How do you move your pizza from the shovel to the stone/oven? Its so sticky..
I keep failing at this resulting in dirty oven or calzones… to the point that I am back at using backing paper and giving up in the stone.
I keep failing at this resulting in dirty oven or calzones… to the point that I am back at using backing paper and giving up in the stone.
2. Don't keep the pizza on the shovel for too long because the gluten relaxes and the dough becomes stretchy. Below minute is ideal
3. Before moving to the oven shake it well to ensure it doesn't stick and moves freely. If it doesn't, you still have chance to add some flour/semolina under it
4. Confident moves. Maybe watch some youtube vidoes showing the exact movement. Ideally it would be one energetic "shake" and done!
Never tried metal "shovel" but working with wooden one for a good 8 years with great results
edit: formatting
2. When you grab your dough ball (before you stretch it), coat it with flour. This is critical.
3. Stretch the dough on a floured counter top. Only transfer to your lightly floured peel when it is ready to be dressed. This reduces the amount of time it is on the peel.
4. Work quickly once your dough is on the peel.
NOTE: If white flour isn't working as a barrier on the peel, consider rice flour or corn meal as they don't absorb water like white flour does.
Then you should ensure the toppings dont fall outside the pizza, they'll stick and ruin it. Shaking it before thrusting into oven is crucial as well to know it will fall off the shovel smoothly. Lastly, you just have to commit when you do it. Maybe start with smaller pizzas to ensure nothing touches the stone before you drop it.