Gozney Pro Peel

Started by PizzaIsBread, October 05, 2024, 04:49:08 PM

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PizzaIsBread

Any one got the pro peel from Gozney? Is it worth the price? Wondering how big of a diff is it than regular similar looking peels out there.


davido

I've been looking into getting a pro peel myself. from what I've seen they are worth the investment. I'm in Canada and it retails for 120. I have moved up from ooni- karu to the gozney arc xl. I have the ooni perforated peel and find that the pizza's stick here and there with this peel. Some of the slots on the peel seem to be a little rough and sharpe. Not sure if it's when the cut the peel. The build quality of gozney seems much better. There is another brand GI metal and they make some gorgeous peels, a tad more expensive but their peels are top notch.
https://gimetalusa.com/shop/collection/pizza-peels

kori

Quote from: davido on October 07, 2024, 07:09:52 AMI've been looking into getting a pro peel myself. from what I've seen they are worth the investment. I'm in Canada and it retails for 120. I have moved up from ooni- karu to the gozney arc xl. I have the ooni perforated peel and find that the pizza's stick here and there with this peel. Some of the slots on the peel seem to be a little rough and sharpe. Not sure if it's when the cut the peel. The build quality of gozney seems much better. There is another brand GI metal and they make some gorgeous peels, a tad more expensive but their peels are top notch.
https://gimetalusa.com/shop/collection/pizza-peels

So expensive 
I SMILE AND WAVE....
Inhale pizza, exhale negativity.

Pizza Party Emozione, Pizza Party Bollore, Halo Versa 16 ready for duty!

The-Kid

I can't imagine them being better than any GI Metal peel.



Have worked a couple peels from the Gozney ones to Titanium ones......



Nothing beats GI Metal so far ^_^

TXCraig1

If you were to make a list of the things you could spend a lot of money on and not improve your pizza at all, peels would be at the top of the list.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

A D V E R T I S E M E N T



The-Kid

#5
Quote from: TXCraig1 on December 12, 2024, 06:32:07 AMIf you were to make a list of the things you could spend a lot of money on and not improve your pizza at all, peels would be at the top of the list.
I would disagree especially when you're working 900/1000 plus degrees on something like a Ferraro oven and all that heat pressure and just all that heat. 


The quality of the peel is important there IME and makes a difference and especially working an oven like that or gas/wood like that.


Titanium ones for as good as they are are decent, Gozney stuff or the ones you get on Amazon..... yeah. But GI Metal is hands down where it's at ImO. Even at lower temps like 700 or 800 it makes a difference.

The-Kid

#6
This is what I learned on for example..... arguably the best in the market and stupid expensive for a peel. WoodStone Titanium peels........ Must have made thousands of pizzas on these bad boys. As said ImO decent and used extra longs, longs or mediums. These Titanium peels are no joke but even these have limits and yeah when I ran it at 900 plus or 1000 and higher they really couldn't last and wore down pretty easily especially cooking thousands of pizzas on the things. Even cooking in lower temps which most people used them at around 700-800 degrees did they not hold up in the long run.



https://www.etundra.com/kitchen-supplies/baking-supplies/baking-tools-accessories/pizza-tools/peels/wood-stone-corp-ws-tl-up10-t-m-60-in-titanium-utility-peel-10-in-round-end/?utm_source=google&utm_medium=cpc&utm_campaign=etundra_shopping&utm_source=google&utm_medium=cpc&utm_campaign=etundra_shopping&utm_source=google&utm_medium=cpc&utm_campaign=pmax&gad_source=1&gbraid=0AAAAAD-5Vw6rpLScn_3vQfmKg1y_kUi-k&gclid=Cj0KCQiAsOq6BhDuARIsAGQ4-zhI-cXPZZzAVatmKH1REjQdgX8LckSYX2JEFEnHxwf3K8sNiClqavEaAlLDEALw_wcB



The Chef would always get mad because the damn things would get scraped all the time, bent, rip pizzas and ultimately would just snap where the peel end meets the stick end. That always sucked because then he'd have to spend 300-400 dollars on another one as this was what the companies supplier recommended and the company could afford it and wanted to only get "the best" and we got the best and used only some of the best tools and ingredients too as far as pizza goes IMO. Out of 8-10 peels maybe half were in good shape after 6 months of use or so, 1 would have to be replaced maybe 6-8 months and they cost a ton of money even if you could afford it.



