Ooni 3 first attempt

[Attjack]

Yeah, before I switched to parchment I would get it it shaking back and forth too. If it is sliding back and forth it's a good sign your launch will go smoothly.

I use a Blackstone and there is more room in the oven and it spins itself. But it's 900f and the 1/4" of parchment does burn up but that's not an issue for me.

[Attjack]

Could be... I actually often use store bought dough from Whole Foods or similar which is lazy but convenient. You actually have your dough stick to the parchment after a couple minutes in a 700 - 900 degree oven though?

[Donw]

+1 on semolina. Running your hand across a paddle surface coated with semolina feels like you have roller bearings coating the paddle.

[Uncle Bob]

Plenty of ideas to work with above, just one other thing. I absolutely detest the mouth feel of cornmeal on a pizza, and AP absorbs moisture too quickly. I find a dusting of semolina flour works well as long as you follow the advice from RonB to work quickly. Also another vote to get an IR, they're not that expensive anymore, and oh so handy,

[RonB]

Attjack - could be that my dough is wetter than yours.

[Michael Brinton]

You'll get a feel for how much flour to put on the peel. Give it the shake test to make sure it's moving. If it's stuck lift it up and toss more flour under. Blow a little air. I have an ooni koda but personally wouldn't use parchment with that. It's so tight in there space wise you'd really have to have the parchment trimmed close or it could burn up. Plus spinning is required so much with the koda. I caught some on fire heating a stone right up against the broiler in the regular oven. The first one always sticks with experience you'll be launching then in like it's nothing. I did replace the stone it came with with a baking steel to help with recovery when cooking multiple pies, worked great.

[Attjack]

In my experience if you use parchment you can make 10 pizzas ahead of time and keep them in clean pizza boxes. Then you can cook pizza after pizza one after the other. Hydration is important for other reasons for sure in relation to the temperature if your oven though.

[RonB]

A lower hydration dough helps as does parchment. But you also need to work quickly once you place the dough on the peel. You don't want the moisture in the dough to soak the parchment or cornmeal.

[marshall]

That parchment paper idea sounds solid, ill have to try it next time around, as I've had mucho troubles transferring pizza....thanks for the photos and tips!

[grantgallagher]

Dont have an IR so im not sure but it was def rolling! Not that it mattered since i couldnt even get the pie into it

[xaugievike]

had the same problem.....until I learned about dough hydration ratios. With my Ooni, after destroying a few pies and making pepperoni charcoal, I found Ken Forkish's book indispensable.....with the heat my Ooni rolls at the lower dough hydration also solved the stickiness problem. how hot was your Ooni?

[scottranda]

Corn meal or parchment paper, if not too hot. If you’re doing like 800 degrees, use parchment paper. Corn meal and flour will burn.

[Attjack]

Here's how you do it.

Method 1: This is what I do. Stretch your dough and then lay it on a sheet of parchment paper. Then add sauce, cheese, toppings. Trim the parchment to be about 1/4" from the edge of the dough. Use a peel to launch the pizza into your oven. Rotate your pizza once and when it's half baked take it out and remove the parchment like a magician does with a table cloth. Then relaunch the pizza and finish cooking normally.



Method 2: This is what I used to do. Stretch your dough. Add cornmeal to your peel (a wooden peel works best). put your dough onto the peel and build the pizza. Then launch it into your oven and cook. After launching I liked to switch to a metal peel for the rest of the cook.

[grantgallagher]

The pizza still ended up tasty if somewhat misshapen, lol. Convection at 450 for 11 mins, perfect. Just bummed about not being able to get it into the ooni.

[surfdog]

Well, I’m certainly no expert when it comes to pizza but I was instructed a long time ago: wood for delivery, stainless for recovery. LOL
I have both...and generally have used wood for both...though I can see how getting the SS under the pizza could be quicker for spinning.

And as @barelfy suggests, cornmeal can help a lot.