Essentials Guide
How to launch pizza in to Koda 16
• Get your peel, dough and ingredients to room temperature.
Cold dough will spring back on itself and stick, but; warm
dough will stretch too far and tear. If you stretch your pizza
on a warm peel, the dough will start to sweat, which will
cause it to stick.
•
Flour your hands and the surface you are working on before
you begin stretching.
•
Check for holes and shake the peel before adding toppings
to check that your dough is freely moving. If it’s stuck, pick
it up and add more flour to the peel. If sauce or toppings get
between the peel and the dough, the dough could stick to
the peel and make launching dicult.
•
Keep your toppings light. Heavy ingredients will weigh
down your dough and make it harder to lift o of the peel
or launch.
•
Work quickly after adding toppings to your dough. There’s
no need to rush, but remember, dough that rests with
toppings for too long will be more likely have any sauce seep
through the dough and stick to the peel. Get your pizza ready
when both you and Koda 16 are ready to cook.
•
If your pizza does stick you can use what we call the
hovercraft technique (see below). Lift up the edge of your
dough at one side and gently blow air underneath the base.
This will create air pockets and will spread flour to the areas
that are sticking.
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