Author Topic: Blackstone peel handle length  (Read 214 times)

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Offline sucka

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Blackstone peel handle length
« on: March 17, 2015, 01:34:43 PM »
Will a short handled aluminum peel do for the blackstone or is it hot enough at the opening that I will want something with a longer handle?
Mike

Offline zwarbles

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Re: Blackstone peel handle length
« Reply #1 on: March 17, 2015, 01:39:49 PM »
I just bought one today at Restaurant Depot for my daughter. It has a 12" handle and I think the length would be fine for the BS.
Pat

Offline old_alex

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Re: Blackstone peel handle length
« Reply #2 on: March 18, 2015, 04:31:53 PM »
I have a wood and steel they are both 14 inches wide. Lenght is about 27 for the steel, 24 for wood.
That said, you must modify the wood, sand it before use with 150 grit then at least 220 grit with a palm sander.
Once you have baby's butt smooth, treat it with cutting board oil let dry a few hours, then oil it again try to buff it in.
Let it stand overnight before use.

The steel if for removing and adjustments.
The wood if for launch.

About launching, I DO NOT use cornmeal I use semolina flour on the peel only. I find that it much more ball bearing like than corn meal. After I launch the pizza I notice that most is still on the peel threfore not that  much under the pizza.

It can be bought in small packeges, I have it in one of those sprinkle shaker along with another for AP flour to be used for the stretch.


Online Qarl

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Re: Blackstone peel handle length
« Reply #3 on: March 18, 2015, 05:17:55 PM »
I recommend a slightly longer handle as the heat coming out of a Blackstone on full blast WILL singe arm hair, eyebrows, and scalp hair.


Offline sucka

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Re: Blackstone peel handle length
« Reply #4 on: March 18, 2015, 10:59:10 PM »
I am thinking the one linked below would be good? I already have a wooden peel for launching. I am going to sand it down per alex's instructions.

http://www.webstaurantstore.com/american-metalcraft-3714-14-x-16-aluminum-pizza-peel-with-21-wood-handle/1243714.html


One other question. What is the normal order of things?  Launch with wooden peel, remove with metal peel, transfer to cutting board, cut? How do you transfer from cutting surface to the serving pan? just slide with fingers or use peel again?
Mike

Online Qarl

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Re: Blackstone peel handle length
« Reply #5 on: March 18, 2015, 11:06:46 PM »
Perfect!

Online Qarl

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Re: Blackstone peel handle length
« Reply #6 on: March 18, 2015, 11:08:48 PM »
Launch... let bake... pick up and rotate a few times during the bake to prevent scorching on the bottom.  I do my first pick up and shuffle when I start seeing a little color on the outside edge.

Transfer to cooling rack or perforated pan so residual steam can come off.  NOT to a solid surface or you will get a soggy crust.  Let rest 2-3 minutes.

Transfer to a cutting board or a large serving plate and cut with pizza cutter

Pick off slices to eat and enjoy!


Online Qarl

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Re: Blackstone peel handle length
« Reply #7 on: March 18, 2015, 11:11:36 PM »
Here is my methodology for TXCraig's dough in a Blackstone...

http://www.pizzamaking.com/forum/index.php?topic=26286.msg369305#msg369305


 

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