stuck to the peel, lift it at one side and give a gentle blow of air underneath: This will create a ‘hovercraft’ effect and your pizza should glide more easily from peel to stone.
Practice builds confidence. Pizzas can sense fear.