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Idiomas disponibles
Idiomas disponibles
THE LAUNCH
Launching your pizza from the peel and into the oven is the final hurdle. It is the moment of
truth! If you jiggle your pizza off the peel it will contract, undoing the work you did when
stretching the dough out, which makes the dough thicker than you want (harder to cook
through).
Apart from making sure you have a good amount of flour under the base and the peel, the
trick is to have complete confidence. It's a leap of faith, but you need to believe you won't
destroy your pizza. To do this, slowly push the peel into the oven and then, quick as a flash,
snap the peel back to the pizza slides off and remains in the oven. Easy!
THE HEAT
For best results, we recommend heating your oven for 20 minutes on full heat. If you base is
thin, then 10 minutes is enough.
Once heated, turn the knob down to around 3/4 for cooking. The ideal knob position will
change each time, depending on the thickness of your base and your toppings, so keep this
in mind while cooking and remember what position works best for different pizzas.
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