UUNI 3 Essentials User Manual page 24

My pizza is sticking to the peel
My stone baking board looks
dirty
22
It's happened to the best of us, but follow these tips and you'll never suffer the heartbreak of losing a
pizza again:
• Your peel, dough and sauce should be at room temperature.
• The dough that you are using may be too wet: Add a generous sprinkling of flour to the dough and peel
before beginning your stretch. Remember to use the Uuni Classic Pizza Dough recipe (page 26) for the
best results.
• Take care to ensure that there are no holes in the dough as sauce can create a 'glue' effect between the
dough and peel.
• Before you add toppings, give the peel a shake to ensure that your dough is moving freely. If not, lift and
add more flour.
• Keep your toppings light.
• Do not leave your dough on the peel for a long time before cooking.
• If your dough has become stuck, lift it at one side and give a gentle blow of air underneath: This will
create a 'hovercraft' effect and your pizza should glide more easily from your peel to the stone.
Your stone baking board may change colour during your cook but this will not affect performance. If you
want, you can scrape away any excess food with your peel. Once it has completely cooled, you can flip the
stone baking board for the next time you use your Uuni 3: The top temperatures inside Uuni will naturally
clean the underside.
If you would prefer to hand wash your stone baking board, allow it to completely cool before washing it
with warm water. It should then be dried in a conventional oven for 2 hours at 60˚C (140˚F).