Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pizza peel, stainless or wood

scmoose
scmoose Posts: 164
in EggHead Forum
Which one and why, 3,2,1 go.
· Share on FacebookShare on Twitter

Comments

  • KiterTodd
    KiterTodd Posts: 2,466
    edited November 2015
    Get both.

    The wood is nice for prep, transfer and removal.

    BUT, once I got the egg I realized that every once in a while I needed that metal peel to get a pizza unstuck from stone, fast!  That stone is hot and it's right over the heat that always seems to blaze up when you have the grill open, no time to muck around or it'll burn. 

    I now find it is nice to have two.  I can be prepping the next pizza on the wooden peel while keeping the metal one free for removal or rotating the pie.  :wink: 
    LBGE/Maryland
    · Share on FacebookShare on Twitter
  • scmoose
    scmoose Posts: 164
    Get both hugh, your not helping my adiction for add ons here, lol.
    · Share on FacebookShare on Twitter
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Have Both. Wood to build and slide in the egg. Metal to pull. Truthfully if I only had one now it would be the metal peel. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
    · Share on FacebookShare on Twitter
  • SmokeLife
    SmokeLife Posts: 64
    Metal, definitely easier to get a pizza off quickly. The wood has a blunt edge.
    Large BGE
    · Share on FacebookShare on Twitter
  • jtcBoynton
    jtcBoynton Posts: 2,814
    If you only get one, go wood.  Wood is better for launching, metal is better for retrieving.  More pizza are totally messed up at launch than retrieval - thus recommend wood if only getting one. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
    · Share on FacebookShare on Twitter
  • xfire_ATX
    xfire_ATX Posts: 1,184
    I have one I grabbed when I pizza place went out of business- its the material in these cooking tools http://www.sagesurface.com/

    Its not as thick as wood but acts like it.
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
    · Share on FacebookShare on Twitter
  • Eggaroo
    Eggaroo Posts: 417
    I use both... wood one to build the pie on and metal to turn and retrieve. I actually like to use parchment paper on the wood peel first as I still haven't mastered being able to get the pie off the wood one without sticking. Yes, I've tried corn meal and extra flour and still only get consistent results using the parchment. After a couple minutes on the pizza stone it can be removed easily.
    Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories  =)
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,457
    Metal in and out, wood to cut and serve from.
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • Hi54putty
    Hi54putty Posts: 1,873
    I think parchment paper and a flat cookie sheet are far superior to any peel. It is so much easier to use. Give it a try. 
    XL,L,S 
    Winston-Salem, NC 
    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,936
    I agree with all of the very smart people on here.  Wood and metal both have their advantages, but you need two unless you plan on only cooking one pie.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
    · Share on FacebookShare on Twitter
  • scmoose
    scmoose Posts: 164
    Do you leave the parchment paper on the stone while cooking?
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,597
    just wood here, you over think it the first several times because theres a learning curve tossing a 13 inch pie onto a 14 inch stone
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,936
    oooh, you just opened the bottle, can't put the genie back now.

    strong opinions on the forum about use of parchment for pizza.  I use it but pull it out from under the pizza after about 3 minutes - once the crust has set.  I find if you leave it the whole time the crust takes longer to cook and doesn't brown as well.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
    · Share on FacebookShare on Twitter
  • KiterTodd
    KiterTodd Posts: 2,466
    fishlessman said:
    just wood here, you over think it the first several times because theres a learning curve tossing a 13 inch pie onto a 14 inch stone
    Really?  I'm usually an inch bigger than the stone and I'm trying to scrunch it back on the rock!!  :lol: 
    LBGE/Maryland
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,597
    KiterTodd said:
    fishlessman said:
    just wood here, you over think it the first several times because theres a learning curve tossing a 13 inch pie onto a 14 inch stone
    Really?  I'm usually an inch bigger than the stone and I'm trying to scrunch it back on the rock!!  :lol: 
    theres always that calzone that started out as a pizza ;)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    I only have a wood peel and find it does everything I need. Build pies on it, put it in, take it out and then I generally slide it to a cutting board for cutting.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    I've had a pair of wooden peels for years. No aluminum (I don't think they make SS). On and off the peel very easily. Never any sticking. 

    For me, parchment is a waste of time and money, plus I prefer the crust result without the paper. You won't find a pizza joint anywhere that uses parchment. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • Hi54putty
    Hi54putty Posts: 1,873
    scmoose said:
    Do you leave the parchment paper on the stone while cooking?
    yes
    XL,L,S 
    Winston-Salem, NC 
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,457
    Actually there is another option besides metal and wood...the Super Peel with it's cloth conveyor which works like a charm!

    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • jtcBoynton
    jtcBoynton Posts: 2,814
    Carolina Q said:
    I've had a pair of wooden peels for years. No aluminum (I don't think they make SS). On and off the peel very easily. Never any sticking. 

    For me, parchment is a waste of time and money, plus I prefer the crust result without the paper. You won't find a pizza joint anywhere that uses parchment. 
    You also won't find a pizza joint anywhere that uses cornmeal.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    jtcBoynton said:
    Carolina Q said:
    I've had a pair of wooden peels for years. No aluminum (I don't think they make SS). On and off the peel very easily. Never any sticking. 

    For me, parchment is a waste of time and money, plus I prefer the crust result without the paper. You won't find a pizza joint anywhere that uses parchment. 
    You also won't find a pizza joint anywhere that uses cornmeal.
    Good point. I don't either, but I do use semolina and I don't know if they do. I have seen a clip of Tony Gemignani using a blend of flour and semolina to shape a pie though. 

    I sometimes transfer a pie with just flour, but it's a bit more difficult. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • jtcBoynton
    jtcBoynton Posts: 2,814
    I think you will find that pizza joints tend to use the same flour they make their dough with.  Practice and skill, a good prep surface, and wanting to simplify inventory are the factors that drive their decision.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,936
    Not sure you'll see a pizza place cooking in an egg or in an electric oven either.  Lots of ways to do it.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
    · Share on FacebookShare on Twitter

Categories