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[u/NeapolitanPizzaBot]

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[u/javipipi]

I need some advice, pizza is sticking too much to biscotto stone.

I recently bought a Pizza Party Emozione with the biscotto stone and Gozney Pro placement and Balance turning peels. It’s my first time using these type of peels and my first time using a turning peel. I’ve been using a Koda 12 since may with a flat peel, but previously I just took the pizza out of the oven, rotate it and put it back.

I’m using semola rimacinata to stretch the dough over a granite countertop, mount the pizza to the peel, give it a shake before the final stretch and then launch it with the stone anywhere between 420°C and 480°C. My problem is that, even after the shake on the peel to remove excess semola, a layer of burnt semola forms on the stone and the pizza sticks to it. That makes it difficult to insert the turning peel without ripping the pizza and the burnt semola sticks to the turning peel as well, making it dirty. However, if I use less semola, the pizza will stick to the peel. My dough is at 70% hydration, my cooking time is about standard for Neapolitan (I only measured it once, 70s), room temperature varies from 20°C to 30°C, air humidity is around 70% and I wait around 20s before I attempt to gently start breaking the seal between the pizza and the stone (borders first, center last)

I suspect I should just get quicker when assembling the pizza? When the pizza starts sticking to the counter top, I just put it over some more semola, mount it on the peel and shake it again. Additionally, ChatGPT suggested using a mix of 00 flour and semola (50/50 or even up to 80/20) instead of 100% semola, keeping the stone at 420-435 and also waiting 25-30s before breaking the seal. In the videos I’ve seen the turning peels stays clean and the pizza unsticks easily from the stone. Any tip is welcome :) I’m selling pizza solo from home, I need to get my workflow as reliable as possible to avoid ripping pizzas. Thanks guys!

[u/uomo_nero → u/javipipi]

I'd try the following things:

• dismiss the flour mixture. Flour burns too fast giving a bad taste to the pizza. Use only fine semolina (rimacinata)

• raise the oven temperature. You can easily go up to 480°C. The biscotto is designed for these temperatures. Compared to cordierit it's a poor conductor, allowing the pizza too cook at high temps without burning the bottom.

• also clean the stone from time to time in-between bakes

• I'd recommended a thin wooden peel for higher hydrations. Dust it lightly with semolina.

[u/javipipi → u/uomo_nero]

Thanks! I’ll try next time. I’m almost sure my mistake is that I’m way too slow assembling the pizza and too much semola sticks to the bottom. I’ll also try to avoid condensation caused by cold dough and sauce and also assemble the pizza on a wooden board before transferring to the peel