Ooni Koda 12 L'essentiel En Bref page 18

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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.

GR21514-Koda 12 - 28mbar-LIT Essentials guide-CAN-PA-A000D1.indd 16

•

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.

28/01/2022 13:18