When working with artisanal dough, sometimes it can be a challenge to get the dough off the peel. Whether you’re preparing a pizza, calzone, or some other delicious treat, ensuring the dough is transferred from the peel to the oven without sticking is critical for a successful outcome. Knowing the right approach and techniques can make all the difference, and can help you avoid unnecessary frustration.
In this blog post, we’ll discuss the various strategies for getting the dough off the peel, and provide tips and tricks to make the process smoother. So, if you’re looking for some guidance on getting the dough off the peel, keep reading to learn more.
1. Dust the peel with semolina flour
One of the best ways to ensure that the dough does not stick to the peel is to dust it with semolina flour. This is because semolina flour is much coarser than regular flour and provides a good amount of friction that helps to keep the dough from sticking.
To dust with semolina flour, simply sprinkle the semolina flour over the peel and use your hands to spread it out evenly. This will provide an even layer of protection between the dough and the peel.
2. Place the dough on the peel
After you’ve mixed your dough and allowed it to rest, it’s time to place it on the peel. Begin by lightly sprinkling some flour on the pizza peel, and then place the dough ball on the peel. Using your hands, gently shape the dough into a circle, making sure to even out the edges and create an even thickness throughout.
Don’t worry if the dough isn’t perfectly round or perfectly shaped – the important thing is that you’ve created an even thickness. Once you’ve shaped the dough, you’re ready to proceed to the next step.
3. Make sure the dough is evenly spread
Once you have added the dough to the peel, it is important to ensure it is evenly spread. Gently lift the edges of the dough and press it towards the center, until it is evenly spread. If there are any thick spots, you can press them down with your fingers to make them thinner. This will help ensure even baking and prevent the pizza from becoming soggy.
Additionally, the dough should not be spread too thinly either, as this can cause it to burn and dry out.
4. Make sure the dough is not sticking to the peel
When you’re ready to transfer the dough to the oven, you’ll need to use a pizza peel. The key to success here is to make sure that the dough is not sticking to the peel. To ensure this, first use a generous sprinkling of cornmeal on the peel before you place your dough, as this gives it a cushion and prevents sticking.
Additionally, you can use a pastry brush or a light mist of water to help release the dough from the peel. If the dough is sticking, use more cornmeal to help it slide off the peel.
5. Shake the peel to make sure the dough is loose
The fifth step in getting the dough off the peel is to shake the peel to make sure the dough is loose. This is especially important if you’re using a dough with a higher hydration rate as it can be more difficult to remove.
Shaking the peel will help to loosen the dough from the peel and make it easier to slide off. Make sure to shake the peel gently and in a controlled motion, as too much shaking could cause the dough to tear or stick to the peel.
6. Slide the peel into the oven
The sixth step in getting the dough off the peel is to slide the peel into the oven. Make sure that the peel is placed on a flat surface before sliding it in. Once the oven is preheated, carefully slide the peel with the dough on it in.
Make sure the peel is placed at a slight angle so the dough slides off the peel and onto the baking stone. Be sure to slide the peel quickly and with purpose so that the dough doesn’t stick to the peel before it reaches the oven.
7. Lift the peel to remove the dough
After you have formed the pizza dough into a round shape, it is time to transfer it onto the baking surface. To do this, gently lift the dough from the work surface and place it on the peel. With the dough centered on the peel, slowly lift the edges of the dough with your hands to ensure it does not stick.
Once the dough is securely attached to the peel, it is time to lift the peel up to remove the dough from the work surface. Carefully move the peel from side to side, and lift the peel to remove the dough from the work surface, transferring it to the baking surface.
8. Use a brush to remove any excess flour
The eighth step in getting the dough off the peel is to use a brush to remove any excess flour. This is important because if there is too much flour on the dough, it will not stick to the peel and will end up falling off in the oven.
Using a brush to brush off the excess flour will ensure it gets the dough off the peel without creating any mess. You should also be sure to brush off any bits of dough that may have stuck to the peel, as this can cause the pizza to cook unevenly.
In conclusion, getting dough off the peel can be a tricky process. If you have a well-floured peel, you can use a dough scraper or a spatula to carefully lift the dough off the peel. You can also make sure to roll the dough onto the peel, rather than stretching it. If you have trouble, don’t be afraid to try different methods until you find one that works best for you.