what am i doing wrong

[Anonymous No.15942651]

[Anonymous No.15942657]

>>15942651
kek, what an incel

[Anonymous No.15942664]

Im no chef but wouldnt flour help it slide off better?

[Anonymous No.15942671]

>>15942651
Use this shit next time, a shitton as well, and stop being a faggot, OP

[Anonymous No.15942678]

>>15942664
no, you have to use motor oil

[Anonymous No.15944273]

>>15942651
this is hard to watch but there are some key things that you could do to slide it off better
as previously mentioned, liberally flour your board (corn meal also works well and will give your crust more texture). looking at the thread again someone else has posted it
the next thing is that when youre building your za you really have to rush putting the ingredients on, if you wait too long it will absorb your corn meal or flour and stick to the board. So, shape the dough, then flour board, then quickly sauce and top it, then into the oven or grill or whatever.

[Anonymous No.15944282]

>>15942651
well it's usually done flat, not at a downward angle, and you pull it out sharply like how people yank a table cloth, not like a stuttering sperg

[Anonymous No.15944297]

>LAMECOCK

[Anonymous No.15944302]

>>15942678
Used motor oil, friendo

[Anonymous No.15944309]

>>15942651
If you don't have flour or semolina or corn meal, take grill out with stone still on and slide pizza off by hand onto stone ... also, don't let pizza sit on the peel for too long, moisture will make it stick.

[Anonymous No.15944368]

You don't want to let the pizza touch the peel before it is well and truly non-stick on the bottom and ready for the stone/baking steel.
Some use coarse corn meal because coarse glides better, but others say it burns and makes an off taste.

Personally if I'm lazy the easiest option is to dress it on baking paper, bake it for two minutes, and then take out the paper

[Anonymous No.15944395]

>>15944309
All this.

[Anonymous No.15944727]

>>15942651
You are suppose to place the pizza by hand. The peel is just a chinese gimmick....

[Anonymous No.15945096]

>>15944368
>Personally if I'm lazy the easiest option is to dress it on baking paper, bake it for two minutes, and then take out the paper

This. The only reason to use a pizza peel is if you are using an actual pizza oven. At home you can just use parchment paper.

[Anonymous No.15945119]

>>15942651
Question
Assuming this would've worked, how was he planning on getting off the stone?

[Anonymous No.15945162]

>>15942651
Willing to bet my left nut that that's either a boomer or a zoomer

[Anonymous No.15945763]

>>15944302
I pour into my garden (for she)

[Anonymous No.15945777]

>>15942657
>Incel
This is a word used by fat, disgusting hogbeasts and their beta, orbiting simps. The truth is that there are no Incels and women who are getting no dick (unless they lower themselves and fuck niggers) are just pissed off and coping over the Chads' rejection of them. ...because why would a Chad, indeed any Chad want a used up pig monster with a floppy, loose pussy and no soul? As a person who is commonly called an incel online, I can refute this incel'dom by pointing to my two white children. So, cope and seethe harder, you nasty bitches. Cope and seethe.
Also...Tits or GTFO.
...You will never be a woman.
...etc.

[Anonymous No.15945787]

cuck didn't rub semenola flour on the board first

[Anonymous No.15945795]

>>15942651
Use more flour/semolina on your dough
That's way too much of a jerking motion. Let gravity do the work, and only give it a slight push forward. If it doesn't come off in one clean motion, ease it off with your fingers.
Make sure you proofed your dough and stretched/docked it really well. If it's underproofed, it'll be sticky (and won't rise either), and if you didn't stretch or dock it enough, there will be tiny little pockets without any flour coating that expose themselves as the dough is stretched across the peel (rather than just sliding off due to too much friction)

[Anonymous No.15945798]

>>15942651
>Not flouring the pizza spatula
Neck yourself OP.

[Anonymous No.15945804]

The pizza should be all the way to the edge of the peel, hanging off just a little bit.

You let that little bit at the edge touch the stone and it will immediately start sticking, then it'll slide right off the peel no problem.

[Anonymous No.15945816]

>>15942664
Cornmeal works best

[Anonymous No.15945883]

>>15942651
What are you talking about? That's how you make grilled tomatoes and cheese

[Anonymous No.15945909]

>>15945777
Meds.

[Anonymous No.15945920]

>>15945804
This is the only right answer in this thread. Also don't use cornmeal because then your pizza tastes like cornmeal. Flour works fine, rice flour particular slides the best

[Anonymous No.15945942]

>>15942664
ur supposed to put down cornmeal or grits so itll slip off

[Anonymous No.15945956]

cornmeal tastes like cornmeal and flour tastes like shit. Semolina flour is pretty neutral and works just as well as cornmeal

[Anonymous No.15946128]

>>15945777
trips indicate this is an incel poster

[Anonymous No.15946147]

>>15942651
What a fucking failure

[Anonymous No.15946338]

>>15945777
Have sex

[Anonymous No.15946437]

>>15945119
If it's cooked, you can just take some tongs/hand and pull it onto the peel.

[Anonymous No.15946455]

>>15942651
Posting on /ck/

[Anonymous No.15946487]

I switched to screens and never looked back.

[Anonymous No.15947132]

>>15945777