How To Make A Metal Pizza Peel?

How do you make a metal peel pizza slide?

Tips to Prevent Dough From Sticking –

1. Prep your pizza dough on a separate work surface. Don’t knead or stretch your dough on the peel itself. Use a countertop or a silicone rolling mat, and make sure you sprinkle plenty of flour on your workstation before you get started.
2. Coat your pizza peel with flour. The loose flour acts as teeny ball bearings, creating a movable layer between the dough and your peel. You can also use a little bit of cornmeal, but use it sparingly: if the cornmeal makes it onto your pizza stone, it can burn and smoke.
3. Once your dough hits the peel, you have to work quickly. You only have a few minutes before your dough absorbs the flour and starts to stick to the metal peel.
4. Periodically shake your pizza on the peel while you’re prepping it. It’s a good idea to check and make sure things are still moving throughout the process. If you notice a patch sticking, it’s much easier to slip more flour underneath before your pizza is loaded with toppings.
5. To get the pizza off the peel, use a quick back-and-forth motion. Thrust your peel in front of you with a smooth motion, aiming for the middle-back of your stone, then quickly jerk it back. The pizza’s momentum will keep it moving forward, sliding easily off your peel and onto your stone or steel.
6. Act quickly! You don’t want to lose too much heat from your oven by leaving the door open. But you also don’t want a metal peel to linger inside a hot oven too long. The heat can transfer to the metal peel, causing the pizza to start cooking even before it hits the stone! This is another cause of stuck pizzas.

Still need help? Check out some of our other pizza tips:

• No Mixer? No Problem. No-Knead Pizza Dough Recipe
• How To Fix Sticking Pizza Dough
• Store-Bought Dough: Who’s Is Best
• All About Yeast

See what we are cooking today in the Pizzacraft kitchen – Instagram: @_Pizzacraft
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What can I use instead of a pizza peel?

4. Using Parchment Paper can be a Cheap Option – Parchment paper is a great alternative to a pizza peel. It’s easier to use, disposable, and works just as well. How can you forget that it’s cheap too? Once you’ve your dough ball, you can start stretching it into shape.

Place the parchment on your work surface and sprinkle some floor so that your pizza dough doesn’t stick. Then put the stretched dough ball in the center of the parchment. Now grab your rolling pin and start rolling out that pizza dough! Once you roll out the pizza dough into a perfect circle, you’ll be all set to add some sauce and cheese before sliding it onto your pizza stone.

The high temperatures will not affect the parchment paper because it is made for baking. Be aware that when the oven heats up, the parchment paper may become brittle and fall apart when handled. To avoid this, retrieve your pizza with something like a pair of tongs.
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What are metal pizza peels made of?

What material? – Pizza peels can be made of lots of different materials. Here are the advantages and disadvantages of the most common materials: Wooden pizza peels: Wood is a traditional material than many pizza chefs choose out of personal preference and because of the rustic and vintage look and feel.

• Other pizza chefs may choose not to use wooden peels because they don’t last as long and are difficult to keep clean.
• Stainless steel pizza peels: Pizza peels made of steel last longer than wood and are smoother and stronger – they are resistant to the impacts which may occur when manoeuvring between the work surface and the oven.

On the other hand, they are heavier than those peels made of aluminium. Aluminium pizza peels: Aluminium peels are light and can reduce friction between the dough and the peel head so that picking up pizzas and putting them into the oven may be smoother and easier for the pizza chef.
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What is better a metal or wooden pizza peel?

What should a pizza peel be made of? – A wooden peel (dusted with cornmeal or semolina flour) is ideal for launching pizza since the raw dough won’t stick as readily to the surface. For retrieving, we recommend using a metal peel, which has a thinner, more flexible head that easily slips under the cooked crust.
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How do you keep dough from sticking to metal peel?

What’s the best way to prevent pizza peel stick? – PMQ Pizza Magazine Q How can we keep our pizzas from sticking to the peel? A There are several things you can do about this problem, but start by making sure you’re using the right peel. Pizza peels come in two styles: metal and wood/composite.

The wood/composite peel is the correct peel to use for prepping, while the metal peel should be used as an oven peel only. With wood/composite peels, you’re less likely to get condensation on the peel due to temperature differences between the peel and the dough—and it’s this condensation that can lead to stickiness.

The next thing to consider: What are you using for peel dust? While plain flour works well, it isn’t very forgiving. If your dough is a little cold or sticky for some reason, it may stick to the peel at the oven’s entrance. You may want to sprinkle some cornmeal on the peel instead.

