OT - Pizza Peel Questions/Recommendations?

WeberWho

I picked up a Blackstone pizza oven last week and now trying to figure out accessories. I have a couple questions on pizza peels...

I've read that people tend to use a wooden pizza peel for launching pizzas but will use a metal peel for turning and removing pies. Does this seem accurate?

I picked up metal peel from Restaurant Depot this afternoon. They had a wooden pizza peel but it was around $35 and seemed fairly basic. So I passed. 

So I'm wondering if anyone has a recommendation on a wooden pizza peel or what to look for in one? Is one really better than the other?

Thanks!

JethroBodeen

I'm no pro but I use the wooden one to carry the pie from inside to the egg and put it on. I use the metal one to remove the pies from the egg into the house. The warden usually just makes them on the wooden one so it saves a step in transferring dough multiple times.. The metal one to me is a bit easier to scoop the pie up with because of the sharper edge.

Brason

JethroBodeen said:

I'm no pro but I use the wooden one to carry the pie from inside to the egg and put it on. I use the metal one to remove the pies from the egg into the house. The warden usually just makes them on the wooden one so it saves a step in transferring dough multiple times.. The metal one to me is a bit easier to scoop the pie up with because of the sharper edge.

This is stated perfectly. I do the exact same thing.

ColbyLang

Only metal here. Make on countertop on top of parchment. Transfer in one step to peel inside house. Metal much easier to move em back and forth

OhioEgger

ColbyLang said:

Only metal here. Make on countertop on top of parchment. Transfer in one step to peel inside house. Metal much easier to move em back and forth

Same here. Parchment paper is your friend.

Canugghead

Parchment paper works well in BGE since you can yank it after the dough has firmed up, not sure if it's ideal for much hotter and faster cook in BS oven though.  Wood is better for launching because condensation on metal peel makes dough sticks, major PITA. Agree sharp edge of metal makes is better for repositioning or retrieval.  There are specialty pricey small round metal peels (e.g. GI Metal) made for turning but it's not needed for BS since there's a builtin turntable.

loco_engr

the one caveat about the metal ones is that it's easy for the pizza to slide off durning the moving . . .

Ozzie_Isaac

@WeberWho you mean you stole a Blackstone last week.

jdMyers

Ok.  Going BGE to larger wood fired pizza oven.  My leanred nightmares.  Parchment paper sounds great and works well till the wind blows it as soon as you lift pizza upwards.  Round 8 inch peel is amaizing for turning and or lifting up to the dome to hot melt cheese.  Smaller means metal or wood isnt being exposed to the hotter flames.  I would  just get a longer handle.  I have a 47 inch handle and it seemed fine until the roaring fire doesnt let you keep your arms back far enuff.  Wish I would of got the closer to 60 inch.  Sounds dumb but man Id prefer 60.  Singed hair.

Loading and unloading.  I have wood and a perforated metal 13 inch square peel..  Gi metals makes some great tools.   I prefer the metal thats perforated because I can slide pizza back and forth a little and get rid of all that extra flour.  However the wooden one is easier to learn without a fight.  All in all.  Id stick to metal.  Easier to clean.  Longer handles actually matter..

Some say make it on the peel.  Some say make it on the counter then load the peel so your not hogging it when other pizzas are in the oven.  

I switched to a weighted blue non stick large mat and its almost wax paper without the wind.  Has sized ref rings also.  Works well for me.  Push come to shove i can slide pizza onto peel off mat and shake off flour.  

Used a home depot tool holder for all the tools.  Made vinyl covers.

Check this out at Amazon.com

Nonstick Silicone Pastry Mat Extra Large with Measurements 28''By 20'' for Silicone Baking Mat, Counter Mat, Dough Rolling Mat,Fondant/Pie Crust Mat By Folksy Super Kitchen https://www.amazon.com/dp/B01COP96MG/ref=cm_sw_r_other_apa_i_w3w4Eb4VGTTY9

jdMyers

Example

Carolina Q

I have two wooden (pine) peels bought in 1996. Couple of years ago, I bought an 8" round aluminum turning peel. I have no problem launching or retrieving pies with the wooden peels. No sticking either.

And IMO the perforated peels are nice, but ridiculously priced. An un-perforated aluminum peel costs as little as $10. But I'll keep my wooden ones.

Oh, and I hate parchment paper! To each his own.

Botch

I go wooden to build the pie on and deliver it, and a metal one to remove it.  I've NEVER gotten an uncooked pie off of a metal peel successfully, so you started out right.  Two peels are best if you'll be cooking more than one pie.
 
