To begin with you have to include some type of flour or cornmeal on the wooden pizza peal. The varieties of flour I've watched used are your ordinary every day bread flour, rice flour, or you'll discover a lot of the pizza experts use semolina flour. A large number of people also use cornmeal if you wish. I don't really like the flavor or consistency of cornmeal and I haven't noticed much of a variation between the different flours so I just generally stick with whatever flour I'm utilizing for the pizza dough.
If you miss this first step, your pizza dough will cling to the wooden peel and make a gigantic mess when you attempt to move it into the oven. You also don't need a bunch of flour or cornmeal on the pizza peel; just a light dusting. All you have to do is spread a little bit onto the wooden peel and rub it into the peel with your hands.
Once your wooden pizza peel is lightly dusted you want to add your dough to the peel and start building your pizza.
Once your pizza is assembled you really need to ensure that its not entirely stuck to the peel. As we outlined above, if the pizza is stuck to the pizza peel, you're just asking for a huge disaster of a mess. When you attempt to move the pizza to the oven the dough will be collapsed over and your toppings will be all-around the floor and oven. It's not fantastic.
Save yourself the problems and after the pizza is built check it to be sure its not stuck. All you need to do is give the wooden pizza peel a little shake. Does the pizza fall around a little or does it not wiggle at all? If it moves around, that's a very good signal and you're set for the next step. If it doesn't move at all, you've got a little work to do.
Occasionally getting your dough unstuck is as easy as just pulling up on the dough from the edge all around the circle of the pizza to get it unstuck. On occasion you can shake the wooden pizza peel a little harder without the toppings sliding off and the dough will detach itself from the peel. Some pros like to puff under the pizza to get it to unstick. I've never blown underneath my pizzas, but I have used the other methods with much success.
Once you know your pizza dough is not caught to the wooden peel you are ready to move it to the oven. Here all you do is place the peel over the pizza stone and begin to shake the peel a little until finally the pizza starts to move from the pizza peel to the cooking surface (usually a stone).
Now your pizza is baking and you're a few minutes away from ecstasy.
I hope this article helped you on your pizza making journey. Now all you need is a little practice, which is the fun part and you'll be an expert in no time.
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