How to keep pizza dough from sticking

#pizza #pizzadough #pizzamaking #ooni #baking #filipinofood #italianfood #shorts

Using our @Oonihq to fire up some Filipino pizzas!

(Some of these are affiliate links, and they support this channel at no additional cost to you!)

🍡 FOLLOW FOR MORE FOOD VIDEOS 🍜

[kainedoes]

I worked at Domino’s as a assistant manager for a while and that’s exactly what we used.

[melissaji]

You CAN use flour girl, you just need to use a lot. You should roll your ball of dough into flour, then also put more flour on your table before rolling it out.

[xHounth]

It looks like the first dough was either too wet or not kneaded enough, your dough shouldn't be that thin and flexible, it should be more firm. This might be the reason why flour or oil isn't enough to prevent your dough from sticking. The last one looked fine though ^^

[tristanwilliams]

Chef tip : based on the look and “lumpiness” of your dough we can tell the gluten may not be fully activated. Kneed the dough constantly for 15 minutes or leave it to rest for min 45mins.
You will be able to tell when you have a very smooth ball and you can stretch the dough to a point where you can see through it without it tearing. Then it will be a lot easier to handle!
Good luck!

[dinarkasih]

I think it has too much liquid. That makes the dough kinda sticky

[rohan]

Pro tip: for a home cook, roll it out on the surface you put in the oven, and add your toppings there. If you have a brick oven or pizza oven, her strategy is better.

[milanv]

I cracked up when the first pizza came out of the oven😂😂😂

[Rvr_]

I’ve been making pizza at home for years and here are my tips

1: get a pizza peel with no holes. That way it’s less likely to rip or stick.

2: put the dough on the peel after stretching it but BEFORE you put any sauce or toppings on. But you’ll have to work fast and keep a decent amount of flour or rice flour on the peel to prevent it from sticking.

3: Dont use oil! It will just make the dough sticky after a bit. Instead, you can use flour or rice flour (rice flour won’t burn in the oven like regular flour)

[jomomwashere]

Your dough has too high of a hydration of it is sticking to the flour that you are placing onto your board. I really think you could nail making a pizza the traditional way with just a few minor tweaks to your recipe. I think a 60% hydration is a good amount for my preference.

[soysauce]

When making a dough that requires high hydration, you should at least knead it enough so that it forms proper gluten structures that will hold the air bubbles and moisture. Whenever I make a pizza dough, I knead it enough for it to be cohesive and flexible and it does not stick at all.

[verona]

Dominos employee here. We use corn meal on the dough, and use a wire screen under the pizza prior to and during cooking. You could invest in a 10 or 12 inch one if you make pizzas often, as it really helps to transport it.

[rasyaar]

Literally just made pizza dough before just using flour and it didnt stick at all and it came out perfect 👍

[Cleandayx]

The dough has too much liquid but also, a wooden worktop does help…

[FAB]

As an Italian I immediately screamed in my head "more flouuuur!" Lmao

You can use regular flour, whatever you use though you need a lot! That dough seems pretty wet though, it's harder to keep it in its place :)

[emmademma]

You can use flour, you just need to be more generous. Your dough is also very sticky, so adding more flour while kneading would be a good idea to keep it from adhering to the table. You can also get a better shape for your pizza by stretching it by picking it up and turning it slowly. Sort of like a steering wheel, which let's gravity pull it down.

[barchtic]

Tips for those of you interested, lots of misinformation from people here:

Don’t let the dough sit after you thin it out and place toppings it will eventually stick if left too long. Speed is key.

Careful about peel temperature and sauces on the peel. Any moisture from condensation and food can cause it to stick.

Start with a lower hydration dough if you are having too much trouble.

Applying a lot of semolina/cornmeal is useful but can taste awful and cause lots of burnt particles on the final pizzas. If your peel has perforations softly rotate and shake the pizza so that excess will fall out. This also helps free the dough from sticking to the peel before you put it in.

Her dough on the second try seemed way too thick. Make pizza with confidence!

The reason I stay away from pure wheat flour for this is because the finer grain tends to become “wet” much faster and thus necessitates much more flour than the other alternatives. This thereby changes the hydration of the dough.

[hellofromspace]

Okay tips from my experience: (1) If youre using a high hydration dough, try to use gravity + hands to stretch it out rather than a rolling pin. (2) Stretched out dough directly on a peel with plenty of semolina/cornmeal/flour/combination, then toppings go on top - there is no need to transfer twice. (3) Every 15-30 seconds, give the peel a shake to make sure it doesnt bond with the peel (4) If you dont have a pizza peel, flip a cookie tray upside down or use a large smooth plastic cutting board (5) Pizza steels get hotter faster than pizza stones, and they don't crack and will last forever

[IgorLinkin]

When you have a pizza oven but have no idea wtf you are doing 😂

[spedergamer]

As an Italian, I can say that a nice table is an important step when doing a pizza, like granite one

[JinxPropaganda]

Flour actually does work you just need more of it