Pizza peel?

BlueSteel · May 2014

I just looked at the peels on the BGE site and wondered if anyone has used either of these? I was surprised I did not see the dimensions of the peels, as BGE is so thorough. TIA!

Bluesteel

keepervodeflame · May 2014

I have the BGE steel peel with a collapsible wooden handle. IMO it's a much better choice than either of those. Fits between the AR uprights, and stores much more easily than either of those. I tried to post a link for you but the site would not allow me to. I think the price is 30 and change. I am very happy with the one I have thin and sturdy peel, never gets hung up. Good choice IMO.

Carolina Q · May 2014

I didn't even know BGE sold such things! Probably because I haven't been to a dealer since I bought my egg nearly 5 years ago. But I just looked and had to laugh at the disclaimer... do not leave peel in egg while baking... or words to that effect. Lordy, are people really that stupid? Or litigious?

I have a wooden one that I have used on my 22.5" Weber kettle, my large egg (14" stone) and my oven. Has served me well for more years than I can remember. It is about 13.5" wide x 15.5" long (plus an 8" handle). Looks a lot like the BGE wooden one.

Don't really know, but my guess would be that BGE's is overpriced.

A wooden peel is $15 on Amazon.

Shiff · May 2014

By the way, I use 2 pizza peels. We assemble the pizza on a wooden peel since the dough slides off much better than a metal peel. I remove the cooked pizza with a metal peel since it is easier to slide it under the hot pizza and remove it. This also allows my wife to start assembling the next pizza on the wooden peel. I use semolina instead of corn meal on the peels and pizza stone since it doesn't burn as much as corn meal.

DMW · May 2014

@Shiff I do the same, last night I couldn't figure out why loading the pies onto the stone was being troublesome. Today I recalled I was using the metal peel to build them and the wooden to pull them off. There may have been adult beverages involved...

Botch · May 2014

Shiff said:

By the way, I use 2 pizza peels. We assemble the pizza on a wooden peel since the dough slides off much better than a metal peel. I remove the cooked pizza with a metal peel since it is easier to slide it under the hot pizza and remove it. This also allows my wife to start assembling the next pizza on the wooden peel. I use semolina instead of corn meal on the peels and pizza stone since it doesn't burn as much as corn meal.

This. I never really could get my pies 100% stick-free with a metal peel, it all worked great once I got a wooden one (still use the metal one for removal). A lot of folks here swear by parchment paper to keep pies from sticking, but that's extra cost, fuss, and unnecessary if you have a wooden peel.

grege345 · May 2014

Ceramic grill works sells a pretty awesome pizza peel. No stick.

http://youtu.be/HeH45d6TE2U

Carolina Q · May 2014

Botch said:

Shiff said:

By the way, I use 2 pizza peels. We assemble the pizza on a wooden peel since the dough slides off much better than a metal peel. I remove the cooked pizza with a metal peel since it is easier to slide it under the hot pizza and remove it. This also allows my wife to start assembling the next pizza on the wooden peel. I use semolina instead of corn meal on the peels and pizza stone since it doesn't burn as much as corn meal.

This. I never really could get my pies 100% stick-free with a metal peel, it all worked great once I got a wooden one (still use the metal one for removal). A lot of folks here swear by parchment paper to keep pies from sticking, but that's extra cost, fuss, and unnecessary if you have a wooden peel.

I have only a wooden peel. It works great for launching a pie with just a pinch of semolina. For removing after the cook, the problem is getting it under the pie. It tends to push the pizza instead of sliding under it. I simply reach across the pie and hold it with one hand while sliding the peel under the pie with my other hand. Works fine.

Botch · May 2014

Yes, a wooden peel works fine for removing a cooked pie, but if you're doing multiple pies one of each I think is the best solution.

>-

NPHuskerFL · May 2014

I have the wooden peel for prepping the pie and sliding it into the egg. And I use my metal peel to rotate if needed and pull out of the egg. Both of them are BGE products. I like having both types. Restaurant Depot had some nice peels also. However that being said I really like the ones from BGE as they are of good quality.

nk3t · May 2014

Here is a link of interest to pizza makers. They have wooden and metal peels. I buy my flour there. They break up Caputo 00 flour into smaller bags, great stuff for pizza.

http://www.pennmac.com/page/27/pizza-baking-supplies

Miked125 · May 2014

I have a peel but I got mine off amazon.

Skiddymarker · May 2014

Have a peel from the pizza in the oven days, but for use on the egg I've often found the handle gets in the way. Moving a pie on the egg is not like reaching into an oven. For MBGE owners one of those edge free cookie sheets works very well. It is 14X16 so it fits a 13" pie, typical for a MBGE with stone raised in the dome. I picked up an aluminum one for <$10 when SWMBO demanded I return her SS version. It looks like this:

http://www.kitchencollection.com/airbake-ultra-insulated-3-piece-cookie-sheet-set-08609pa

Pizza peel?

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