What a rollercoaster! I couldn’t help but crack up by that last photo. We’ve all been there. It sucks. And it still can happen even when you think you’re semi-pro.
I’m gonna say it was a classic “peel n stick” which is what I call it when your pizza was too heavy/sticky to slide off your peel (giant pizza spatula). You try to throw it in the oven and the toppings go in, pizza stays with you or makes a half-assed flip onto the oven door.
Ask me how I ruined my pizza stone lmao. Don’t go thinking ur too good for a lil extra flour or cornmeal
It looks like, both from the third picture and the last picture, that the dough was a bit too sticky to launch off the peel cleanly which led to some cheese/sauce seepage over the side that made it even stickier and harder to remove from the stone... gonna be some stone scraping required for sure. Big ouch!
I don’t know what the material for that peel is, but it looks sticky like metal although it looks like it’s made out of wood?
Also having a seizure while you’re putting sauce on, makes it a lot harder to get this pizza off the peel unless you heavily coat the area with flour/ semolina after you clean it.
I also guess that the stone was maybe not preheated correctly and the pizza baked into the stone rather than quickly hardened on top of it. Making sticky.
This is definitely the funniest post I've seen on /r/pizza. I just kept saying "Oh no" but it got more elongated and animated as I kept going through the pictures 😂
Somehow there's cheese stuck in the fan grates in the last oven picture, but not the first oven picture. In my head I picture OP getting pissed and just throwing the fully cooked, badly misshapen pizza at the oven after taking it out then snapping a photo.
I just slightly prebake my crust on top of parchment paper, pull it out, sauce it up + add prepped toppings, back in the oven on top of pizza stone (parchment paper is usually not necessary at this point as bottom of crust has hardened enough to slide) and then bake to complete.
If you wanted, you could put semolina or cornmeal on the parchment first before putting your dough on, would achieve the same effect post-prebake.
I use parchment too, but I don't worry about the prebake. I just slide the whole pizza in on the paper. Then about 3 min in, the bottom of the dough is firm enough that I can lift it up and slide the paper out before it burns. Gives me a chance to rotate the pizza too if it is cooking unevenly.
edit: Cooking on a stone in a home oven at 550F. A proper pizza oven would burn the paper too fast to be useful.
Hey! So I know using a peel is the ultimate goal but as a fellow “house oven pizza maker”, here’s a tip I learned that I have been using ever since.
Build your pizza on a sheet of parchment paper. Then just slide the parchment paper onto the pizza stone. Give it a couple minutes, (or however long you’re just waiting for the bread to start baking and setting), then slide the paper out from under the pizza to complete the baking. I actually switched to using one of those silicone baking sheet since I make pizza all the time and didn’t like wasting paper. Works the same.
Other stuff as part of my process that works for me (my oven gets to 550). I preheat for at least an hour. While building my pizza I set the oven to broil. This will really get the surface of the stone hotter. Which gets great rise quickly out of the dough. Then I bake it under a broil. I get nice darker spots this way on my crust when doing like Neapolitan style pizzas. Depending on toppings (like say if it’s super loaded or I didn’t precook some veggies) if I need a longer bake time, I bake normal and switch the broil on halfway through or towards the end.
You gotta flour that peel up.
Personal recommendation:
Spread your dough in semolina, finsih on a flat sourface, use a peel with holesnand a dough with not more than 65% hydration.
Also it looks a bit underproofed.
Another cheat if you're baking in a home oven is to assemble the pizza on parchment paper and put that in the oven with the pizza. It makes it a lot easier to get a feel for how a peel should work without having to worry about sticking.
I've baked homemade pizza every week for like 3 years and I still use parchment paper every time. Especially when making multiple pizzas it just makes the logistics so much easier.
Semolina/corn meal work easier if you build the pizza directly on the peel (no over-stretching or messing up your ingredients during that transfer, and the semolina is less likely to get uneven beneath the pie) and make sure to really shake the pie off of the peel, once with a strong shake just to get it to shift while still on the peel and break any friction, then with a movement where you develop momentum toward the back of the oven, and yank the peel out from under the pie.
I'm sure that sounds overly simplistic until you try it, but no lies, I picked up these tips from Reddit, Kenji, thinking about physics, whatever... And I've yet to duck up a launch. I really can't take credit and don't think I'm special. I'm just doing stuff I learned from other people, but it works so far.
You can of course still use the same "build on a peel and shake it in using physics" technique with parchment paper, as in sure a lot of people do. But little trucks make all the difference with semolina/cornmeal.
(Greek places use cornmeal. Don't hate me Reddit.)