As a release material, it works great, much like thousands of tiny ball bearings under the dough skin. With just a little shake, the dressed dough will slide effortlessly off the peel. However, cornmeal can impart added grit to the bottom of the baked pie. For some pizza makers, this is actually desirable; for others, it is not.

The excess cornmeal also has to be swept out of the oven regularly, or it will show up on the bottoms of the baked pizzas as hard black spots. Some operators advocate the use of semolina flour, which is significantly coarser than regular flour and doesn’t absorb moisture as quickly.

For this reason, it makes for a pretty decent peel dust, a good compromise between regular flour and cornmeal. Other operators have turned to more “exotic” ingredients to use as a peel dust, such as wheat bran, rice flour, corn flour, coarse-ground whole-wheat flour, and even rye flour. Any of these materials make for an effective peel dust.

My personal favorite is a blend of equal parts cornmeal, semolina flour and regular pizza flour. Don’t ask me why I like it—it just works for me. With this blend, I can peel the dressed dough into the oven with authority and confidence, knowing it will slide off the peel every time! : What’s the best way to prevent pizza peel stick? – PMQ Pizza Magazine
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What kind of oil do you use on a pizza peel?

Prevent Your Pizza Peel from Warping Have you ever had a pizza peel warp on you? You’re not alone. A wooden pizza peel will warp if it comes in contact with water (pizza peel’s kryptonite) or encounters a hot surface. While there are many different brands of peels, we love our handmade cherry wood peel.

The solution is simple (and cheap!) Applying mineral oil to your peel before using it for the first time will help to prevent any cracking or warping. Just follow these easy steps: 1. Pour mineral oil on your board and lightly spread it in with a dry cloth. Be generous enough so that the entire peel is able to be covered by the oil.2.

Let the peel absorb the mineral oil, once the wood dries the peel will be ready for use.3. Repeat this process as often as you feel necessary. Take into account how often you use your peel. As a frequent pizza maker, I typically coat my peel once a month.

1. In addition to coating your peel with mineral oil there are a few precautions you can take to help preserve your peel.
2. Since water and wood do not mix well, we suggest you use white vinegar (full strength) to clean your peel.
3. The vinegar acts as a disinfectant and will eliminate bacteria such as Salmonella and E.

Coli. If you are reading this AFTER your peel has already warped, try this trick: lay your wooden peel out over night with the warped side facing the down. Placing a heavy object such as a book will help straighten the curve. This should decrease the warping and help bring your pizza peel back to life! There is no reason a pizza peel should not last you a lifetime.
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How do you keep pizza dough from sticking to metal pan?

You can bet that whether you’re currently dusting the bottom of your wholesale pizza dough with flour or cornmeal, your customers notice. And they have a preference. Whichever one is most authentic is debatable, but which one is tastiest is not. That’s cornmeal, hands down.

The main reason you sprinkle cornmeal or flour onto the bottom of your pizza tray or pizza stone is so that it will stick to the bottom of the pizza dough, This way when it cooks it won’t stick to the pan. But if you use just regular flour, that’s the only benefit you’ll get from dusting the dough. Cornmeal has its own distinctive taste and texture; and it pairs perfectly wih pizza dough,

Customers that are looking for the best pizza often times base their opinion on whether or not there’s cornmeal on the bottom. One reason they look for it is because, while flour doesn’t have much flavor of its own, some find that when there’s a thin layer on the dough it can affect the taste.
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How thick should a pizza peel be?

Q. How thick should a pizza peel be? – Metal pizza peels are typically 1 to 3 millimeters—or about 3/64 to 1/8 inches—thick. Wood peels are thicker, usually between 1/2 and 3/4 inches.
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Does a pizza peel need holes?

Flour Be-Gone – The primary purpose of a perforated peel is simply to rid the worry of any excess flour tainting your beautiful pizza crusts by leaving singed flour marks. Burned flour also makes your oven smoky, it can be enough to make your fire alarms go crazy and that is not a distraction that you want while you are baking.

It will also make the pizza taste a bit weird, like when you get a burned bit on a cookie, or if you overcooking bacon or add too much sauce to a dish. You will find that the burned taste of flour in the dough may be overpowering and leave an unpleasant taste lingering behind. If you’ve ever been to take a pizza-takeout restaurant and seen those discolored bits on the base, that is what you are looking at and we know how that tastes.

NASTY! The perforated peel prevents this problem, without any extra help from you, making your baking life, so much easier.
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What makes pizza slides peel?

