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  • I see people are saying flour the peel, I personally never flour mine as I feel it just adds to the flour on the base of the pizza and can burn easy in the oven

  • Do you ever have any problems with the pizza sticking to the peel?

  • The only time I have a problem is if it’s sitting too long, but I sauce top and then get on the peel and Chuck it in my oven.

    But if the pizza is sitting too long on the counter you’ll also have it sticking as the base gets soggy with the sauce as said in another post

  • Oh worth noting, its actually gravity that does most the stretching, or the weight of the dough itself, you don't really pull it bigger.
    I tend to gravity stretch it in the air, others do it over the side of a counter (really messy) or for self eight stretching the classic slap technique.

  • Having a dough that isn't sticky is 90% of this. Barely need any flour if it's fully developed and reasonable hydration.

  • I've refused to buy a scale so I hydrate based on texture of the dough in the mixer. It's taken probably 15 dough sessions over the past year, but I'm proud to say I've definitely mastered it.

    how do you all prevent a skin forming after balling the dough? Most recently I tried putting a tray of water in the oven with the dough on proof and this worked quite well at preventing one. Silky smooth.

    I think the olive oil route is a bit disingenuous.

    I've tried covering with a wet towel and this works well but hard to manage with 10 dough balls.

    etc etc

  • I've refused to buy a scale

    Stopped reading there.

  • So, first experience was definitely a success, albeit certainly bits to work on. Very impressed with the Ken Forkish dough recipe, was easy to work with and had loads of flavour. No problems re sticking to the peel at all but sure all the advice here helped avoid that.

    Whilst it improved across my 3 efforts I definitely need to be braver re getting the dough thin enough. Then the only real complaint was not getting enough browning on top. I thought I had the flame rolling over each time but must be something I'm missing, any thoughts appreciated!

    Still, absolutely chuffed, girlfriend and I really enjoyed making and eating it so will be getting it out again on sunday to see what we can improve...

  • No scale, what are you the bionic man?!

    Pizza isn’t rocket science but you canny be guessing stuff and then moaning if it doesn’t work out

  • Buy a dough tray and a lid and you’ll never have any skinned over dough balls again

  • Nice one! Bet that was great fun :)

  • It really was! Definitely got the bug to improve the variables. Sounds like I need to get my scales out...

  • You can lift the pizza up with the peel to let it kiss the flame for a second to colour the top.

  • This is a great tip! Thank you. Will definitely try next time

  • Looks a very solid first effort!
    Depending on what you are going for I’d recommend trying to keep the dough thicker at the edge so it rises more as well as leaving a larger gap of in based dough for the same reason and prob cook for 10 seconds less.
    But that’s just how I like it.

  • Pizza isn’t rocket science but you canny be guessing stuff and then moaning if it doesn’t work out

    I think I confused some people. I always make a kilogram of flour worth of dough at a time. So the measurements are always the same. I know it's not ideal to use volumetric measurements for salt and yeast but it works quite well if you just be sure to not use too much.

    You can definitely add water without measuring it just takes practice.

    I used to calculate the amount of water that was needed based on 1 kg of flour but then it occurred to me that the kilogram bags are not always exactly 1 kg, so I started to pay attention to the texture of the dough in the mixer.

    I used the first two cups of warm water to get the yeast mixed in. Then I usually use another bit of water to bring the texture up to where it needs to be.

    I have a buddy who makes a lot of bread and stuff like that and he didn't believe me either.

    I did find this very challenging for the first year.

    Anyway thanks for the dough tray suggestion. Probably not going to buy a proprietary kitchen object.

  • On my attempt to increase hydration (60 -> 63%, 24hr proof) I felt it got more sticky than the previous recipe, and I needed more flour on the peel. Was what I make not developed enough? If so, what does developed refer to?

  • There are many factors, but it should be relatively easy to get a dough to not be sticky at 63%

    What was the flour? What was the mixing schedule? Mixed by hand or machine?

  • Caputo blue pizzeria, added salt, then activated yeast (in water) then the rest of the water. Mixed by hand, then kneaded for 10 mins or so, until it felt right. Wasn't especially sticky at the end of that.

    I let it prove for about 20 hours at room temp, at which it got sticky and was hard to get out of the bowl. Balled and left for another 4 hours, when it was still sticky to shape.

    I've just changed my Ooni to run on gas, so will hopefully be retrying the 63% this weekend.

  • I suggest you learn what the dough should look and feel like at the end of the process. Takes practice! I'm half kidding, but it's useful!

    I'll get my coat. The lone wolf departs.

  • I’d give it at least 3 or 4 stretch and folds in the first hour to keep building strength - see if that helps.

    If that doesn’t work, it could be over proving depending on the temp in your kitchen and how much yeast you use. Although a yeasted dough probably shouldn’t go over that quickly to the point that ye gluten is breaking down.

  • How do people stop toppings being really watery? I'm using minimal tomato, either passata or blended chopped tomatoes, and mozzarella but still a pretty sloppy mess.

  • I think Neapolitan pizza generally just is a bit soupy, maybe take a look at recipes for NY style pizza which is more fully cooked.

  • You really don't use much tomato, and use a low moisture mozzarella.

  • My first forays into pizza making were stressful but it becomes easier. Mis en place is essential, all the toppings accessible easily, toppings at room temp, I tend to prep the ones for the next pizza on a small chopping board so it’s all close to hand. I shape the dough on a floured worktop. There is a piece of wood that sits under the peel handle so there is a smooth transition from worktop to peel. The peel is dusted so once the pizza is on the peel there can be a final shaping before being put in the oven.

    It’s now established into a nice gentle routine. Early days the bases got overly stretched, toppings sat on top for too long, bases ripped in moving from worktop to peel, people got in the way, I needed someone to lift the peel handle so it was easy to slide the pizza to the peel (the piece of wood does this) also cold toppings going on to the dough cause it to rip more easily.

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