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if you had to choose 1 pizza peel

highpress
highpress Posts: 694
edited November -0001 in EggHead Forum
Would it be wooden, aluminum, or a Super Peel? I'm trying to decide and still can't make up my mind between the three. :S :pinch:
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Comments

  • AZRP
    AZRP Posts: 10,116
    I have had all of them and I prefer the aluminum one I got at a restaurant supply store. -RP
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  • Fidel
    Fidel Posts: 10,172
    I would choose aluminum. It is thin so it is easy to slide under the pizza. It is easy to clean, and durable. You can slice the pie on it without etching the surface.

    That being said, the only one I have is wood.
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  • DrZaius
    DrZaius Posts: 1,481
    Fidel wrote:
    I would choose aluminum. It is thin so it is easy to slide under the pizza. It is easy to clean, and durable. You can slice the pie on it without etching the surface.

    That being said, the only one I have is wood.

    Brilliant! :woohoo: :woohoo:
    This is the greatest signature EVAR!
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  • cookn biker
    cookn biker Posts: 13,407
    I agree.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • highpress
    highpress Posts: 694
    when you have your pizza dough can you just roll it out with a rolling pin or do you need to shape it by hand? I had a hell of a time last weekend shaping some pillsbury dough. It comes in a can when you unroll into a rectangular shape. I wanted a round shape. What a pain in the a$$ that was. I tried stretching the dough but it kept snapping back. Very difficult to get a good shape/thickness. I don't own a rolling pin but beleive i will buy one now.

    and i guess so far it seams like aluminum is the way to go. kind of surprised. I thought the super peel would have been a big hit.
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  • Scotty's Inferno
    Scotty's Inferno Posts: 624
    Of course, that's the only one I don't have!
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  • Fidel
    Fidel Posts: 10,172
    That can dough is not ideal for shaping. If you want round you can always cut a circle with your pizza cutter before baking it.

    I always shape mine by hand. The texture of your final product will be better. Rolling it forces too many of the smaller air bubbles out of the dough and leads to a flatter final product. You can get very good results rolling dough too, but in my opinion hand shaped skins come out better.

    To combat the spring in the dough you need to let it warm up. Warmer dough is easier to stretch. You can also stretch it a a little and let it rest before stretching the rest of the way.
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  • cookn biker
    cookn biker Posts: 13,407
    Your dough needs to be proofed before shaping. Warm it up a bit.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • highpress
    highpress Posts: 694
    Thanks for the info. I did my first pizza last weekend and to be honest it wasn't that great. Definitely have some work to do. Just trying to gather the tools to be better prepared next time...The dough was "doughy" if that makes any sense. Not sure if i didn't cook it all the way or if it was the way i tried to prepare it.
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  • Fidel
    Fidel Posts: 10,172
    That can stuff can be difficult.

    Try using pre-made dough like Mama Mary's or Boboli. Then graduate to making your own raw dough. Your pizza will thank you.
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  • egret
    egret Posts: 4,188
    You don't need a pizza peel for this. I roll mine out on parchment paper, pick it up with an aluminum cookie sheet, and transfer it to the pizza stone right on the parchment paper. Slide it off the parchment paper after 5 minutes, or so.....easy peasy!!
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Do you bake your pizza on the parchment paper? What if I bake a frozen on my pizza stone; parchment paper or not? Is it so the stone stays clean while baking? :unsure:
    Tim
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  • Little Chef
    Little Chef Posts: 4,725
    Tim....Parchment is a tool some use as a convenience, not out of necessity. I have never used parchment, and my stone is still good as new. Even if the pizza stone gets dirty, one good clean burn, and the stone, platesetter, and Egg look like brand new. :) Just make sure you preheat the stone for a good while before adding the pie. ;)
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    I like wood myself. I made my own peels because I couldn't find just the right thing. It's not hard if you have some basic woodworking skills: Make Your Own Peel
    The Naked Whiz
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  • RU Eggsperienced
    RU Eggsperienced Posts: 1,527
    Super Peel is AWESOME!!!

    You can pick up and place even the messiest thinest pizzas off the counter and on the Egg. I was a little frustrated at first w/thin crusts - not anymore.

    20080420%20Pizza%20Peel.jpg

    Best of Luck in your decision.
    Cheers.....Jerry


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  • bitslammer
    bitslammer Posts: 818
    I vote "None of the Above" as I've switched to using of the perforated "air bake" style pans. I like to make fairly heavy sauce laden pies with thin crust that don't fare well being moved not matter what.

