Author Topic: Pizza peels  (Read 1717 times)

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Offline sonny.eymann

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Pizza peels
« on: August 09, 2013, 10:06:31 PM »
Pizza peels Wood or metal?
What is best?
Why?


Offline mp233069

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Re: Pizza peels
« Reply #1 on: August 09, 2013, 10:24:28 PM »
Wood is for launching and metal for retrieving.

Offline Qarl

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Re: Pizza peels
« Reply #2 on: August 09, 2013, 10:58:49 PM »
Wood is for launching and metal for retrieving.


Not necessarily true.   GI Metal perforated aluminum peels are for launchin!   :P

<a href="http://www.youtube.com/watch?v=0143cryz3DI" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=0143cryz3DI</a>

Offline Ronzo

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Re: Pizza peels
« Reply #3 on: August 09, 2013, 11:02:41 PM »
Not necessarily true.   GI Metal perforated aluminum peels are for launchin!   :P

http://www.youtube.com/watch?v=0143cryz3DI
Good info. Thanks for sharing.
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Offline stonecutter

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Re: Pizza peels
« Reply #4 on: August 09, 2013, 11:28:51 PM »
Those GI peels are nice. I made my own out of scrap SS from my old gas grill...since I don't own a laser cutter I had to drill the holes.
It's not perfect, but it works pretty good. All the holes are beveled..these were taken during the process, and the idea is to eliminate drag.
« Last Edit: August 09, 2013, 11:30:59 PM by stonecutter »
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Offline Ronzo

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Re: Pizza peels
« Reply #5 on: August 09, 2013, 11:30:03 PM »
Those GI peels are nice. I made my own out of scrap SS from my old gas grill...since I don't own a laser cutter I had to drill the holes.
It's not perfect, but it works pretty good.
That's awesome!
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://ronlennex.com/ - http://pinterest.com/NewTexianBrew

Offline sonny.eymann

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Re: Pizza peels
« Reply #6 on: August 09, 2013, 11:56:43 PM »
Thanks for the info. I enjoyed the video.
Now to find out where to buy.
one of my complaints about using a deck oven is i and delivering to much flour to the oven
this may help reduce

Offline deb415611

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Re: Pizza peels
« Reply #7 on: August 10, 2013, 06:57:21 AM »
Thanks for the info. I enjoyed the video.
Now to find out where to buy.
one of my complaints about using a deck oven is i and delivering to much flour to the oven
this may help reduce

send John (jconk007) a private message, he sells the gi peels

Online Pete-zza

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Re: Pizza peels
« Reply #8 on: August 10, 2013, 08:48:05 AM »
Sonny,

Since you addressed your original post to Tom Lehmann, you might want to get his opinion. See, for example, Reply 7 at http://www.pizzamaking.com/forum/index.php/topic,14905.msg148110/topicseen.html#msg148110, Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,15574.msg153182/topicseen.html#msg153182, and his PMQ Think Tank post at http://thinktank.pmq.com/viewtopic.php?f=6&t=4920&p=28929&hilit=#p28929.

As others have noted, it is possible to use a perforated metal peel to load pizzas into an oven. That is commonly done with Neapolitan style pizzas that tend to be on the small size and with light topppings. However, if you are making a much larger pizza, such as a 16" or 18" pizza, or if you are putting a lot of toppings on the pizzas, a metal peel may not be the best choice. I agree that the G.I. Metal perforated/slotted peels offer the advantage of reducing or minimizing the amount of flour on the pizza skins, and the G.I. perforated peels come in large sizes (see http://www.gimetalusa.com/pdf/catalog_USA.pdf), but, to the best of my knowledge those peels are not typically used by pizza operators in the U.S., at least not with respect to pizza types other than Neapolitan style pizzas.  When pizza operators have both types of peels, wood and metal, they almost always use the wood peels for loading and the metal peels for retrieving or moving pizzas around in the oven. And usually the metal peels are not perforated/slotted.

The above said, I know that some members will step forward and say that they have learned how to master using a perforated/slotted metal peel for loading purposes. But I am not aware of any doing so with pizzas that are on the large size, say, 18" and on a commercial basis. Or where the skin in both large and with a lot of toppings, or where a deck oven is used.

My advice is to do your homework and explore the options that best meet your particular needs, especially since you have indicated a desire at some point to become a professional pizza operator. You may also find that your options are limited or price prohibitive where you are in Panama.

Peter
« Last Edit: August 10, 2013, 09:16:21 AM by Pete-zza »

Offline stonecutter

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Re: Pizza peels
« Reply #9 on: August 10, 2013, 09:44:34 AM »
Sonny,


As others have noted, it is possible to use a perforated metal peel to load pizzas into an oven. That is commonly done with Neapolitan style pizzas that tend to be on the small size and with light topppings. However, if you are making a much larger pizza, such as a 16" or 18" pizza, or if you are putting a lot of toppings on the pizzas, a metal peel may not be the best choice. I agree that the G.I. Metal perforated/slotted peels offer the advantage of reducing or minimizing the amount of flour on the pizza skins, and the G.I. perforated peels come in large sizes (see http://www.gimetalusa.com/pdf/catalog_USA.pdf), but, to the best of my knowledge those peels are not typically used by pizza operators in the U.S., at least not with respect to pizza types other than Neapolitan style pizzas.  When pizza operators have both types of peels, wood and metal, they almost always use the wood peels for loading and the metal peels for retrieving or moving pizzas around in the oven. And usually the metal peels are not perforated/slotted.

The above said, I know that some members will step forward and say that they have learned how to master using a perforated/slotted metal peel for loading purposes. But I am not aware of any doing so with pizzas that are on the large size, say, 18" and on a commercial basis. Or where the skin in both large and with a lot of toppings, or where a deck oven is used.


Peter


I would agree with this for the most part....like almost everything in this culture, a lot of reasoning is a matter of preference. My peel was made not because I prefer a metal peel, but because I just felt like making one....my wooden peel is still in service too.
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
John Ruskin


Offline juniorballoon

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Re: Pizza peels
« Reply #10 on: August 10, 2013, 01:22:14 PM »
Has anyone tried a wooden peel with holes drilled?

jb

Offline sonny.eymann

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Re: Pizza peels
« Reply #11 on: August 10, 2013, 01:26:03 PM »
Thanks Peter. If I still have the bug next spring I will go to the LV show and by then will a good view of what i need

Offline stonecutter

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Re: Pizza peels
« Reply #12 on: August 10, 2013, 01:57:58 PM »
Has anyone tried a wooden peel with holes drilled?

jb

I haven't seen one, but that was going to be my next experimental peel.
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
John Ruskin

Offline mp233069

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Re: Pizza peels
« Reply #13 on: August 19, 2013, 09:57:54 PM »
Perforated metal peel looks expensive. Woods works great for me for launching and they're not too expensive.