@@MrTigerNile I've also seen people just blow under it, not super sanitary but I guess if you're the only one eating it... Thanks for the tip and checking out the video!
- Dont top your pizza on the peel - stretch your pizza in plenty of semola rimacinata, you can mix it with flour if you prefer. Make sure the pizza don’t have wet spots, and remove all excess flour/semola rimacinata before transferring to the peel. -use room temp ingredients
@@ellefsensbarmyarmy8491 I actually don't top on top of the peel, but most beginners do/should... this video is directed towards them. Thanks for checking it out though!
I only did it once but in NY I believe some pizzerias use string. Parchment paper is another method. A pizza screen works as long as you oil it. Others have told me they don't oil theirs but I had a huge problem once when the pizza release from the screen. It was a big mess.
The very last tip you gave is genius. I've never seen that one used before. And for the record I've had my sticky mishaps in the past. Most of them happened with the metal peel but it happened a few times with the wood one as well. Lately I've been using a Pizza screen although I prefer the texture of the dough without one. Another method that works well is parchment paper.
My pizza game has gotten top class but the slide off the peel is still giving me fits. I will try these tips but, in the meantime, if you have these problems do what I do to get by, put a sheet of parchment paper on your peel and then build your pizza on that. Cut the parchment paper to the size of the pizza on the peel and slide it all into the oven. Then, halfway through the cook, lift it up and remove the parchment paper. Works fantastic. Yes, I know, it is cheating, and I don't care.
When I make pizza on the mainland, I have ZERO problem with getting a pizza in the oven. To make pizza in the tropics is a whole other learning curve in itself. I've used all those tricks here in the tropics and if the pizza dough is too wet you're either going to make a calzone or you're going to use trick number 6 which I have never thought of that and it works great. Thank you.
Nice video. Tip #3, #4 and #6 are clutch for a beginner. Pro tip, have an only launch peel some beginners use the same peel for launch, turning and removal. I have also rubbed my peel with a light dusting of rice flour which had excellent results.
I used butcher paper to make the pizza on and stick it in the oven on the paper. Once the pizza bakes for a couple minutes you can slide it(paper) from under the pizza with ease and let it cook directly on the stone/steel.
Dude, I worked pizza professionally for 10 years, and that last tip with the pizza pan is amazing. Never saw anyone do that, but it's downright brilliant. Only tip I would add is that rice flour is nice to use in conjunction with AP flour as it doesn't absorb moisture as readily. But I use a mix of about 50/50 semolina and AP myself for pizza, and the rice flour/AP mix for breads.
Really like your videos. Very helpful. Your bonus tip will save me from using unpleasant words when my grandkids are watching me use the pizza oven. They may be at a distance, but they’ll hear me. Funny how they never hear, until they’re not supposed to.
Thanks for the video. This is like the hardest thing I deal with when I put my pizzas on the pill sometimes I can’t even put them on because it won’t slide in even with the dust on the bottom and then when I take it to the oven it won’t come off and it’ll just fall apart. It’s making me crazy. I got a master of this, but thanks for the video.
Shake the wooden peel, but not just before launch, but between adding the toppings, depending on how slow you are/how slow the topping is to add. No failed launches since
Wood peel all the way for launching. I was a cheapskate when I started home pizza making and bought a cheesy inexpensive aluminum peel and almost immediately tracked down a wood peel for launching. Aluminum is perfect for twisting the pies in the oven and retrieving them when ready, but no match for a wood peel with your favorite flour or cornmeal ball bearings for launching. Great tip on testing your pie before trying to launch into the oven.
I've only used coarse semolina. I see some pizza makers use semolina rimacinata. I believe that version is more fine and it feels more like regular flour does. Not sure if it's better to use that over the coarse one that I use.
Depends on what you are using it for. I like the course semolina just for dusting the peel with. I actually prefer regular flour for stretching. However, that's where people like the fine semolina, the stretching part that is. The course stuff would be super gritty if you press it all into your dough, plus it probably would make stretching difficult.
@@Chyphor first make sure your oven and pizza stone is at 485-525F. Once you know it’s hot. Then that’s when you can put your pizza on the lightly floured peel. Now it’s a race against the pizza. This is when you will want to have everything already prepped and prepared so you can just put all of your ingredients in the pizza within 1-3 minutes. Give it a shake here and there but also give it a shake before you throw it in the oven and bam! Now you wait and if you made it that far then you’ll 100% always have a beautiful looking pizza
Just had this issue. Only the 2nd pizza I ever made from scratch using a pizza steel. Ordered a proper metal pizza peel, spread corn meal on it before making the pizza. (deluxe thin crust) And.... catastrophe in the 500 degree oven.. It wouldn't all slide as it should.. Resisted the urge to toss it out and Googled for tips.. ...after some quiet time.
Another tip is if your dough has been refrigerated/frozen/sitting out for too long, re-ball them 1-2 hours before making pizzas. the dough is very unpredictable when don't stretch them from balls. since I started re-balling my dough balls, never once has my 70% hydration dough been stuck. that's of course after also following all the tips mentioned in the video.
