Pizza peel...

dougcrann

...finally ordered a wooden peel. Have been using a Superpeel. Have had it come apart once. Luckily was able to get the pizza onto the stone. Ernie has washed the fabric a few times, it has shrunk some. Made dough for Monday. Made enough so that if I create a train wreck we will still have dinner. Peel I got was sanded smooth, no finish of any sort. Is coating the paddle with food grade Mineral oil a good idea?

EggNorth

I've never threaten mine and have had it several years, it has never gotten wet.   My worry is that by putting something on it like any type of oil may make it sticky, even by just a little bit, that would be a problem.

dougcrann

EggNorth said:

I've never threaten mine and have had it several years, it has never gotten wet.   My worry is that by putting something on it like any type of oil may make it sticky, even by just a little bit, that would be a problem.

I understand your thought process but if this were the case wouldn't putting mineral oil on a butcher block cutting board create the same sticky surface? Ernestina applies mineral oil to our butcher block cutting board every 2-3 months..

thetrim

I never put anything (other than dough) on my pizza peel.  Disclaimer- I suck at making pizza

dougcrann

thetrim said:

I never put anything (other than dough) on my pizza peel.  Disclaimer- I suck at making pizza

Thank you for being honest. 
I recently bought a book, The Elements of Pizza. Following a very simple recipe. Using Shepherds Low Gluten flour for my pizza, King Arthur Bread Flour for the wifes. Pizzas are the best we have ever made. 
I have never tried using a regular peel. I know a few members here ridicule folks who can't launch a pizza..it is what it is...Must be nice to be able to look down on folks lol...

DoubleEgger

I use a wooden peel with a little OO flour to make it slick. Move your wrist in a quick "J" motion to get the pie off the the peel and onto the stone. You have to be decisive when doing it. 

dougcrann

DoubleEgger said:

I use a wooden peel with a little OO flour to make it slick. Move your wrist in a quick "J" motion to get the pie off the the peel and onto the stone. You have to be decisive when doing it. 

Thank you 

DoubleEgger

You can also practice with some pies with no toppings. Of course it'll be a little different due to the weight of the toppings but you can get the feel for it without the stress of losing a full blown pie. 

Dinah_Moe_Humm

dougcrann said:

DoubleEgger said:

I use a wooden peel with a little OO flour to make it slick. Move your wrist in a quick "J" motion to get the pie off the the peel and onto the stone. You have to be decisive when doing it. 

Thank you 

+1

RRP

Doug,
when I first bought my wooden peel 17 years ago I put 3 coats of "salad bowl finish" on it I bought from a wood workers store. Since then all I ever have done is to wash off the peel and dry it. Still looks good in spite of years and years of cutting wheel scars! 

As for your Super Peel can't you just compress the clamping strip, or even replace it with a piece of aluminum channel that you carefully bend to a more closed state?

SciAggie

I put food grade mineral oil on mine occasionally when it looks really dry and I have had no issues getting pizzas to slide off. 

UncleBilly

I've oiled my peel a couple of times with no ill effects.  We do pizza most Friday or Saturday nights.  Our practice has been to roll the dough out on parchment paper, lift the parchment paper with the prepared pizza on to the peel and slide the parchment paper and pizza on to the pizza stone.  Works like a charm. 

NPHuskerFL

10W-40 Conventional

dougcrann

NPHuskerFL said:

10W-40 Conventional

Only have 10w-30 Dino oil, that work?