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My first forays into pizza making were stressful but it becomes easier. Mis en place is essential, all the toppings accessible easily, toppings at room temp, I tend to prep the ones for the next pizza on a small chopping board so it’s all close to hand. I shape the dough on a floured worktop. There is a piece of wood that sits under the peel handle so there is a smooth transition from worktop to peel. The peel is dusted so once the pizza is on the peel there can be a final shaping before being put in the oven.
It’s now established into a nice gentle routine. Early days the bases got overly stretched, toppings sat on top for too long, bases ripped in moving from worktop to peel, people got in the way, I needed someone to lift the peel handle so it was easy to slide the pizza to the peel (the piece of wood does this) also cold toppings going on to the dough cause it to rip more easily.
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dancing james
The pizza stress is real. I remember almost losing my rag when I was doing pizzas for the inlaws (as I do every christmas/boxing day now), as they insist on using spelt flour for everything and the dough was being a pain in the arse.