Launching a pizza into the oven may not be rocket science, but it does require some skill to avoid a messy disaster. Here are nine tips to ensure a smooth launch every time:
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Choose the Right Peel: Use a wooden peel for launching and a metal one for retrieval to prevent sticking.
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Prep with Peel Dust: Mix equal parts wheat flour, semolina, and cornmeal to keep your dough sliding smoothly.
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Perfect Your Dough: Use a well-proved, room-temperature dough to create a light, airy base that's easy to handle.
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Mind the Temperature: Ensure your dough is at room temperature to avoid stiffness or stickiness.
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Stretch with Care: Shape your dough on a separate surface, using your hands to retain its airy texture.
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Shake to Test: Before topping, give your peel a shake to check if the dough is sticking.
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Balance Your Toppings: Avoid overloading your pizza to maintain control during the launch.
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Create an Air Cushion: Blow air under the dough before launching to prevent sticking.
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Prepare the Landing: Use a preheated, glazed pizza stone for a crispy, evenly cooked crust.
Don’t worry if your first attempt isn’t perfect—practice makes perfect. Soon, you'll be launching pizzas like a pro.
