Author Topic: Have a GI Metal Pizza peel but not very good at using it  (Read 628 times)

0 Members and 1 Guest are viewing this topic.

Offline PizzaAlaJoey

  • Registered User
  • Posts: 188
  • Location: United States
  • I feel a carb-coma onsetting.
Have a GI Metal Pizza peel but not very good at using it
« on: February 05, 2015, 12:00:38 AM »
http://store.brickovenbaker.com/images/gi15RP40.jpg

That's the one. I was asked to cater a friend's parent's party and was wondering if there is something I could do to not screw up pizzas. I plan on making upwards 14 inch New York pizzas with it. Perhaps I should stay with neapolitan size? Any advice would be greatly appreciated. Thanks.

Offline TXCraig1

  • Registered User
  • Posts: 15072
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Have a GI Metal Pizza peel but not very good at using it
« Reply #1 on: February 05, 2015, 08:38:19 AM »
What are you worried will happen?
Pizza is not bread. Craig's Neapolitan Garage

Offline deb415611

  • Supporting Member
  • *
  • Posts: 1370
  • Location: CT
Re: Have a GI Metal Pizza peel but not very good at using it
« Reply #2 on: February 05, 2015, 08:44:54 AM »
I launch 14 inch pizzas with that peel (I have the 14" one).  I don't think it's any different than if I were doing smaller. 
Deb

Offline PizzaAlaJoey

  • Registered User
  • Posts: 188
  • Location: United States
  • I feel a carb-coma onsetting.
Re: Have a GI Metal Pizza peel but not very good at using it
« Reply #3 on: February 05, 2015, 02:20:43 PM »
I just have an issue with them launching correctly.

Offline deb415611

  • Supporting Member
  • *
  • Posts: 1370
  • Location: CT
Re: Have a GI Metal Pizza peel but not very good at using it
« Reply #4 on: February 05, 2015, 05:31:36 PM »
I just have an issue with them launching correctly.


from that peel or in general?   How do you do it?  It's hard to help if you don't explain what you are doing. 
Deb

Offline Gosseni

  • Registered User
  • Posts: 135
Have a GI Metal Pizza peel but not very good at using it
« Reply #5 on: February 07, 2015, 06:36:21 PM »
"Snatch the pebble from my hand....."

Offline rparker

  • Registered User
  • Posts: 497
  • Location: Raleigh-wood, North Carolina
  • Pizza....good! No pizza.... Bad!!!!
Re: Have a GI Metal Pizza peel but not very good at using it
« Reply #6 on: March 15, 2015, 11:47:50 PM »

from that peel or in general?   How do you do it?  It's hard to help if you don't explain what you are doing.
What's your take on these? Are they really that good?
Maybe they should just make white T-shirts with pizza juice stains already on them.

Offline Qarl

  • Registered User
  • Posts: 817
  • Location: Central Florda
  • I love to cook! and eat!
    • Black Pug Brewing
Re: Have a GI Metal Pizza peel but not very good at using it
« Reply #7 on: March 16, 2015, 09:12:41 AM »
Many of us use them.  Lighter weight.  Helps shake any excess flour you may accidentally pick up with a solid peel.

Solid peels work too.  It's not a must, but they work great.

NOTE:  don't be leaving them in the Blackstone too long or the aluminum will warp.  I mean like 15-20 seconds.  This really isn't an issue for most because, in reality, most oven time by a peel in a Blackstone is in the 3-5 seconds range
« Last Edit: March 16, 2015, 04:49:52 PM by Qarl »

Offline rparker

  • Registered User
  • Posts: 497
  • Location: Raleigh-wood, North Carolina
  • Pizza....good! No pizza.... Bad!!!!
Re: Have a GI Metal Pizza peel but not very good at using it
« Reply #8 on: March 16, 2015, 03:28:21 PM »
Is there a big difference in launching when using the heavily hydrated batches?
Maybe they should just make white T-shirts with pizza juice stains already on them.

Offline TXCraig1

  • Registered User
  • Posts: 15072
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Have a GI Metal Pizza peel but not very good at using it
« Reply #9 on: March 16, 2015, 03:36:27 PM »
Personally, I think wood peels are better suited for high hydration.
Pizza is not bread. Craig's Neapolitan Garage


 

pizzapan