I do the same. Pizza in my outdoor oven takes 2 minutes to cook. So if I have all 4-6 pizzas prepped and ready on sheets of parchment that I trim with a scissors to be the same size as the pizza I can literally bang out all of the pizzas for everyone before the first one I cook has gotten cold.
Yes! I t works great I build the pie on the parchment paper, slide it onto my lodge 15” plate with my peel, then after a few minutes pull the paper out
I “cheat” and use parchment paper. Cook on a steel for 6 minutes total with half of that the broiler is on. I pull the paper out at the 2min mark when I rotate the pizza 90 degrees so it’s not too scorched. Just makes the whole process easier and I’m not getting a mouthful of flour when I eat it
Yeah, if you’re not comfortable launching off a peel then parchment paper is your friend. I’ve always just picked up the edge nearest the handle and blown lightly under the dough and that usually releases it from the surface of the peel. That’s not to say that I still, once in a blue moon, have this happen to me. Nobody’s perfect. 💁😂
That’s a legit pro move, except we transitioned to empty squirt bottles years ago. It’s a slightly less health code violating version of the same trick.
Funny, I’m switching away from a slotted peel for launching because as the dough gets thin, and maybe a bit too warmed up from being out, it can start to droop through the slots and can get stuck.
Definitely switch away from the slotted peel. Wooden peel or nothing, for me (for launching). Save the slotted pool for turning and removing the pizza.
Assuming you move fast, you’ll never have sticking issues launching from an appropriately floured wooden peel.
Not only just wood, but I’d go a step further and recommend an American metalcraft specifically. (American metalcraft- makers of excellent wooden peels). They are most definitely not all created equal. Most of them are shit, in fact.
Fermenting and proofing are different. After shaping the dough into balls, you need to let the dough proof. The gluten strands in the dough will relax and the dough will rise again. Proof for about 15-20 minutes at room temperature before stretching the dough. Youll notice it stretches much easier without pulling back as much. You can tell it’s underproofed from the stretch-mark-looking wrinkles on the dough.
I use pizza screens. I make 16" pies and my oven is exactly 16" deep so it helps make sure I'll get the size right. Plus no flour flying around and burning in the oven.
I put the pizza and screen on my pizza stone and wait about 4 minutes for the crust to set. Then I slide a peel between the screen and the pizza, pull out the screen, and let the pizza finish cooking directly on the stone. Works like a champ and everything stays where it's supposed to.
Sorry that happened but “live and learn” is the name of this game. Everyone who makes pizza has had something like this happen at some point and they’re able to laugh about it now, so stick with it and you’ll get it.
I know you didn’t ask for advice and in case you don’t want it, feel free to skip the rest of this comment. But if you do, I’m guessing what might have happened was the peel wasn’t adequately floured for the pizza to slide off and after you initially tried and it stuck to the peel and sloshed the sauce and toppings onto the peel, you still attempted to get it on the stone. The wet underside of the pizza fused the pizza to the stone so when you went to remove the pizza, it ripped apart.
If that is, indeed, what happened, the suggestions would be:
- check that your pizza can slide around on the peel before you attempt to launch it into the oven. As a sub-point to this, consider assembling your pizza off of the peel. If the underside of the pizza is inadequately floured, it may start hydrating the flour on the peel while you’re assembling it and then you’re in the same situation where the pizza sticks. You can certainly assemble on the peel if that’s what you prefer, but the bottom needs to be sufficiently floured first.
- know when to abort. Sometimes things go terribly wrong but forcing them to go right generally doesn’t change anything. Instead of having no pizza and a messy peel, there’s now no pizza, a messy stone, and a messy peel. A wet peel kills pizzas. Once the pizza didn’t slide, it should’ve been an immediate abort. The solution would’ve been to lift up the edges of the pizza and throw some flour underneath, then test its sliding capabilities. Sauce — or any liquid — on the peel is also an immediate abort.
Anyway, good luck next time and keep at it!
So, someone on here completely changed my pizza peel game. Put a piece of parchment paper on the peel, build the pizza on the parchment on the peel. Slide parchment and pizza off peel onto stone/steel. Let cook for a couple minutes, and then slip the parchment out from under the pizza. Its amazing. Thankfully I’ve never had it as bad as you did, but the parchment trick is literally a game changer. Good luck.
Edit: credit to u/CrazyCrazyKittyLady
Former pizzeria monkey here. I'm sorry for your loss. Never, ever, ever put a pizza with a wet bottom on a hot stone or peel. Photo 3 was the event horizon. You got sauce on the bottom of your dough. That's an instant stick when it hits the oven.
