The Pizza Thread.... show off...

[thegoat]

I made a real novice mistake last week when the football was on .
Primed everything, oven sizzling , pizza base overloaded on a well floured peel .
Left it to stew ( big mistake) and couldn’t get it off the peel into the oven .
Elementary 😳

[VDG]

If you make your own pizza dough, you may find this useful (and practice your Italian in the process)

[DavidL]

If you make your own pizza dough, you may find this useful (and practice your Italian in the process)

Interesting thanks. He touches on a problem I always have, the base sticks to anything. I try to avoid too much flour for the reason he gives, burnt bottoms, but if I leave the base for more time than loading it takes I have a real problem getting it onto the peel. Invariably I end up with triangular pizzas as it doesn't slide evenly into the peel.
I was under the impression that high hydration dough was better, just harder to work with. Think the recipe I use is 64% from here https://youtu.be/ua63C5RYTg8

So is it just me and how do I fix it?

[Pitch3110]

If you look on my pic above David, once I have stretched the base I pop them onto the round wooden peels which I lightly sprinkle with semolina and then add toppings, they slide straight off. I then use a small round steel to spin the in the oven and a big traditional paddle type to remove.

No sticking whatsoever mate.


Pitch