I’m quite new to pizza making, about 8 pizzas so far in the past two weeks. One of which stuck, not exactly sure why. But most of the time I use a dusting of AP flour and semolina coarse flour on a wooden peel. I’ve been doing some research and some people say that the pro’s only need a light dusting of flour to launch their pizzas? How do you get to the point of using the most minimal amount? Don’t really understand what makes someone good enough to use less flour, launching technique? Understanding the dough more and its needs? Also, interested to see peoples point of view on use of semolina. Works great for me but I don’t see any pizza shops using it, seems more like an at home thing. I’d rather try to get used to just a bit of flour if that’s the proper way to do it. Also any pizzas tips help.
by West-Sympathy-1211
2 Comments
Try using semolina, semola or even corn meal
What’s your hydration? If you’re approaching 70% speed as an amateur is an issue vs a pro, at 60% you have way more time to mess around.
I also found working the flour into wood peel really helped with maintaining a slick surface and was able to use less flour. The other point would be don’t be afraid to let the dough ball sit in a bed of flour before stretching, it doesn’t change the hydration and makes it easier to use less flour on the peel.