Take note of what @loco engr said above. a cooked pie on a metal peel is slippery as pig snot.  The best pie I ever made (at least it looked like it) flew off when my sliding door wasn't opened quite enough, landing (upside down of course) into a toxic mixture of dust, dog hair, and spiderweb.
I wept.
 
Also, as @Carolina Q stated, parchment paper on your peel is like training wheels on your bike.  Watch Triple-D and notice how many pro pizza purveyors place pitiful parchment prequeling their pie.  

bangor307

I use a wooden one, this is made from walnut but my personal one is made from hard maple with a longer neck. If you would like me to make you one let me know, no charge for a fellow Shirley owner of course.  

WeberWho

Ozzie_Isaac said:

@WeberWho you mean you stole a Blackstone last week.

Haha! I got a little lucky. Stealing would have been buying his $1,200 pellet smoker he had listed for $75. I'm just not into pellets. (Plus it had some strange fishing pictures on it. Screaming deal though.) 

WeberWho

bangor307 said:

I use a wooden one, this is made from walnut but my personal one is made from hard maple with a longer neck. If you would like me to make you one let me know, no charge for a fellow Shirley owner of course.  

That's a very generous offer! Thank you. 

Hoster05

wood to put them on, metal to take them off.  once setup it makes a good rotation of putting them on and prepping the next one.  

dmourati

https://www.thebakersboard.com/product-page/16-basswood-perfect-peel

JethroBodeen

 Buy the cheap one. Throw it in the trash when done. repeat.

HeavyG

Hard to beat the snazzy anodized aluminum peels...

https://www.youtube.com/watch?v=HW2jRLXUpbg

WeberWho

Here's the peel I picked up yesterday from Restaurant Depot. 



I should have went with the smaller 12" instead of the 14" for adjusting and removal of pies. I guessed and guessed wrong. The 12" peel would have gave me more room to move around and adjust. This should work but the 12" peel is ideal. 

JohnInCarolina

My advice would be to listen mostly to the people here with BS pizza ovens.  Launching into that to me seems quite different from say launching into an Egg.  Much less room to maneuver.  

Canugghead

I use this (9x7 head) for my Ardore oven ... works well for turning, shielding, roofing and retrieval. Like someone said earlier, must be careful when retrieving though, pie can slide off easily 
Removed end cap and inserted oak spindle to increase handle length.

nolaegghead

Build your pie on whatever.  Grab it with a metal peel.  Pick it up with wood or metal.  That's how the pros do it.  That's what I emulate.

CTMike

I hear GI Metal peels work great to stir your crawfish boil, maybe @JohnInCarolina can confirm?

JohnInCarolina

CTMike said:

I hear GI Metal peels work great to stir your crawfish boil, maybe @JohnInCarolina can confirm?

It's debatable because when it was returned to me, it was bent at a 30 degree angle.  

JohnInCarolina

Here'a a video that includes a launch into a BS pizza oven using a metal peel:


https://www.youtube.com/watch?v=wafo4QkyPEw

speed51133

wife washed the wooden peel a few times. it is now warped like a pringle.....

im getting an aluminum one or one that is impervious to water....

Just found AND ordered this:
https://www.amazon.com/American-Metalcraft-3512-Aluminum-Handle/dp/B0037XFTTY?ref_=s9_apbd_oup_hd_bw_bPybBL&pf_rd_r=QY6YYB139V56RBT0WEG5&pf_rd_p=b3606d4c-7156-52fa-83dc-a8ec1ebb9a7c&pf_rd_s=merchandised-search-11&pf_rd_t=BROWSE&pf_rd_i=383851011&th=1

Carolina Q

speed51133 said:

wife washed the wooden peel a few times. it is now warped like a pringle.....

im getting an aluminum one or one that is impervious to water....

My 2 wooden peels are 24 years old and are both dead flat and in perfect condition.

Canugghead

Carolina Q said:

speed51133 said:

wife washed the wooden peel a few times. it is now warped like a pringle.....

im getting an aluminum one or one that is impervious to water....

My 2 wooden peels are 24 years old and are both dead flat and in perfect condition.

Agree, quick wash is fine, soaking or throwing in dishwasher is no no.

Canugghead

Canugghead said:

I use this (9x7 head) for my Ardore oven ... works well for turning, shielding, roofing and retrieval. Like someone said earlier, must be careful when retrieving though, pie can slide off easily 
Removed end cap and inserted oak spindle to increase handle length.

If anyone is interested, it's only $7.68 at RD, model Winco APP-20:
https://www.restaurantsupply.com/winco-app-20-aluminum-pizza-and-burger-peel

speed51133

Without shipping.....you get hosed on that.