"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cook's Tools
Reply
 
Thread Tools Display Modes
 
Old 04-04-2014, 12:54 PM   #11
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,632
I use wood for assembling and putting pizza in the oven. And I use a small 8" diameter metal turning peel for turning and retrieval.
__________________

__________________
roadfix is offline   Reply With Quote
Old 04-04-2014, 12:57 PM   #12
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
Thanks, dcSaute, got it.

I use a wood peel in and out. I hand stretch the dough for the crust so it never really has a chance to stick to the counter top. The evidence appears to support the wood peel as the preferred one.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-04-2014, 04:05 PM   #13
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,026
I have 3, wood, metal. and lemon Peel, I like wood the best. But lemon tastes the best!!!!!!!!!!!
__________________
salt and pepper is online now   Reply With Quote
Old 04-06-2014, 11:40 AM   #14
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,044
Wood peel - no recollection of the price. Corn meal acts like ball bearings to slide the raw pizza off and onto the stone. Once cooked, it's easy to remove the pie from the oven. I generally make smallish pies - No more than 8". I'd rather do several than wrestle one big one. That also makes it easier to customize for different tastes.

I learned to do it that way when visiting Italian friends in Varese, Italy (just north of Milano). They had the full setup, with an outdoor wood fired pizza oven that cooked at about 600 F - Alberto put the pie in for about 90 seconds, turned 180 for another 60-90 seconds and out. That was maybe the best pizza I ever ate. It didn't hurt that the ambiance was ideal, with a long table, a dozen Italian friends and acquaintances, plenty of wine and a mix of Italian (which neither my wife nor I speak) and English conversations. It's one of my fondest memories of our 3 weeks in northern Italy.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 04-06-2014, 04:14 PM   #15
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
I use a wooden peel, but it really makes no difference since I make the pizza on parchment, making it easy to get it in the oven.

After about a minute I hold the pizza in place on the stone and remove the parchment (it slips right out) so that the dough is directly on the stone.
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 05-21-2014, 11:39 AM   #16
Senior Cook
 
Sue Lau's Avatar
 
Join Date: Jan 2004
Location: USA,Ohio
Posts: 133
I use a wood peel and parchment together. Because--- I don't really want the corn meal under the dough and I can slide the parchment off the peel straight onto my baking stone, and easily slide the parchment back onto the peel when the pizza is ready.
Long story short, my oven is really hot, I don't want to move a hot baking stone, and getting the pizza out using the parchment and peel is the fastest way for me to get the oven closed again.
I am sure using corn meal instead of parchment is the choice of many. I just like dough without it.
__________________
There's no such thing as a little garlic.
Sue Lau is offline   Reply With Quote
Old 05-21-2014, 06:14 PM   #17
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by mouse View Post
I don't want to move a hot baking stone
Why move the stone. Put the stone in the oven and leave it there. Keeping the stone in the oven all the time makes your oven perform better by regulating the heat even when you are not using the stone directly by cooking on top of it.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 05-22-2014, 05:16 PM   #18
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
I use a cheap wood peel and semolina to keep the crust from sticking. I think "cheap" is the keyword for me. I don't make enough pizza in the course of a year to require an expensive implement.
__________________

__________________
Steve Kroll is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:10 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.