Launching (with a peel)

Purpose

Transfers a topped, uncooked pizza from the work surface into the oven without it sticking or tearing

Styles using this technique

• Neapolitan pizzaNormally requiredGenerally accepted

  Gets the delicate, high-hydration disc onto the oven floor intact.

• New York-style pizzaNormally requiredGenerally accepted

  Gets the wide, thin disc onto the hot deck without tearing or sticking.

• New Haven apizzaNormally requiredGenerally accepted

  Gets the thin, irregular disc onto the very hot coal-oven floor intact.

• Pizza a la piedraNormally requiredGenerally accepted

  Gets the thin, delicate dough onto the stone intact.

Method

Use a well-floured or semolina-dusted peel, and a confident, quick forward-and-back motion to release the pizza onto the baking surface

When to use it

• Any style baked directly on a stone, steel, or oven floor rather than in a pan

Risks

• Insufficient flour/semolina under the dough, or hesitating during the launch, causes sticking and tearing

Alternatives

• Building the pizza directly on a perforated pan or tray avoids the need to launch it at all

Problems this technique helps with