i have ordered a couple of wooden paddles which they seem to use in all the vids. this should make the supply chain easier. and im told flour flour flour, even more than you’d think?
Ok, it’s pretty simple TBH
1) if rolling the dough out do it on a floured surface and make sure you can lift it – if it’s too thin you’ll get holes which is bad. Experiment.
2) use a wooden peel (cheap is fine) and make sure you either flour it (rub the flour in to the wood) or sprinkle it with semolina before putting the base on. I think the latter is better – think of the semolina as ball bearings that the base will sit/roll on.
2) don’t put anything on the base until it’s on the peel
3) don’t add a load of toppings and wait until you’re ready too cook it- too much pizza sauce will make the base soggy and it will stick to the peel.
4) when launching the pizza into the oven put the peel quite a long way into the oven (so that the pizza is fully in the oven) then give it a forwards then backwards shake and the pizza should move forwards onto the pizza stone…… then pull the peel out gently leaving the pizza behind.
5) change to the metal peel and after 20 seconds slide it under the pizza and pull it out(don’t be shy… by this time the base will have cooked a bit so shouldn’t fold up), turn it 180 degrees and put it back in for another 20 seconds* – repeat twice but turn by 90 degrees then 180 degrees so all sides have been cooked.
Remove from the oven and slide back onto the wooden peel.
* keep an eye on the pizza all the time – this time could be less.
Don’t put oil on the pizza before cooking – it will burn quicker.
If you’re doing garlic pizza [with garlic butter] – it will cook really quickly, so consider turning the gas down to reduce the heat from above.
EDIT: Don’t even think about doing something else while cooking the pizzas – they’ll burn!!