Pizza dough sticking to the peel? Never again | Home Pizza-Making Series Pt. 4

One of the worst things a pizza maker can experience is a stubborn, wet dough completely adhered to the peel. Complete vibe killer!

In this video, I talk about the methods used to avoid sticky dough:

1. 3P flour, 1P cornmeal mixture
2. Dust dry while stretching out
3. Dust pizza peel
4. Shake test, shake test, shake test
5. Keep the dough “awake” while topping
6. Use a perforated peel to shake out excess flour

Please let me know if you STILL run into sticky dough after this video and I will set up a call with you 😅 I’m confident this will set you up for success!

Next video we’ll talk same-day dough! Keep making pizza 🍕🍕🍕

#pizza #pizzalover #pizzarecipe #pizzatime #outdoorcooking #foodie #food #recipe

[geraldgiannotti]

I wanted to mention to you, for parts of the pizza sticking near the center, I keep a pack of dental floss on standby. Just break a large piece of floss off and move it back and forth under the dough to release the dough from the peal. Then you can easily lift the pizza and apply the cornmeal and flour mixture.
Also, thanks for sharing the proportions for the cornmeal flour mixture that you use!

[brettshowler]

I have an ooni fyra and have been making pizzas for a while now. I got really good at making pizza and I can say that this video is very helpful for a beginner pizza maker. Nice work.

[fastiziocossu]

Maneggi la pizza molto più di quanto facciamo in Italia.. io la giro una sola volta ad esempio, all'inizio ero dubbioso sul tuo procedimento ma poi ho visto il risultato finale e nonostante tutto, non è male, quanto meno all'aspetto.

[alvinhang]

Ah yes I have made may canzone, unintentional 😲

[ezal]

just put it on parchment paper. works easy :)

[OutdoorsEngineer]

Didn't watch but corn meal is the bomb!

[zack]

3 parts flour / 1 part cornmeal but you only put in 2 parts flour

[PetsMarsh]

NO NO NO too much/thick toppings, slice....now not sure but in a basic oven....FIRST if you cook pizza a lot I recommend buying a USED bread machine just for the dough making(cleaner and easier I have 2 tall ones), and 2nd SCREW their recipe and got to STADLER MADE videos and learn how pizza should be fun(use his Sadler pizza calculator I like the Canoe canto dough..., 3rd you don't need 00 flour, the cost is not ideal, used it and prefer CDN Bread flour. 4th USE PARCHMENT PAPER, it can be used with oil or flour or crumbs/seed on crust no more worries on sticking, after cooking on a store or STEEL the parchment can be removed but I don't(not sure if this will burn in the Ooni). Can also form 4 pizzas and then cook them with ONE stick to my OVEN with the steel plate, and my COSORI AIR FRYER OVEN, ----Also if you want burnt crush use a torch....Last do your own thing, try basic cheese and sauce first until you get the crust right, as the bread dough/crust is the key.