high hydration pizza dough stick to peal
hey everyone, I have made a high hydration pizza dough ( almost 75% ) I used some extra flour on my peel + some bran. still when I want to loud my pizza from peel into pizza stone my topping fall and burn when I shake the peel. I tried so many times . . . still, the same thing happens. i bake my pizza for 5 min on 300-degree Celsius ( 572 degree F ) and then decrease the temperature so the toppings also bake as well. so I thought I come here and ask you guys.
1-do i use a cast iron pizza pan and then put in on the stone to bake my pizza? I say it because that sounds easy and I think it might work, and I get to use my high hydration dough.
or
2- do i put my pizza dough on parchment paper and then put it on the pizza stone?
or
3- decrease my hydration level to 65% and bake it straight on the pizza stone?
or something else.
please let me know what do you suggest.
ps . although my toppings fall off and burn and make a mess, my pizza is super tasty.
Loads from peel to oven as easy as (pizza) pie. Halfway through the bake, when you rotate your pizza on the stone remove the parchment so that the bottom has full contact with the stone. Give it a try. Find parchment in sheets instead of rolls. It is a pain to unroll the curled up parchment.
1 Good pizza dough
2 Good peel
3 A little...very little extra flour on the peel ( semola rimacinata is ok )
80% hydration
Only peel and good dough :-)
Gaetano
Do you deliver? ;-)
Gaetano, care to share your formula?
RestlessBaker - if you are not a purist, take a look at the Super Peel. I own 2.
https://www.amazon.com/EXO-Non-Stick-Polymer-Sealed-Super/dp/B00NGOOM6K/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1513985152&sr=1-3&keywords=Super+peel
Dan
Lots of it under your pizza when you are doing the toppings and a thin peel.
The semolina acts like tiny marbles under the pizza and the peel will slide under it and the pizza will slide off easily.
Corn meal also acts like marbles and allows my high hydration pizza to slide very easily without any sticking.
thank you all for your comments, I will try semolina and some flour. and see if get any changes.
White flour ( W250/300 ) 1000 g
Water 800/900 g
Salt 25 g
Yeast 4/7 g
Final dough knead must be 24°C max 26°C
If 24°C 1 hour proof at TA and 20 hours in the fridge ( 4°C ) final proof at TA 3/4 hours
https://www.youtube.com/watch?v=av5T1qLJidg
Hi
Gaetano
This might sound simple, but if you're not doing it already, it's helpful. Make sure that the pizza moves freely before you to to put it in the oven. You've shaped the dough, probably on the counter top or just in your hands, then when it's time to put the ingredients on, you probably put it on the peel. During that time, it starts to stick to the peel. Just go ahead and build your pizza. When you're done, and before you go to the oven, give it a little shake. You want to make sure that the pizza can move freely before you go to the oven. At first, it won't. Your toppings will shake around a little bit on top, but just do very small shakes over and over, eventually the pizza will release from the peel and you can just shake it back and forth. That's when you put it in the oven.