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Author Topic: Turning Peel Question  (Read 212 times)

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Offline ilya_n

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  • Location: New Jersey
Turning Peel Question
« 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

Offline jsaras

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Re: Turning Peel Question
« Reply #1 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.
Things have never been more like today than they are right now.

Offline ilya_n

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Re: Turning Peel Question
« Reply #2 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.

Offline ilya_n

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Re: Turning Peel Question
« Reply #3 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...

Offline ARenko

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  • Location: The Woodlands, TX
Re: Turning Peel Question
« Reply #4 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.

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