Perfect Pizza Dough Transfer: Table To Pan

Pizza is a beloved dish for many, but making it at home can be challenging. One of the most difficult steps is transferring the pizza dough from the table to the pan without ruining its shape. Here are some tips and tricks to help you master this process and make the perfect pizza at home.

Use a pizza peel to transfer the dough

A pizza peel is a tool used to transfer your raw pizza from the worktop into the oven and to retrieve it when it's cooked. It's important to use a peel because you'll get the best pizza when the surface it's baked on is hot – this gives bread and pizza an 'oven spring' which is when the heat makes it rise rapidly.

Here's how to use a pizza peel to transfer your dough:

• Stretch the dough on the worktop to the desired size.
• Dust the peel with flour and/or semolina and lift the dough on top. Stretch it back out to the desired size, as it will have shrunk slightly.
• Add your sauce, cheese, and toppings. Be careful not to overload the pizza with toppings as this adds weight. Also, be careful not to get sauce on the peel as the moisture will make the dough stick. Periodically give it a small shake to make sure it hasn’t stuck.
• Open the oven, pull the rack out with the pizza stone, and use a swift back-and-forth wrist action to drop the pizza on the stone. Think of it like the magic trick with the tablecloth – pulling back quickly and confidently. Try not to angle the peel down too much otherwise the edge of the dough will get caught on the hot stone, and your toppings will fall off.
• Once on the stone, you can give the pizza any minor stretches to get it back to a circular shape. If it has flopped over the edge (which can be quite common), don't worry.

Tips for using a pizza peel:

• Dust the peel with a 50/50 mix of flour and semolina. The semolina is like little balls that help the pizza slide.
• Move fast once the dough is on the peel – spend as little time as possible so the flour doesn't absorb water from the dough.
• Make sure your dough is at room temperature for less condensation and moisture.
• If using a metal peel, warm it slightly under the hot tap to avoid condensation and moisture.
• Practice your technique beforehand – that way you get a feel for how to do it. It’s better to make mistakes with a towel or a piece of dough than to ruin your pizza.

Roll the dough around a rolling pin and unroll onto the pan

Rolling the dough around a rolling pin and unrolling it onto the pan is a great way to transfer your pizza base from the table to the pan. Here is a detailed, step-by-step guide on how to do this:

Firstly, ensure your dough is at the right temperature and consistency. If the dough is too cold, it may crack, and if it is too warm, it will be sticky and hard to handle. The ideal dough should be elastic but not fragile. To test this, poke the dough with your finger; if it slowly bounces back, it is ready.

Next, prepare your work surface by sprinkling a generous amount of flour or semolina. This will prevent the dough from sticking to the table and the rolling pin. You can also use a non-terry cotton cloth or two sheets of parchment paper to roll out the dough between, which will create less mess.

Now, you can begin rolling out the dough. Start from the centre and apply gentle pressure, rolling upwards and downwards in straight motions. Turn the dough a quarter turn and repeat this process until the dough reaches the desired thickness. Remember to flour the dough each time you turn it. If the dough becomes too hard to handle at any point, place it in the refrigerator to rest for a few minutes.

Once the dough is thin enough, roll it around your rolling pin. Then, bring the pan close to the dough, lift the dough slightly, and push the pan underneath it. If your dough is too warm, it may be difficult to unroll, so ensure it is at the correct temperature before attempting this step.

Finally, adjust the dough along the edges of the pan. If your pan has sharp edges, be careful not to cut yourself. And there you have it—your pizza dough is now ready in the pan!

Use cornmeal to prevent sticking

Cornmeal is an effective way to prevent pizza dough from sticking to the pan. It is made from durum wheat, giving it a coarse, gritty texture. This texture is preferred by some pizza chefs as it adds a distinctive taste and texture to the bottom of the crust.

Cornmeal is composed of larger pieces of milled grain and bran, which do not absorb water like flour. This helps to keep the dough floating on the peel. To use cornmeal, sprinkle it on the peel and smooth it with your flat hand to distribute evenly. It is important to cover every place on the peel where the dough will rest. When you are still practising the transfer of pizzas from peel to oven, use more cornmeal as insurance. With time and practice, you can use less, which means less mess in your oven.

