My pizza is stuck to the peel

It’s happened to the best of us, but follow these tips and you’ll never suffer the heartbreak of losing a pizza again:


https://www.youtube.com/watch?v=F7kIjZh2rxU - Top 10 tips for launching the perfect pizza


  • Your peel, dough and toppings should all be at room temperature. Dough is easier to stretch and slide off the peel at room temperature. If you are cold proving your dough, leave it at room temperature for at least 5 hours before beginning to stretch. 

  • Ensure the dough that you are using isn’t too wet. You can do this by adding a generous sprinkling of flour to the dough and peel before beginning you stretch. Remember to follow the Classic Pizza Dough recipe on page 15 for best results.

  • Check that there are no holes in the dough before adding sauce and as the sauce can create a ‘glue’ effect between the dough and the peel.

  • Before adding your toppings, lightly shake your peel to ensure that the dough is moving freely.If not’ pick up the dough and add more flour to the peel.

  • Do not leave your dough on the peel for a long time before cooking.

  • If the dough has become stuck to the peel, lift it at one side and give a gentle blow of air underneath: This will create a ‘hovercraft’ effect and your pizza should glide more easily from peel to stone.


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