Transferring uncooked pizza to shelf

Feb 2, 2019 - 10:45 PM

  • Am I the only one that struggles with the transfer? I even went to a commercial kitchen shop and bought a pizza peel. Would love to hear what’s working for others!!

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  • I have found you need to: make sure that you flour the peel well, quickly make the pizza on the peel, give it a little wiggle before you transfer to make sure it will slide easily, and then quickly wiggle it off the peel and onto the shelf. Practice makes perfect! Good luck!

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  • Use semolina flour to fully dust your pizza before forming as well as a light dusting on the pizza peel. To make it even easier, top the pizza and THEN transfer it to the peel. It'll take some practice to do it without tearing the dough or messing up the toppings. But that's how authentic neopolitan chefs do it. It gives it even less of a chance of sticking.
    Remember to aim for the back of the shelf when shooting the pie. The moment it touches the shelf, pull the peel out fast. It'll all fall into place!

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  • Use some corn meal with the flour, don't make the dough too wet. and flour it well.

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