Let's score the oven poorly because you don't know how to get a pizza off a peel

Pizza Pro Tip: Throw the metal peel that comes with the ChefMan into the trash. Buy a 10" wooden peel. Take a pinch of corn/semolina flour and drop onto the wooden peel, then rub it around with the palm of your hand. Next, place the formed pizza dough on top, and add your toppings. The pizza will slide off as if it were on tiny ball bearings.

@i_n_c_r_y_p_t_o

3 ай бұрын

Nice tip! Appreciate the tiny ball bearings description.

@Purewow

2 ай бұрын

this is great!! we needed you😂💖

@G53X0Y0Z0

26 күн бұрын

@@Purewow Pros use a metal pizza peel, that's what I also use and it works great once you know how to use it. There should be lots of KZread videos that show how it's done, try this guys channel: @vitoiacopelli The oven does really well for NY style pizza, falls a little short on the heat needed for traditional Neapolitan style. A metal peel is also better to remove it from the oven. A wooden peel is really good to transfer the cooked pizza to, the wood helps to keep the pizza from getting soggy like it will get on a non-porous surface, and it makes a good cutting board too.

This was just painful to watch 😢

I have same pizza oven and peel, went through a learning curve as well. I put a mixture of flour/semolina down on board first when putting together my pizza, then sprinkle peel with flour/sem mixture before sliding peel under pizza. The semolina prevents dough from sticking making it easier to slide off peel when putting in oven. I now enjoy great pizza's using my Chefman.

@Purewow

5 ай бұрын

Thank you!

I think a solid peel instead of a perforated one is much easier to slide off and on, not sure why they would send the perforated style with something like this

Use semolina…. Helps a lot with getting pizza off peel and off the stone

This was very entertaining. I think the oven is probably great but the peel is the real problem and should be swapped for a wooden peel as suggested above.

@Purewow

2 ай бұрын

im glad we could entertain you😂it was a journey

Babe, you can try parchment paper on the peel and slide the paper off after a minute.

The peel is wrong, the holes are a problem, I have a flat wooden peel, no holes, slide off easy, flower it up and works great….

nice

@Purewow

5 ай бұрын

thank you💖

no you won't see us next time. LOL

LOL 🤣

If you don't have practice and can't put the pizza from the peel to the over easily, just place the pizza in some aluminum foil! It will slide right in!!!!!

@Purewow

2 ай бұрын

THE ADVICE WE NEEDED🤩💖

Pretty much all of your advice sucks I'm two minutes in and they've already sucks first off whenever you buy pre-package a dough like that you're supposed to let it rest and bring it up to room temperature If your dough is sticky and you add too much flour to it you're going to change the hydration level of the dough it'll get drier which means it'll be harder to bake properly in the oven what you should do instead is if it's sticky is do a bunch of slapping folds with a little bit of olive oil on your hands and let it rest under a towel for 10 minutes or so and then try again Then and only then if it's still sticky and you notice that it's too wet then you can add a little bit of flour but too much flour will cause problems with your pizza's hydration levels. You have to remember that most store-bought pizza dough is not meant for high temp ovens it's meant for home ovens which means it's already going to have a different hydration level than if you were to make dough correctly for a high temp oven.

Beautiful lady

OMG, please child never again do anything like cooking for others to see,

If I was Chefman I would sue her