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I avoid the problem by preparing the pizza on parchment (on the peel) and transferring the parchment onto the stone in the oven.


2

This has happened to many of us. Your oven is hot. You have a beautifully crafted pizza ready to cook. You are minutes away from food time. You give your peel one last shake, but only part of the pizza moves. If you can't get it unstuck with shaking alone (and this typically isn't enough if you have a leak), you will need to try to carefully lift the ...


0

When the damage is done and the dough torn, there is little you can do. Either opt for calzone or make a "pizza donut" by gently opening up the tear or hole and folding the rim of the tear towards the outer edge, somewhat over the filling. The goal is to keep the sauce etc. from leaking onto the peel and especially into the oven during baking, leading to a ...


2

I always give a light "shake test" before I try to put it in the oven. If it's sticking, I take a long spatula and try to lift the dough a short ways from the offending section, and then I toss some more cornmeal or flour under there. Usually, just to be safe, I go all the way around and lift and toss more, just to be sure.



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