Gozney Pro Peel

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

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The-Kid

#60
Quote from: TXCraig1 on January 16, 2025, 08:10:26 AMYou were saying...
Yeah clean peel.....but how much damn flour under that pizza you dont see they use to move it.....




A kg pretty much and most dudes even at top tier pizzerias use more flour than they should due to peel and skill mainly but yeah a lower quality peel doesnt help either.....




I remember a guy once who couldnt even put a pizza on a peel and deliver it without added flour as he didnt bring enough or something ..... and this was a top pizzaiolo.... Enzo or someone in Queen Marheritas castle or something making pizza for a documentary or something ..... yup dude was using a wooden peel..... wouldnt of happened with an Ampto or Gi Metal or similar Italian Metal peel.....







Either way IME wooden peels suck, Chinese peels suck, American peels suck..... Italian Metal is the only option for me and it doesnt cost a whole lot either.




And for the money its what I reccomend.




TXCraig1

Quote from: The-Kid on January 16, 2025, 08:31:53 AMYeah clean peel.....but how much damn flour under that pizza you dont see they use to move it.....

Not much.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

TXCraig1

Quote from: The-Kid on January 16, 2025, 08:31:53 AMItalian Metal is the only option for me

You sound like a Quentin Tarantino movie.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

TXCraig1

Quote from: The-Kid on January 16, 2025, 08:31:53 AMEither way IME wooden peels suck, Chinese peels suck, American peels suck.....


Since all can easily make great pizza, maybe it's the hands holding the peel that suck?
"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

#64
Quote from: TXCraig1 on January 16, 2025, 08:27:16 AMDude - you buy flour in 2 pound bags and use a toy mixer.

A batch of dough at da Michele uses 300lbs of flour (in their fork mixer) and they use a wood peel... with almost no flour on it...

Yeah now I do.....



But before when I did 1000 pizza services I wish I had a GI Metal and when I did 500-600 pizza services yeah the main guys its all they used and what I would use too and they are the best.




Going from that to well cheap Amazon and Chinese and American peels you can tell a huge difference and while yeah I do way less now but given that its all me doing it from topping to stretching to putting in the oven the GI Metal stuff just makes work easier and helps deliver a better product.




Dont take my Word for it I only learned from a Chef from Millan who is now the Excecutive Chef at Portos and from Pizzaiolos from Procida/Naples and other Italians coming from 3 generations of pizziaolos......




The Chef used wooden peels and thats how I learned but the Pizzaiolos used GI Metal and GI Metal only..... I can use either with little to no flour added but given my opinion and for the money, utility, function, durability and overall value..... Italian Metal is the way to go and as said it doesnt cost a lot and delivers a better product/pizza..... I've even used American Titanium peels before and yeah prefer Italian Metal as it last longer and feels/handles better too.



Wooden peels are nice but when it comes down to it when your doing real work and getting down and dirty working faster than the wind..... nothing beats Italian Metal ^_^

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



The-Kid

#65
Quote from: TXCraig1 on January 16, 2025, 08:40:20 AMNot much.
Theres a lot of flour under there on average with wooden peels.....



And they also require less skill to use as you simply place a pizza on top of them or require assistance to use them or wonky set ups..... for example not to bag on that dude from Uno but its like that set up.......



You dont need that stupid set up and many others like it or two people to put a pizza on a peel as some do...... I mean.....




It requires less skill and on average delivers a lower quality product ImO and ImE but for a few exceptions and they are just slower and rather pedestrian all things considered ImE and yeah IMO Italian Metal just provides better utility and as said delivers a better product/pizza.

JM pizzaiolo

So you make 500-600 pizzas using a mixer that maxs  out at 7-8kg of flour? Thats 42-48 pizzas per batch.  Your mixing 10+ batches for one days service?  That's nuts Kid!

Chopper01

Quote from: TXCraig1 on January 16, 2025, 08:47:39 AM....maybe it's the hands holding the peel that suck?
I have a feeling he has learnt from years of experience.

I think what he is trying to say is that you need to stay focus on the pizza lol.
I want to eat pizza every day.

gcpizza

Quote from: TXCraig1 on January 16, 2025, 08:47:39 AMSince all can easily make great pizza, maybe it's the hands holding the peel that suck?
Looks like you're arguing with an AI bot. No person that makes 500+ pizzas a day and making his dough in a toy mixer has enough time to write such copious amounts of text as rapidly as he does -- All day long, day after day.

No credible real person would be so hyper opinionated about such inconsequential things like pizza peels and mixers and take the time to write that much to argue something that shouldn't matter to them.

Why does Kid care so much about the type of peel someone buys? Why is he willing to spend so much time throughout his busy day to try to convince someone that their choice of pizza peels is wrong? It's a peel for goodness sake. It shouldn't friggin matter to him. He's not the one that has to use it.

