0 Members and 1 Guest are viewing this topic.
I am deciding on the perfect peel for rotating and removing Neapolitan pies from a WFO.I am currently looking at the GI perforated round peels, but am having trouble deciding on purchasing an 8" or 9" peel (http://bit.ly/NPNxfj). Is there really a difference? Are there any other peels I should be looking at?Thanks for the help!
having trouble deciding on purchasing an 8" or 9" peel (http://bit.ly/NPNxfj). Is there really a difference?
I'm not sure about a perforated peel for rotating and removing. I use a perforated peel for loading, but a plain, round 9" one for rotating and removing. What advantages are you expecting from a perforated one?
What size pizza will you typically make?
I use a 270 gr dough ball to make a 12-13" pizza.
I have read that they are lighter and easier to maneuver, but that seems marginal.
I use a 9" round (non-perf) GI peel for turning/removing 13" pies. I also have an 8" round perf GI peel. I use it for moving logs in the oven. When I bought them, I expect to use them the other way around.CL
Thanks Craig! That's how I feel as well - that I would be using the smalled, perforated peel to turn/remove pies. But it seems that the general wisdom of this board is proving otherwise.
The smaller 8" round peel will work. Where you will run into problems is when a pie stretches a little large and/or thin as you launch it. If you want to pick it up and dome it, it can get a little dicey.
I've been using a 13" wooden peel to launch my pies and have a junk 13" metal peel that I have been using to turn/remove the pies. I am just looking for an upgrade that will allow me to more easily turn the pie and remove it from the WFO.
I use a home made wood peel 12" by 22" to put 2 pizza at a time.
How wide is the opening in your oven?
The opening is 17" wide. Why?Antoine
I'm trying to figure out how I would load 2 pizzas at the same time into my oven, which has a 20" opening. I assume your method involves one pizza at the back and another closer to the front? Do they both come off the peel in the same motion? Thanks.
You still save a lot of time compare to having them on 2 separate peels or having to reload the peel.
Please define "a lot of time."
Before I go and spend my money, I just wanted to make sure. Would this be the peel you recommend for turning/removing?http://www.gimetalusa.com/index.php?page=shop.product_details&flypage=flypage.tpl&product_id=199&category_id=157&option=com_virtuemart&Itemid=214&lang=en&vmcchk=1&Itemid=214Thank you everyone for your help!
How big is your oven? You may want to check that the grip in the middle of the handle doesn't get into your oven as you would burn yourself. Good professional utility peels only have a grip at the end of the handle so the rest of the handle can slide smoothly in your other hand when you go deep into your oven.That would be my only recommendation.
I can get it for you P7, I sell tools many here on the forum, and putting in an order easrly next week when I return. I too use a solid 8 for wood, shorter 47" handle and a perf 9" 59" handle for the turning. The smaller peel works well when you are doing a smaller pizza (doy) and or more than one. I just got larry a smaller 6" peel for his 9" fair pizza he was wanting to have the room in there have at least 3-4 going at all times in his 40" mobile If you are a one at a timer or sometime 2 or bigger oven go 9". Perf. makes a slight difference after hanging on to it for 3-4 hours but I think it looks cooler as well John
I can get it for you P7, I sell tools many here on the forum, and putting in an order easrly next week when I return.