Pizza oven tips

[clairebear610]

Have recently bought a pizza oven to use as a family (a cheaper Lidl version of the Ooni). Tried it for the first time earlier and think there's definitely room for improvement. Does anyone have any tips for getting the uncooked pizzas on and off the pizza paddle without them losing their shame/sticking? And also, will all doughs basically taste the same or are there some particularly good dough recipes? A couple we made were crunchy on the bottom but undercooked on the top in case anyone has any advice. Many thanks!

It sounds like your oven was too hot. You can test it by throwing a handful of flour on the surface. If the flour catches fire or burns black straight away, the surface is too hot. You can just leave the oven door open for 20 minutes or so, then try again.
It’s easiest to build the pizza dough actually on the peel, gently stretching the dough to fit, then adding your toppings. When you put it in the oven, jerk the peel back out from under the pizza.
Keep toppings light to make it easier to get your pizza off of the peel and put a generous sprinkling of flour on the peel to prevent the dough from sticking.
If the assembled pizza sits out too long, it’s more likely to stick to the peel because the sauce can begin to seep into the dough and cause a gluey effect so build your pizza when your oven is ready and put it straight in.

Try polenta under the pizza to prevent sticking.

Thanks so much @Fivemoreminutes1 and @eurochick, we'll try again this weekend and take on board those tips

I have one too and just can’t master it!

I have an ooni, which gets super hot and cooks quickly. I imagine the Lidl version doesn't get as hot, so you may need to leave it a bit longer and keep rotating it with a metal peel.

I make my pizzas on my wooden peel, which I dust really generously with semolina. This way there is only 1 'transfer'. Once the pizza is made give it a shake to make sure it can slide on the peel, if not lift the corners and put more semolina on. Don't make the pizzas wet or heavy - less is more for sauce, toppings and cheese!!

Once you have a pizza that moves on the peel, shake it into the oven really boldly. Don't hesitate or be scared - that's when it goes wrong! Garlic bread is good for practice, basically just a pizza round with garlic butter on top

Garlic bread pizza is divine.

Also excellent for quickly roasting loads of veg in a pan.

semolina on the peel. Give it a little shake before you launch into the oven.

Apparently roast lamb is good too.

Tips...

• Flour on the peel, I find semolina burns but try both and see
• you can put the dough on the peel in advance but don't put the sauce on until you are ready to cook as I find it goes soggy and sticks.
• as PP said, shake the pizza when on the peel to make sure it's not stuck then put smoothly into oven
• sounds like top needed more time
• turn the pizza every 30 secs to 1 min.

- We use BBQ tongs to pull the pizza back out onto the peel to turn

• it'll take many pizzas to perfect but don't give up!