When it comes to making and serving pizza, one of the most frustrating steps for even the most experienced pizza makers is ensuring the pizza does not stick to the peel. Having your pizza get stuck to the peel can be time-consuming, and frustrating, and can ruin all of your hard work. Luckily, it doesn’t have to be this way.
In this blog post, we will discuss the basics of how to make pizza not stick to the peel. We will discuss the importance of using the right ingredients and the right techniques when preparing your pizza. Additionally, we will discuss tips for prepping your peel for service and for storing your pizza after baking so that it will not stick to the peel. With these tips and tricks, you’ll be able to make perfect pizzas every time.
How do you make pizza not stick to the peel?
1. Dust the pizza peel with cornmeal
When making pizza at home, it’s important to use the right tools. A pizza peel is a perfect tool for transferring your pizza from the oven to a cutting board. To ensure that your pizza does not stick to the peel, you should always dust it with cornmeal.
The cornmeal acts as a buffer between the peel and the dough, allowing you to slide the pizza off the peel without it sticking. Make sure to use a generous amount of cornmeal so that the pizza slides easily off the peel.
2. Coat the pizza peel with flour
After shaping the pizza dough, the next step is to coat the pizza peel with flour. This will help prevent the dough from sticking to the pizza peel as it slides off. Start by spreading a thin layer of flour on the peel. Be sure to move the pizza peel around so that the flour is evenly spread.
Once the flour is spread, you can place the pizza dough directly onto the pizza peel. You may need to add more flour to the peel if it looks like the dough is starting to stick. Make sure to be careful not to add too much flour, as this can cause the dough to slide off the peel.
3. Preheat the pizza stone
The third step in ensuring that your pizza does not stick to the peel is to preheat the pizza stone. A preheated pizza stone will transfer heat to the dough quickly and evenly, creating a higher-quality pizza crust. For best results, preheat the stone for at least an hour before using it.
You can preheat the stone in either a conventional oven or a pizza oven. If using a conventional oven, preheat the stone to 500°F. If using a pizza oven, preheat the stone to 550°F.
4. Brush olive oil onto the pizza peel
The fourth step in ensuring your pizza doesn’t stick to the peel is to brush olive oil onto the peel. This provides a thin layer of oil on the peel that allows the pizza to slide off the peel much more easily. Be sure to use a brush to spread the oil evenly across the peel. You don’t want too much oil, but you also don’t want too little. A thin layer of oil should be enough to make the pizza slide off the peel with ease.
5. Slide the pizza onto the peel
Once you’ve finished assembling your pizza and you’re ready to slide it onto the peel, you must be careful. If you don’t have enough cornmeal or flour on the peel, the pizza might stick to it. To slide the pizza onto the peel, you must use a quick, but controlled motion. Make sure the edge of the peel is underneath the crust and start to slide it quickly onto the pizza stone.
As you do this, you might need to adjust the shape of the pizza a little bit to make sure it fits on the stone. You can also shake the peel a bit to make sure the pizza isn’t sticking. Once you’ve successfully slid the pizza onto the peel, you’re ready to bake it!
6. Shake the pizza peel to make sure it slides easily
To make sure your pizza doesn’t stick to the peel, it’s important to shake the pizza peel to ensure it slides easily. This is especially necessary when you are making multiple pizzas. First, sprinkle a small amount of cornmeal, semolina flour, or rice flour onto the pizza peel and spread it around with your hands. Then, place the pizza dough on top.
Once the dough is on the peel, give it a few gentle shakes to make sure it slides easily from side to side. You can also lift up the edges of the dough and shake the peel to make sure the pizza slides freely. Finally, top your pizza with sauce and cheese and place it in the oven.
7. Transfer the pizza to the preheated pizza stone
Once your pizza is assembled and the oven is preheated, the next step is to transfer the pizza from the peel to the preheated pizza stone. To do this, lightly dust the peel with flour or cornmeal and then gently slide the pizza onto the stone.
Make sure the pizza is centered on the stone and then shake the peel back and forth while lifting it to ensure the pizza is released. Once the pizza is safely on the stone, give it a quick push to make sure it is secure before closing the oven door.
8. Use a metal spatula to remove any stuck pieces
One of the most common mistakes when making pizza is having the dough stick to the peel when transferring it to the oven. To avoid this, use a metal spatula to scrape any stuck pieces off the peel. The metal spatula can help loosen the dough from the peel, making it much easier to slide the pizza onto the oven floor.
Another helpful tool is a light dusting of flour on the peel to help the dough slide more easily. Remember to be gentle with the dough when transferring it to the oven, as too much pressure can cause it to stick.
In conclusion, while it may seem like a daunting task to make pizza without it sticking to the peel, it is actually quite easy. All that is needed is the right amount of flour, a sprinkle of cornmeal, and a light coating of oil. With these three ingredients and a little practice, you’ll soon have perfectly cooked pizzas that easily slide off the peel.
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Elodia Hilman
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