Peel Issues

[kkgator]

Re: Peel Issues

Quick shakes of the peel usually work for me. The air-blow method only works if you are making pizzas for family & not friends. Just the sight of spitting saliva breath may cause guests to kringe. I was also introduced to the "smack" method. Take the peel and smack it on the counter flat and it usually loosens the dough. Toppings falling off....yes, I've experienced that as well. Usually the angle of the transfer dictate whether you are going to lose toppings. If your dough is sticking, that will contribute to topping loss. I won't say that the more pizzas that you make the easier it will become, but you'll be able to identify the times when your dough is sticking to the peel, then you'll know how to handle it and adjust accordingly.

[cobblerdave]

Re: Peel Issues

So does anyone know how they cook the egg in the center of the pizza? There's obviously a technique that they use that once one knows it, it is not a problem....anyone witness it being done?

Wiley

Gudday
Tomato sauce bacon then shredded cheese, the break the egg in your hand breaking the yolk . Let it flow through you fingers and soak into the cheese layer
Breakfast of champions!
Regards dave

[lt4827]

Re: Peel Issues

I guess I would let the pizza cook its normal time, then just before pulling it, I would raise the peel into the dome area where it is super hot and hold it there until the egg cooked. How long would it take at 1000 degrees????? This is how I finish my pizzas because we like really bubbly browned cheese!!!

[stonylake]

Re: Peel Issues

get a cheap egg slicer from the kitchen store and slice the mozarella balls.. works great.. rice flour on the peel..

[Joepizza]

Re: Peel Issues

Order of ingredients that seems to work for me.

Sauce, which for me is finely diced tomatoes only, per the Neapolitan pizza code.

Anything already cooked or that does not need cooking

Cheeses

Anything that needs cooking, like raw meats or raw veggies

[Mojoe]

Re: Peel Issues

I've had best success with a wood peel with flour rubbed into it than anything. Going on close to 30 pies in a row without one open faced calzone. I also imploy the jiggle method during assembly and pay close attention to cleaning up any sauce drips on the peel. One little spec of sauce and its end over end into the coals.

[Ken524]

Re: Peel Issues

We jiggle our peel every 30 seconds or so while building the pizza to make darn sure it easily slides around. When it does stick, a little lifting of the crust and some flour usually takes care of it.

[ross]

Re: Peel Issues

i did my first pizzas this weekend after after the third one i found
a way of getting the pizza onto the oven floor..

My son was making very thin pizza on a wooden peel and then bringing them out to the oven.

with my left hand i placed this in the oven where i wanted it to cook
and with my metal peel in my right hand and angling the wooden
peel towards me placed the metal peel under the the front of the pizza and pulled the wooden peel towards me ..

the metal peel slips easy under any sticky pizza and places it exactly where you want it..

If that makes sense....

[asudavew]

Re: Peel Issues

Last night I started using just flour under my pizzas instead of the usual cornmeal. I had problems keeping toppings on too because the flour made the dough stick to the peel....

Somehow I remembered a video someone posted here a while back. It showed someone picked up the edge of the dough and blowing under it just before placing the pizza in.. I tried it and it worked great!
I blew under the dough and it immediately started sliding around.

Give it a try.

Dave

[PizzaPolice]

Re: Peel Issues

This is pretty simple. Cheese is last. You should use chunks as grated cheese will burn. I take the cheese hunks and squish them in my hand, then place them on the pizza. Don't press them into the pizza as you will lose your "wheels". Slide it right in. Occasionally, you will lose something off the pizza as it is loaded in. Don't sweat it. Just offer it up to the pizza gods. They appreciate it.

[Wiley]

Re: Peel Issues

So does anyone know how they cook the egg in the center of the pizza? There's obviously a technique that they use that once one knows it, it is not a problem....anyone witness it being done?

Wiley

[berryst]

Re: Peel Issues

This is what I do in pizza land

Toppings first particularly feta ...because it rolls

Grated cheeses last.

Then I press the cheese over the toppings with open faced hands. The result is a sorta formed cheese dome that hold all the ingredients together. I believe the end product with the cheese on top is better. The topping are locked in place and don't roll off when the Peel loads the pizza

Works for me

berryst

[dmun]

Re: Peel Issues

Talk about toppings wiggling off, I got a request for an egg in the center of the pizza, as they do in Europe. What a mess: by the time i got it off the peel, there was egg all over creation. On a second try i ladled the raw egg on after the pizza hit the brick: The pizza cooked a lot more quickly than the egg did. It was rather charred before the egg set up.

[Frances]

Re: Peel Issues

Maybe if you put the balls on right at the beginning, and the tomatoe sauce and whatever afterwards. I don't know how the pzza would turn out, but it'd give the balls something to catch up against before rolling onto the cooking surface.

[bickett]

Re: Peel Issues

Thank you,

I certainly considered this method however I was worried the balls would cook to quickly and potentially burn the cheese.

though I must say, I have not yet tried it. I'll give it a shot.

thanks again,

Nathan