He's a bot. A very good bot, but a bot none-the-less. If he's not, he's a thirty-something minimally employed dude living in his parents' basement with nothing better to do besides this game. Lay off the meth dude. You're going to burn yourself out.

Chopper01

#69
Wow little jokes here and there is no big deal.

That's uncalled for...too much. Booooo on you.

Edit: Hey Dan you're young making early moves...steps in the right direction will take you were you want to be.  That's what I see.
I want to eat pizza every day.

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



gcpizza

QuoteI have a feeling he has learnt from years of experience.

QuoteEdit: Hey Dan you're young making early moves...steps in the right direction will take you were you want to be.  That's what I see.

So which is it?

Chopper01

I want to eat pizza every day.

gcpizza

Quote from: Chopper01 on January 16, 2025, 10:14:39 AMCraig has years of experience  :-D
Kid is indicating that he is an extremely experienced pizzaiolo and you didn't indicate that you were referring to Craig.

From Kid above:

QuoteBut before when I did 1000 pizza services I wish I had a GI Metal and when I did 500-600 pizza services yeah the main guys its all they used and what I would use too and they are the best.

So which is it?

Kid is a maestro pizzaiolo with years of experience.

Kid is an enthusiastic up and coming youth.

Kid is a pretty good AI bot?

Kid is a thirty something meth head living in his parents' basement that posts here between rounds of video games.

Davydd

Quote from: The-Kid on January 16, 2025, 09:06:59 AMTheres a lot of flour under there on average with wooden peels.....

And they also require less skill to use as you simply place a pizza on top of them or require assistance to use them or wonky set ups..... for example not to bag on that dude from Uno but its like that set up.......

You dont need that stupid set up and many others like it or two people to put a pizza on a peel as some do...... I mean.....

It requires less skill and on average delivers a lower quality product ImO and ImE but for a few exceptions and they are just slower and rather pedestrian all things considered ImE and yeah IMO Italian Metal just provides better utility and as said delivers a better product/pizza.
How is there a lot of flour under a wooden peel compared to a metal peel?

Are you implying it takes two people to put a pizza on a wooden peel?

How does an Italian metal peel deliver a better pizza especially if you are skilled at delivering a pizza with any peel? I would think delivering 500 pizzas per day you would have that down pat.

You are confusing me.
Pizza and Pursuing breaded pork tenderloin sandwiches are my food passions.

I have and used a Chefman HomeSlice, Breville Crispy Crust, Pizzaque and Bertello Napoli, and of course a home oven range.

Chopper01

Quote from: gcpizza on January 16, 2025, 10:24:10 AMKid is indicating that he is an extremely experienced pizzaiolo and you didn't indicate that you were referring to Craig.

From Kid above:

So which is it?

Kid is a maestro pizzaiolo with years of experience.

Kid is an enthusiastic up and coming youth.

Kid is a pretty good AI bot?

Kid is a thirty something meth head living in his parents' basement that posts here between rounds of video games.
This is getting stale. 
I want to eat pizza every day.

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



DDT

#75
All I was looking for was people's experience with the Gozney pro peel.



Who would've thought....



https://youtu.be/rHPfth8_eHM?si=r2HVmZPBKUf__JCH

https://youtu.be/kugcTACFgmI?si=XAaZNavZG8iMxMWE

Chopper01

:-D

It's a total different world in the Prep Equipment section lol
I want to eat pizza every day.

TXCraig1

#77
Quote from: gcpizza on January 16, 2025, 10:24:10 AMSo which is it?

Read his old posts in the forum at the link below and everything will make sense.

Quote from: The-Kid on January 16, 2025, 07:11:57 AMSorry guys didn't have time to make vids or take pics but will try tomorrow just mega busy today.



Check out here as I have a lot of my doughs posted there but will try tomorrow to take vids or a pic or two ^_^



https://www.thegearpage.net/board/index.php?threads/pizza.2460491/page-37
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

TXCraig1

Quote from: The-Kid on January 16, 2025, 08:50:22 AMDont take my Word for it I only learned from a Chef from Millan who is now the Excecutive Chef at Portos and from Pizzaiolos from Procida/Naples and other Italians coming from 3 generations of pizziaolos......

I can assure you that I don't take your word for anything right now.

Learning is great, and knowing stuff is great, but what's even more important is knowing what you don't know, and in that you fail miserably. 

You'd fit in here fine if you'd quit exaggerating your experience and knowledge and stop posting in absolutes - particularly when it comes to things you know little or nothing about.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

gcpizza

Quote from: TXCraig1 on January 16, 2025, 02:42:34 PMRead his old posts in the forum at the link below and everything will make sense.

But Mom -- It is a real job. I need a Pop Tart.

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