In order to prevent an uncooked pizza from sagging over the edge of the peel and creating a mess, make sure that your placement of the best pizza peel is large enough to accommodate your pizza (and the pizzas made by your guests). The placement peel should be rectangular in shape, as you will be sliding the completed pizza under the flat front edge of the peel. Getting around or small peel under a pizza that your buddy (or child) has carefully created can be difficult for the home pizzaiolo – sticking is really rather typical while doing so.
Avoid piling on an excessive number of toppings on your pizza (weight can make the pizza stick to the peel.) It is common for guests to go overboard when assembling their first pizza, piling an enormous amount of toppings onto the pie, which then falls all over the place. Additionally, avoid getting tomato sauce or any other type of wetness on the peel. Additionally, the pizza may become stuck as a result of this.
Instead of cornmeal, which is the traditional Italian method of preparing the peel, many people prefer to use flour. If you don’t care for the taste or texture of cornmeal, it may simply be a matter of personal preference. Rice flour is also effective at preventing pizzas from sticking to their baking sheets. Whatever you choose to use, make sure you use it sparingly. If you use too much flour or cornmeal on the bottom of your pizza, it will burn and turn bitter.
For pizza events where your guests are encouraged to decorate their own pizzas, having more than one peel on hand is a great idea. It allows your guests to participate in the festivities, while you can concentrate on fire control and the cooking process rather than stopping between each pizza to prepare the next one. Always give the dough a gentle shake before transferring it to the oven to ensure that it hasn’t become stuck to the peel. – When you are still over the counter, it is preferable to add a little extra flour or a puff of air to loosen it up instead of scraping a burnt pizza off the hot deck of an oven.
A firebrick floor absorbs moisture from the dough, lowering the temperature of the finished product by a few degrees. To prevent your crust from burning, put the pizza back in the same spot on the oven floor that you removed it from. Using the beveled edge of the peel and a tiny rocking motion, you can keep your pizza in place while it cooks on the pizza stone. It may take a few turns to completely move the pizza away from the flames on the side that was closest to it.
The turning peel is usually moved in an arc (making a left to right smile shape.) Make sure that the peel doesn’t fall off the counter. You’ll notice the peel shaking as you move it from one edge to the other along the arc.) Consider baking a simple pizza crust and then practicing rotating it on a table or counter instead of in the oven until you get the hang of it.