Cornmeal can also be used on the surface where you stretch out the dough to prevent it from sticking. Simply sprinkle cornmeal on the surface before putting the dough on the countertop. You can also lightly dust your hands with cornmeal to make it easier to work with the dough.

However, some people dislike the idea of cornmeal on their pizza, finding it "gross" to have "chopped corn" on the bottom of their pizza. If you are using a pizza stone, be aware that cornmeal can burn more easily than other options, so it is important to keep a close eye on your pizza to prevent burning.

Use olive oil to prevent sticking

Olive oil can be used to prevent your pizza dough from sticking to the pan. It is also a key ingredient in the dough itself, adding wonderful flavour to the base.

Before you begin to roll out your dough, ensure your pan is coated with a light layer of olive oil. This will prevent the dough from sticking to the pan and give your pizza a crunchy crust.

You can also use olive oil to grease your hands before handling the dough. This will prevent the dough from sticking to your hands and tearing.

If you are using a pizza peel, you can also coat this with olive oil to prevent the dough from sticking.

A word of warning: be careful not to add too much oil to your pan, as this can make your pizza greasy.

If you are looking for alternatives to olive oil, you can also use flour, cornmeal, or semolina to prevent your pizza dough from sticking to the pan.

Use a sheet pan to make sheet pan pizza

Sheet pan pizzas are a great way to make pizza for a crowd. They're also called "Grandma Pie" because of their homey, imperfect appearance. The crust is usually thick and chewy, and the pizza is loaded with toppings and sauce.

Here's a step-by-step guide to making sheet pan pizza:

Ingredients:

• Pizza dough (store-bought or homemade)
• Olive oil
• Pizza sauce
• Mozzarella cheese
• Toppings of your choice (e.g. pepperoni, sausage, mushrooms, meatballs, basil, cherry tomatoes)
• Italian seasoning or dried basil (optional)

Instructions:

• Coat your sheet pan with olive oil: Use a rectangular, rimmed sheet pan measuring about 17x12 inches. Coat it generously with olive oil to prevent the dough from sticking and to create a crispy crust.
• Prepare the pizza dough: If using store-bought dough, follow the package instructions. If making your own dough, combine yeast, sugar, and warm water in the bowl of an electric mixer fitted with a dough hook. Allow the yeast mixture to proof for about 10 minutes. Then, add flour and garlic salt, and mix on low speed. Slowly add the remaining olive oil and mix until a smooth ball of dough forms (about 5 minutes).
• Press the dough into the pan: Press the dough evenly onto the bottom and up the sides of the prepared sheet pan. Cover with plastic wrap and let it rise in a warm place for about 30 minutes.
• Preheat the oven: Preheat your oven to 450°F.
• Flatten and press the dough: Once the dough has risen, use your hands to flatten the bottom and press the dough up the sides of the pan again.
• Add the sauce and toppings: Spread an even layer of pizza sauce over the dough, leaving a small border around the edges. Sprinkle sauce with mozzarella cheese, then add your desired toppings. For a classic meat-lover's pizza, try pepperoni, sausage, meatballs, and mushrooms.
• Bake the pizza: Bake the pizza in the preheated oven for 20-25 minutes, or until the crust is golden and the cheese is melted and bubbly.
• Let it set and serve: Remove the pizza from the oven and let it set for 5-10 minutes before cutting and serving. Enjoy!

Tips:

• You can get creative with your toppings! Try cooked shredded chicken, pineapple, olives, or anything else you like.
• If you want to make your own pizza dough, check out the Feel Good Foodie's vegan pizza dough recipe.
• For an extra crispy crust, "dock" the pizza dough by perforating it with a fork before adding the sauce and toppings. This helps to prevent the crust from getting soggy.
• If you're using homemade pizza dough, remove the dough from the fridge at least an hour before baking to bring it to room temperature.
• Pre-cooking some toppings, like sausage and mushrooms, is recommended to avoid a soggy pizza.
• Sheet pan pizzas typically take longer to bake than thinner pizzas due to their thickness. An oven temperature of 450°F is ideal.
• Let the pizza cool for about 10 minutes before slicing and serving.

Enjoy your sheet pan pizza!

Frequently asked questions