When you started it right, you will have a better chance of having the right outcome. Well, this is much similar to making your pizza! If you want your pizza to slide in the oven smoothly, make sure you take the first correct step: choosing the right peel. This step is your key on how to keep pizza from sticking to peel.
To avoid frustration on having deformed pizza dough, you need to be familiar with the ingredients and equipment you use. One important material in pizza-making is the peel. Using a peel depends upon your purpose. You can either use the composite peel or the wood peel for pizza prepping. The wood peel makes the process less condensed since both the dough and the peel have different temperatures. The
lesser condensation, the smother and less sticky will your dough be. The other type of peel is the metal one, which you can only use as oven peel.
What is the Best Flour for Pizza Peel?
After deciding what type of peel is best for your pizza, your next decision is to deal with peel flour. Here you need to consider what could be the best flour for pizza peel.
Plain flour is popular for pizza peel. However, it can be less likely to give you the desired results for pizza peel. Often, if not handled properly, pizza dough may become sticky or cold, and it can get stickier with your peel as you place it in the oven.
Here is another tip on how to keep pizza from sticking to peel. Instead of using flour only, sprinkle a generous amount of cornmeal on the peel. This will play smoothly under the pizza’s dough as you evenly shake it. Observe how the pizza dances freely on the peel with the right amount of cornmeal under it. You will surely love and enjoy the smoothness.
Pizza makers are aware of leftovers—and they are very considerate about having some. Cornmeal may leave unwanted excess in your oven. You should remove or clean them regularly. Otherwise, it can create black spots at the bottom of the pizza skin. Also, when you use cornmeal, except for a thin/slight layer of grit under the pizza dough. Others find the grit desirable, yet it isn’t very pleasant to some
having it. So if you do not want to see cornmeal grit on your dough, make sure that you regularly remove excess cornmeal on the peel.
If cornmeal is not available or if you are not comfortable with it, you can also use semolina flour. Some advocates suggest using this flour because it is much coarser compared to other regular flours. Semolina cannot easily affect the moisture because it is non-moisture absorbent.
Now, if you want an adventure on how to keep pizza from sticking to peel, you can try some exotic flour for your peel dust. You can have rice flour, rye flour, cornflour, or even wheat bran. These ingredients may perfectly blend with your peel, or they may not. You are just left with choosing which peel dust can work best for you. Ultimately, finding the best flour for pizza peel can be a trial-and-error process.
Toppings can be very messy on your pizza once you overload them. Here is another consideration on how to keep pizza from sticking to peel. Toppings may cause more moisture on the lower surface. Leaving the moisture disregarded will prevent the crust to be crispy and will make your pizza unevenly sticky. We recommend to pre-heat high-water content vegetables if you are going to add some. This is better to decrease the amount of water that sips towards the peel.
How to Make pizza not Stick to the Pizza Stone
Have you experienced pizza bases sticking on a pizza stone as you put them in the oven? It normally happens, especially when the pizza stone’s oil was just absorbed, and the peel dust remains sticky.
Don’t get too messed up because there are ways on how to pizza not stick to the pizza stone. First, preheat the pizza stone thoroughly. Do this simultaneously by heating both the oven and the stone (the oven gets heated as the pizza stone also heat). Why is there a need to do this? There is a big tendency that your unheated pizza stone will crack if you place it on a higher temperature. It may require you to wait up to 30minutes until it heats the pizza stone up. Be careful, as the pre-heated stone can be very hot that even the oven gloves may not protect you adequately. Just let it cool and avoid touching or lifting its surface while hot.
Good and careful dusting on your peel is the key to a non-stick pizza base since the granules prevent them from sticking. Before sliding the pizza onto the hot stone, you may also want to sprinkle flour into it.
Now, if doing this does not give you the desired result (with the pizza still sticking on the peel), take a simple experiment. Place the pizza on baking parchment, form it well, and slide both the parchment and the pizza onto the stone. However, the dough may not be as crispy as the ones made without a baking parchment.
It is not always suggested that you use oil on the pizza stone, though some may not bring an adverse effect. You can use clean water, but no detergents. Detergents will leave some soapy taste to pizza since the stone absorbs it. Know more about pizza peels.
Making pizzas is a simple and easy cooking getaway—a stress reliever sometimes. Its consumption usually satisfies family/ get-together snacks. Whether for personal consumption or business purposes, pizzas should be carefully made to achieve the best results. Using the right pizza peel, choosing the best peel dust that will work for you, and correctly pre-heating the pizza stone are your first few necessary steps on how to keep pizza from sticking to peel.