Cooking4Fun
Senior Cook
Do they make different types of pizza peels? Maybe with a backings and side guards?
Pizza Peels.
- Thread starter Cooking4Fun
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Andy M.
Certified Pretend Chef
They make a lot of different peels.
Wood peels are considered better for delivering a pizza to the oven/stone while metal peels are preferred for removal.
There are specialty peels too. Some with a built-in rolling cloth covering that allows you to slide the pizza onto the stone more easily.
Not sure what you are looking for in backings and side guards.
Wood peels are considered better for delivering a pizza to the oven/stone while metal peels are preferred for removal.
There are specialty peels too. Some with a built-in rolling cloth covering that allows you to slide the pizza onto the stone more easily.
Not sure what you are looking for in backings and side guards.
Cooking4Fun
Senior Cook
Just a guard to keep a pizza from sliding right off the peel before it gets to the box.
Andy M.
Certified Pretend Chef
I don't think I've seen that.
I think I've seen something that you need... called burnt and blistered fingers
Aunt Bea
Master Chef
I've seen pizza peels with a raised backstop that helps to keep the pizza on the peel.
https://www.amazon.com/Ultimate-Aluminum-Ceramic-Coating-Lightweight/dp/B01N2VUBKG
IMO it would be like going through life with training wheels.
Practice until you master the technique of using a traditional peel and be proud of your accomplishment.
P.S. A home cook can usually get by with a cookie sheet turned upside down and sprinkled with a little corn meal to get the pizza into the oven. The same cookie sheet and a pair of tongs or small spatula to remove it from the oven.
Good luck!
https://www.amazon.com/Ultimate-Aluminum-Ceramic-Coating-Lightweight/dp/B01N2VUBKG
IMO it would be like going through life with training wheels.
Practice until you master the technique of using a traditional peel and be proud of your accomplishment.
P.S. A home cook can usually get by with a cookie sheet turned upside down and sprinkled with a little corn meal to get the pizza into the oven. The same cookie sheet and a pair of tongs or small spatula to remove it from the oven.
Good luck!
Are you talking about for restaurant use?
Is it speed that is required to move along in the job?
roadfix
Chef Extraordinaire
I don’t think a guard is necessary unless you keep dropping the pizza before reaching the box, costing your boss money.
and it won't cost him any money because I'll bet donuts to dollars that he abides by the 5 second rule. 
