Turning Peel Question

[ilya_n]

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 it’s done so the the bottom of the pie doesn’t 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

[jsaras]

I think that’s more common with smaller ovens (Ooni, Roccbox).  My guess is that it’s to prevent the top from being done before the bottom is.

[ilya_n]

I think that’s more common with smaller ovens (Ooni, Roccbox).  My guess is that it’s to prevent the top from being done before the bottom is.

Got you. Using as a guard I guess. I’ve seen people do that in larger ovens as well.

[ilya_n]

I think that’s more common with smaller ovens (Ooni, Roccbox).  My guess is that it’s 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...

[ARenko]

I think that’s more common with smaller ovens (Ooni, Roccbox).  My guess is that it’s to prevent the top from being done before the bottom is.

That's why I do it with my Ardore.