Holy shit I just nearly flipped the F out tonight when my pizza wouldn't come off the peel forcing me to basically ruin the pizza to get it unstuck. I must have just been so full of anger in the moment because I use the pizza pan trick on tons of other things in life and it never dawned on me to just use the pizza pan. Would have solved all my problems.
You can’t do it like a pro if you not a pro. Got to know how to handle the dough. Excess moisture and sauce has nothing to do with sliding the dough off the pizza peel. Flour only and very little. Use wood. Then there’s the technique to slide onto the stone, this takes practice. Opening the dough and knowing which side should be face down is also important.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Do you know of any other tips? I'd love to hear them!
Seen people shoot air under their pizza with an empty squeezy sauce bottle to reduce any friction...havnt tried it though
@@MrTigerNile I've also seen people just blow under it, not super sanitary but I guess if you're the only one eating it... Thanks for the tip and checking out the video!
- Dont top your pizza on the peel
- stretch your pizza in plenty of semola rimacinata, you can mix it with flour if you prefer. Make sure the pizza don’t have wet spots, and remove all excess flour/semola rimacinata before transferring to the peel.
-use room temp ingredients
@@ellefsensbarmyarmy8491 I actually don't top on top of the peel, but most beginners do/should... this video is directed towards them. Thanks for checking it out though!
I only did it once but in NY I believe some pizzerias use string. Parchment paper is another method. A pizza screen works as long as you oil it. Others have told me they don't oil theirs but I had a huge problem once when the pizza release from the screen. It was a big mess.
Your last tip rocks. Knew the rest, but glad I watched your video. The flip onto a pan was simple yet never once occurred to me. Bravo!!!
The very last tip you gave is genius. I've never seen that one used before. And for the record I've had my sticky mishaps in the past. Most of them happened with the metal peel but it happened a few times with the wood one as well. Lately I've been using a Pizza screen although I prefer the texture of the dough without one. Another method that works well is parchment paper.
My pizza game has gotten top class but the slide off the peel is still giving me fits. I will try these tips but, in the meantime, if you have these problems do what I do to get by, put a sheet of parchment paper on your peel and then build your pizza on that. Cut the parchment paper to the size of the pizza on the peel and slide it all into the oven. Then, halfway through the cook, lift it up and remove the parchment paper. Works fantastic. Yes, I know, it is cheating, and I don't care.
Does it work with stone ovens? Mine heats up to 450°C, wouldn't it burn the paper?
Semolina flower is what fixed it for me.
When I make pizza on the mainland, I have ZERO problem with getting a pizza in the oven. To make pizza in the tropics is a whole other learning curve in itself.
I've used all those tricks here in the tropics and if the pizza dough is too wet you're either going to make a calzone or you're going to use trick number 6 which I have never thought of that and it works great. Thank you.
Houston summer is the tropics :)
Nice video. Tip #3, #4 and #6 are clutch for a beginner. Pro tip, have an only launch peel some beginners use the same peel for launch, turning and removal. I have also rubbed my peel with a light dusting of rice flour which had excellent results.
I used butcher paper to make the pizza on and stick it in the oven on the paper. Once the pizza bakes for a couple minutes you can slide it(paper) from under the pizza with ease and let it cook directly on the stone/steel.
Dude, I worked pizza professionally for 10 years, and that last tip with the pizza pan is amazing. Never saw anyone do that, but it's downright brilliant.
Only tip I would add is that rice flour is nice to use in conjunction with AP flour as it doesn't absorb moisture as readily. But I use a mix of about 50/50 semolina and AP myself for pizza, and the rice flour/AP mix for breads.
Really like your videos. Very helpful. Your bonus tip will save me from using unpleasant words when my grandkids are watching me use the pizza oven. They may be at a distance, but they’ll hear me. Funny how they never hear, until they’re not supposed to.
Thanks for the video. This is like the hardest thing I deal with when I put my pizzas on the pill sometimes I can’t even put them on because it won’t slide in even with the dust on the bottom and then when I take it to the oven it won’t come off and it’ll just fall apart. It’s making me crazy. I got a master of this, but thanks for the video.
Shake the wooden peel, but not just before launch, but between adding the toppings, depending on how slow you are/how slow the topping is to add. No failed launches since
Brilliant! Your tips are exactly what I'm looking for. I like the way you teach also. A new sub ❤
Great tips. Ones I've been using for years. Wish I'd seen this earlier.
Wood peel all the way for launching. I was a cheapskate when I started home pizza making and bought a cheesy inexpensive aluminum peel and almost immediately tracked down a wood peel for launching. Aluminum is perfect for twisting the pies in the oven and retrieving them when ready, but no match for a wood peel with your favorite flour or cornmeal ball bearings for launching. Great tip on testing your pie before trying to launch into the oven.
Before launch, lift the dough up at the edge all around with fingertips from both hands. Then, shake the pizza before launch
Works like a charm
broooooo that bonus trick with the pizza pan, you are the man! Thank you so much
Thanks so much for that last tip! Wow never even thought to do that!
