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Pizza Review
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Pizza Review

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This is my second time baking pizzas and I have some problems.

I have 4 questions so please help:

• When I want to put pizza in the oven, it sticks to my peel and wont come off which causes my pizza to break and be thrown in garbage, why?

• My pizza sometimes get holes like breaks in the middle and that is super frustrating, why?

• Is stretching really that hard or am I just doing it wrong? My pizzas always become too small but dough is very thin in the middle (276g balls)

• How to clean stone from oven?

• I use recipe which is on last image, is this good or is there a better one? I left poolish for 6-7h and made dough and after folding/stretching made balls and bake it after a night in fridge. Also, can someone explain me poolish vs biga difference and which is better.

by redSpoon17

2 Comments

  1. rybl

    1. Try dusting your peel with semolina flour.
    2. Almost certainly your stretching technique. Or I guess maybe you aren’t developing enough strength in the dough early on.
    3. Tell us about your technique.
    4. You can get a brush for the purpose but better to just not get too much flour on it.

  2. PlZZAisLIFE

    1. use semolina on your stretching surface and peel. That helps with the sticking.

    2. That happens while stretching or when you launch it in the oven?
    Could be too weak dough, so not strong enough gluten strands. Or you thin it out to much and wet sauce can further weaken it and it rips.
    Whats your hydration % and flour protein content? How long do you mix at what speed? Any stretch and folds?
    Also, if overfermented for example, dough has less stable gluten network.
    Many variables at play.

    3. Stretching is different depending on your hydration. Dough on the drier side will not stretch as eagerly as higher hydrations. If you struggle to get the diameter you want, up the dough portions. I use ~300-320g for roughly 30cm diameter

    4. In my gas oven at 450°C the heat cleans my stone and I only lightly brush off debris. In a home oven you can try a scraper for ceran stovetops.

    Cant comment on biga/poolish as I only use sourdough or quick same day doughs with cake yeast.

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