Small Peels for Big Pies

[scott123]

I can get an 18" pizza out of the oven with a peel as small as _________ inches (fill in the blank).

I'm shopping for a metal peel and I'm looking to buy the smallest one I can get away with. I've been using an aluminum cookie sheet for decades and it's time to step up.

When I use my cookie sheet, I've had at least 5 inches hanging off the sheet without an issue, so, in theory, I could work with a peel as small as 13" wide (and  even smaller if the handle is flat). I'm curious to hear, though, if anyone's using really small peels for large pies.

[RoadPizza]

I can get an 18" pizza out of the oven with a peel as small as _________ inches (fill in the blank).

I'm shopping for a metal peel and I'm looking to buy the smallest one I can get away with. I've been using an aluminum cookie sheet for decades and it's time to step up.

When I use my cookie sheet, I've had at least 5 inches hanging off the sheet without an issue, so, in theory, I could work with a peel as small as 13" wide (and  even smaller if the handle is flat). I'm curious to hear, though, if anyone's using really small peels for large pies.

You can get away with a 7" or 8" wide peel provided that your pie is sturdy (no holes!).  We used to use small metal peels to take the pizzas out, but changed over to using the wooden peels because of the wear and tear on the handles (or more accurately on where the metal screws connect).  The problem with the wooden peels however, is their tendency to split in the middle, so a large peel can become much smaller in time.

[scott123]

My pies are pretty sturdy, and, so far, I've never had issues with holes. The crusts, at least, towards the center, are thinner than most, and they get floppy really quickly, but, I'm pretty sure that, for the couple seconds it takes to get the pie from the oven to the tray, I should be alright.

What do you think about something like this?

http://www.amazon.com/Nordic-Ware-02600-Cake-Lifter/dp/B000237LPC/ref=pd_sbs_k_1

I like the screwless design (and the price) and could probably create a longer handle for it. The thing is, though, is that because of the offset handle, I can't center the blade under the pie, so that means 11" on (hopefully, it's hard to tell from the picture) and 7" off. With your centered 7" blade, that's 5.5" off. I'm guessing a 7" overhang might be asking for trouble.

[RoadPizza]

If you're using it for a home oven, it would be worth a try (though I'd still have the cookie sheet ready with my other hand if I were you).  If you were going to try it on a commercial pizza oven, I'd imagine it to be pretty unwieldy.

[RoadPizza]

My pies are pretty sturdy, and, so far, I've never had issues with holes. The crusts, at least, towards the center, are thinner than most, and they get floppy really quickly, but, I'm pretty sure that, for the couple seconds it takes to get the pie from the oven to the tray, I should be alright.

Try not to press the center of your dough too much.  I hardly touch the center of mine at all.  I spend most of my time pressing around the edges.  By the time I finish tossing/stretching the dough, the crust comes out pretty evenly.

[scott123]

Oh, after the initial finger tip press, I never go anywhere near the center of my dough. It's just a elevated hydration thing.  And besides, I like the flop.  I guess if I could get just a tiny bit less (like maybe 1% less), I'd be a little happier. I'm reducing my hydration by about .25% every week or so, and, although I'm just about to the level that I'll be sticking with (65%ish), these final tweaks should help for a more consistent thickness.

Thanks, though. 

[BrickStoneOven]

I have one of these I got from RD http://www.zesco.com/products.cfm?subCatID=669&PGroupID=ZP99188003 I think it works very well. The handle is short and the peel is a good size. Mine is 13x13 and I am making 16" pies, I don't think it would have a problem taking out an 18" pie.

Edit: I just measured the handle and it is 16" long. The one I have is also riveted on, not with screws.

[Pete-zza]

scott123,

When I am researching peels, one of the places I go to is Mr. Peel, at http://www.mrpeel.com/. I go there since they specialize only in peels and that website gives me a pretty good idea as to the types, sizes and dimensions of peels that are available out there. I then go to other websites to look for pricing, even from other manufacturers.

Another place I go to to scope out peels (and other pizza related items) is American Metalcraft, at http://www.amnow.com/Pizza-Supplies/Peels. They are perhaps the best known and quite possibly the largest suppliers of pizza related items. Armed with the information from AM, I can then expand my search to get the best pricing. Usually, you will find fairly good discounts on AM products from the prices quoted at the AM website.

Peter

[thezaman]

scott, would you want a  18 inch wood peel you could make and load with it?i have two of them i only need one. pm on details if interested

[tdeane]

I use a 14" metal AM peel to take 18" pizzas out of the oven.

[Jack]

Mine go in with an 18 and out with a 14, both wood.  I've never tired anything else.

When things are really cranking and I'm using both wooden peels, I have used my 18 inch screen to pull a pie out of the oven.  Just a quick slide between the pie and stone it's out.

Jack