How to launch pizza in to Koda 12
•
Get your peel, dough and ingredients to room
temperature.
Cold dough will spring back on itself and
stick, but warm dough will stretch too far and tear. If you
stretch your pizza on a warm peel, the dough will start
to sweat, which will cause it to stick.
•
Flour your hands
and the surface you are working on
before you begin stretching.
•
Check for holes and shake the peel before adding
toppings to check that your dough is freely moving.
If it’s
stuck, pick it up and add more flour to the peel. If sauce
or toppings get between the peel and the dough it could
stick the dough to the peel and make launching difficult.
•
Keep your toppings light.
Heavy ingredients will weigh
down your dough and make it harder to lift off of the peel
or launch.
•
Work quickly after adding toppings to your dough –
there’s no need to rush, but remember, dough that rests
with toppings for too long will be more likely to have
any sauce seep through the dough and stick to the peel.
Get your pizza ready when both you and Koda 12 are
ready to cook.
•
If your pizza does stick you can use what we call the
hovercraft technique
(see below)
.
Lift up the edge of your
dough at one side and gently blow air underneath the
base. This will create air pockets and will spread flour to
the areas that are sticking.
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