baking tip

This is a game changer in the war of trying to not get your pizza stuck to everything when assembling it – the worktop, the peel, the stone. You should make a mound of a 50/50 mix of semolina and flour and drop your pizza dough in it when you start to stretch it out. Then sprinkle a thin dusting on your peel before placing the pizza on top. The semolina is better than just flour as it acts like small ball bearings when moving the dough around. This ensures it doesn’t stick to anything and you have no more worries. It also adds a nice texture and flavor to the base. Just make sure you add some flour to the mix, as straight semolina is a bit coarse.