This is sometimes the trickiest part. How DO you get the lovingly assembled arrangement of raw dough and toppings into the oven? Sling shot?
Let me advise against that method.
Instead, I’d like to offer:
Two Methods for Getting an Uncooked Pizza into Your Oven
Method 1: The Pizza Peel
A pizza peel is that wooden or metal paddle-like utensil, shown below. I prefer the wooden ones. I like to sprinkle mine with all-purpose flour and then stretch out my dough directly onto the peel.
I don’t like to use too much flour, but just a light dusting. Keep in mind that dough is sticky, so you may have to scoot some more flour under your masterpiece to make sure it doesn’t stick. How to tell? Give your pizza a little shake on the peel. If it moves, you’re good. If it doesn’t EGADS!
No, wait, don’t panic. Seriously, all is not lost. Place the peel calmly back on the table. Now lift the edges of your pizza and coax some more flour under there. Then shake. Keep going until you get movement. On hot, humid days, things are stickier than usual, so you may need more flour.
Method 2: The Rimmed Baking Sheet
I have a clattering arrangement of baking sheets in my own kitchen. For pizza, I line a 12″x18″ baking sheet with parchment paper. Then, I oil the parchment paper with a little olive oil.
Next, I place my dough on the oiled parchment, stretch and top it.
The parchment makes for easy removal after baking. In fact, you can just lift up the corners of the parchment and remove your baked pie to a cutting board in one piece.
No parchment? Make sure you oil your baking sheet very well. I have had to pry pizzas from baking sheets before. It’s not pretty.
What About the Grill? Click here for instructions on grilling your pizza.