I always thought the Titanium stuff were the best having tried other peels like most American ones never mind the Gozney/Amazon stuff. Really nothing held up to those until I tried GI Metal and they are just better, more durable and feel fantastic too.




This is what I use and GI Metal ImO is probably the best I've tried and what I recommend and even better than the Titanium ones. They make smaller ones too. Normally I'm used to longer than this but for what I'm doing now this works great and I could use it in between a small or big space by simply using a towel in a tighter space or just using the plastic slider when I have more space.




Eventually they will get old but I will tell you I have never seen one get as bad or scrapped or just break like I did those Titanium ones I used to hold as the standard.


https://www.webstaurantstore.com/gi-metal-i-20f-120-azzurra-8-perforated-stainless-steel-round-head-small-pizza-peel-with-47-handle/212I20F120.html

TXCraig1

Quote from: The-Kid on December 12, 2024, 06:34:35 AMI would disagree especially when you're working 900/1000 plus degrees on something like a Ferraro oven and all that heat pressure and just all that heat.


The quality of the peel is important there IME and makes a difference and especially working an oven like that or gas/wood like that.


Titanium ones for as good as they are are decent, Gozney stuff or the ones you get on Amazon..... yeah. But GI Metal is hands down where it's at ImO. Even at lower temps like 700 or 800 it makes a difference.
The OP asked about a launching peel for home pizza making - not a turning peel for a commercial pizzeria. That's what I was referring to. That being said, I own "something like a Ferraro oven" - a 120cm Acunto Mario that I run at those temps. I also own 3 GI peels (including the one you linked to) and all sorts of other peels. The heat is not a factor when it comes to peels. Aluminum works just as well as stainless as titanium in a home environment.   I probably wouldn't use aluminum in a commercial environment but because of durability as you noted above. The only meaningful advantage titanium might have over stainless is lighter weight - if I'm making 1,000 pizza/day, lighter is better. At home, probably doesn't matter much. 

I do like the ergonomics of the GI turning peel, but they aren't going improve the quality of your pizza.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

The-Kid

#8
Quote from: TXCraig1 on December 12, 2024, 07:46:29 AMThe OP asked about a launching peel for home pizza making - not a turning peel for a commercial pizzeria. That's what I was referring to. That being said, I own "something like a Ferraro oven" - a 120cm Acunto Mario that I run at those temps. I also own 3 GI peels (including the one you linked to) and all sorts of other peels. The heat is not a factor when it comes to peels. Aluminum works just as well as stainless as titanium in a home environment.  I probably wouldn't use aluminum in a commercial environment but because of durability as you noted above. The only meaningful advantage titanium might have over stainless is lighter weight - if I'm making 1,000 pizza/day, lighter is better. At home, probably doesn't matter much. 

I do like the ergonomics of the GI turning peel, but they aren't going improve the quality of your pizza.
I don't know even then I'd have to disagree IME they just help and just make it easier and it's just the little things and they just deliver a certain way that's smooth and silky.


Used some okay American ones and cheap or decent Chinese ones but ImE nothing does it like a GI to launch and to turn. Chinese
peels in that sense are no better or worse than American ones in general. Both kind of make a difference when your making a bunch of pizzas and they just offer great handling, durability and feel. I'd say it's more important for handling but deliver is equally as important especially if you don't want to use a bunch of flour.



Perforated models or non perforated models work great to put a pizza on with ease and deliver and I prefer non perforated but both are great. It's hard to explain even with putting the pizza on the peel and delivery and maybe just making Neopolitan stuff it has to do with that but nothing really does it ImO like a GI for either a turning peel or to pick up and deliver into the oven.



The-Kid

ImE making thousands and thousands of pizzas......





