Author Topic: Peel issue's  (Read 839 times)

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Offline Reek

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Peel issue's
« on: January 21, 2015, 05:18:00 PM »
recently i've moved on from chicago style pizza's onto new york  and Neapolitan. My issue i have is that the pizza seems to be sticking to the peel alot and they dump down the side of the grill. i do flour the peel. it only seems to happen with ny style, maybe cuz of the weight i dont know. has anyone here had better luck with wooden peels???? do they stick less???
« Last Edit: January 21, 2015, 05:27:19 PM by Reek »

Online mitchjg

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Re: Peel issue's
« Reply #1 on: January 21, 2015, 05:51:45 PM »
I assume you are using a metal peel if you are asking about a change to wood.  Yes, you should get less sticking with a wooden peel.

That may not be the cause.  It could from too much weight (as you said), wet dough, or taking too long to get it launched (you should moved fast and not dilly dally, etc.). 
Mitch

Offline Reek

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Re: Peel issue's
« Reply #2 on: January 21, 2015, 06:12:24 PM »
I assume you are using a metal peel if you are asking about a change to wood.  Yes, you should get less sticking with a wooden peel.

That may not be the cause.  It could from too much weight (as you said), wet dough, or taking too long to get it launched (you should moved fast and not dilly dally, etc.).
  Thanks guess ill have to go big and cough up the 10 bucks for the wood peel. I was thinking its the weight that's tripping me up, mostly i move asap from build to launch.

Offline sermonrob

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Re: Peel issue's
« Reply #3 on: January 21, 2015, 06:15:57 PM »
recently i've moved on from chicago style pizza's onto new york  and Neapolitan. My issue i have is that the pizza seems to be sticking to the peel alot and they dump down the side of the grill. i do flour the peel. it only seems to happen with ny style, maybe cuz of the weight i dont know. has anyone here had better luck with wooden peels???? do they stick less???

Hehehehehe ;D

Offline Reek

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Re: Peel issue's
« Reply #4 on: January 21, 2015, 07:27:25 PM »
id take an edible fail. the worst part was the BS sucked it in and it smelled sooooo good. i was PISSED   >:( kina funny though

Offline PrimeRib

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Re: Peel issue's
« Reply #5 on: January 21, 2015, 08:06:53 PM »
Semolina flour works much better than regular flour to prevent sticking.

Offline Gosseni

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Re: Peel issue's
« Reply #6 on: January 21, 2015, 08:14:05 PM »
Try this on. Perforated peels. Gimetal.
""

Offline woodmakesitgood

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Re: Peel issue's
« Reply #7 on: January 21, 2015, 09:52:06 PM »
id take an edible fail. the worst part was the BS sucked it in and it smelled sooooo good. i was PISSED   >:( kina funny though

Now, you turned the motor off for the launch, right?  ;D

Charles

Offline Chicago Bob

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Re: Peel issue's
« Reply #8 on: January 21, 2015, 10:15:01 PM »
Now, you turned the motor off for the launch, right?  ;D

   Wouldn't have mattered...sometimes that beast jus has a mind of it's own.   >:D
"Care Free Highway...let me slip away on you"

Offline spacetrucker

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Re: Peel issue's
« Reply #9 on: February 07, 2015, 01:54:29 PM »
I learned how to make a calzone the painful way on a failed launch :'(
after which me my peel and the electric sander had a long discussion in the garage.... :-D
now I just rub a little bread flour on the peel and the launch is great
tried some semolina and almost lost the pizza between the kitchen and the oven ;D


Offline TXCraig1

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Re: Peel issue's
« Reply #10 on: February 07, 2015, 02:04:51 PM »
I learned how to make a calzone the painful way on a failed launch :'(

There are two types of pizzamakers: those who have calzoned a launch and those who will calzone a launch. I'm one of the former group  ;D
Pizza is not bread. Craig's Neapolitan Garage

Offline carl333

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Re: Peel issue's
« Reply #11 on: February 07, 2015, 05:18:14 PM »
Try this on. Perforated peels. Gimetal.
""

My wife would have a coronary with me using one of these in her kitchen. Yes, her kitchen. I have the tool shed/dog house combo that's mine! I'd  have a dusting of flour all over the kitchen floor and oven launching a pizza from one of these.
« Last Edit: February 07, 2015, 05:24:17 PM by carl333 »
Carl

Offline Gosseni

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Re: Peel issue's
« Reply #12 on: February 07, 2015, 06:39:30 PM »
Buy her a broom.

My wife would have a coronary with me using one of these in her kitchen. Yes, her kitchen. I have the tool shed/dog house combo that's mine! I'd  have a dusting of flour all over the kitchen floor and oven launching a pizza from one of these.

Offline moose13

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Re: Peel issue's
« Reply #13 on: February 08, 2015, 11:56:46 AM »
I use wooden for building and launching, metal for retrieving

Offline shawntp

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Re: Peel issue's
« Reply #14 on: March 23, 2015, 02:04:20 PM »
Same here - I build up the pizza quickly with one of those Epicurean peels (from william sonoma) and transfer out to the oven (from kitchen to outdoor wood oven) then use a metal peel to finish the job.  The Epicurean peel is then used to make/stage the next pie.  I have wood, epicurean, and metal peels and I feel like the epicurean has the least amount of stick (though you would not want it for primary cooking it is great for build and transfer).

Offline icemanxp300

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Re: Peel issue's
« Reply #15 on: Today at 12:36:18 AM »
I read the peels with holes have less surface area for sticking so they are better for transferring. However it appears only metal peels are perforated. I was thinking of cutting a peel out of wood and drilling holes in it. Wonder if that would work well?