Top tips for launching pizza
Get your peel, dough and ingredients to room temperature.
Cold dough will spring back on itself and stick; warm dough
will stretch too far and tear. If you stretch your pizza on a
warm peel, the dough will start to sweat, which will cause it
to stick.
Flour your hands and the surface you are working on before
you begin stretching.
Check for holes in the pizza base before adding toppings -
If sauce gets between the dough and peel it will have a gluey
effect and your dough will stick.
Before you add any toppings - stop and shake the peel to
check that your dough is moving freely. If it’s stuck, pick it up
and add more flour to the peel. You have to do this before
you add toppings!
Keep your toppings light. Heavy ingredients will weigh down
your dough and make it harder to lift off of the peel.
Work swiftly - there’s no need to rush but remember dough
that rests on the peel for too long will be more likely to stick.
Get your pizza ready when both you and Ooni Karu are ready
to cook.
If your pizza does stick you can use what we call the
hovercraft technique
(see below)
.
Lift up the edge of your
dough at one side and gently blow air underneath the base.
This will create air pockets and will spread flour to the areas
that are sticking.
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