How to Stop Dough from Sticking to the Peel: Secrets from the Pizza Masters

For every true pizza lover making it at home, few things are more frustrating than having your beautifully risen dough stick to the peel right before it hits the oven. After hours of proofing and care, the last thing you want is a ruined pizza at the final moment.

 Here are some authentic tips—passed down from the ovens of Naples to home kitchens everywhere—to keep your dough from sticking and help your pizza slide effortlessly into the oven like a true pizzaiolo.

 1. The Right Flour Is Your Best Friend

 Choosing the right dusting flour is key. Here’s what works best:

 Remilled durum wheat semolina: rustic, heat-resistant, and perfect for forming a barrier between the dough and the peel.

• Fine cornmeal (like polenta): slides easily, doesn’t absorb moisture too quickly, and adds a slight crunch.
• “00” flour only in small amounts: great for making dough, but absorbs water quickly. Using it alone for dusting can lead to sticking.

 💡 Pro tip: Try mixing semolina and flour to find the perfect combo that works for you.

 2. Timing Is Everything

 Don’t assemble your pizza too far in advance on the peel. The longer the dough sits, the more the moisture seeps into the flour underneath, turning it sticky.

 👉 The fix: Shape the base, top it, and bake within 60–90 seconds.

 3. Less Is More (When It Comes to Toppings)

 Overloading your dough—especially with wet ingredients like fresh tomatoes or mozzarella—can increase the chance of sticking.

 🔪 Pizzaiolo tip: Drain your mozzarella well and spread toppings evenly. Don’t go overboard!

 4. The Peel: Wood or Metal?

 Wooden peel: more forgiving with raw dough and tends to stick less. Best for loading into the oven.

• Metal peel: ideal for removing the cooked pizza, but more likely to stick if the dough is wet.

 Practical tip: Use a wooden peel to prep and launch, and a metal one to retrieve the finished pizza.

 5. The Shake Test

 Before sliding it into the oven, give the peel a gentle shake—if the pizza moves, you’re ready. If it sticks, lift one edge and add a bit more semolina underneath.

 ⚠️ Better to fix it now than end up with a mess in a blazing hot oven.

 In Summary: The Pizzaiolo’s Ritual

1. Dust with semolina

2. Work quickly

3. Go light on toppings

4. Choose the right peel

5. Do the shake test

  Final Wisdom from the Old Masters

 The pizza pros say: “The peel is like a gondola—if it doesn’t glide, the masterpiece sinks.”

With a little practice (and a little semolina), you’ll be sliding pizzas into the oven like they do in the heart of Naples.

 Happy pizza-making! 🍕