Author Topic: Best Peel?  (Read 7400 times)

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Offline JPY

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  • Age: 44
  • Location: Los Angeles, California
  • I Love Pizza!
Re: Best Peel?
« Reply #20 on: February 10, 2006, 05:02:29 PM »
I got some peels from them a ways back but I can't seem to find them.  I gave some to a chain in Canada but they did not like them.  The head was solid however.  I tried the cardboard cake disc and the pizza came off well, the only thing is that you are limited to where you can place the pizza in the oven.  So if your oven is big it can be a problem.

FYI:  The DVD is almost done.
-JP-


Offline billneild

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Re: Best Peel?
« Reply #21 on: March 02, 2006, 03:54:53 PM »
It seems like a lot of the discussion here is about reducing friction for sliding the pie into the oven.  In the past I have used corn meal (what a mess!) flour (not much better).  I have been using parchment paper.  It's available at the supermarket.  I used to use it square but I was taught a neat trick.  I take a 15" square and fold it in half, quarters, eighths, then sixteenths so it looks sort of like a skinny piece of pizza.  Then I take a pair of scissors and cut the big end straight across.  When I unfold it it is almost a perfect circle and can be any size up to 15".  The advantage is NOTHING sticks to it.  Lay it on the peel, lay the skin on the paper, dress the pizza, slide it in.  While it may brown slightly in my 585 degree oven, it will not burn.  It provides almost perfect contact with the stone and is even reusable at least one time.  Basically it is silicone impregnated paper and is used by pastry cooks around the world.  I will never use corn meal again.

Bill


 

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