Pizza Making Forum

General Topics => Pizza Making Equipment => Stones/tiles/steel, Pans & Accessories => Topic started by: ilya_n on October 15, 2021, 08:53:25 PM

Title: Turning Peel Question
Post by: ilya_n on October 15, 2021, 08:53:25 PM
Hey everyone,

From many videos I watched, I noticed people often keep the turning peel over the fire in the oven before turning the pie. I always assumed itís done so the the bottom of the pie doesnít get cooler with an outdoor ambient peel temperature which I doubt it would assuming the extreme heat.

What are the reasons to keep the peel over the fire?

Thanks
Title: Re: Turning Peel Question
Post by: jsaras on October 16, 2021, 12:13:33 AM
I think thatís more common with smaller ovens (Ooni, Roccbox).  My guess is that itís to prevent the top from being done before the bottom is.
Title: Re: Turning Peel Question
Post by: ilya_n on October 16, 2021, 08:01:01 AM
I think thatís more common with smaller ovens (Ooni, Roccbox).  My guess is that itís to prevent the top from being done before the bottom is.

Got you. Using as a guard I guess. Iíve seen people do that in larger ovens as well.
Title: Re: Turning Peel Question
Post by: ilya_n on October 19, 2021, 11:57:06 AM
I think thatís more common with smaller ovens (Ooni, Roccbox).  My guess is that itís to prevent the top from being done before the bottom is.

I think I found an answer to my question at a different thread:

https://www.pizzamaking.com/forum/index.php?topic=71559.msg685936#msg685936

prevent sticking makes sense...
Title: Re: Turning Peel Question
Post by: ARenko on October 19, 2021, 05:02:15 PM
I think thatís more common with smaller ovens (Ooni, Roccbox).  My guess is that itís to prevent the top from being done before the bottom is.
That's why I do it with my Ardore.