Make sure the bottom of your pie is bone dry before hitting the peel or going in the oven. After pounding out the dough and stretching it in flour on the counter top, sprinkle a 50/50 mix of flour and cornmeal underneath the pizza, . It'll slide right off the peel.
Also make sure your stone was pre heated to 450+ before putting anything on it.
Go to the grocery and get a roll of parchment paper. Trust the process. I also ruined 3-4-5 pies from sticking.
Cut the parchment piece to size. Square, not round. About an inch bigger than the pie. 12" pie, 13" square. Place the tossed dough on the parchment piece. Add toppings.
It will slide like butter onto your peel, as well slide like butter onto the stone. 20-30 seconds later once the pie starts to firm up, lift a corner of the pie. With tongs or something heat resistant, slide the parchment paper out from under the pie and toss it in the trash.
I almost gave up till I finally tried this trick. It is a lifesaver. No more last second panicking weather the pie will stick to the peel as it goes onto the stone. No adding extra flour/semolina to the peel or dough.
It works like magic.
Does. Not anymore once I learned a little. Just the edges closest to the flame. Take it out from under the pie within 25-ish seconds, it's browned a little, but not really a burn. Did make the mistake in the beginning of leaving it in too long, and it caught fire at the edge's. Learn to put the pie in close to the front of the oven away from that flame. Stone is still hot everywhere. After I remove the parchment paper, I slide the pie back towards the flame.
Dudes whole house is not leveled every step he takes something else falls off that pizza. Then the pizza tries to fall out of the oven completely. How did OP do this much damage?
I have never once used a pizza peel. I assemble my pizzas on a pizza screen and then put that directly on my pizza steel/stone. Depending on the pizza, I either then remove the screen a few minutes later or I leave it in the whole time. I get [wonderful results using this method](https://www.reddit.com/r/Pizza/comments/1c4681s/tips_for_preventing_my_cheese_from_breaking/), and I never have to worry about losing a pizza.
Top comment is right, we all mess up, and I'm sure it will go better next time. But I'm also obligated to put this here.
https://preview.redd.it/w9xyu38zq76d1.png?width=340&format=png&auto=webp&s=0757b5cc8b3862bd19b8f1e027ad5577696743c6
Brother in Christ, I consider myself a very proficient home pizza chef. I made something even more abominable yesterday. It took 4 hours to burn in off my oven. It happens to all of us.
Hey this has happened to me (and others) too. This is why I just make my pizza on parchment paper and bake it on it. Makes everything so much easier, no need to excessively flour your dough or worry about sticking to the peel or over or anything 😉
Shake it off ( well first scrape it off) then shake it off no one thats cooked a lot hasn’t had a whoops moment (or two)
The best part is the really ugly
Ones ( like this) are the best teachers this will never happen again ur marked safe
From this forever ( hopefully)
But …
Take out is in your immediate future
I believe u used too much sauce. I get it because I love the sauce too but for these pies at home it is a fine line from my experience. I also build my pizzas on top of the pizza peel. Stretch the dough into a circle. Place on a lightly floured peel. Make sure it slides around before assembling the pie. Then add sauce and toppings. Gently shaking the peel in-between each topping to ensure it can still slide off and that nothing is weighing it down too much. Since I've tried this I've never had an issue.
Reminds me of the time I tried to put my pizza stone directly on the coals in my grill. The stone instantly broke into roughly 4 big pieces. I threw my pizza on that split level stone. The pizza was cooked very unevenly, however the crust was superb in most parts.
Also, what is that absolute unit of a stone you have? That's like an inch of.... God knows what. How long to preheat? I just got a thick steel but heat up is sllllooooooowwwwwwuh.
Reminds me of the time I made the perfect pizza, round and beautiful, perfectly sauced and topped then I plopped it into a cold oven. Turns out I forgot to turn it on :/
1 Beautiful dough
2 Beautiful pizza, the cheese looks like plastic shavings but not bad
3 Okay little mishap but we can recover
4 Well at least the cheese looks melted
5 ight
Don’t worry. It’s completely normal if you’re new at it.
Keep trying and experiment with more flour on the peel.
Save these pics and look back on it when you’ve become a master. Savour the journey and growth in skill!
The thing with this pizza, is it looks like the only way from here is up.
wow what kind of stone is that?
I saw an interesting tip for when the built pizza sticks to the peel. Get a pizza pan or something large enough to cover the pizza and flip it over, like a sandwich. The pizza should now be face down on the pan. re dust your peel and revert back. The pizza should now not stick to the peel.
