We have a deck oven and initially we used to bake our pizzas on disks but after some training we finally moved everyone to not using disks and using the peel instead.
When the dough is hand-stretched, we sprinkle flour on the peel, add the toppings and then the pizza goes in the oven.
My problem is, after tasting the crust, there are some places where it feels/tastes like flour. In some spots you can even remove this excess flour with your finger.
We try hard to put just the minimum amount of flour on the peel but I still get this unpleasant result.
The most obvious cause of this is the flour we put on the peel but I’m beggining to suspect it might also be the mixture of oil and flour that results of passing the dough ball in flour before stretching.
Is it possible that we are putting a lot of oil on our dough balls such that it is affecting them ? (either by later absorving too much flour or something else)
Are there any tricks/tips that we can use to avoid pizzas sticking to the peel before going into the oven ? (sadly we can’t find corn meal in our city)
What is the recommended amount/type of oil to put over the dough balls ? Can we do without oil at all ?
Thanks in advance!