Use a wood peel and use corn flour. Some people will say to use semolina flour but I don’t like using semolina flour because even a little bit will burn leaving a bitter taste. Either way flour is important.
For wood peels give the pizza a quick shimmy. You’ll see the pizza detach from the peel and you’ll know it’s go time. If it doesn’t release then you know where to put some extra flour. You do this a second before launching so that you don’t give the dough a moment to settle and reattach.
For metal peels it’s best to make the pizza slightly larger than the peel. That way about half an inch of dough is hanging off the edge. When you launch the pizza you’ll first put the peel directly above the stone and then drop the peel down onto the stone with some speed. The dough hanging over the edge will grab onto the stone and now you can pull the peel out. You’re dropping the peel and pulling back in one motion. This basically pops the pizza off the peel.
Pizza failures will happen tho no matter how many times you do it. One out of a 100. It’s just how it goes. Don’t feel bad.
The more you do it the better and more consistent you’ll get. Stay away from silly stuff like using parchment paper. Learn to do things the right way from the get-go. Watch pizza pros. There every move comes with purpose and reason. Do what they do.
Use a wood peel and use corn flour. Some people will say to use semolina flour but I don’t like using semolina flour because even a little bit will burn leaving a bitter taste. Either way flour is important.
For wood peels give the pizza a quick shimmy. You’ll see the pizza detach from the peel and you’ll know it’s go time. If it doesn’t release then you know where to put some extra flour. You do this a second before launching so that you don’t give the dough a moment to settle and reattach.
For metal peels it’s best to make the pizza slightly larger than the peel. That way about half an inch of dough is hanging off the edge. When you launch the pizza you’ll first put the peel directly above the stone and then drop the peel down onto the stone with some speed. The dough hanging over the edge will grab onto the stone and now you can pull the peel out. You’re dropping the peel and pulling back in one motion. This basically pops the pizza off the peel.
Pizza failures will happen tho no matter how many times you do it. One out of a 100. It’s just how it goes. Don’t feel bad.
The more you do it the better and more consistent you’ll get. Stay away from silly stuff like using parchment paper. Learn to do things the right way from the get-go. Watch pizza pros. There every move comes with purpose and reason. Do what they do.