I still haven’t managed to make a round pizza base. Mine tend to be triangular or irregular quadrilateral in shape. And they stick to the pele.
I tried with shop-bought bases and still - despite copious ground semolina on the pele - they stuck.
I’m thinking my only solution is sheets of foil.
Unless any pizza expert has a better idea.
PS the Ninja oven is great.
Moisture content and proving perhaps? Is it sourdough?
Obviously too sticky, so change the ratio or your technique.
Oiling the pele and using something also oiled or dusted with flour to slide under the pizza - piece of mounting card?
Thanks, both.
I used Jamie Oliver’s recipe last time. I suppose I don’t really know how wet it should be. Oil sounds like a possibility - my pele has slots it it which probably doesn’t help if the dough is too wet.
But tonight, it was shop-bought bases. They seemed similar to what I produced.
Thats your biggest mistake!
This guy is the man!
Improved mine with his guidance
What kinda of pizza peel is it?
Ah, but that’s a deep dish, Chicago style pizza - hope that wasn’t what @Porridge was attempting 
Call me a traditionalist, but IMO the base should only be there to subtly, but noticeably support the topping, rather than to just bloat you out.
Ya I didn’t have much luck with metal switched to wood. Have you tried oiling it before you put the pizza on that seemed to work the best
Well, it certainly looks the business, so I think your dough’s too sticky, or use a half sheet of card, suitably prepared.
I think that recipe is designed for a UK palate and a conventional oven. Most Italian recipes don’t use sugar or olive oil.
This is my fail-safe:
Pour 600ml of room temperature water into a large mixing bowl. Add 1gm if instant yeast and stir to dissolve. Add in 500gm of tipo 00 flour and mix with your hand for 30 seconds to combine.
Add the remaining 500gm of flour to the bowl and mix for another 30 seconds to combine and then add 30gm of salt and mix for a further 30 seconds.
Tip r dough into a slab (marble if possible) and knead for 10 minutes, and then cover the dough with a tea towel and rest on the work surface for 10 minutes.
Shape the dough mass into a smooth ball by dragging across the counter surface to form tension on the outside of the dough. Cover and leave the dough to rest for a further 45 minutes with any drama at the bottom.
Using scales, portion the dough into 150-190gm portions using a dough cutter if you have one or if not use your hands or a knife. Form the dough into balls and place into lightly oiled containers or a tray and cover with a lid, leaving them to proof for 8 hours at room temperature.
Take each ball and pull it out into whichever shaped please you. With practice, you’ll soon be picking them up and spinning them into perfect circles like a pro! Sprinkle there upper surface with flour.
Make sure the oven is up to temperature (450°C) and sprinkle flour over the peel. Pick up the pizza bar and flip it over so the floury surface of the pizza is on the peel. Give the peel a little shuffle to make sure the pizza isn’t sticking, add the toppings and cook. 90 seconds to 2 minutes is usually right. Use the peel to rotate the pizza a couple of times if your oven has s hot side and a cool side.
Buon appetito!
I’d suggest adding to the above using a well-heated pizza stone, or a tile from a ceramics kiln - served me well for a couple of decades before you could easily buy pizza stones.
Not hopefully wholly off topic, but I’ve got a large cast-iron galette pan (from TK Maxx long ago) that’s very good for making N African / ME style flatbreads.
I quite like the look of this authentic Italian recipe - not tried it yet, but I do use Emma’s recipes fpr Ciabatta and Focaccia.
Use something similar, the bottom of a pizza carton that you get freshly made
Pizzas in. They won’t burn unless you cook your pizzas above 230C and even then they may just go brown. I’ve done this before and it works. But now …
I use a non stick oven liner cut into a circle on top of a thick pizza stone preheated to 220 C for about 20 minutes. Thin crust of course. Perfect pizza every time.
We have been using our Uuni pizza oven for a good 6 or 7 years now. My job is just to cook 'em but I asked my other half how she makes them. Here’s her explanation (or my translation of what she said)…
My OH’s pizza dough recipe…
For 4 “patons”
400g of T45 - keep 100g aside for later on
100g semoule extra fin
2 sachets levure active
1 tsp sugar
Put all of these in the KitchenAid and mix together.
Add approx 300ml of tap water, added extremely slowly to the mixture.
After adding water, add remaining 100g of flour but slowly, i.e. 1tbsp at a time.
Run the KitchenAid at medium speed - not faster - during approx 4 minutes. If it’s good then the dough doesn’t stick to the bowl. Add extra water if necessary, but only if really necessary.
Once the dough no longer sticks to the bowl, empty into a salad bowl, with a tiny bit of flour on bottom and top, and leave covered with cling film for 8 hours.
After 8 hours, separate the raised dough into 4 equal parts. Add a little extra flour, and cover each smaller bowl with cling film. Leave that for an additional 4 hours.
Last step… when rolling out the dough, add a little extra flour again. Roll into shape and add your toppings - not too many otherwise it makes your base soggy and doesn’t cook properly. Cook in a preheated pizza oven, at approx 400°F for 90 seconds, turning the pizza halfway through.
I forgot to say, we’ve found it better to make all the pizzas at once and then freeze them, as opposed to just freezing the pizza dough to then make pizzas later.
We buy big freezer bags, do a batch of maybe 8 pizzas and then freeze them 2 per bag, with some greaseproof paper in between to stop them sticking to each other.
Then when we want homemade pizzas, we just take out a bag, let it defrost and whack 'em in the oven at 160° for about 15 mins.
My missus also makes her own garlic butter so we make garlic bread “pizzas” too.
Sounds great, I appreciate the explanation. But I’m a bit surprised at the amount of time left (at room temp, right?) covered, to rise… eight hours, then an additional four hours…
How come the recipe calls for so much time? I’m guessing it’s for enhancing the flavor, maybe?
Have you tried semolina? (It doesn’t tend to burn like flour)
We do 17 hours in the fridge. Went on a course in Naples and follow what they showed mr more or less