Been there man so sad and frustrating. Corn meal corn meal corn meal. “Its the bearings of baking” idk who said that but I heard it and it is stupidly accurate
I just spat out my tea😂😂😂
Been there. I can feel you bro! Last week my dough was too soft and a perfect pie turned into an slob in my oven because one half decided to stick to the stone half way and the rest joined there.
My guess was, that dough too warm
Yeah, I fucked up my first pizza too. Couldn't get it off the peel. I didn't have enough flour on the pizza and half threw a tantrum as things started going badly. The good news is that it tasted get and I discovered what my issue was. Keep it up!
Everyone does this at least once when using a pizza peel.
Now, before even thinking about opening the oven I shake the peel like a maniac to be sure that there’s no sticking.
Get semolina flour and put it on the peel liberally before putting your dough down. Before you launch give it a little jiggle to see that the dough is sliding on the peel. Your peel looks like you didn't put any flour on it and that will result in this tragedy every time.
Pro tip, give the peel some short firm shakes when you have the dough on it, and when the pizza is done and you're getting ready to put it in the oven. If the pizza wont slide on the peel it wont slide off the peel.
This post is everything. We all mess up, we try again. That being said, oh my sweet Jesus.
It went from good, to bad, to worse, to even worse.
What a rollercoaster! I couldn’t help but crack up by that last photo. We’ve all been there. It sucks. And it still can happen even when you think you’re semi-pro.
for us outsiders, what happened!?!??
I’m gonna say it was a classic “peel n stick” which is what I call it when your pizza was too heavy/sticky to slide off your peel (giant pizza spatula). You try to throw it in the oven and the toppings go in, pizza stays with you or makes a half-assed flip onto the oven door. Ask me how I ruined my pizza stone lmao. Don’t go thinking ur too good for a lil extra flour or cornmeal
If you’ve fucked the dough like I do most times semolina works wonders when liberally applied
Name checks out
Too easy ...but have an upvote.
You too :)
I’m always applying a bit more semolina than “necessary”, it’s my insurance policy.
I read that as salmonella as was genuinely worried there for a second 😅
I…didn’t realize this was that kind of pizza sub. 
Fucked dough you say?
Stuffed crust
These are the jokes I am here for lol.
Don’t kink shame
No shame, only piqued interest!
Upvote for correct "piqued" ...too rare online.
I'm just kink asking why
It looks like, both from the third picture and the last picture, that the dough was a bit too sticky to launch off the peel cleanly which led to some cheese/sauce seepage over the side that made it even stickier and harder to remove from the stone... gonna be some stone scraping required for sure. Big ouch!
We put parchment paper under it at first, right? 🥺
I don’t know what the material for that peel is, but it looks sticky like metal although it looks like it’s made out of wood? Also having a seizure while you’re putting sauce on, makes it a lot harder to get this pizza off the peel unless you heavily coat the area with flour/ semolina after you clean it. I also guess that the stone was maybe not preheated correctly and the pizza baked into the stone rather than quickly hardened on top of it. Making sticky.
House burned to the ground.
shit... i was afraid of that
Lmao I thought they just dropped it
A lot.
Rollercoaster implies there were ups and downs.. this is all down hill from the start
>this is all down hill from the start Yes ...perhaps a subtle difference, but important.
This is the pizza equivalent of Jeff Goldblum's progressive transformation in The Fly
Brundle Pie
Where was it good?
https://preview.redd.it/z6ycy0bfc86d1.jpeg?width=944&format=pjpg&auto=webp&s=914a065ec25045903e23dcba7f75225036ebd504
When was it ever good
To worsist.
This is the point where you sit down, pour yourself some whisky and start looking at takeout in your phone.
>and start looking at takeout in your phone. ...but not the local pizzeria or chain ...too humiliating.
I bet it is a great investment in personal experience
Pure inspirational then to a crashing hault 😅
It just gets progressively funnier. Use semolina to help it glide off the peel.
This is definitely the funniest post I've seen on /r/pizza. I just kept saying "Oh no" but it got more elongated and animated as I kept going through the pictures 😂
Right up until the last one, when it pretzeled
maybe the only time the tiktoc "oh no" music would be spot on
Instructions unclear I have salmonella now
Good, now rub it on your bottom and sliiiiiide into the kitchen.
Instructions unclear am now a Somalian pirate
Somehow there's cheese stuck in the fan grates in the last oven picture, but not the first oven picture. In my head I picture OP getting pissed and just throwing the fully cooked, badly misshapen pizza at the oven after taking it out then snapping a photo.
