Homemade Pizza Peel

SamFerrise

After scoping out Pizza Peels at the popular accessories sites I just felt they were not worth the money for as often as I use them.  If you are in the business its a no brainer, however I like to spend my money on meat and other Eggable foods, so I made mine from Luan Ply with an Ash Handle.  It works just fine on my pizzas and breads.  I seasoned it with a food grade oil and wiped it down.  No stickage if properly dusted with cornmeal.

Village Idiot

I use an inverted cookie sheet.  I construct my pizzas on parchment paper on the cookie sheet, slide them on to the Egg, then slide the parchment paper back onto the cookie sheet when done.

Works for me.

travisstrick

Gary, where do u buy ur paper? I've never seen it.

Doc_Eggerton

I get parchment paper at Publix, where the tin foil is.

Mickey

Travis HEB has it (like Doc said "where the tin foil is"). Gary I am sure gets his a Sur La Table.

tazcrash

Sam, Nice work on that peal.

Village Idiot

Travis HEB has it (like Doc said "where the tin foil is"). Gary I am sure gets his a Sur La Table.

Sigh .......    (:|

Hi54putty

I do them exactly like VI. Works great, no need for anything else.

Hi54putty

I get the parchment paper at Costco.

Chris88

I use an inverted cookie sheet.  I construct my pizzas on parchment paper on the cookie sheet, slide them on to the Egg, then slide the parchment paper back onto the cookie sheet when done.

Works for me.

+1

Botch

What a hijack...  X(

 

Beautiful job, Sam!  

>-

Smoker_Guru

Nice peel Sam, great job.

R2Egg2Q

Nice job on the peel!

tjv

I'm a cookie sheet guy too  and use an 8" long turner to check the underside of the dough.... 

demo

Hey VI, do you leave the parchment in the egg while the pizza is cooking?

RichardBronosky

Hey VI, do you leave the parchment in the egg while the pizza is cooking?

I leave the parchment on for the first minute. I do very high temp pizzas (650-800) so it is on there for 2-4 minutes tops.

I HIGHLY recommend trimming the paper very close to edge of the crust. Otherwise it will burn quickly.

RichardBronosky

I have a 17 inch KitchenAid Slider™ Cookie Sheet that I use as a pizza peel. I love this thing but unfortunately you can't find it anywhere anymore.

http://www.kohls.com/kohlsStore/PRD~49119/KitchenAid+Slider+17in+Cookie+Sheet.jsp

Hi54putty

I leave the parchment on the whole cook. No problems, although I do cut it as close to the edge of the dough as possible. No real benefit to removing it in my opinion.

Village Idiot

Hey VI, do you leave the parchment in the egg while the pizza is cooking?

Yep, I leave it on the whole time and use it to slide off the done pizza.  Like others have said, though, trim it pretty close to the pizza before putting it on.

Gato

Nice peel. I made one too, not near as nice as yours. In too big of a hurry that day. Recently found one at a restaurant supply store. Reasonable.

RichardBronosky

For the people who leave the parchment paper, what temp do you cook pizza at? Parchment paper is only rated at 400° and will burn before you dough does. I don't like the idea of burnt silicone impregnated paper on my food.

JEC23

Do you not find the paper defeats the object of using the stone to draw the moisture out of the dough?

Nice peel, think I will be pinching your design

Gato

I cook around 575. Parchment looks fine when I remove it after a couple minutes. It really doesn't feel hot. It also has the pizza on it, which probably keeps it cool enough in the beginning. Honestly I think it would be fine the whole cook. I just haven't done it.

Hi54putty

I cook mine at 600 and leave the parchment. It turns brown under the crust but doesn't burn. My crusts get very crispy. Here is a bad pic of one I did Sunday. My wife has a good camera but it is too big for me to mess with.

bigguy136

I like the idea of a metal PP for cleanliness. I found some 430 stainless steel PP for under $10.00. The two I saw were 14" and 16" wide. What width is best?