How can I prevent my dough from sticking to my pizza peel?

I'm having trouble getting my dough off the peel and into the oven. In the best case, it sticks a little and the shape gets messed up by the time it ends up in the oven. In the worst case, it's an unmitigated disaster and my pie is completely ruined.

How do I get my pizzas into the oven without incident?

Marcos F.
posted about 5 years ago

Save 1

There's a few things you can do to help with this:

1. Make sure there's enough flour on the bottom of your skin and on your peel. Start with more and gradually work your way down. Too much flour is not a good thing. But not enough, and you'll have problems with sticking. You can also use semolina or cornmeal if you're not cooking in a high temperature oven.

2. Stretch your dough on a surface such as a countertop, then drag onto a floured peel. Don't stretch your dough on the peel.

3. Once you've got the dough on the peel, your goal should be to get it into the oven as soon as possible. Have your toppings ready to go and dress your pizza quickly.

4. Jiggle the peel periodically to keep the dough from sticking.

5. Keep a thin string or piece of floss handy. You can run it under the dough once your ready to put your pie in the oven.

6. Try a drier dough. If the hydration point is too high on your dough, it'll be harder to work with.

Hope this helps.

Thumb raji
Raj Irukulla admin
posted about 5 years ago

I agree with Raj on his answers. Dusting your dough completely with semolina or corn meal works best. Place this in a bowl larger than your dough ball and completely submerge your dough into your dusting, both sides.
Using an epiqurian peel works better than most other wood peels because it's thin and easily slides off. Also can be put into a dishwasher. Shaking your pizza is important but using the handles and shaking side to side quickly works best. Some people blow under their pies before going into an oven especially when it's humid. Not the most sanitary trick but believe me I've seen them do it and it works well.
For more advanced pizza makers you could make your pizza on a clean cold surface like marble, stainless, or granite using a lot of flour, semolina, or cornmeal then grab your pizza after it's been made before the bake using a pizza peel by GI Metal. These metal peels have slits cut into them alowing the dust to come off before sliding onto your stone or baking steel. They are light weight, thin and with a little practice are amazing. I use them in all my restaurants. Good luck

Tony Gemignani admin
posted about 5 years ago

Marcos, I have the perforated aluminum peel that Tony mentioned. Get one! It's a little pricey, but worth the investment. You spend time making the dough, buying the best ingredients...the last thing you want to do is trash a pie. Get one, you're worth it!

Sharlene M.
posted about 5 years ago

Sign In to reply to this post