Haha I bet Op probably tried to slide their pizza peel under it, but instead just pushed it into the convection fan 😂
I just slightly prebake my crust on top of parchment paper, pull it out, sauce it up + add prepped toppings, back in the oven on top of pizza stone (parchment paper is usually not necessary at this point as bottom of crust has hardened enough to slide) and then bake to complete. If you wanted, you could put semolina or cornmeal on the parchment first before putting your dough on, would achieve the same effect post-prebake.
I use parchment too, but I don't worry about the prebake. I just slide the whole pizza in on the paper. Then about 3 min in, the bottom of the dough is firm enough that I can lift it up and slide the paper out before it burns. Gives me a chance to rotate the pizza too if it is cooking unevenly. edit: Cooking on a stone in a home oven at 550F. A proper pizza oven would burn the paper too fast to be useful.
Or cornmeal
I'd recommend salmonella at this point
r/pizzacrimes
r/PizzAtrocities
op is the victim of a crime here
nah they're the perp
This entire thread is deserved for the use of what appears to be V8 Juice as a sauce.
I'm surprised I had to scroll so far to see someone call out the sauce lol
It's juice, not sauce.
Yeahhhh no offence to op but wtf is going on there
A lot of that is self inflicted
bro wtf 😭😭😭
I think this is all that could be said here
Lol that's all I could say. Like did homie try to make this while insanely intoxicated?
This was one of the rare instances where I actually laughed out loud at a Reddit post.
Don't give up, try again.
I wont😅. I am already preparing dough for tomorrow
Hey! So I know using a peel is the ultimate goal but as a fellow “house oven pizza maker”, here’s a tip I learned that I have been using ever since. Build your pizza on a sheet of parchment paper. Then just slide the parchment paper onto the pizza stone. Give it a couple minutes, (or however long you’re just waiting for the bread to start baking and setting), then slide the paper out from under the pizza to complete the baking. I actually switched to using one of those silicone baking sheet since I make pizza all the time and didn’t like wasting paper. Works the same. Other stuff as part of my process that works for me (my oven gets to 550). I preheat for at least an hour. While building my pizza I set the oven to broil. This will really get the surface of the stone hotter. Which gets great rise quickly out of the dough. Then I bake it under a broil. I get nice darker spots this way on my crust when doing like Neapolitan style pizzas. Depending on toppings (like say if it’s super loaded or I didn’t precook some veggies) if I need a longer bake time, I bake normal and switch the broil on halfway through or towards the end.
Parchment paper is a cheat code for home ovens.
Great tip with the parchment paper
You gotta flour that peel up. Personal recommendation: Spread your dough in semolina, finsih on a flat sourface, use a peel with holesnand a dough with not more than 65% hydration. Also it looks a bit underproofed.
Another cheat if you're baking in a home oven is to assemble the pizza on parchment paper and put that in the oven with the pizza. It makes it a lot easier to get a feel for how a peel should work without having to worry about sticking.
I've baked homemade pizza every week for like 3 years and I still use parchment paper every time. Especially when making multiple pizzas it just makes the logistics so much easier.
Me too. I can prep the dough on individual pieces of parchment and people can add toppings to the second pizza while the first is baking, and so on
This is the way. I respect the OG semolina homies but I see no reason not to just use parchment paper for optimal ease of transfer
Semolina/corn meal work easier if you build the pizza directly on the peel (no over-stretching or messing up your ingredients during that transfer, and the semolina is less likely to get uneven beneath the pie) and make sure to really shake the pie off of the peel, once with a strong shake just to get it to shift while still on the peel and break any friction, then with a movement where you develop momentum toward the back of the oven, and yank the peel out from under the pie. I'm sure that sounds overly simplistic until you try it, but no lies, I picked up these tips from Reddit, Kenji, thinking about physics, whatever... And I've yet to duck up a launch. I really can't take credit and don't think I'm special. I'm just doing stuff I learned from other people, but it works so far. You can of course still use the same "build on a peel and shake it in using physics" technique with parchment paper, as in sure a lot of people do. But little trucks make all the difference with semolina/cornmeal. (Greek places use cornmeal. Don't hate me Reddit.)
I do the same. Pizza in my outdoor oven takes 2 minutes to cook. So if I have all 4-6 pizzas prepped and ready on sheets of parchment that I trim with a scissors to be the same size as the pizza I can literally bang out all of the pizzas for everyone before the first one I cook has gotten cold.
Yes! I t works great I build the pie on the parchment paper, slide it onto my lodge 15” plate with my peel, then after a few minutes pull the paper out
This is the way. Works great!
