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Pizza Peel Issues....

 
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pizza
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Joined: 19 Jun 2006
Posts: 701
Location: Honolulu, Hawaii, USA

PostPosted: Sun Oct 25, 2009 7:26 pm    Post subject: Pizza Peel Issues.... Reply with quote

Jason asks:


Albert, I was asked this question the other day, and I think you are the best expert about it?

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So, I love making pizza from scratch. I have a wooden pizza peel. And no matter how much flower and/or corn meal I put on there, the pizza will inevitably stick to the peel and not come off easily!

Certainly not as easy as any single video I've ever seen of that being done might suggest. That results in a mess in the oven or now my Big Green Egg.

I noticed my peel is not as smooth as my wooden cutting boards, so I'm gonna sand it down and oil it with cutting board mineral oil, but are there maybe other tricks to this?

Would a metal peel be better? I've seen those for wood pizza ovens and be happy to buy one if it makes life and pizza easier.

I do like my crust thin, so there's not much substance to it. Should I pre-bake the crust?

I guess I could just flip the peel over and drop it on the stone. But that's one more step and should not be necessary.

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pizza
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Joined: 19 Jun 2006
Posts: 701
Location: Honolulu, Hawaii, USA

PostPosted: Mon Oct 26, 2009 8:27 am    Post subject: Peel Response... Reply with quote

Great question.

I have both metal and wooden peels. Both work well.

You can try a metal peel. It may be easier for you.

While having a rough peel may cause some friction, I do not think that is a big issue.

I would say, make your pizza on a surface. Don't overload it with to much stuff on the pizza.

Make sure you have plenty of corn meal and flour underneath.

Here is a trick if your pizza gets stuck: use a piece of dental floss and slide it under the pizza to free it from the surface if it gets stuck.

Here is a listing of Pizza Tools:

http://www.pizzatherapy.com/tools.htm

Look at this film. This will show you how an expert uses a pizza peel. Look at how Athony does it.

Here is the link:

http://pizzatherapy.com/naturallyrisen.htm

About your crust: if your oven is hot enough 500+ F degrees, par baking the crust should not be necessary.

Please let me know how you make out.

pizza on earth,

albert
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