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Author Topic: Flour used on metal peel?  (Read 438 times)

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Offline Steve079

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Flour used on metal peel?
« on: August 13, 2017, 11:14:51 PM »
     We use rice flour on the peel, its what my wife used years ago when she worked at a pizza place.  But, when we use it with our Blackstone Pizza oven, it tends to ignite, and then leave a sticky mess thats tough to clean off before doing another pizza. What would be a better alternative. I don't think our stone is getting over 650, but when doing multiple pizzas, Im not checking after the first or second pizza.
Thanks! 

Offline Bill/SFNM

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Re: Flour used on metal peel?
« Reply #1 on: August 14, 2017, 04:33:04 AM »
Make sure you are not using glutinous or sweet rice flour.

Offline Steve079

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Re: Flour used on metal peel?
« Reply #2 on: August 14, 2017, 10:18:27 AM »
Ahh, didn't know there was such a thing.  Thanks!

Offline HBolte

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Re: Flour used on metal peel?
« Reply #3 on: August 14, 2017, 10:35:07 AM »
A common method is to use a wooden peel with some fine semolina to place pizza into the oven and use a metal peel to remove it.
Hans

Offline Steve079

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Re: Flour used on metal peel?
« Reply #4 on: August 15, 2017, 12:50:14 AM »
   I'm not sure the peel is the problem, I have both. We'd be using the same flour on both peels, right?  Its the residue left on the stone that is burning.  Does a wood peel require less flour?

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Offline HBolte

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Re: Flour used on metal peel?
« Reply #5 on: August 15, 2017, 04:17:56 AM »
I think wood does require less. And fine semolina just leaves a bit of burned residue on my BS stone, no sticky mess. It is easily brushed off after baking.
Hans

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