Misbehaving Crust? Re-think Your Peel Dust – Dusting your pizza peel is a time-honored and essential way to keep the dough from sticking. Many pizza chefs simply use flour, and they like the result. But flour typically requires the pizza chef to work quickly and keep the dough in near-constant motion to prevent it from absorbing the added flour and sticking.

• The combination of a metal peel, conventional flour, and a slow-moving pizza chef can add up to a pie that refuses to slide off the peel.
• Other peel dust options can provide a little extra protection against sticky dough.
• Cornmeal can be a very effective dusting choice.
• Some pizza chefs actually prefer the coarse, gritty texture cornmeal adds to the bottom of the crust.

Made from durum wheat, semolina flour is coarser than regular flour so it’s slower to absorb water. Other types of flour such as rye, rice, corn, and whole wheat (or a combination of two or more) can also be used as peel dust. Just be sure to regularly clean your oven to prevent smoking and black, charred spots on the bottom of your crusts. Categories: Kitchen Operations
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Is it OK to cut pizza on a pizza stone?

How To Use A Pizza Stone – Pizza stones are easy to use and the end results are amazing. Follow the tips and tricks below to get the best from your baking stone.

Place the cold stone on your cold grill or in a cold oven and preheat from there. You want the stone to reach a temperature of 425°F or more before cooking, which will require preheating for a little longer than it takes the grill or oven to reach this temperature – at least 30 minutes. This prevents the stone from cracking due to intense temperature changes. Also, the longer the stone has had to preheat, the better results on your bread or pizza dough. When sufficiently preheated, sprinkle the stone with cornmeal before placing food on it. You can also use parchment paper, just make sure that the paper is trimmed to the same size as the stone, with very little overhang when using on the grill. Transferring food to the stone is much easier when you use a pizza spatula. A little cornmeal or flour here will make picking up and transferring food much easier too. When finished with the stone, leave it on the grill or in the oven to cool completely before handling. It is 400°F+ and dangerous to handle, even with heat resistant gloves.

Using a knife, pizza wheel, or rocking pizza cutter on the stone surface will damage your blades and the stone. Always transfer food to a cutting board before slicing.
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Can I use parchment paper as a pizza peel?

Learning how to use a pizza peel is a practice in patience, but with this simple trick, you never need to worry about transferring your pizza from the peel to stone anymore. To easily transfer pizza from a peel to a stone, simply form the dough on a piece of parchment paper and add toppings. Place the pizza (on parchment) on a peel and transfer to a hot stone. After baking 5–10 minutes, carefully pull out the parchment and finish baking the pizza on the stone. This also keeps cornmeal from burning on the stone and in the bottom of the oven.
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Can a pizza stone be metal?

Choosing between a pizza stone or steel depends on which factors are most important to you. Ceramic pizza stones are more affordable than pizza steels, which typically cost close to $100. A pizza stone is a reliable option if you’re a casual cook who makes an occasional home pizza.
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Can you launch pizza with metal peel?

Pick the right peel – Your launchpad is an essential, key player in your pizza making process. In our experience, having both a wooden and metal peel is key! With wooden peels, your raw pizza dough doesn’t stick quite as much as it would to a metal peel.

The wood grain helps to diminish friction and absorb dough moisture, and its room temperature keeps the dough from softening or sticking. Metal pizza peels tend to be stickier, but its thin design is ideal for getting under the base of your pizza. If you do decide to go with a metal peel for launching, be sure to use a generous amount of your dusting ingredients.

Also, check that the temperature isn’t too hot to ensure it won’t stick to the surface.
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What is better pizza stone or steel?

The Best Pizza Stone and Baking Steel FYI The Original Baking Steel Company no longer makes its Original Baking Steel in a ⅜-inch thickness. We’ve replaced it as our “also great” pick with the model from the same company. A pizza stone is the best tool for baking up crispy pies that’ll rival those made by your favorite restaurant, but it can also do so much more.

• After making more than 50 pizzas, 24 flaky croissants, and 10 loaves of rustic bread on four stones and two baking steels, we think the is the best all-purpose stone for preparing crisp pizza, crusty bread, and golden pastries,
• This all-purpose baking stone is best for prolific home bakers, yielding crisp, puffy pizzas, crusty bread, and airy croissants.

The is the best and most versatile stone we tested. This ¾-inch-thick ceramic slab holds enough heat to bake multiple pro-quality pizzas back-to-back. And its coarse surface yields crispy bottoms and puffy crusts. But near-perfect pizza isn’t the only reason we chose the FibraMent stone as our top pick.

