Can't get the pizza off the peel and into the oven? Want to improve your dough stretching technique?

This video will add hours back to your life and quell pizza peel anxiety. There is nothing more intimidating when making pizza than getting the pizza off the peel and into the oven. Take your time and follow the instruction of a guy who started at home - just like you. Whether wood-fired, a home oven in a broiler or your favorite Ooni, Gozney, Blackstone, etc., Antonio demonstrates how to build your pizza on any counter and pick it up with the peel, then get it off of the peel and into your oven. The peel of choice in our restaurant is the GI metal peel with perforations. Why? It allows any excess flour to fall through rather than remain under your pizza only to burn. Burned flour is not a good thing! Charred pizza dough, well that's another story.
Remember, success is when preparation meets opportunity!
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[@pozmarciv]

Thanks for the video, I was having trouble with my pizza sticking

[@pizzamadesimple]

Let me know if your results improve.

[@markjohnson4053]

A good simple explanation.

[@pizzamadesimple]

thank you.

[@alvinhang8721]

Thank you for the tips. Practice and practice.

[@anthonyd5884]

That's the bottom line. Once in a while will not produce skill but for some it's plenty.

[@jbowditch]

very helpful

[@vkiperman]

Thanks for the education, boss. Very helpful!!

[@pizzamadesimple]

My pleasure, Sir.

[@KimandEldon]

Great tips. You make it look so easy. I guess practice makes perfect!

[@pizzamadesimple]

It does!

[@MicrosoulV3]

Thanks for the tip. I was putting cornmeal on the peel. It kinda sorta worked, kinda, but after watching your explanation, I was doing it all wrong from the start

[@pizzamadesimple]

You're welcome! Please report back after trying this method. I'd love to know that you made progress.

[@teslarex]

Really helpful. THANKS!

[@pizzamadesimple]

You're welcome.

[@gtrjoe1901]

Thank you for you time & knowledge. Very helpful! My Best ~ Joe

[@pizzamadesimple]

You're very welcome, Joe.

[@stevekarnes3071]

Awesome, & informative video! Keep’em coming, please. Thks!!

[@pizzamadesimple]

Thank you, Steve.

[@jrowenjr]

Thanks, very helpful. Just starting my pizza making journey and the two pizza's I made were disasters getting it off the peel! Going to give your tips a try.

[@pizzamadesimple]

Did the next attempt improve?

[@Buehrlcm]

Awesome video! Been working on my pies and this is the one area I sometimes struggle with. Thanks for taking the time to explain it so well!

[@pizzamadesimple]

You're welcome. If you take a video and share it with me, I could help you improve.

[@Buehrlcm]

@@pizzamadesimple Amazing, thank you for that offer. Next time I fire some up I'll do that. Appreciate it!

[@DougKremer]

Good stuff.

[@foofghtr]

I made Italian bread for 7 years as a kid. I eventually was an oven man. Everything is the same here except we used cornmeal on the bottoms of Italian bread so it doesn’t stick in the push into and pull of the oven. You notice all the French breads use flour not cornmeal.

[@pizzamadesimple]

No one ever explained that if you keep slapping the dough against the counter until it stops absorbing flour, you're all clear! That's the missing secret.

[@Sotitakeo]

thank you for this video, i have made these mistakes lol.

[@pizzamadesimple]

It’s part of the learning process!

[@gismoscherer]

thx for the tips

[@pizzamadesimple]

You're welcome.

[@Noknown-dh9gb]

How many grams is your dough ball Thanks for the lessons

[@alanaleman7199]

And that's how the pizza guy stole my girl!!

[@pizzamadesimple]

🙃

[@markost.8944]

Should the peel be sharpened for both getting the pizza onto it and released onto stone?

[@saltlakesuperman]

Love it. Sweet and simple. So do you top your pizza before putting in on the peel? I am guessing, Yes.

[@pizzamadesimple]

The pizza is fully topped fully on the counter then we take it using the exact same method. I'm making a video about this now.

[@danskiludvik8358]

What is the hydration of the dough? thanks for the tips. I think my problem is I do what you do, but not enough. I use a 75% hydration dough. I love the spring I get, but it's pretty hit and miss (mostly miss) with the piel.

[@pizzamadesimple]

Our dough is 64% hydration.

[@GoAskKit]

Just one question ? I think that most home owners except for a very few do not have anywhere near that large of a counter space. My question is my wife would kill me if I made a flour mess in the kitchen getting it to that point that obviously is the answer but HOW To do it in my small countertop kitchen ??? There must be some other way to get it floured as you say in a SMALL Space. I am going to do this inside my sink and in a large non stick skillet to saturate my dough with the semolina and Bread Flour that I use in my Sourdough Pizza Crust. I have to do something like that to contain the mess in the sink rather all over my kitchen floor. So i will then transfer the dough to floured cutting board build the pizza topping and try to slide the Peel under it from the Bamboo cutting board. I also got a bamboo peel because I have been told the pizza slides better on wooden peels for us homeowner with SMAll areas to work in, and also have watchful wives... LOL I am not knocking your formula but I only wish I had that kind of counter space to make it work for me like that? You are brilliant so I subscribed to your channel Thanks, GoAskKit KZbin Kit

[@ripsaltydog1750]

does it work that easy with toppings on it?

