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Utilizing a wooden pizza peel isn't remarkably hard, but there are a some trade secrets that I'd like to share with you.
To start you have to always remember to include some type of flour or cornmeal on the wooden pizza peal. The types of flour I've spotted applied are your standard every day bread flour, rice flour, or you'll hear a lot of the pizza specialists using semolina flour. Many people also use cornmeal if you want. I don't really like the taste or consistency of cornmeal and I haven't detected much of a improvement between the different flours so I just normally stick with whatever flour I'm using for the pizza dough.
If you skip this first step, your pizza dough will stick to the wooden peel and make a huge mess when you try to slide it into the oven. You also don't need a ton of flour or cornmeal on the pizza peel; just enough for a light dusting. All you have to do is sprinkle a little bit onto the wooden peel and rub it into the peel with your hands.
Once your wooden pizza peel is gently dusted you want to add your dough to the peel and start making your pizza.
Once your pizza is built you want to make sure its not completely stuck to the peel. As we discussed above, if the pizza is stuck to the pizza peel, you're just asking for a huge disaster of a mess. When you try to move the pizza to the oven the dough will be folded over and your toppings will be all over the floor and oven. It's not fun.
Save yourself the hassle and immediately after the pizza is created check it to see that its not stuck. All you have to do is give the wooden pizza peel a little shake. Does the pizza slide around a little or does it not wiggle at all? If it slips around, that's a fantastic sign and you're ready for the next step. If it doesn't move at all, you've got a little work to do.
Every Now And Then getting your dough unstuck is as effortless as just tugging up on the dough from the edge all around the circle of the pizza to get it unstuck. Often Times you can shake the wooden pizza peel a little bit harder without the toppings sliding off and the dough will detach itself from the peel. Some pros like to blow below the pizza to get it to unstick. I've never blown under my pizzas, but I have used the other methods with much success.
Once you know your pizza dough is not caught to the wooden peel you are ready to move it to the oven. Here all you do is place the peel over the pizza stone and begin to shake the peel a little until finally the pizza starts to move from the pizza peel to the cooking surface (usually a stone).
Now your pizza is cooking and you're a couple minutes away from heaven.
I hope this post really helped you on your pizza making quest. Now all you require is a little bit of training, which is the enjoyable part and you'll be a specialist in no time.
To start you have to always remember to include some type of flour or cornmeal on the wooden pizza peal. The types of flour I've spotted applied are your standard every day bread flour, rice flour, or you'll hear a lot of the pizza specialists using semolina flour. Many people also use cornmeal if you want. I don't really like the taste or consistency of cornmeal and I haven't detected much of a improvement between the different flours so I just normally stick with whatever flour I'm using for the pizza dough.
If you skip this first step, your pizza dough will stick to the wooden peel and make a huge mess when you try to slide it into the oven. You also don't need a ton of flour or cornmeal on the pizza peel; just enough for a light dusting. All you have to do is sprinkle a little bit onto the wooden peel and rub it into the peel with your hands.
Once your wooden pizza peel is gently dusted you want to add your dough to the peel and start making your pizza.
Once your pizza is built you want to make sure its not completely stuck to the peel. As we discussed above, if the pizza is stuck to the pizza peel, you're just asking for a huge disaster of a mess. When you try to move the pizza to the oven the dough will be folded over and your toppings will be all over the floor and oven. It's not fun.
Save yourself the hassle and immediately after the pizza is created check it to see that its not stuck. All you have to do is give the wooden pizza peel a little shake. Does the pizza slide around a little or does it not wiggle at all? If it slips around, that's a fantastic sign and you're ready for the next step. If it doesn't move at all, you've got a little work to do.
Every Now And Then getting your dough unstuck is as effortless as just tugging up on the dough from the edge all around the circle of the pizza to get it unstuck. Often Times you can shake the wooden pizza peel a little bit harder without the toppings sliding off and the dough will detach itself from the peel. Some pros like to blow below the pizza to get it to unstick. I've never blown under my pizzas, but I have used the other methods with much success.
Once you know your pizza dough is not caught to the wooden peel you are ready to move it to the oven. Here all you do is place the peel over the pizza stone and begin to shake the peel a little until finally the pizza starts to move from the pizza peel to the cooking surface (usually a stone).
Now your pizza is cooking and you're a couple minutes away from heaven.
I hope this post really helped you on your pizza making quest. Now all you require is a little bit of training, which is the enjoyable part and you'll be a specialist in no time.
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