First try with the Ooni
Hello all today was my first try with my koda 16. I started with 12 inch pie and everything went as planned “almost “
I bought a wooden peal and lathered it with semolina flour hoping I could slide the pizza towards the back. I took it from the table to the peel relatively easily.
Next I checked that the oven was at proper temperature and it was about 650. I tried to slide the pizza off but yanked it back to quickly and the back pizza folded forward with all the cheese, sauce and dough in a heaping pile towards the back.
I tried my best to get the mess of the stone but it was too late. Stone was black cheese and sauce everywhere.
So I took it the best I could and finished the other three pies in the kitchen oven.
So my question was my dough was to moist and the olive oil I had on the dough to proof stuck to the semolina because the dough was to moist still.
Should I have put more semolina on the dough before sliding it on the wooden peel? I would like some tips on how to improve so that it doesn’t happen again.