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Old 04-04-2014, 11:54 AM   #11
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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.

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Old 04-04-2014, 11:57 AM   #12
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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.

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Old 04-04-2014, 03:05 PM   #13
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I have 3, wood, metal. and lemon Peel, I like wood the best. But lemon tastes the best!!!!!!!!!!!
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Old 04-06-2014, 10:40 AM   #14
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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.
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Old 04-06-2014, 03:14 PM   #15
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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.
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Old 05-21-2014, 10:39 AM   #16
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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.
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Old 05-21-2014, 05:14 PM   #17
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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.
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Old 05-22-2014, 04:16 PM   #18
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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.

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