Timeline for Why does my pizza dough stick to my peel?
Current License: CC BY-SA 4.0
5 events
| when toggle format | what | by | license | comment | |
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| Jan 31, 2022 at 11:25 | history | edited | Jolenealaska♦ | CC BY-SA 4.0 |
added 1 character in body
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| Jan 6, 2019 at 15:33 | comment | added | dpollitt | Three years later, I'm back to say that after hundreds more pizzas, your tips were spot on. Semolina flour has worked great. I dust ~1tsp of it all over my wooden peel before I place the stretched dough on it. While topping the dough, I shake the peel back and forth a few times to continuously check that the dough isn't yet sticking. If it's sticking, I pickup the edge that is sticking and toss a bit more semolina under that area. I do one final check before launching in the oven. With those tips in mind, I've had no issues in hundreds of pizza launches! Thx | |
| Feb 13, 2016 at 14:51 | comment | added | dpollitt | After a year I can say that using semolina had made all of the difference, along with going as fast as possible between placing the dough on the peel, topping, and launching in the oven. | |
| Feb 13, 2016 at 14:50 | vote | accept | dpollitt | ||
| Dec 24, 2014 at 20:59 | history | answered | Jolenealaska♦ | CC BY-SA 3.0 |