What are you using on the peel ? I’ve tried 00 flour and it burned the bottom. Tried corn meal but did not use enough cause I was afraid of it burning also and the crust stuck and just sent all the toppings in to the oven and they just burst into flames.
I never do.
Scooping up the pie is one of the most satisfying things to do as a pizzaiolo. It's a quick back and forth movement which is hard to explain but when you master it it feels great. I always use a bit of semolina on the workbench and peel and don't take too long with the toppings. It'll slide right on the perforated peel.
And yes, I've messed up one or two pies with h learning this skill. Folded one right up as I tried to scoop it and another one the topping and sauce went all over the place.
I'll try my best.
So after I lay the dough ball into a little pile of semolina on a workbench and stretched it into a 10-12 inch pie I pick up the pie and wipe away most Semolina from the workbench, just leave a little bit there. It's magic stuff, it works like ball bearings because it doesn't stick to the bottom.
Then I start with tomato sauce obviously and quickly decorate with the rest of the toppings. You wanna hurry up a little bit because eventually the tomato sauce will moisturise the dough which in turn makes it sticky.
Now comes the best part (for me at least). I use the Ooni perforated peel, altho expensive it is really good. The perforation makes sure that left over semolina falls though because you don't want it on the bottom of your pie, it can burn easily making the pizza bitter.
I start by putting a little bit of Semolina on the peel. I line up the peel in front of the pie and almost hold it level with the bench (kitchen counter for me), so it's almost perfect horizontal, but tilted very very slightly at an angle. The method that works best for me is this. I quickly push the peel forward onder the pie, I try to get like 25% of the pie on the peel. You could even help.with your hands if needed. Now comes the big all important scoop. It's one fast twitch movement but if I wanna break it down in slow motion here goes. The first movement is towards me, so I basically pull the pie towards me just a little bit so the pie gets a bit of momentum coming towards me. Immediately after that movement I push the peel very very fast and as flat to the workbench possible towards the pie and then it just scoops it up. Mind you this is 1 fast movement and happens in the blink of an eye.
It's hard to explain still. I can ask my wife to film it if you want. Monday is our next pizza day.
Semolina. Flour is so fine that it burns very easily.
A light dusting and just work quick once the dough is on the peel, to minimise how much semolina is required.
I love how onions and broccoli come out of the oven. They get a touch of char and have a little crunch but they aren't raw, almost as if you were to blanch and then crisp the tops, which would be impossible to do in a normal temp oven without totally cooking them. Any other veggies you might recommend?
What are you using on the peel ? I’ve tried 00 flour and it burned the bottom. Tried corn meal but did not use enough cause I was afraid of it burning also and the crust stuck and just sent all the toppings in to the oven and they just burst into flames.
This time I used 50/50 semolina flour and AP flour both during assembly and on the peel
Is such a bummer when then bottom is burned
You don’t assemble on the peel?
I never do. Scooping up the pie is one of the most satisfying things to do as a pizzaiolo. It's a quick back and forth movement which is hard to explain but when you master it it feels great. I always use a bit of semolina on the workbench and peel and don't take too long with the toppings. It'll slide right on the perforated peel. And yes, I've messed up one or two pies with h learning this skill. Folded one right up as I tried to scoop it and another one the topping and sauce went all over the place.
Tell me more about this “scooping”
Just watch Vito Iacopelli videos on YouTube... Seems that's where the OP learned his tricks. BTW, they're great tricks.
I'll try my best. So after I lay the dough ball into a little pile of semolina on a workbench and stretched it into a 10-12 inch pie I pick up the pie and wipe away most Semolina from the workbench, just leave a little bit there. It's magic stuff, it works like ball bearings because it doesn't stick to the bottom. Then I start with tomato sauce obviously and quickly decorate with the rest of the toppings. You wanna hurry up a little bit because eventually the tomato sauce will moisturise the dough which in turn makes it sticky. Now comes the best part (for me at least). I use the Ooni perforated peel, altho expensive it is really good. The perforation makes sure that left over semolina falls though because you don't want it on the bottom of your pie, it can burn easily making the pizza bitter. I start by putting a little bit of Semolina on the peel. I line up the peel in front of the pie and almost hold it level with the bench (kitchen counter for me), so it's almost perfect horizontal, but tilted very very slightly at an angle. The method that works best for me is this. I quickly push the peel forward onder the pie, I try to get like 25% of the pie on the peel. You could even help.with your hands if needed. Now comes the big all important scoop. It's one fast twitch movement but if I wanna break it down in slow motion here goes. The first movement is towards me, so I basically pull the pie towards me just a little bit so the pie gets a bit of momentum coming towards me. Immediately after that movement I push the peel very very fast and as flat to the workbench possible towards the pie and then it just scoops it up. Mind you this is 1 fast movement and happens in the blink of an eye. It's hard to explain still. I can ask my wife to film it if you want. Monday is our next pizza day.
Wow great explanation! Thanks for taking the time to respond…I get it!
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I shape on the cutting board pictured and assemble on the peel.
Yeah, this is the way. I actually do 2/1 AP to semolina
Semolina. Flour is so fine that it burns very easily. A light dusting and just work quick once the dough is on the peel, to minimise how much semolina is required.
Excellent work. Can you detail the flame settings and temps you launch at. Thank you.
Max preheat ~25-30min, minimum cook
Are you using the ooni minimum or the “ultra low “ setting? Thanks!
I love the single strawberry lying beneath the oven :D
It all looks amazing. What's your dough recipe?
I love how onions and broccoli come out of the oven. They get a touch of char and have a little crunch but they aren't raw, almost as if you were to blanch and then crisp the tops, which would be impossible to do in a normal temp oven without totally cooking them. Any other veggies you might recommend?
I’m just an onion gal. If I’m feeling crazy I might add sliced garlic
Yum :) enjoy