Omid I'm sorry about your oven problems. I hope you can make your oven work tomorrow. Could you please make another video showing how you launch your pizzas on oven floor if your oven works? I really suck at it. I purchased a perforated aluminium pizza peel from gmetal. Too much air trapped under pizza when I use it. I find it more stickier than wooden peels. I wish you the best.
Dear Pulcinella, this issue of loading raw pizzas on the oven floor is a critical and consequential subject, which is imperatively interconnected with the preceding stages of pizza-making: forming dough balls, maturation, drafting dough discs, and loading them onto the pizza peel. Thank you for bringing up this important subject. I invite everyone's contributions.
This morning I woke up at 3:00 AM to torch my wood-fired oven. Unfortunately, my propane tank quickly ran out, and I could not heat up my oven. How unlucky? Nonetheless, I used the dough, which I had prepared yesterday morning, for the purpose of demonstrating in a video how I launch my raw pizza discs inside the oven, using my pizza bench as though it were the oven floor. Here is a link to the video on Youtube:
This is a sphere of activity that I keep improving my performance therein. It truly requires awful lot of practice and experience
, doing it over and over and over again. It also requires a great deal of consideration:
1. What kind of dough is going to top the peel?
2. How well was the dough developed?
3. How skillfully was it turned into dough balls?
4. How well did the dough balls reach maturation?
5. How skillfully are the dough balls taken out of dough tray without being irretrievably deformed or damaged?
6. How well are the balls drafted into dough discs, and how much flour should be used in doing so?
7. How heavy are the toppings? How well are they distributed? Is any tomato sauce going to be used (acidity of which can render the dough disc, below it, more fragile and vulnerable)?
8. What is a right type of pizza peel to use? Heavy or light? Thick or thin peel? Round, square, or roundish square? Wooden, aluminum, or steel peel? Short or long handle? How about the size of the peel?
9. How much should the work surface and pizza peel be dusted?
10. How should the peel be burdened with the raw pizza disc?
11. How should the peel approach the oven floor or what should be the "angle of entry" when the burdened peel enters inside the oven before the launch, considering that the space close to the dome is much hotter than the space close to the floor?
12. How should the peel-handle be held?
13. What should be the angle of the peel surface (the "pull-angle") in relation to the surface of the oven floor at the moment of launch?
14. Should the dough disc, resting on the peel, be slid forward and thrown on the oven floor while maintaining some space between the peel and oven floor? Or, should the entire bottom surface of the peel touch the floor while pulling back the handle? Or should the front portion of the peel only come in contact with the floor, at a proper angle, at the moment of launch?
15. How much pull-back force should be applied in pulling the handle at the moment of launch?
16. Should the peel under the dough disc be pulled back incrementally or swiftly in one decisive move at the moment of launch?
As you can see, some of the questions above are circumstantial, that they depend on various variables and conditions to answer them. Moreover, one's personal preferences also matter. Nonetheless, the main point remains, that launching a raw pizza inside an oven is much more than just shaping a dough disc, dragging it onto a peel, and loading it inside the oven—particularly when one has to perform this activity in a commercial environment where there is little or no room for making mistakes.
There are a great many videos, better than mine, on Youtube that one can really learn from. I have included some of them below. In this sphere of activity, I have not gotten as good as I like to be, yet I keep insatiably practicing until I get there. my personal conviction, in this undertaking, is that, one has got to accept the challenge to push oneself farther and farther, investing enough time and practice sessions in order to clear the mind from doubts and to gain the necessary skills and confidence—which do not come easy
In my video, I utilized the same type of perforated G.I.Metal peel as you described above, except I do not know if yours is round or square, short or long handle. My peel is round (13 inches in diameter, which is the smallest in this category) with a long handle. The Caputo Pizzeria dough used in my video is hydrated at 64% and fermented (using sourdough culture) for a total of 29 hours at controlled room temperature. Although the dough balls possessed favorable constitution, they were tender and delicate, requiring soft and cautious handling.
Below are the educational videos. (As you view them, be attentive to the approach angles (angles of entry), pull-back angles, styles, and other considerations I enumerated above.) Good day!
(Kesté, see time-mark 1:24)
(La Tana dell'Arte)