Pizza Peels for one-handed person

[Pizza5050]

Hello!  I am looking for help in purchasing a launching peel as well as a turning peel.  My husband only has the use of his right hand due to a stroke.  We are getting a Gozney Dome anyday now and want to include him in our pizza making (he especially likes fire).   I open up the dough, and we both make the pizzas. I think it will be easier/safer to have me launch the pizza, step away and have him tend to the pizza (turning) and retrieving it out. 

Figuring 13" pizzas.  I need suggestions please for the length of the handle, thinking 24" would be ideal??  Also, GIMetal has an Allure Peel that has a sliding handle and it seems like you have to use 2 hands, or is one without the sliding handle easier to use?

They also make a rectangle and round shape.  For new beginners, is a rectangle shape better as there is more steel touching the floor and making it easier to launch?  They also came out with a perforated version with the perforations going different ways (Evoluzione); however, one poster said his dough was getting stuck at a 65-70% hydration.     

For the turning peel (again, thinking of husband), would a 7, 8 or 9" size be better for him to turn the pizza while it is in the oven.  And finally, how easy it is to retrieve a pizza that has a smaller base (say 9" turning peel with a 13" pizza = 2" overhang).  I am wondering for retrieval if the launching peel is better.

https://gimetalusa.com/product/evoluzione-perforated-rectangular-pizza-peel-sha-aluminum
https://gimetalusa.com/product/stainless-steel-perforated-small-pizza-peel


Thanks for all your help!

[Timpanogos Slim]

I think you should be able to use the same peel for launch and retrieval.

Probably your husband too. I mean obviously i don't know his limitations as well as you do, but if you watch this video, you can see that Massimo only uses one hand on his Gi Metal peel anyway


https://www.youtube.com/watch?v=a_Wo5mXHz9g

He suggests starting by pinching the edge and sliding the peel under it, but then forgets himself and does a one-handed job.

I was surprised at how quickly I mastered the technique.

I use a cheap knockoff of that style of peel and spent maybe 10 minutes filing down the edge. I have a 7" turning peel in a similar style from the same knockoff vendor which i bought in consideration of my fairly small ovens but i suspect you may be happier with the 8 or 9 in your gozney dome.

[Pizza5050]

Thanks so much for your suggestion.  Great video clip and got me looking at a lot of his videos this morning!

[old_alex]

I use a wooden peel 14x16 with a 26 inch handle I choke up on the peel and use my forearm to steady the pizza. The long handle rests on my forearm and stays flat this keeps the peel level and less stress on the wrist. When you launch lift the elbow to tilt forward. Again the long handle gives fine control. I stretch in the air so I cannot speak to that issue with one hand but on the peal I use Semolina. When I put the dough ball in some flour before stretching on a flat surface (then move it to the air) I use Semolina rimacinata (finer doesn't stick to the dough ball as much as regular flour, Vito Iacopelli video on the subject) https://www.webstaurantstore.com/14-x-16-wood-pizza-peel-with-26-handle/407WDPP1442.html The 20 should also work. Remember to sand it down when you get it and treat it with butcher block oil and wipe it well. If it starts to drag after a few months I scrape the top with a kitchen bench scraper at an angle (drag it not like a chisel) and re oil. I have had it for 6+ years no issues.

[Pizza5050]

I use a wooden peel 14x16 with a 26 inch handle I choke up on the peel and use my forearm to steady the pizza. The long handle rests on my forearm and stays flat this keeps the peel level and less stress on the wrist. When you launch lift the elbow to tilt forward. Again the long handle gives fine control. I stretch in the air so I cannot speak to that issue with one hand but on the peal I use Semolina. When I put the dough ball in some flour before stretching on a flat surface (then move it to the air) I use Semolina rimacinata (finer doesn't stick to the dough ball as much as regular flour, Vito Iacopelli video on the subject) https://www.webstaurantstore.com/14-x-16-wood-pizza-peel-with-26-handle/407WDPP1442.html The 20 should also work. Remember to sand it down when you get it and treat it with butcher block oil and wipe it well. If it starts to drag after a few months I scrape the top with a kitchen
bench scraper at an angle (drag it not like a chisel) and re oil. I have had it for 6+ years no issues.

Thanks so much!  I do understand what you are saying, and appreciate the fine details.    I will have him try it out the way you are suggesting.  I think it's a great way with the support!