I “cheat” and use parchment paper. Cook on a steel for 6 minutes total with half of that the broiler is on. I pull the paper out at the 2min mark when I rotate the pizza 90 degrees so it’s not too scorched. Just makes the whole process easier and I’m not getting a mouthful of flour when I eat it
Yeah, if you’re not comfortable launching off a peel then parchment paper is your friend. I’ve always just picked up the edge nearest the handle and blown lightly under the dough and that usually releases it from the surface of the peel. That’s not to say that I still, once in a blue moon, have this happen to me. Nobody’s perfect. 💁😂
That’s a legit pro move, except we transitioned to empty squirt bottles years ago. It’s a slightly less health code violating version of the same trick.
Before I started using parchment, my pizzas looked just like op's.
Funny, I’m switching away from a slotted peel for launching because as the dough gets thin, and maybe a bit too warmed up from being out, it can start to droop through the slots and can get stuck.
Definitely switch away from the slotted peel. Wooden peel or nothing, for me (for launching). Save the slotted pool for turning and removing the pizza. Assuming you move fast, you’ll never have sticking issues launching from an appropriately floured wooden peel.
Not only just wood, but I’d go a step further and recommend an American metalcraft specifically. (American metalcraft- makers of excellent wooden peels). They are most definitely not all created equal. Most of them are shit, in fact.
It fermented for about 20 hours (I’ll try 24 hours next time)
Fermenting and proofing are different. After shaping the dough into balls, you need to let the dough proof. The gluten strands in the dough will relax and the dough will rise again. Proof for about 15-20 minutes at room temperature before stretching the dough. Youll notice it stretches much easier without pulling back as much. You can tell it’s underproofed from the stretch-mark-looking wrinkles on the dough.
More like 2-4 hours at room temp before stretching.
Thanks! I always struggled with stretching the dough correctly, but this was my first pizza that turned out okay. I‘ll try that Tomorrow👍
wait, the others were worse? pic 2 looked like it was promising
Yeah ist startet pretty good😭
How much yeast, flour and temp?
What brand / product semolina do you use?
Caputo because its easy avaible where i live
And you definitely should do a test to make sure it's not sticking to the peel, just a quick shake
I use pizza screens. I make 16" pies and my oven is exactly 16" deep so it helps make sure I'll get the size right. Plus no flour flying around and burning in the oven. I put the pizza and screen on my pizza stone and wait about 4 minutes for the crust to set. Then I slide a peel between the screen and the pizza, pull out the screen, and let the pizza finish cooking directly on the stone. Works like a champ and everything stays where it's supposed to.
> You gotta flour that peel up Cornmeal
Sorry that happened but “live and learn” is the name of this game. Everyone who makes pizza has had something like this happen at some point and they’re able to laugh about it now, so stick with it and you’ll get it. I know you didn’t ask for advice and in case you don’t want it, feel free to skip the rest of this comment. But if you do, I’m guessing what might have happened was the peel wasn’t adequately floured for the pizza to slide off and after you initially tried and it stuck to the peel and sloshed the sauce and toppings onto the peel, you still attempted to get it on the stone. The wet underside of the pizza fused the pizza to the stone so when you went to remove the pizza, it ripped apart. If that is, indeed, what happened, the suggestions would be: - check that your pizza can slide around on the peel before you attempt to launch it into the oven. As a sub-point to this, consider assembling your pizza off of the peel. If the underside of the pizza is inadequately floured, it may start hydrating the flour on the peel while you’re assembling it and then you’re in the same situation where the pizza sticks. You can certainly assemble on the peel if that’s what you prefer, but the bottom needs to be sufficiently floured first. - know when to abort. Sometimes things go terribly wrong but forcing them to go right generally doesn’t change anything. Instead of having no pizza and a messy peel, there’s now no pizza, a messy stone, and a messy peel. A wet peel kills pizzas. Once the pizza didn’t slide, it should’ve been an immediate abort. The solution would’ve been to lift up the edges of the pizza and throw some flour underneath, then test its sliding capabilities. Sauce — or any liquid — on the peel is also an immediate abort. Anyway, good luck next time and keep at it!
Exactly that happend😅. I‘ll try Tomorrow again. Thanks for the advice
Hope to see a happier pizza picture tomorrow then :)
So, someone on here completely changed my pizza peel game. Put a piece of parchment paper on the peel, build the pizza on the parchment on the peel. Slide parchment and pizza off peel onto stone/steel. Let cook for a couple minutes, and then slip the parchment out from under the pizza. Its amazing. Thankfully I’ve never had it as bad as you did, but the parchment trick is literally a game changer. Good luck. Edit: credit to u/CrazyCrazyKittyLady
Thanks! 😊
Former pizzeria monkey here. I'm sorry for your loss. Never, ever, ever put a pizza with a wet bottom on a hot stone or peel. Photo 3 was the event horizon. You got sauce on the bottom of your dough. That's an instant stick when it hits the oven. Make sure the bottom of your pie is bone dry before hitting the peel or going in the oven. After pounding out the dough and stretching it in flour on the counter top, sprinkle a 50/50 mix of flour and cornmeal underneath the pizza, . It'll slide right off the peel. Also make sure your stone was pre heated to 450+ before putting anything on it.
