The directions said to roll out the dough and then to place it on the peel (dusted with corn meal) to add the sauce, cheese, and other toppings, and … this, coupled with very high heat can cause the dough to stick and burn. But in my experience (I use a very wet dough) the most important thing is to have your mise all set up so you can get the pizza built and off the peel as quickly as possible. If you’re looking for a non-sticky dough, I recommend hydration of around 65%. Use 1/2 of our flour recipe and 1/2 Semolina for your peel coating. If your pizza is undercooked, the pizza will often sag beyond the edge of the peel, so you should avoid using too many toppings on your pizza dough. Another popular choice for dusting is cornmeal, but I’m not a huge fan of the flavor it adds to the crust. A pizza peel can serve many purposes during the rigorous exercise of making a top-notch pizza. If it sticks to the countertop, you can just use your pizza dough scraper to losen it, and apply some extra flour on the sticky spot. As for the dough sticking to the peel, there are a few tricks. It therefore can be a bit tricky to find. Luckily we have all kinds of peels here at the Pizzacraft office, as you know! We’ve used it before for pizzas that don’t have traditional red sauce or that have delicate toppings. Another tip, if it’s really stuck to a metal peel, just leave it there. 70% hydration. When making more than one pizza, scrape the excess cornmeal from the pizza stone onto a plate (making sure not to burn yourself). With some recipes, you can end up with a dough that is too wet, which will cause the dough to stick to your peel. I make pizza in the oven on a pizza steel every Friday. You therefore don’t need to dust your pizza stone, or do anything else to prevent sticking. This very design is what makes the rimless cookie sheet such a good alternative for a pizza peel. Keep checking the angle of your pizza peel to make sure that the pizza toppings are not falling down. If your dough is wet or sticky, flatten out your dough a bit and dip it in flour to make sure the dough is not sticky. A rimless cookie sheet will work out well as a pizza peel substitute if you don’t have a pizza peel. How do you make pizza dough less sticky? Another things you can do is to apply some water to your hands. Kneading a sticky dough can be really challenging because it will both stick to the working surface and your hands. How much water the flour you’re using can absorb will hugely change the pizza dough. How can I keep my pizza from sticking to my pizza peel? Pizza Outside the Box — Free US Ground Shipping over $50, 0 items - $ 0.00 Perforated vs Non-Perforated Pizza Peel . Use plenty of dusting flour on your dough or pastry. I have an incredibly hot gas oven. The less time the dough has to spend on the peel, the less chance it will have becoming one with the peel. I am in desperate need of help please – I am having issues with the pizza sticking to my stone – can someone give me advice on what I can do or not do to keep this from happening in the future. Re: Pizza Sticking to Oven Floor it looks to me as if your dough is too wet. This will make handling the dough a lot easier. Pizza peel. Knead to Know: The Dough Doctor offers tips to keep dough from sticking to the peel. You may want to sprinkle some cornmeal on the peel instead. Use that mixture to A) dust the peel, and B)rub some on the dough and then flip it over onto the peel. Sliding the edge of the pizza off the peel onto the stone, allowing the pizza to catch the hot surface as you slide the peel out from underneath. We will be releasing another blog very soon about how to prevent dough from sticking to sones, but this quick troubleshooting guide might help. How Do You Keep Pizza Dough From Sticking? Is there a way to make a pizza on a peel, let it sit for a few minutes, and then let the pizza slide off cleanly into the oven? When there is no water, the dough will not stick to the baking surface anymore. Once your dough hits the peel, you have to work quickly. The heat can transfer to the metal peel, causing the pizza to start cooking even before it hits the stone! All you gotta do is slide your pizza into the oven, and you’re mere minutes away from hot, delicious, homemade pizza. When you keep kneading the dough you will notice that the stickiness is reduced over time. The ingredients in pizza dough are what makes it sticky. * Comments must be approved before being displayed. As you top your pizza, you’ll want to periodically shake the peel to keep the pizza moving. The secret to this is that you need to dust the peel with a mixture of dough and semolina before you place the pizza on the peel. Add cheese, shake. Generally speaking, the higher the hydration, the stickier the dough is.