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Round or square pizza peel?

dougcrann
dougcrann Posts: 1,129
in EggHead Forum
Metal or wood? Which do you folks prefer? Have been using a 
https://superpeel.com
but want to try a regular peel. I know there are folks on here that don't struggle launching a pizza but I do. Have been looking at peels, larger wooden ones. Some are squared edged on the front, some are rounded. Advantages/disadvantages to either?

When we first started making pizzas we used parchment paper but got tired of having burnt pieces of paper everywhere. Tried a screen but the results were less than thrilling. Few members here suggested the Super peel. Works well but.....so fellow faithful of the Egg...can you help a brother out?  
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Comments

  • RRP
    RRP Posts: 26,455
    edited November 2016
    Doug, I use my Super Peel more for baking cookies than pizza. The SP is great for transferring sticky pizza dough which I now avoid. Personally I prefer my metal peel for ingress and egress, but cut and serve on my wooden peel. BTW when I do use parchment paper like that comes under a Nick 'n Willies Pizza I always trim the paper round leaving only an inch or so exposed. Never have had any burnt paper to mess with! Oh yes, I also leave a small ear of paper to grab while pulling the paper out while slipping my peel under the almost done pie to permit more browning of the crust.
    Re-gasketing the USA one yard at a time 
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  • Photo Egg
    Photo Egg Posts: 12,137
    Like RRP's advice above.
    You can also yank the parchment after a minute or two on the Egg.
    Might be seen as cheating by some...but then they get no pizza.
    Thank you,
    Darian

    Galveston Texas
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  • Carolina Q
    Carolina Q Posts: 14,831
    I have two identical wooden peels. Have had them since 1996. All I've ever used. Cheap and effective. And no (need for) moving parts. =)

    They look like this...


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

    Michael 
    Central Connecticut 

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  • pgprescott
    pgprescott Posts: 14,544
    One wood one metal for this guy. Wood to launch metal to turn and or remove. 
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    edited November 2016
    Have a peel, but it just collects dust now. We always build on parchment, SWMBO was building the second pie on a "lipless" baking sheet she had in the cupboard while I was using the peel. I soon discovered the lipless baking sheet was ideal, like having a 16" wide flipper. It is made of aluminum and dishwasher safe, without the handle it is super easy to handle near the egg. 
    EDIT - so I guess to answer the original question, square and metal.....
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • blasting
    blasting Posts: 6,262

    I've got both, but this is all I use.  Love it for launching and retrieving.

    https://www.amazon.com/15-inch-Circular-Perforated-Pizza-Peel/dp/B008A7I3RW/ref=sr_1_33?srs=8185836011&ie=UTF8&qid=1479249388&sr=8-33




    Phoenix 
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  • Botch
    Botch Posts: 17,369
    pgprescott said:
    One wood one metal for this guy. Wood to launch metal to turn and or remove. 
    Same here.
     
    Wrt square vs round, both my metal and wood peels are round in the "front" and square in the back, no idea why.  Yer Egg is round, we really don't need more surface area than that (in other words, it don't matter, buy what's cheap/best-looking).  

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


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  • gmac
    gmac Posts: 1,814
    Well, is your pizza round or square?

    Just commenting to follow the string. I'm in need of a peel too. 
    Mt Elgin Ontario - just a Large.
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  • bobroo
    bobroo Posts: 143
    There is no better way to load a pizza than with a Super Peel. Period.

    I take them off with an aluminum peel because it is thin and stiff.

    They are both square and having a flat edge make storage in a kitchen cabinet much easier than a round peel.
    If it's brown, it's cook'in....If it's black, it's done ---my Grandfather     Medium BGE
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Round or square?  Yes your pizza may be roundish, but it still needs to be supported as it slides off the peel.  The straight sides will provide support for the widest point of the pizza as it slides off the peel.
    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.
     
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  • fishlessman
    fishlessman Posts: 34,586
    Carolina Q said:
    I have two identical wooden peels. Have had them since 1996. All I've ever used. Cheap and effective. And no (need for) moving parts. =)

    They look like this...


    i just use this one, it seems to work better after it collected knife wounds but that could have been all the practice. dont buy one finished, just buy the cheap raw wood one that holds the flour on the board
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    I have the wooden and metal peel.  99x of 100 I use the metal one.  I also use it to remove briskets and butts from the grid...works out perfectly.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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