How to Launch a Pizza
In this Tips and Techniques video Chef Tom discusses how to launch a pizza. In other words, how to get your pizza dough to slide off of your peel and into your oven. From choosing the right peel to his method of preparing the dough, he will help make your next pizza night a success.
PRINT GUIDE: https://www.atbbq.com/thesauce/how-to-get-pizza-dough-to-slide-off-peel-easily-launching-a-pizza
HOW TO MAKE PIZZA DOUGH: https://www.atbbq.com/thesauce/how-to-make-pizza-dough/
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00:00 Intro the video
01:04 Choosing the peel
02:25 Flouring the peel
03:11 Building your pizza on the peel
04:25 Work quickly!
05:40 First launch with the bamboo peel
06:29 Building your pizza on the work surface
07:46 Launch wit the aluminum peel
08:19 Building a larger pizza
09:47 Fixing mistakes
11:07 Outro
source
Vito . Done
Great video (as always). Fantastic explanation!
I saw the title and was expecting a video with an exploding grill mishap of some sort….😮
Great tips! I have messed up plenty of pies while attempting to launch them into my pizza oven. Most of the time because of too heavy on the sauce or too many toppings. Also, another problem can arise due to some toppings being more wet than others. Like pineapple can be tricky. Pay attention to the parts on your pizza dough where it might be too thin…. You may not want to go too heavy on pizza sauce and toppings on the thin parts.
People rarely get how hard it is with the first ones you launch.
You should make a video with amateurs trying their first couple.
Just for a good laugh or 2.
Ya gotta pop your air bubbles. Causes your sauce and cheese and toppings to puddle and run away from the bubble. Uneven toppings, uneven cooking. Not the best.
Thanks 😀! That was really helpful. Bought a pizza oven a few months ago and struggled laughing my pizza 🍕. Now I know why.
Chef Tom I was curious, what do you think about perforating the inner portion of your pizza dough before putting it in the Uuni? That way you would still get the puffing and blistering on the crust, but the toppings would stay intact and sauce wouldn't burn
Bravo!!
Nice to see y’all are reading all of the comments. This was helpful…but I’m stuck on the Detroit Style pizza right now, which is so much easier to “launch”.
Purposefully messing up to show how to fix things. Maybe the first time I’ve seen such humility on YouTube. Great work Chef Tom!
So ether have two peels, or start with a wooden peel and finish with a metal peel, to pull it out (aka, have two peels). 😆
Thank you Chef. When I started making pizzas I made so many mistakes. I wish I had this tutorial before I started.
Thanks Chef Tom!
I stopped by today when I was in Wichita to pick up some items. I was hoping to run into Chef Tom.
Dessert pizzas sound good.
Great advice got my pizza oven first time was perfect second time was a desaster quite funny though but these tips tell me what I did wrong thxs
This is great. I never swore as much as when my pizza stuck to the peel. I'm already a temperamental chef, but that enraged me. Thanks!
"Either have two peels, or start with a wooden one, and then use a metal one." So… have two of them. Copy that.
Never knew it was called "launching" a pizza, I had a wildly different mental image of what this episode was going to be about after reading the title. Thanks for the tips, Tom!
Get the Semolina flour, it works soooo much better.
another option to prep your peel is Corn Flour, the stuff you would use to make corn tortillas. Corn flour differs from corn meal a great deal and is pretty much semolina, just the mexican version. Corn Meal is made simply by crushing dry corn kernels into small bits. Corn Flour is made by first cooking the corn, then allowing it to dry and then ground. I used it for pizza handling.
very upset yall werent loading pizzas into a trebuchet and sending them into orbit in this video
🐐
Thanks for the tips a appreciate it
Man I needed this. My new doJoe was a mess on my first go. Bought a metal peel I have yet to use. Hopefully that helps.
Thanks Tom for all the great vids
This is something I've struggled with so thank you for putting it together! Super helpful and next time I make my pizza's I'll have some new techniques in my toolbox.
great advice..thanks! Very helpful!
Love the vid! Also, I've worked in pizza for over 30 years and have learned that using flour on your peel to "slide" your pie off the peel, depending on dough, room, and/or peel temp could lead to the pizza sticking to the peel, and worst of all, the raw flour always burned and soured the crust taste in a +800 degree oven.
When we got to train in Italy with Neapolitan dome wood-fired ovens, using cornmeal worked every time AND gave the classic Neapolitan "popcorn-like" crust flavor.
If flour works for your location and skill level, cool. However cornmeal is far more traditional and fool proof.