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8h โข ๐ฅ Saturday Bake Along
๐ฅ Why Your Dough Sticks to the Steel (and 3 Fixes That Actually Work)
If you lost a pie to the peel this weekend, you are in good company. Hereโs whatโs usually going on and how to fix it.
Why it sticks:
- The dough sat on the peel too long and the moisture wicked through your flour.
- You used regular flour on the peel instead of something with more glide.
- The dough is too wet or too slack for a bare-peel launch.
Three fixes, in order of how fast theyโll save your night:
- Switch to semolina or a 50/50 semolina-flour mix on the peel. It acts like ball bearings under the dough.
- Shape, top, launch โ fast. Donโt build a pie on the peel and walk away. Top it and go. If you need build time, build on parchment.
- Use parchment as a training tool. Launch the pizza on parchment for the first 2 minutes, then slide the parchment out. You still get the steel kiss without the heartbreak.
Bonus: every 30 seconds the pie sits on the peel, give it a small shake to make sure itโs still moving. If it sticks, you fix it before it bakes onto the peel. ๐
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๐ฅ Why Your Dough Sticks to the Steel (and 3 Fixes That Actually Work)
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