Pizzas sticking to the Stone Baking Board or peel can be the result of a few variables: The dough is too wet. This makes sense if you think about it, because you depend on that barrier layer of flour (or cornmeal) to stay dry. The point is you do not want the dough ball to be sticky or wet. Kneading a sticky dough can be really challenging because it will both stick to the working surface and your hands. Here’s how you deal with sticking in each step of the process. Kneading. To prevent the pizza dough from sticking to the peel, many recipes advise using cornmeal or bread crumbs. We would recommend following our own pizza dough recipe that has yet to fail us at Ooni HQ. Bing, bam, boom. First step: Start with a dough ball or a piece of dough, enough to make one pizza. How Do You Keep Pizza Dough From Sticking? If your dough is wet or sticky, flatten out your dough a bit and dip it in flour to make sure the dough is not sticky. Sticky pizza dough complicates the whole pizza baking process. (Note: I think there was a topic about this at one point, but I couldn't find it, so if you know where that is -- assuming I'm not imagining it -- just point me in its direction.) You can dip it in a mixture of flour and semolina if you wish. If you want to prevent your dough from sticking, then your two best friends are flour and cornmeal. Your dough has a hole in it. Sliding the edge of the pizza off the peel onto the stone, allowing the pizza to catch the hot surface as you slide the peel out from underneath. If you’re running into issues with your dough sticking to your pizza peel or pizza stone, this is something you’ll want to address before cooking your pizza! If you are facing similar issues and want to know why your pizza dough is sticking to the pizza peel then this post would help you as we would discuss all the possible reasons as to why you might be facing these issues. Technique - You have to use a very fast and smooth movement. Pizza Sticking to peel issues. Sticking problems are directly correlated to time on the peel. Shape the dough on a counter, at least most of the way; dust it; dust the peel; put the dusted side of the dough on the peel and finalize the shape; top the pie; get it in the oven. You can find it here. I therefore strongly recommend using a dough scraper. I'm making pizza for a group this weekend, and I really, really would like to avoid the shame of more pre-made, store-bought crusts! While both coatings work, they also leave a gritty or crunchy residue on the bottom of the pizza. These will help form a barrier between the pizza stone and your crust, which will prevent it from sticking! Dough - The dough needs to have enough gluten developed to keep from ripping easily.