Pizza peel....

dougcrann

Wood or metal? 

GaBGE

I have the BGE one, it's metal. I really like it.

DMW

Both, wood to launch, metal to pull.

bgebrent

Metal serves all purposes.  Then again @DMW is a bright guy.

dougcrann

@DMW....do you dust the wood one? If so what with?

RRP

Personally I much prefer metal for ingress and egress and wood for slicing and serving. Iffin you want to spend the jack the Super Peel is a cool tool to have not only for pizzas but also for baking.

SciAggie

DMW said:

Both, wood to launch, metal to pull.

What he said. 

dougcrann

@RRP....do you make the the pizza right on the peel? If so do you dust the peel prior to shaping the dough on it? 

DMW

dougcrann said:

@DMW....do you dust the wood one? If so what with?

Yes, with flour. I always had a challenge with the dough wanting to stick to the metal peel, regardless of how much flour I had on there. With a wood peel, it slides right off with just flour. No cornmeal, or ball bearings, or semolina, just flour. One time I was making pizzas after a few beverages and was using the metal peel to launch and wooden to pull and couldn't figure out why I was having trouble with the launch. The next morning thinking back, I realized I got things mixed up.

GATABITES

metal here. i build the pizza on parchment paper, slide the peel under. 

blasting

Funny you should ask.  I have metal. I have wood.  I ordered this one just an hour ago.



http://www.amazon.com/15-inch-Circular-Perforated-Pizza-Peel/dp/B008A7I3RW?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00

dougcrann

blasting said:

Funny you should ask.  I have metal. I have wood.  I ordered this one just an hour ago.



http://www.amazon.com/15-inch-Circular-Perforated-Pizza-Peel/dp/B008A7I3RW?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00

Wonder what the purpose of it being perforated is?

nolaegghead

RRP

nolaegghead said:

F'ckin show off! 

dougcrann

nolaegghead said:

dougcrann

nolaegghead said:

Is that the "Super Peel" that has been mentioned? If so does it work as advertised?

nolaegghead

dougcrann said:

blasting said:

Funny you should ask.  I have metal. I have wood.  I ordered this one just an hour ago.



http://www.amazon.com/15-inch-Circular-Perforated-Pizza-Peel/dp/B008A7I3RW?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00

Wonder what the purpose of it being perforated is?

It doesn't stick as much with the perforations.  Think about breaking a vacuum.  You still need some flour.

nolaegghead

@RRP I just posted the same stuff you did!

dougcrann

nolaegghead said:

dougcrann said:

blasting said:

Funny you should ask.  I have metal. I have wood.  I ordered this one just an hour ago.



http://www.amazon.com/15-inch-Circular-Perforated-Pizza-Peel/dp/B008A7I3RW?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00

Wonder what the purpose of it being perforated is?

It doesn't stick as much with the perforations.  Think about breaking a vacuum.  You still need some flour.

Makes sense...

F3DAWG

nolaegghead said:

That's some  beautiful wood 

Jupiter Jim

DMW said:

Both, wood to launch, metal to pull.

Yes Both I launch and pull with metal and slice on the wood.

GoooDawgs

I have a 20" X 21" wooden pizza peel.  It goes great with the XL BGE stone.   Got it at the foodservicewarehouse.com for $17.   Works great to launch and retrieve! 

Carolina Q

I have two wooden peels. Had 'em for a good 20 years. Great for building the pie, launching, retrieving, cutting and serving. No need for aluminum just to take a pie out of the egg/oven. Wood is fine.

Dough sticks to aluminum more readily than to wood. So I've been told anyway.

The perforations in aluminum peels are to let any excess flour/cornstarch/semolina fall out before it gets onto the pizza stone. Of course, it falls out onto your counter/floor/deck/patio. Plus, they're crazy expensive! IMO, use only the amount of flour needed in the first place... problem solved.

The superpeel is an unnecessary gimmick. By most accounts I've read, it works great. So does a wooden peel - for a fraction of the price.

andersa

I use a single wood peel and build the pizza on top off it. To get the pizza off there really isn't much need for a peel. I mean the lid goes up so it's not like you need to stick your arm into a 900 degree oven. Sliding the pizza onto a plate with a fork works fine imo. 

dougcrann

@andersa....what do you dust your peel with prior to building the pizza on it?

andersa

I just use flour, a light dusting is all that is needed on my peel. I shake the peel a couple of times once the crust is on it to make sure it doesn't stick.

G_S

Wood peel.

Built it right on the peel, using cornmeal.

Still have not figured how to keep the bottom from burning, using a pizza stone, with direct heat. 

YukonRon

I have metal, and have had zero issues. I also use it to pull butts and briskets. The butts tend to fall apart after the blade bone has been pulled, and the peel does an excellent job getting it of the grid.

RRP

G_S said:

Still have not figured how to keep the bottom from burning, using a pizza stone, with direct heat. 

Your stone is too hot. Use your PS as well as your stone. Also what dome temperature are you baking at?

blasting

dougcrann said:

@andersa....what do you dust your peel with prior to building the pizza on it?

You didn't direct this at me, but I will say that semolina flour will up your pizza game substantially.  (I don't mean in your dough - just on your peel)

That gritty cornmeal texture ruins a pizza imho.

dougcrann

@blasting.....Thank you