[@pizzamadesimple]

I made a video about that very question! kzbin.info/www/bejne/bXe0aomllN9kpqM

[@_SurferGeek_]

That's the trick... put sauce and toppings on before putting it on the peel.

[@pizzamadesimple]

It's almost guaranteed to stick if you build it on a metal peel. I tried that too, early on.

[@pathway777]

@@pizzamadesimple you took the words out of my mouth.

[@BlueGorillaInTheMist]

What about the few minutes the dough is sitting when you are dressing it? It gets sticky if it sits for a few minutes like you said. How to avoid / fix that?

[@anthonyd5884]

Proper flouring is the answer but you really don't have a few minutes before it sticks. That said, there are techniques in my other video showing exactly how to make the process less stressful.

[@Yonada]

So I had exactly this disaster happen to me the other day. I thought the pizza just got too heavy with all the toppings. So are you saying if you build the pizza on the counter, it does not in fact stick to the peel? How do you get it on to the peel when you have a substantial amount of relatively loose topping (say pepperonies for example)?

[@pizzamadesimple]

I'll post a video on that asap!

[@garylester8621]

@@pizzamadesimple Looking forward to that. It's a lot different when you have the weight and loose toppings. But thanks for this helpful video.

[@pizzamadesimple]

@@garylester8621 the video is up if you haven't seen it already.

[@JohnWalker-z3g]

Thanks for the tips, I have gone down to 59% Hydration for NY Style pizza because at 64% my dough almost stretches itself, am I right or wrong and what hydration percentage do you use for Neapolitan?

[@pizzamadesimple]

John, it really depends on what you’re going for in terms of finished product. Watch Vito’s video on hydration because it cannot be said any better: kzbin.info/www/bejne/pKaYmqyCmap8oLssi=-gQaSwPSafrSS-EW

[@stephenw1799]

I can't get the pizza onto the peel after sauce and mozzarella. The dough stretches like the pizza is too heavy so i have to build the pizza on the peel.

[@pizzamadesimple]

Have a look at my other video which covers how to get your pizza onto the peel.

[@stephenw1799]

​@@pizzamadesimpleYep, but still won't work. The pizza base looks more firm or stiff than mine. Not sure if my dough needs less water maybe or more flour absorbed when stretching

[@pizzamadesimple]

@@stephenw1799 do you have a videos of your process? That would be most helpful in helping you improve.

[@pathway777]

Put the topping on it and see if it will slide off.

[@pizzamadesimple]

I made a video with toppings and we do it all day. The real problem comes if the dough absorbs all the flour on the table, then it sticks and disaster strikes. Here's the video: kzbin.info/www/bejne/bXe0aomllN9kpqM

[@supers1057]

Why flour and not cornmeal?

[@pizzamadesimple]

Why cornmeal instead of the flour the pizza is made out of? That said, if you like cornmeal, I see no reason not to use it.

[@neuymarc]

could you say "you guys" a couple more times?

[@pizzamadesimple]

I'm from Long Island, of course I can!

[@georgejones3526]

Yeah, I don’t think I’m going to spend $300 on a home use pizza peel.

[@pizzamadesimple]

That’s what you took away from this and chose to comment? Any positive takeaways?

[@georgejones3526]

@@pizzamadesimple What’s the difference between a $300 peel and a $30 peel? Besides $270?

[@georgejones3526]

@@pizzamadesimple Sorry if I came across as a jerk but that was an honest question about the peels. I’ve just recently started making pizzas at home and so have been watching a lot of videos. All talk about flouring the peel but yours was about the only one to go into detail about the time constraint of having the dough sit too long and why. It makes more sense to me to realize that it’s basically just going through autolysis again with the added flour. Your video also pushed me over the edge in deciding to get a metal perforated peel. It‘s very similar in size and construction to the one you use, just a couple of hundred dollars cheaper and (dammit) made in China, but then isn’t about everything these days? Again, apologies if I irritated you.

[@pizzamadesimple]

@@georgejones3526 understood! This is the one I use: www.webstaurantstore.com/gi-metal-a-37rf-azzurra-14-anodized-aluminum-square-perforated-pizza-peel-with-59-handle/212A37RF.html And I appreciate your position and explanation. Thank you.

[@georgejones3526]

@@pizzamadesimple Last time I bother you. I subbed to your channel. I’m pretty happy with my dough (3 day process, poolish, cold ferment) but want to learn about sauce. I’ve just been using a decent brand of peeled tomatoes with salt, oregano and olive oil, no cooking, immersion blended. I cook on a 3/8 inch steel in a home oven. Not sure of the temp but if I cook New York style longer than 4 minutes the bottom starts to burn. I still need to find a local source for good cheese. I grew up eating Kinchley’s Pizza on Franklin Turnpike just a few miles south of Suffern, New York in the 50’s and 60’s. That’s my target taste. Btw they’re still going strong. I’m 72 so I don’t have a lot of time left to learn.