It’s an all-purpose baking surface that can help you make airy croissants, light flaky biscuits, and pies with golden bottom crusts. FibraMent also offers the most size options of all our picks. If you want the best possible chance at creating a pizza with the black-spotted crust of a brick-oven Neapolitan pie, the is your best bet.

It conducts heat better than any ceramic stone we tested, yielding pizzas with dark and puffy crusts. And unlike the FibraMent, this durable steel plate is safe to use under any broiler and on the grill. But even though the Baking Steel is our favorite for pizza, it gives off too much intense heat for baking bread and more-delicate baked goods, and it will scorch the bottoms of cookies or croissants.

It also takes a lot of muscle to hoist this 23-pound slab of steel in and out of the oven. This affordable all-purpose stone lets you bake pizza and bread with crispy golden crusts and is also good to grill. *At the time of publishing, the price was $41. If you’re an occasional baker or just interested in a more budget-friendly option, the is a solid choice.

(This used to be called the Old Stone Oven Rectangular Pizza Stone. A representative from Honey-Can-Do assured us that the stones are the same.) The pizzas we baked on this stone ranked third among the seven models we tested. They had a slightly paler, softer crust than pizzas we made with the Baking Steel or the FibraMent-D, though they were still delicious and satisfying.

This stone also produced crusty bread loaves with springy crumb. And its gentler heat made it even better than the FibraMent for baking croissants, which turned out so uniformly golden you’d have thought they came from a professional bakery. Plus, this stone is safe to use on the grill or under a broiler.

This all-purpose baking stone is best for prolific home bakers, yielding crisp, puffy pizzas, crusty bread, and airy croissants. This affordable all-purpose stone lets you bake pizza and bread with crispy golden crusts and is also good to grill. *At the time of publishing, the price was $41.

• My culinary career started when I persuaded the kitchen manager at a brewpub to hire me as their in-house baker, despite having zero professional kitchen experience.
• Then I hustled my way into a vegetarian restaurant kitchen six months later, after embellishing my expertise in vegan pastry arts (I had none but quickly learned).

Before I knew it, I was baking at two restaurants and a catering company to save money for culinary school. Since then I’ve worked in restaurants in three major cities, as well as in the test kitchens at Martha Stewart Living and Everyday Food, and written numerous guides for Wirecutter.

In addition to the knowledge I gained from my scrappy beginnings, I talked to baking expert Susan Reid, food editor at ; William M. Carty, PhD, a professor of ceramic engineering and materials science at the at the time of our interview; and Scott Misture, a professor of materials science and engineering, also at the Inamori School of Engineering.

And I spent many hours scrolling through the extensive forums on,, and to hear what home bakers have to say. A pizza stone or baking steel can greatly improve your homemade pizzas. Photo: Sarah Kobos Anyone who bakes frequently or loves to make pizza at home can benefit from a baking stone or steel. If you’ve ever baked a pizza on a cookie sheet, you probably noticed the crust wasn’t as crisp and browned as a pizzeria pie.

1. Like, not even close.
2. That’s because A) your home oven can’t get as hot as a commercial one, and B) a cookie sheet is too thin to hold enough heat to produce a superbly browned pizza crust.
3. A baking stone or steel can help.
4. ]If you tackle a vast array of baking projects, you’ll want an all-purpose stone that’ll suit most recipes.

A baking stone or steel won’t actually make your oven hotter, but it does store heat. When you bake bread or pizza directly on the hot surface, that concentrated warmth results in crustier breads and crispier pizzas with puffier “” (the expansion of dough during the first few minutes of baking) than you’d get from just hot oven air and a cookie sheet.

• Baking stones and steels also help stabilize the heat in your oven, which is especially helpful if your oven cycles through dramatic temperature fluctuations.
• Whether you choose a stone or a steel depends on what you like to bake.
• If you tackle a vast array of baking projects, you’ll want an all-purpose stone that’ll suit most recipes.

Ceramic stones are versatile because they conduct enough heat for a puffy oven rise, but they won’t blacken the bottoms of pastries, biscuits, cakes, and tarts. Baking a pie on a ceramic stone all but guarantees that you won’t end up with a soggy bottom crust ever again. Though they all look kind of the same, baking stones can vary a lot in quality. Photo: Sarah Kobos Even though pizza stones and steels all seem the same—just a slab of material that gets hot—a number of factors can affect how well they perform. Here’s what we considered as we searched for the best ones: With the exception of a couple of models—one glazed stoneware and one made from a proprietary ceramic mix—we mainly focused on baking stones made from unglazed cordierite ceramic, and baking steels.

