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How to launch pizza in to Karu 16
1.
Get your peel, dough and ingredients to room
temperature. Cold dough will spring back on itself and
stick; 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.
2.
Flour your hands and the surface you are working on
before you begin stretching.
Check for holes in the pizza base before adding toppings.
3.
If sauce gets between the dough and peel it will have a
gluey effect and your dough will stick.
4.
Before you add any toppings - stop and shake the peel to
check that your dough is moving freely. If it's stuck, pick
it up and add more flour to the peel. You have to do this
before you add toppings!
5. Keep your toppings light. Heavy ingredients will weigh
down your dough and make it harder to lift off of the peel.
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6.
Work swiftly — there's no need to rush but remember
dough that rests on the peel for too long will be more
likely to stick. Get your pizza ready when both you and
Ooni Karu 16 are ready to cook.
7.
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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