    If I do go direct on stone I just use a thin metal cookie sheet as a peel.
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  • RRP
    RRP Posts: 26,455
    IMG_2158.jpg

    ALL 3!!!

    Actually I love my metal for ingress and egress, and use my wooden for cutting and serving from. The Super Peel is terrific for gooey pizza crusts, but most time I am able to buy pre made crusts that are easy to handle.
    Re-gasketing the USA one yard at a time 
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  • highpress
    highpress Posts: 694
    That's what i was kinda thinking.... But it seams like a lot of guys would rather use a regular wooden or aluminum pizza peel. I myself thought the super peel seams like a great idea. Anyways i just found a resterant supply store near my house I might just go pick up a 13$ peel there. If i really get into the pizza thing i might upgrade to the super peel later.
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  • highpress
    highpress Posts: 694
    but most time I am able to buy pre made crusts that are easy to handle.

    what kind of premade crusts do you use? Are you talking like boboli kind of thing?
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  • reelgem
    reelgem Posts: 4,256
    John, great idea, never thought to use an aluminum cookie sheet. Wish I would've read this before I went and spent $25.00 on a wooden pizza peel. :(
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  • RU Eggsperienced
    RU Eggsperienced Posts: 1,527
    Guess you also have the choice of just using parchment paper and shaping your crust on that then cutting it out and putting on the egg. Seems like i've seen lots of people doing that in pics and believe comments on some posts too. Do a search on parchment paper and bet you'll get some good hits.
    Cheers.....Jerry


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  • fishlessman
    fishlessman Posts: 34,589
    i like an unfinished wooden peel, you can rub the flour into the wood. the finished ones dont hold the flour as well and more ends up on the stone to burn. they seem to work better as time goes on with knife wounds from cutting the pizza on them
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • RRP
    RRP Posts: 26,455
    never tried those Boboli crusts as they are too thick for us. I see you must live in the East so this won't help you, but back here in the mid-West there's a bakery out of St Louis, MO called ROMA that makes thin, delicious pizza crusts that are then sold in packages of 3 through grocery stores. Ease and convenience makes them my choice crust!
    Re-gasketing the USA one yard at a time 
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  • highpress
    highpress Posts: 694
    Yeah, the boboli's don't look that great to me either. Allthough i must say i've never tried one. who knows. they might be great. I'll keep my eye out for the Romas. And you are correct, i'm near washingon DC. Yes i know, sucks to be me. :whistle:
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  • highpress
    highpress Posts: 694
    You know i've probably read about the parchment paper quite a few times in my searches of "pizzas" and "pizza help" but when I actually made the pizzas, i forgot all about it. :blush: Just like I forgot to put cornmeal on the stone, on the cookie sheet i was using, etc.. Oh well. I'll blame it on the adult beverages i was consuming instead of my own stupidity. :side: :blink: :huh:
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  • RU Eggsperienced
    RU Eggsperienced Posts: 1,527
    I've used the parchment and it works. I for sure did not perfect its use but it should not be very hard.

    To be honest I just think the super peel is fun and enjoy using it because of the moving parts (1 part moves) and the general "coolness" factor. After a few beverages - the coolness factor may be important..

    I still sometimes use a thin alum cookie sheet (wife hasn't complained) to pull the pizza off (extract) and use the super peel to have the next pizza ready to put on with one lifting of the lid...

    Good Luck!!!
    Cheers.....Jerry


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  • FlaMike
    FlaMike Posts: 648
    Here's my 2 cents worth, a day late.
    I use a Super peel to get it into the egg, and a regular wooden peel to remove it.
    Best of both.
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    :laugh: Hi Anne, get a chef's cap and you will look Italian when you cook the pizza! It will taste more authentic, too B)
    Yes, just kiddin' but we have a wooden peel (many years old), an aluminum one (about 5 years old), and a very old chef's cap I DO whip out occasionally and put on Chef Jon :woohoo: A few glasses of red vino and you and Del will really have a fun evening playing with your food like we do :P
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    Please explain how the Super Peel works :blink:
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  • RU Eggsperienced
    RU Eggsperienced Posts: 1,527
    It is basically a conveyor belt on a pizza peel.

    Look at the videos from thier website to see. It is cool, I use mine all the time.

    Super Peel Videos
    Cheers.....Jerry


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