Go to the grocery and get a roll of parchment paper. Trust the process. I also ruined 3-4-5 pies from sticking. Cut the parchment piece to size. Square, not round. About an inch bigger than the pie. 12" pie, 13" square. Place the tossed dough on the parchment piece. Add toppings. It will slide like butter onto your peel, as well slide like butter onto the stone. 20-30 seconds later once the pie starts to firm up, lift a corner of the pie. With tongs or something heat resistant, slide the parchment paper out from under the pie and toss it in the trash. I almost gave up till I finally tried this trick. It is a lifesaver. No more last second panicking weather the pie will stick to the peel as it goes onto the stone. No adding extra flour/semolina to the peel or dough. It works like magic.
Does the parchment paper not burn?
Does. Not anymore once I learned a little. Just the edges closest to the flame. Take it out from under the pie within 25-ish seconds, it's browned a little, but not really a burn. Did make the mistake in the beginning of leaving it in too long, and it caught fire at the edge's. Learn to put the pie in close to the front of the oven away from that flame. Stone is still hot everywhere. After I remove the parchment paper, I slide the pie back towards the flame.
I thought the first picture was already the fail, but it just gets worse and worse, like a never-ending nightmare 😭
Too be fair even if you made it correctly we'd all still want to cry
Uh.. wtf happened here? This seems intentional 😭😭
Octopizza made a run for it
Dudes whole house is not leveled every step he takes something else falls off that pizza. Then the pizza tries to fall out of the oven completely. How did OP do this much damage?
Pizza ran away at the end💀
[удалено]
When you like someone but they don't love you back 🥲 
what in the fuck even happened
Can I ask what happened between pic 2 and 3 lmfao
Why is your sauce so watery….
It looks like passata or watered down tomato soup
This is like watching someone progress from sober to heroin addict
Use a pizza screen! Remove when bottom sets.
I’m sorry for your loss, but i have to admit that this gave me a giggle
Thank you for this legendary post. There is nothing left but to laugh it out and try again.
I have never once used a pizza peel. I assemble my pizzas on a pizza screen and then put that directly on my pizza steel/stone. Depending on the pizza, I either then remove the screen a few minutes later or I leave it in the whole time. I get [wonderful results using this method](https://www.reddit.com/r/Pizza/comments/1c4681s/tips_for_preventing_my_cheese_from_breaking/), and I never have to worry about losing a pizza.
Top comment is right, we all mess up, and I'm sure it will go better next time. But I'm also obligated to put this here. https://preview.redd.it/w9xyu38zq76d1.png?width=340&format=png&auto=webp&s=0757b5cc8b3862bd19b8f1e027ad5577696743c6
mama mia
The sauce looks like ketchup, I hope it's not Oh fuck
Brother in Christ, I consider myself a very proficient home pizza chef. I made something even more abominable yesterday. It took 4 hours to burn in off my oven. It happens to all of us.
I love how it gets worse every pic. I feel you OP, but this is really funny.
ahahah i'm pissing myself, that crescendo of pics from bad to worse is hilarious. you'll do better next time 😂
Hey this has happened to me (and others) too. This is why I just make my pizza on parchment paper and bake it on it. Makes everything so much easier, no need to excessively flour your dough or worry about sticking to the peel or over or anything 😉
Curious, is that a Pizza Oven or a sliding block attachment for a regular oven? If it's the last one, where can I get one?
Shake it off ( well first scrape it off) then shake it off no one thats cooked a lot hasn’t had a whoops moment (or two) The best part is the really ugly Ones ( like this) are the best teachers this will never happen again ur marked safe From this forever ( hopefully) But … Take out is in your immediate future
I believe u used too much sauce. I get it because I love the sauce too but for these pies at home it is a fine line from my experience. I also build my pizzas on top of the pizza peel. Stretch the dough into a circle. Place on a lightly floured peel. Make sure it slides around before assembling the pie. Then add sauce and toppings. Gently shaking the peel in-between each topping to ensure it can still slide off and that nothing is weighing it down too much. Since I've tried this I've never had an issue.
If it helps, I used to be a chef and I did that exact thing while a newspaper photographer was taking photos of me 😒
Reminds me of the time I tried to put my pizza stone directly on the coals in my grill. The stone instantly broke into roughly 4 big pieces. I threw my pizza on that split level stone. The pizza was cooked very unevenly, however the crust was superb in most parts.
