Top 10 Tips for the Perfect Pizza Launch Into Your Pizza Oven

When it comes to launching – that's getting your pizza off the peel and into your oven – we receive a lot of questions here at Ooni. If you're struggling with sticky dough that refuses to budge, our latest video on 10 Tips for Launching the Perfect Pizza is for you.

Learn all the tricks of the trade from Ooni's Experience Manager and resident launching maestro, Kevin.

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[Squirv]

New Ooni owner from Scotland here. The use of 'shoogle' (my fave Scots word) just made my day 😂.
Excited to try my new oven tonight despite usual Scottish summer weather forecast ( = rain).

[highlands]

Some really useful tips there especially the last one.

[RickGreer]

4 minutes of build up to then cut to the pizza already in the oven. Come on, show the launch if it works perfectly. I demand to see the edit! :-D

[carolinefry]

Kev, you are an absolute natural! CF x

[CASARAarasac]

I don’t think my guest will appreciate if I blow on their pizza in the current times 🤣🤣

[ProfSimonHolland]

wow...hovercraft idea and FUN. and WE like crunchy base from cornmeal or Semolina....mix with 00 flour on the peel.

[janduda]

Wohooo, the hovercraft tip is a keeper! Pizzaiolo tip level guru. Thanks!

[Aidan.]

That tip about giving it a shoogle before putting on toppings is legit. Nothing worse then giving it a shoogle with toppings and then it goes everywhere if it sticks!

[itso]

A cooking show segment beckons...How cool is this!?!?!??!

[mozzafella]

Further too this some more tips that people may find useful.

Try fine semolina rather than 00 for your peel, it's got a higher burn point, do not use cornmeal.

On your flour, simply choosing any 00 isn't the answer, Neapolitan dough can be made with either 0 or 00 but it needs to have the correct level of protein, generally around 12g per 100g.
Another great tip is to stretch and top on wood then drag onto your peel, and using separate peels to launch and turn to reduce carbon build up which causes the dough to stick

[JohnHuntPhotography]

This is a fantastic video. Why has no one ever told us all these hints??? Thankyou, I think you've just saved my Pizza life hahaha

[daveschwartz]

The other thing he doesn't show is turning the pizza while it's cooking. That's been my biggest challenge with this oven so far.

[fablan]

Using a 60 40 flour polenta mix it's really good

[oaklandtobangkok]

If you do get the pizza stuck on the peel, run a length of dental floss between the peel and the dough.

[denrizza]

I actually use corn meal between the pizza and the peel. Rolls right off. BUT, can smoke a little if you use too much and it gets into the oven and out from underneath the pizza.

[Ian-Hall]

Hovercraft method...amazing. Got to try it.

[pizzatherapy]

Nice tips...the Hover Craft method? I'm not really sure about it. But thank you for the tips! If the pizza does stick, running dental tape or string underneath may help.

[nieljensen]

He shows everything less what we want..the lunch LOL

[flowergrowersmith]

Top video ! I love my little Ooni 3. I can't be bothered upgrading..!

[valeenoi]

The launch is trivial if the pie can slide around the peel. If it sticks to the counter, or if you are prepping it on the peel itself and is sticking, then almost certainly you will run into some issues. It's so heartbreaking when it happens, and I have developed anxiety over it, lol.