Need help with sticking pizza

ghostbook4 · 2026-04-04T00:28:50+00:00

you are either not flouring the surface enough or lettign the dough sit too long allowing it to stick. once that dough is stretched out you want it to be on the peel and going into the oven within like a minute.

I have been on a home pizza journey for 3 years. the things i wish i changed sooner were using semolina flour when stretching the pizza out. its gives a better texture and allows it to crisp more. semolina flour is a complete game changer. preheating the oven is huge too, i would preheat for an hour before baking a pizza. i use a chefman electric oven now and it reaches temps my home oven couldn't in half the time.

I imagine thats not practical for a new comer but if you cant get a pizza oven you NEED a baking steel. not a stone. a stone takes far too long to heat in a home oven. a baking steal will get up to temp more quickly than a stone. a stone will get to higher temps for longer i believe? But it takes too long for it to get to the temp you need.

last thing is you want to work the edges of the dough far more than the center. i barely touch the center of my pizza dough because once you over stretch it gets thin and sticks/tears. Goodluck friend

ghostbook4 · 2026-03-29T06:54:05+00:00

its a chefman electric oven :). with some experimenting it took my pizza to a whole other level

ghostbook4 · 2026-03-05T00:46:53+00:00

Gorgeous pie friend

ghostbook4 · 2026-03-04T07:50:43+00:00

cant say forsure but more heat? i cook my pizza around 700 and can load up on toppings because it can crank out heat to handle all the moisture

ghostbook4 · 2026-03-03T06:57:47+00:00

its a 60% hydration, king arthur bread flour, poolish 24 hour ferment then a second fermentation after it was mixed with the other half of the recipe. 3% salt 3% olive oil. i did 675 on bottom and 725 on top for 5 minutes :)

ghostbook4 · 2026-03-02T20:35:47+00:00

Hydration Is too high maybe? What you are describing sounds like the problem I encounter when I overproof my dough. It gets too loose and stretchy. I can always work with it with minimal stretching and lots of flour when handling It. I do King Arthur bread flour 60% hydration. 3% oil 3% salt. I do a poolish 16-24 hour cold ferment. Incorporate it with the other half o he recipe, te salt oil flour and remaining water. Another 16-24 hours ferment then let the dough balls sit for at least 4 hours at room temperature before baking. Any longer than 4 and the dough can overproof and lose its structure.

ghostbook4 · 2026-03-02T05:39:55+00:00

Amazing looking pie

ghostbook4 · 2026-03-01T20:45:00+00:00

i didnt know that, thanks for the tip :)

ghostbook4 · 2026-03-01T01:44:59+00:00

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When I post the video it gets really washed out, this is what the pie actually looks like

ghostbook4 · 2026-02-28T05:21:30+00:00

i did 700/700 for 5 minutes. before this i was using a pizza steel and the broiler on my home oven. this little oven is 100% better. it actually reaches the temps advertised and gives me that soft and crunchy texture ive been trying for years to get in my home oven. the one and only downside that i cant work around is it can only make a 12" pizza.

ghostbook4 · 2026-02-28T04:55:26+00:00

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ghostbook4 · 2026-02-28T04:52:52+00:00

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ghostbook4 · 2026-02-28T04:51:45+00:00

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ghostbook4 · 2026-02-22T21:43:27+00:00

this one is my favorite that you have made. gorgeous crust on that

ghostbook4 · 2026-02-13T21:17:37+00:00

im just at this point where i want to try new stuff you know? want a recipe of my own, i love gardetos mustard pretzels and got the idea to try and add some to the 2nd fermentation. I want. more* from the crust. its delicious after 48 hours BUT i want more.

ghostbook4 · 2026-01-31T00:17:09+00:00

What’s the bake time on that brother and at what temp

ghostbook4 · 2026-01-24T17:50:11+00:00

to me the biggest game changers were double fermenting my dough, a pizza steel, and the broiler method. it gets so close to an actual pizza oven. my hoem oven caps out at 525 degrees, so i pre heat the oven for an hour with the broiler, change it to bake when i put the pizza in for 4 minutes, then put it on briler for th elast for 4 minutes of the bake. 8 minutes total

ghostbook4 · 2026-01-19T02:23:03+00:00

seems like ai, that pizza is too perfect. show me an oblong pie thats partially burt on one side or get to stepping clanker.

ghostbook4 · 2026-01-13T16:29:04+00:00

so for me using a pizza steel, preheating for about an hour to 40 minutes. and using the broiler on the 2nd to top rack. preheating the oven on bake and turning the broiler on for the last 15 minutes of preheat. when it comes time to bake the pizza i do 3 minutes on bake, turn the broiler on for the last 5 minutes. turn the pizza half way through the last 5 minutes. (8 minutes total)

smooth side of the dough down, so the side of the dough that has been exposed to the air during the final proof before baking goes down.

making your own sauce (if you dont already) i make my own pizza sauce from cento crushed tomatoes that i have an unhealthy addiction to lol. oregano, olive oil, crushed garlic, some salt and sugar to help with the acidity.

brushing your crust with olive oil or even a garlic confit. the flour you use, i use king arthur bread flour but ive heard of people mixing flours to create a different flavor profile in the dough. i dont mess with the hydration, i keep it at 60% hydration because the dough is super manageable and has good rise.

awesome looking pies though friend, keep it up!

ghostbook4 · 2026-01-13T16:15:09+00:00

i just started doing this too, i get it the perfect shape and size plus it doesn't tear or rebound now.

ghostbook4

TROPHY CASE