Making Pizza with a Large Pizza Peel

Updated at: 13/12/2024

The aroma of baking pizza, that irresistible blend of crusty dough and melted cheese, is a culinary experience few can resist. But achieving that perfect, evenly cooked pizza, with its crisp base and bubbly toppings, requires more than just a good recipe. A large pizza peel is the unsung hero of the pizza-making process, offering the leverage and surface area necessary to seamlessly transfer your creation from the countertop to the hot oven. Learning to wield this essential tool unlocks a new level of pizza-making mastery, allowing for larger, thinner crusts, and a much more efficient workflow.

This seemingly simple piece of equipment allows for controlled launching and maneuvering of your pizza, eliminating the frustrating struggle of transferring a delicate, laden pizza into a hot oven. Forget the burnt edges and collapsed crusts! With a little practice and the following step-by-step guide, you’ll be crafting restaurant-quality pizzas in your own kitchen. Let’s get started!

Preparation and Safety Guidelines

Safety Guidelines
  • Always use oven mitts or heat-resistant gloves when handling the hot pizza peel and pizza. The peel and the pizza itself will reach very high temperatures.
  • Ensure your pizza peel is long enough to reach comfortably into your oven and to safely remove the pizza. A too-short peel increases the risk of burns.
  • Lightly flour or cornmeal your pizza peel before placing the pizza dough to prevent sticking. Avoid using too much, which can create a messy oven.

Step-by-Step Instructions

  1. Prepare Ingredients

    • salami, New York style pizza sauce, Neapolitan pizza sauce, freshly grated whole milk mozzarella, and parmigiano.
    Prepare the pizza ingredients: salami, New York style pizza sauce, Neapolitan pizza sauce, freshly grated whole milk mozzarella, and parmigiano.
    Prepare Ingredients

  2. Prepare the Pizza

    • Place the dough on the pizza peel. The dough is approximately 290-295 grams.
    • salami, New York style pizza sauce, Neapolitan pizza sauce, mozzarella, and parmigiano.
    Add toppings: salami, New York style pizza sauce, Neapolitan pizza sauce, mozzarella, and parmigiano.Add toppings: salami, New York style pizza sauce, Neapolitan pizza sauce, mozzarella, and parmigiano.
    Prepare the Pizza

  3. Transfer to Oven

    • Slide the pizza onto the hot pizza stone in the oven using the peel.
    Slide the pizza onto the hot pizza stone in the oven using the peel.
    Transfer to Oven

  4. Bake the Pizza

    • Cook the pizza. Monitor the bottom of the pizza to ensure it is cooking evenly.
    Cook the pizza. Monitor the bottom of the pizza to ensure it is cooking evenly.
    Bake the Pizza

  5. Serve the Pizza

    • Remove the pizza from the oven once cooked.
    Remove the pizza from the oven once cooked.
    Serve the Pizza

Read more: Never-Stick Pizza Peel: The Ultimate Guide to Prevent Dough Adhesion

Tips

  • Use a larger pizza peel to accommodate bigger pizzas.
  • Flour the pizza peel surface to prevent sticking.
  • Don't leave the peel in the oven for too long; keep it under the pie and away from direct heat.
  • Lightweight pizza peels are recommended for ease of use.
  • The Essenza pizza peel is a good option, durable and easy to use.

Common Mistakes to Avoid

1. Dough Too Sticky

Reason: The dough is too wet, making it difficult to handle and transfer to the pizza stone.
Solution: Add more flour to the dough, kneading until it reaches a workable consistency.

2. Pizza Slides Off the Peel

Reason: The peel isn't properly floured or the dough isn't taut enough.
Solution: Generously flour the peel and ensure the dough is evenly stretched and slightly firm before transferring.

FAQs

What kind of pizza peel is best for making pizza at home?
A large, wooden pizza peel is ideal for home use. The wood provides a good grip and helps prevent the pizza from sticking. Look for one that's at least 14 inches wide and has a comfortable handle.
How do I prevent my pizza from sticking to the peel?
Generously dust your peel with cornmeal or semolina flour before placing your pizza dough on it. This creates a barrier between the dough and the peel, allowing for easy transfer to the oven.
My pizza is sticking to the peel even after dusting. What should I do?
Make sure your peel is clean and dry. Also, ensure your dough isn't too wet. If it's still sticking, try using a thin layer of parchment paper on the peel before adding the dough. This method might require slight adjustments to your pizza launching technique.