How to choose a pizza peel?

PIZZA PEEL (or PIZZA PAD) It is a tool used to help transfer topped dough from the countertop to the oven.

The pizza peel is also used to position the pizza in the oven and remove it when done.

What are the Parts of a Pizza Peel?

A pizza peel has two main components, as anyone who has used one knows. The handle and the wide, flat surface.

The large area is also called the blade. This is for moving the pizza dough around your kitchen. This surface is metal or wood. Nous traiterons des avantages et inconvénients

The handle says it all. To avoid hand burns, pizza peel handles are usually very long.

What’s the difference between pizza steel and a pizza stone?

Pizza steels, as the name implies made of steel. Metal conducts heat efficiently, allowing your pizza to crisp up nicely on the base. Due to the metal’s ability to hold heat, pizzas cook more quickly.

If properly cared for, pizza steel can last a lifetime. Steels tend to be more expensive than stones due to their longer lifespan. It is, nevertheless, worth the money.

Clay or cordierite are also used as pizza stones. They do not conduct heat as well as pizza steels. So, pizzas cooked on a pizza stone will take a little bit longer.

Uneven pizza stones are difficult to clean. Thermo-shock cracks them easily. Their price is substantially lower, but their lifespan is much shorter.

Consider the following things when buying pizza peel for home use

Handle Size

The depth of your deck oven is the most important factor in determining your pizza peel’s handle length. The pizza peel’s blade should reach the oven’s back while the user’s hands are still a few inches away from the oven’s opening. This can help prevent accidental burns and messes caused by users reaching too close over other cooking pizzas.

An offset handle is another option. The offset handles allow users to lift the peels at a sharper angle, allowing for better pizza dough transfer. These allow users to get closer to the ovens without risking finger burns on the scorching hot decks.

Size & Shape

This will depend on the size and shape of your pizza paddle’s blade. Pizza peels come in two shapes: round or rectangular, with rounded fronts. Rectangular blades are preferred for wide pizza peels because the straight sides can support the pizza’s full diameter until it is removed from the peel. Round peels help turn bread and pizzas easier, which is important in wood-fired ovens that can burn food if not moved around.

The size of the blade on your pizza paddle should be determined by the size of your largest pizza. Because the dough is naturally limp, the paddle blade must be large enough to hold the pizza. Using a large peel for smaller pizzas can make maneuvering in a deck oven with multiple pizzas cooking more difficult. As a result, some operators keep a variety of peels on hand.

Purpose of using a pizza peel

The peels are used to slide the pizza into the oven from the worktop. They come in various sizes and shapes to accommodate various pizzas, and their lengths must accommodate various workspaces: too long a peel is cumbersome, while too short makes controlling the oven difficult.

Small metal pizza peels are used to turn the pizza inside the oven, check its cooking by raising the bottom, and remove it when cooked. Gi.measurements metals ensure the right support surface.

Materials of a pizza peel: wood vs Metal

What are the benefits and drawbacks of the three materials used to make a pizza peel? In more detail:

Pizza peels. Wood is a traditional material, easily worked by hand. Its disadvantages include a shorter lifespan and hygiene issues. The Gi’s wood. Metal peels are made from evaporated beech and treated with natural non-toxic treatments.

Unlike wooden pizza peels, they are more durable, smoother, and more resilient to impacts from the worktop to the oven. They are heavier than aluminium. The Gi’s steel. Metal peels are strictly stainless, of European origin, with low nickel content to avoid allergies.

Alu-Pizza-S They are light and reduce friction between the dough and the peel, allowing for easy loading and unloading of the pizza into the oven. The peel’s structure ensures strength and durability. The perforation on the surface of the pizza peel further reduces the weight. Aluminium alloys are treated to improve resistance and hygiene.

Gi.Metal uses anodizing to make the surface even, aesthetically pleasing, and resistant to oxidation. This material requires less delicacy and processing with sophisticated machines during production, so there are no real disadvantages.

Perforated or Solid:

Some prefer the non-perforated version for maximum stability and rigidity, while others prefer the perforated version for its extreme lightness, flexibility on the worktop, and ability to release excess flour.

Gi.Metal was the first to design and manufacture perforated pizza peels, which allow you to remove excess flour from the bottom of the dough before baking it. A lot of problems arise when excess flour from the workbench is transported into the oven and burnt during the preparation and filing of the pizza.

The perforated peels eliminate or greatly reduce these drawbacks (smoke, residue, bitter taste of pizza).

The Shape of Pizza peel

Metal peel is designed as a safe and accurate accommodation for pizza and allows easy and safe loading. The rectangular peel is a safe, traditional choice; it offers a larger surface area in contact with the pizza, and the grip point, with which to lift the pizza, is only milled at the front.

The round peel has an extended grip point with gentle, regular milling over a large extension of the curve, enabling the pizza-maker to take up the pizza oven from the side and thus not only from the front. Furthermore, as there have beveled corners, the pizzas are closer to the inside of the oven, ensuring the correct handling and increasing the efficiency of the oven.

The Price of the peel

Last but not in the least is the price of your pizza-making tools. The market price is determined by the type of pizza chef (professional or amateur), the frequency of use (how many pizzas are made per evening), the quality of the raw materials used, and the processing of the materials.

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