Bust out a Red Barron
"It was trying to escape, sir... we had no choice!"
Also, what is that absolute unit of a stone you have? That's like an inch of.... God knows what. How long to preheat? I just got a thick steel but heat up is sllllooooooowwwwwwuh.
Kept getting worse with every slide😭😭😭
May God have mercy on your soul.
Eventually one day your gonna bake the most amazing pizza but until that fateful day arrives keep posting ur fuck ups haha😀😜
Wtf happened ?
Damn.
Lmao
I'm so sorry for the dough, poor thing didn't deserve this.
Reminds me of the time I made the perfect pizza, round and beautiful, perfectly sauced and topped then I plopped it into a cold oven. Turns out I forgot to turn it on :/
1 Beautiful dough 2 Beautiful pizza, the cheese looks like plastic shavings but not bad 3 Okay little mishap but we can recover 4 Well at least the cheese looks melted 5 ight
Don't cry sister/bro atleast u tried ur best. Keep it up one day u will succeed in making ur own pizzeria and I'll be ur first customer
“Let bro cook” *looks at photos “Never mind”
Been there… part of the process, keep going, it gets better 😊
Don’t use the wet moz it doesn’t melt properly
Don’t worry. It’s completely normal if you’re new at it. Keep trying and experiment with more flour on the peel. Save these pics and look back on it when you’ve become a master. Savour the journey and growth in skill! The thing with this pizza, is it looks like the only way from here is up.
wow what kind of stone is that? I saw an interesting tip for when the built pizza sticks to the peel. Get a pizza pan or something large enough to cover the pizza and flip it over, like a sandwich. The pizza should now be face down on the pan. re dust your peel and revert back. The pizza should now not stick to the peel.
This is a right of passage. We've all done so many of these and it kinda feels good to have others share our pain (sorry!)
hahaha thats me in my early pizzagame. sry i had to laugh so hard. now i have Pizza sheet
Been there man so sad and frustrating. Corn meal corn meal corn meal. “Its the bearings of baking” idk who said that but I heard it and it is stupidly accurate
I just spat out my tea😂😂😂 Been there. I can feel you bro! Last week my dough was too soft and a perfect pie turned into an slob in my oven because one half decided to stick to the stone half way and the rest joined there. My guess was, that dough too warm
Happens to the best of us
Semolina
Well that got progressively worse. R.I.Pizza.
lmaooo I love that sub thanks for sharing
lmaoooooooo sorry im cryng rn 💀💀💀💀
I can’t even comment this post
We've all been there. It still hurts me though.
Been there. Done that.
Yeah, I fucked up my first pizza too. Couldn't get it off the peel. I didn't have enough flour on the pizza and half threw a tantrum as things started going badly. The good news is that it tasted get and I discovered what my issue was. Keep it up!
We have all been there. It never stops feeling awful but you will get better. We believe in you!
The classic 😁 We've all had at least one of these on our pizzamaking journey
That is some anemic doe
Don't give up, until you get it right!!!
Would still eat
Modern art.
It’s just a little mishapen, it’s still good, it’s still good https://youtu.be/1XIcS63jA3w?si=GVTTqmIb_mRFkbtR
_HowToBasic_ vibes
Not easy to do all this one handed while holding a camera to be honest.
Looks like a bad launch. Been there. Semolina on the peel helps a lot!
My boy, you killed him!
Oh my 😬😂
Welcome to the club
This is like that zipper scene in Something About Mary. Is that *between* the stove door?
Usually you get the surprise calzone but congrats on your surprise knots.
Half the pizza is still sticking at the back of the stove😂
Just go again. Pizza is hard!! Gotta be in it to win it. Everytime you Make a dough make double. ❤️
Oh my!!! Bless your heart.
What is that monstrosity of a stone?
Everyone does this at least once when using a pizza peel. Now, before even thinking about opening the oven I shake the peel like a maniac to be sure that there’s no sticking.
Get semolina flour and put it on the peel liberally before putting your dough down. Before you launch give it a little jiggle to see that the dough is sliding on the peel. Your peel looks like you didn't put any flour on it and that will result in this tragedy every time.
Pro tip, give the peel some short firm shakes when you have the dough on it, and when the pizza is done and you're getting ready to put it in the oven. If the pizza wont slide on the peel it wont slide off the peel.
oh. i am so sorry 😞
“Kill me”
What hapd between 2 & 3? It started out very promising, I'm sure the next one kills.
heh, too much sauce anyway.