Feel, handling and above all consistency matters when delivering and handling a pizza and there just isn't better than GI Metal. For home use it may not be a big deal or for your occasional pop up..... but for situations where those thing matter mentioned it's hard to do better or find better than GI Metal ImE.

A D V E R T I S E M E N T



TXCraig1

How hot do you think a turning peel gets during the service?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

The-Kid

Quote from: TXCraig1 on December 12, 2024, 12:17:47 PMHow hot do you think a turning peel gets during the service?
I'm not sure but taking it in and out of the oven repeatedly takes its toll titanium peel or otherwise.

TXCraig1

#12
Quote from: The-Kid on December 12, 2024, 01:30:30 PMI'm not sure but taking it in and out of the oven repeatedly takes its toll titanium peel or otherwise.

What's your best guess?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Chicago Bob

Quote from: The-Kid on December 12, 2024, 01:30:30 PMI'm not sure but taking it in and out of the oven repeatedly takes its toll titanium peel or otherwise.
Do you have any pics of damaged peels that were used at high temp service situations?
"Care Free Highway...let me slip away on you"

The-Kid

Quote from: TXCraig1 on December 12, 2024, 02:11:01 PMWhat's your best guess?
Don't know but yeah not really measuring the temp of peels usually, hell if I know.

A D V E R T I S E M E N T



The-Kid

#15
Quote from: Chicago Bob on December 12, 2024, 02:23:11 PMDo you have any pics of damaged peels that were used at high temp service situations?
This was like years ago and never did have the time or need to take pictures of damaged equipment. When it broke it just went in the trash and another one was an ordered.


But as said the Titanium ones break all the time, durability is an issue in general and they just cost a bunch of money. For much less money GI Metal just offers a better product ImO and there really isn't a need for the Titanium stuff and it's kind of a novelty ImO for those who kind of don't know any better or have the money to spend. I was working for North Delaware at Naples in Anaheim. Huge volumes and yeah in general a bit American but still kept to Italian traditions and used some pretty good ingredients and quality standards compared to many places in the area and in general. We only used mainly American equipment for the most part but the ingredients were top notch and many were sourced from Italy too.



The GI stuff is smooth as a babies bottom too for handling pizza. Some think it isn't worth it but considering the cost they really are especially relative to more expensive stuff. Just great quality and the value is even better as said relative to more expensive equipment.

DDT

The gozney pro peel looks very similar to GI. 
Craig, do you think a rounded peel helps to keep / shape the round pizza? And do you think it would help with the curved back wall of the Arc or even launching to a round stone? I have a 14" square knock that is serving my well for almost 2 years but am attracted to the round front peels.

TXCraig1

Quote from: DDT on December 13, 2024, 12:15:38 AMThe gozney pro peel looks very similar to GI.
Craig, do you think a rounded peel helps to keep / shape the round pizza? And do you think it would help with the curved back wall of the Arc or even launching to a round stone? I have a 14" square knock that is serving my well for almost 2 years but am attracted to the round front peels.

Probably does help in an oven like the Arc. Other than that, it think it's mostly about personal preference and how you load the peel and launch the pie. I don't like round because I like to pull the pizza onto the peel by hand then do the final stretch on the peel leaving it slightly oblong (and slightly wider than the peel) in the direction perpendicular to the launch direction. With a quick jerk launch, it ends up round. If you prefer to slide the pizza under the peel and then shake it off, round probably works fine.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Chuck Light

I have a Pizza Party peel and really like it..  It's thin anodized aluminum and I would assume the Pro Peel and GI are similar.  My Ace hardware has a nice Gozney display but I have yet to see the peels in person.  I always drive by and tell myself next time...lol
My Pizza hobby feeds my family and friends, the return on investment on that peel that you are going to use time after time is greater than if you all went out to a restaurant.
Just buy it and enjoy.

TXCraig1

I use the Pizza Party Peel for launching too. WAY better than my GI. The angles are better, it's a bit wider, and it's still light as a feather. I prefer my GI turning peel to others.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

A D V E R T I S E M E N T