Been reading this forum for a little while now and have been awe struck by the quality information as well as the conversations and help given at this site.
I am having a very
difficult time transferring my uncooked and topped skins from the counter top, onto the peel, into the oven and onto the pizza stone. Three of my last 4 pizzas never even made it into the oven, becoming completely stuck on the peel and the "blow under the dough" trick would not even work. All that beautiful dough and expensive cheeses for naught.....arrgghh!
The pizzas in question are not heavily topped (small amount of sauce with 2-3 cheeses, basil, EVOO and maybe something like red onions), are dressed relatively quickly and I am using what I feel is already too much bench flour....after a few initial shakes of the peel to keep the skins from sticking, they usually always become glued to the peel, and sometimes the counter before transferring to the peel.
I have just recently switched to a much wetter (62% Hydration now, was at 56% beforehand) and realize this may take some getting used to, but I was wondering if the fact that my counter is formica and my peel is a resin composite, not wood, may have something to do with this? Should I obtain a marble slab for dressing the skins on and a wooden peel to help out?
The dough is made with the help of an Ischia poolish, is a mixture of KABF and Caputo 00 flours (75%-25%) and is mixed in a Kitchen Aid with a dough hook, using a kneading method very similar to the Varasano recipe. I use his two 20 minute autolyse periods (but skip the final 10 minute one before putting the balls in the fridge). The dough balls emerge from a 48 hour cold rise and I give them a bench rest on top of the oven while it heats up to 550°F and also for 45 minutes after that while the stone reaches 550°F itself. The dough has a good amount of bubbles, feels baby skin soft (with some flour dusted before hand, but is quite sticky by itself) and is very extensible, with a 280g dough ball able to be stretched to 16 inches or so (measured in a windowpane test) before it starts to tear a little at the edges. I am making 12 inch pizzas with these 280g dough balls. So, I'm not sure it is a problem with the dough per se.
I feel this might just be an unfamiliarity dealing with a wetter dough and a terrible technical shortcoming on my part. Or it could be the materials I am putting the dough in contact with. Any thoughts or tips?
Thanks for any help!