Wooden or aluminum pile?

[fabio]

I'm new to this forum and I am attempting to make neapolitan pizza. I'm getting very good results using Mr. Varesano's recipe (Thanks Jeff!!!). I have an alluminum pile that I use both for putting the pizza in the oven and for taking it out. Is there any advantage to using a wooden one to put the pizza in?

[ieslei]

Hi there!! I had a metalic peel once and i had to buy a wooden one cause i almost broke my tooth with a piece of rock that came out of my pizza-stone after I hit it with the peel .... ;DWell maybe i dint know how to handle it right... Personally i think theres no problem with the peel been or not wooden...Some say that the wooden one is better cause it keeps the dough temp....and save a few seconds on the bake process.... But i have my doubts about it....

[Pete-zza]

fabio,

I described my use of both metal and wooden peels at Reply 1 at this thread: http://www.pizzamaking.com/forum/index.php/topic,1798.msg15928.html#msg15928. However, some of our members only have one peel and that is the one they learn to use in their pizza making.

In my case, I actually have a couple of metal peels and a couple of wooden peels. One of the wooden peels is 20" (blade size). I use that peel for large pizzas only (e.g., 18"). It's actually too big and too cumbersome to handle to make much smaller pizzas. For those, I use a wooden peel with a 14" blade.

Peter