How to Launch and Turn Pizza

A clean launch comes from preparation, not speed alone. The goal is to keep the dough moving freely from the moment it reaches the peel.

Before topping

Use a cool, dry placement peel. Dust it lightly with semolina or flour, place the stretched base on top, then give the peel a small shake. If the dough does not move now, fix it before adding sauce.

Top lightly and work efficiently. Moisture soaking through the base is what turns a movable pizza into a stuck one.

The launch

Position the peel near the back of the stone. Use one short forward motion, then pull the peel back smoothly so the pizza settles onto the stone. A hesitant series of shakes usually distorts the base.

Turning for an even bake

Wait until the underside has set before turning. Slide the turning peel beneath one side, lift slightly, and rotate in controlled stages. In a very hot oven, check the pizza every 15–20 seconds.

Watch: Gozney’s launch and turn lesson

Practice the peel motion with an untopped dough ball or a damp tea towel before the oven is hot. The movement should feel routine before dinner depends on it.