Author Topic: Pizzaiolo Bavaro  (Read 2406 times)

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Offline pftaylor

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Pizzaiolo Bavaro
« on: February 17, 2009, 11:02:29 AM »
Well, Tampa just might be coming out of the pizza doldrums with this authentic Neapolitan pizzeria opening soon. Here is a link of the oven being forklifted in:



And here is another link for a chap who handcrafted the mahogany peels:

http://splinterswoodworks.blogspot.com/search/label/pizza%20peels

Cool stuff anywhere. Especially cool for Tampa.
Pizza Raquel is Simply Everything You’d Want.
www.wood-firedpizza.com


Offline Splinters

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Re: Pizzaiolo Bavaro
« Reply #1 on: February 17, 2009, 03:53:53 PM »
Thanks for the link back I appreciate it. If anyone has questions or would like more information please contact me.

Offline pftaylor

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  • Location: Tampa, FL
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Pizzaiolo Bavaro Tampa, FL
« Reply #2 on: February 18, 2009, 08:27:01 AM »
Splinters,
Thanks for joining. I look forward to better understanding why a wooden peel is better suited for pizza than a metal one. I know that wooden peels were historically used for obvious reasons.

Finally, why is mahogany the wood of choice? Why not beech or some other wood?
pftaylor
Pizza Raquel is Simply Everything You’d Want.
www.wood-firedpizza.com

Offline Splinters

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Re: Pizzaiolo Bavaro
« Reply #3 on: February 21, 2009, 11:31:08 PM »
Thanks for the welcome!  A lot of my clients prefer the wooden peel because of the bond one builds with something that has been crafted by hand to create something that they make by hand. The owner of Pizzaiolo Bravo mentioned he feels the mahogany works well with the dough while on the peel. he's a New Yorker bringing some Italy and some NY to Florida. I have also done other peels using Birch and Maple, with equal success, so I think the type of wood is mostly a personal preference.