They definitely are killer tips, thank you! Going to get a wooden peel to launch and keep my metal one to retrieve only.
Semolina flower is where I fixed my sticking problem, was a game changer for me.
These tips will be very helpful for me next time I make pizza! Thank you!
Thank you for this! Had a major fail on the maiden voyage of my Ooni. Wish I had found you first!
Great tips. Semolina added to shopping list. 🛒👌
Subbed for more to-the-point useful pizza content. 🍕
Last one is the best. Does the pizza dough temperature matter?
Tip #6 was clutch! Nothing worse than a mangled pizza coming off the peel.
I'm glad you liked the video! Cheers, Jesse
That bonus tip is genius, so obvious but genius!
Thanks for the help!!!! Great tips and tricks.
Great suggestions, thanks for the insight, this will help me a lot.
Excellent post. Thank you.
I've only used coarse semolina. I see some pizza makers use semolina rimacinata. I believe that version is more fine and it feels more like regular flour does. Not sure if it's better to use that over the coarse one that I use.
Depends on what you are using it for. I like the course semolina just for dusting the peel with. I actually prefer regular flour for stretching. However, that's where people like the fine semolina, the stretching part that is. The course stuff would be super gritty if you press it all into your dough, plus it probably would make stretching difficult.
@@PatioPizza Great Points made🍕
Brilliant advice! Thanks!
Just subscribed and got you 2 subs closer to 1k! Great tips- thanks for sharing!
Thank you so much, this channel is only a few months old but growing quick. Hope you’ll continue to find value in future videos! Cheers
@@PatioPizza looks like you hit that 1k- Congrats
@@Sidoriak Thanks!
Do you have a website or how could I get a hold of you?
@@Sidoriak I'm working on a site for the channel. But you can e-mail me at jesse@wanderpizza.com. Cheers
The last tip is brilliant.
Great video, when you are wiping off the pizza sauce you mention adding flour and s..... What's that second word used?
Semolina. Thanks for watching!
Thank you very much@@PatioPizza
Something that feels so obvious that it's not even mentionned here : try to not keep your pizza on your peel for too long.
How am I supposed to assemble it if not on the pee??
@@Chyphor first make sure your oven and pizza stone is at 485-525F. Once you know it’s hot. Then that’s when you can put your pizza on the lightly floured peel. Now it’s a race against the pizza. This is when you will want to have everything already prepped and prepared so you can just put all of your ingredients in the pizza within 1-3 minutes. Give it a shake here and there but also give it a shake before you throw it in the oven and bam! Now you wait and if you made it that far then you’ll 100% always have a beautiful looking pizza
Just had this issue. Only the 2nd pizza I ever made from scratch using a pizza steel. Ordered a proper metal pizza peel, spread corn meal on it before making the pizza. (deluxe thin crust) And.... catastrophe in the 500 degree oven.. It wouldn't all slide as it should.. Resisted the urge to toss it out and Googled for tips.. ...after some quiet time.
Another tip is if your dough has been refrigerated/frozen/sitting out for too long, re-ball them 1-2 hours before making pizzas. the dough is very unpredictable when don't stretch them from balls. since I started re-balling my dough balls, never once has my 70% hydration dough been stuck. that's of course after also following all the tips mentioned in the video.
Use rice flour to dust your peel less absorbant than Semolina.
IMO semolina flour should be the #1 tip. I had this problem for a long time and semolina was the game changer for me.
Three thumbs up....( You know what I mean , and no I'm not a circus freak) I will be adding a little of the extra sauce on top, thanks for the tip.
Let me know how it turns out!
All great tips... one from me... Dont leave pizza on peel for too long!
Extra vote for the "Flip Tip". I'm going to flip, spread some Semolina on the back, and flip and slide. Pizza just got easier.
Holy shit I just nearly flipped the F out tonight when my pizza wouldn't come off the peel forcing me to basically ruin the pizza to get it unstuck. I must have just been so full of anger in the moment because I use the pizza pan trick on tons of other things in life and it never dawned on me to just use the pizza pan. Would have solved all my problems.
Can’t win them all I suppose. Next time! Cheers and thanks for watching
Who would’ve known, the hardest part about making pizza is getting it off the peel!
The last tip is the money shot so you don’t need to throw out a good pizza!
A small puff of air between the peel and dough will help the pizza slide right off.
That last part tho
one more… go easy on the hydration… do not exceed 65%
Yeah i use exactly 65% dough easier too handle. Tried higher hydration but it makes it really unpleasent to make pizza.
All I have is a metal peel 🤷♂️
Nope, still stuck.
No more frustration , no more cry… please
I cant tell you how angry i get everytime it happens 😭😭😭😭😭
Anyone use Trader Joes pizza dough?
You can’t do it like a pro if you not a pro. Got to know how to handle the dough. Excess moisture and sauce has nothing to do with sliding the dough off the pizza peel. Flour only and very little. Use wood. Then there’s the technique to slide onto the stone, this takes practice. Opening the dough and knowing which side should be face down is also important.
I mean, I’m technically a pro. Been making pizza professionally for a decade now ; ) the last 5 years as an owner of my own shop.