• Cordierite ceramic, a material commonly used in commercial bakery ovens, is great for baking stones because, as William Carty told us, “It’s rather insensitive to rapid changes in temperature” (so it won’t crack when you drop a cool piece of dough on the hot surface).
• Ceramic stones are great for baking not only pizza and bread but also biscuits, scones, and tarts.

Compared with steel, ceramic transfers heat more moderately and won’t torch the bottoms of delicate baked goods. Susan Reid, editor for Sift Magazine, bakes a lot on her stone: “Ninety percent of the time it lives in the oven on the middle shelf. I like baking pies on it.

• The ‘oomph’ of bottom heat helps keep the bottom crust from getting soggy.” (Note: Use only ceramic or metal pie plates.
• The hot stone could cause glass plates to shatter due to thermal shock.) Baking steels, which are made from solid steel, deliver much more intense heat than ceramic.
• Scott Misture, professor of materials science, explained “The heat conduction in the steel is probably 100, 200, or 300 times faster so that’s a dramatic difference”.

At ¼ to ½ inch thick, baking steels are also much thicker than a baking sheet or even a cast-iron pan, and therefore they hold a lot more heat. Ultra-thin-crust pizzas, like New York- and Neapolitan-style pies, bake very well on steel because the intense blast of heat is crucial to get proper browning and oven spring in a short amount of time. More heat isn’t always better, as the undersides of these bread loaves show. The Baking Steel (far left) burned the bottom of our loaf. The Honey-Can-Do(middle), and FibraMent-D loaves were golden, crisp, and puffy—everything we want fresh bread to be. Photo: Sarah Kobos Croissants we baked on our picks (from left): the Baking Steel, Honey-Can-Do, FibraMent-D. Photo: Sarah Kobos More heat isn’t always better, as the undersides of these bread loaves show. The Baking Steel (far left) burned the bottom of our loaf. The Honey-Can-Do(middle), and FibraMent-D loaves were golden, crisp, and puffy—everything we want fresh bread to be. Photo: Sarah Kobos Size options are almost as important as what a baking stone or steel is made from, because ovens vary. You want as big a baking surface as possible, while still allowing for some airflow around your stone. Rectangular stones are more versatile than round ones.

A batch of baguettes or a baking sheet will fit on a rectangle. But on a 14-inch diameter circle? Not so easy. Even if you’re just interested in making pizza, you want as much surface area as possible to rotate and scoot the pie around so it bakes evenly. That said, if you have a tiny oven and your only option is a round stone, that’s fine.

It’s better than nothing! If you want a rectangular stone, make sure you get the right size baking stone or steel for your oven. Ovens and stones both vary, but a 30-inch stove should fit a 15-by-20-inch stone. Just make sure there’s a 1-inch gap between the stone and the oven walls on all sides, because it’s crucial for airflow in the oven.

Good air circulation not only promotes even baking but also boosts your oven’s longevity and performance. If too much heat is trapped in the lower part of the oven, you run the risk of damaging electronic parts, like a gas oven ignition unit. Comparing the thicknesses of the ½-inch Honey-Can-Do (top), ⅜-inch Baking Steel (middle), and ¾-inch FibraMent-D (bottom).

Photo: Sarah Kobos There’s a sweet spot when it comes to stone and steel thickness. If it’s too thin, it won’t hold enough heat, especially for baking back-to-back pizzas. Too thick and it’ll take longer than two hours to preheat (and be more unwieldy to move).

• Depending on the season, that means that by the time the stone is ready, you could be stretching dough in an unbearably hot kitchen.
• We found the ideal thickness for stone to be ½ to ¾ inch, and ⅜ inch for steel.
• A top-performing baking stone or steel is a hefty piece of cookware.
• If you’re worried about lifting your creations, stone is a good choice because it weighs significantly less than steel.

A visual comparison of surface texture (clockwise from top left): Honey-Can-Do, FibraMent-D, Emile-Henry (glazed), and Pizzacraft. Photo: Sarah Kobos In our testing, we found that pizzas baked on stones with coarser surfaces were much browner, crisper, and puffier than ones we made on smoother stones.

1. The pizza we made on a glazed stone turned out surprisingly golden, but the crust was limp and had the mouthfeel of a steamed bun.
2. These results led us to theorize that surface texture affects the crust’s quality and texture.
3. When we asked Carty, he agreed that our theory is plausible, saying, “A pizza dough that’s wet is going to have a tendency to adhere well to that smoother stone rather than a rougher stone.

