We just finished up a party where I cooked around 20 pizzas. It was fabulous but I have a few questions about peels.
We have 4 of the short handle wooden peels. We use these for the guests to build their pizzas on. When they are ready to cook, they carry the pizza peel to the oven, I pop the pizza in and the peel is sent back to the "assembly table" for the next guest. It works like a charm.
For oven work, my dear wife, on the advice of the FB salesperson, bought me the Forno Bravo Ultimate Pizza peel for our anniversary a few weeks ago. When I first tried it last week, I noticed the handle was awfully long (maybe too long) and the peel itself was so large it is very difficult to turn and move the pizzas around. Hmmm.
I remembered folks here talking about a smaller peel for turning the pizza, so yesterday, I ran to a restaurant supply store in town and found a really inexpensive 12" square aluminum peel with a 36" wood handle. I figured I could fire up my jigsaw and trim it to an 8" circle to make a turning peel.
Although I haven't modified it yet, I discovered today that the little inexpensive peel worked so well for turning, arranging and removing pizza that I didn't even pick up my anniversary present .
So, I'm a bit confused about the FB Ultimate Pizza Peel. Maybe this question is more for James... What is the intended function of this big peel? I sort of get the feeling it's for big commercial pizza ovens and a bit over sized for a 42" Pompeii. Or maybe I'm not yet making large enough pizza's that I need it? So far all our pies have been under 12".
Another thought is that it would be handy for bread. Any thoughts and comments appreciated!
We have 4 of the short handle wooden peels. We use these for the guests to build their pizzas on. When they are ready to cook, they carry the pizza peel to the oven, I pop the pizza in and the peel is sent back to the "assembly table" for the next guest. It works like a charm.
For oven work, my dear wife, on the advice of the FB salesperson, bought me the Forno Bravo Ultimate Pizza peel for our anniversary a few weeks ago. When I first tried it last week, I noticed the handle was awfully long (maybe too long) and the peel itself was so large it is very difficult to turn and move the pizzas around. Hmmm.
I remembered folks here talking about a smaller peel for turning the pizza, so yesterday, I ran to a restaurant supply store in town and found a really inexpensive 12" square aluminum peel with a 36" wood handle. I figured I could fire up my jigsaw and trim it to an 8" circle to make a turning peel.
Although I haven't modified it yet, I discovered today that the little inexpensive peel worked so well for turning, arranging and removing pizza that I didn't even pick up my anniversary present .
So, I'm a bit confused about the FB Ultimate Pizza Peel. Maybe this question is more for James... What is the intended function of this big peel? I sort of get the feeling it's for big commercial pizza ovens and a bit over sized for a 42" Pompeii. Or maybe I'm not yet making large enough pizza's that I need it? So far all our pies have been under 12".
Another thought is that it would be handy for bread. Any thoughts and comments appreciated!
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