A rougher stone is going to create air pockets.” A craggier surface also creates pathways for steam to escape from under the dough. Surface texture of a baking steel probably isn’t as important since it has higher conductivity than ceramic. But the baking steels we tested, while not as rough as our favorite stones, do have the coarse texture of a Lodge cast-iron skillet.

1. We baked more than 20 pizzas in our testing.
2. Photo: Sarah Kobos Our first round of testing, and arguably the most important, focused on pizza.
3. We preheated each stone and steel to 500 degrees, gauging the temperature with two oven thermometers placed directly on the stones.
4. Although not perfect or exact, this was the best way for us to see when the oven and stones were up to temperature.) We then baked three pizzas in succession on each model using homemade pizza dough.

We eliminated the stones and steels that produced pale, doughy pizzas. Some models failed on the first pie. Others made a great first pizza but couldn’t hold enough heat for multiple bakes, which is important for feeding a crowd. After baking more than 20 pizzas, we disqualified over half the competition and moved onto bread.

For this test, we used the because it’s easy and forgiving, and the dough can live in the fridge for seven days. It’s also one of the few no-knead recipes we found that doesn’t require baking the bread in a, We proofed the loaves in a basket (called a ), then turned them onto a semolina-dusted pizza peel, and launched them onto the preheated stones and steel.

The baking steel produced loaves with burnt bottoms, while the ceramic stones baked up uniformly golden bread. We also made croissants (not from scratch, we don’t have time for that). Thankfully, Trader Joe’s sells frozen unbaked all-butter croissants.
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What kind of wood do you use to make a pizza peel?

Maple – This type of wood ranges from creamy white to light yellow in color, giving it a clean and smooth appearance. Because it has especially small pores, Maplewood absorbs less moisture and traps fewer bacteria. While both hard and soft varieties make for a great pizza peel, hard maple tends to be more scratch-resistant, making it the industry standard in wood types.
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Do you need a long handle on a pizza peel?

Handle – You can find handles in all kinds of lengths and materials. Whether you need a long or a short handle depends on what kind of oven you bake your pizza in. For big, commercial ovens, the long handle will come in handy. The same goes for traditional wood-fired ovens, because of the size and heat.

1. If you’re baking pizza at home, a pizza peel with a short handle is easier to use.
2. Besides the length of the handle, the most important feature is comfort.
3. Handles are usually made out of either metal or wood, but can also come in plastic, rubber, or other materials for better grip.
4. When you’re looking for a peel, I recommend going for a long handle peel if you’re baking pizza in a pizza oven for and a short handle peel for home baking.

The handle also has to be comfortable to hold in your hand, and have a good grip,
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How thin should a pizza peel be?

How thick is your pizza peel? – As a general rule, the thinner the pizza peel, the easier it is to work with. This is because it is less disruptive to slot a slimmer surface underneath the dough. Metal peels tend to be thinner as they remain sturdy even when sliced thinly.

• A good thickness is anywhere between 1 and 3 mm.
• If they are thinner, the carrying surface can become very flimsy and bend.
• This could then result in your pizza falling onto the floor – a true travesty.
• Wooden peels are less thin as wood cannot be made as thin as metal while remaining stable enough to use.

They are perfect for transferring pizza into the oven, but are often too thick to use to take the pizza out.
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How do you make a pizza slide?

What do you use to keep pizza from sticking? – For the anti sticking dusting I put on my peel, I use a 50/50 mix of semolina and the flour used for making the dough. The semolina helps the dough slide on the peel, and adds a lovely texture and flavor.

Pizza dough sticks to metal much more so consider getting a wooden peel if using metal.Dust the peel with a 50/50 mix of flour and semolina. The semolina is like little balls which help the pizza slide.Stretch the dough on the worktop and then move to the peel for the toppings.Don’t overload the pizza with toppings – this adds weightMove fast on the peel – spend as least time as possible so the flour doesn’t absorb water from the dough.Make sure your dough is at room temperature for less condensation and moisture.If using a metal peel that is cold, warm it slightly under the hot tap to avoid condensation and moisture.

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Why is my pizza sticking to the peel?

Choose the Right Peel for the Job – What’s the right peel? The answer depends on the task at hand. If you’re prepping, a wood or composite peel is the right choice. Because these materials are less conductive than metal, temperature differences are less likely to create water condensation on the peel.
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