rslaback
Well-known member
Picked up this homemade pizza peel at Goodwill for a few bucks. Appears to be made of ash and fairly well. But the slot is throwing me for a loop. What possible purpose could it serve?
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Weight reduction on a pizza peel?
- Thread starter rslaback
- Start date
mike93lx
ALLIANCE MEMBER
It's a "super peel"
The slot is to help with transferring dough
The slot is to help with transferring dough
mrb1
Well-known member
Yep^^^^^Needs the "belt"
So not homemade
The slot is to help with transferring dough
Any idea how? The website seems to have some dead pages
mike93lx
ALLIANCE MEMBER
I believe the intent is to slide a sheet through it, like parchment or wax paper.Any idea how? The website seems to have some dead pages
Feels like a solution in search of a problem
Apparently a sheet of pastry cloth goes through the slot all the way around the bottom and clips to make a belt. Then you grab the seam and move it up and down the board in order to pick or place your dough.So not homemade
Any idea how? The website seems to have some dead pages
RTM
Well-known member
In my home made pizza dough making, this is definitely a problem i have. I pretty much quit making dough for my pizza oven, because everything sticks to the peel. All three of them. Store bought dough, or recipe from my local pizza guy. Only thing that doesn’t stick is pre shaped pizza.I believe the intent is to slide a sheet through it, like parchment or wax paper.
Feels like a solution in search of a problem
mike93lx
ALLIANCE MEMBER
What are you using between the dough and peel?In my home made pizza dough making, this is definitely a problem i have. I pretty much quit making dough for my pizza oven, because everything sticks to the peel. All three of them. Store bought dough, or recipe from my local pizza guy. Only thing that doesn’t stick is pre shaped pizza.
Pizza shops don't use these shenanigans because they use semolina to make the dough slide
rlitman
Well-known member
They throw flour on the peel, but they also stretch the pizza OFF the peel and work fast. The more time the pizza spends on the peel, the more opportunity it has to stick. It takes a lot of skill to get as fast as a pro, without tearing the dough.What are you using between the dough and peel?
Pizza shops don't use these shenanigans because they use semolina to make the dough slide
RTM
Well-known member
Semolina. Like little ball bearings. But it still sticks like a mother and tears the dough.What are you using between the dough and peel?
Pizza shops don't use these shenanigans because they use semolina to make the dough slide
mrb1
Well-known member
Dusting with cornmeal works great also.
rlitman
Well-known member
It does, and lots of bakers use this cheat on pizza and bagels. But it also completely changes the texture of the crust.Dusting with cornmeal works great also.
mrb1
Well-known member
Sure does. For the better. Especially when baking with a Crisco rubbed, and cornmeal dusted cast iron pan.It does, and lots of bakers use this cheat on pizza and bagels. But it also completely changes the texture of the crust.
Old Man Roger
Well-known member
Looks like it wood break easy too.
paulsomlo
Well-known member
A square peel? Must be for Sicilian.
That's unfortunate.In my home made pizza dough making, this is definitely a problem i have. I pretty much quit making dough for my pizza oven, because everything sticks to the peel. All three of them. Store bought dough, or recipe from my local pizza guy. Only thing that doesn’t stick is pre shaped pizza.
Worst sticking we had was once when my wife wiped the wood peels down with a damp towel without me knowing. The little residual moisture resulted in a mess in the oven. Only happened once, lol.
I have two wood peels for loading pizza into the oven. As someone else mentioned, I also use semolina. I sprinkle some on the wood peel, then rub it around with the palm of my hand, working the excess off the edges of the peel. I use a high hydration dough (48 hour poolish prep) and haven't had any sticking, even with a stretched and loaded round sitting on the peel for up to 10 minutes waiting to be loaded into the oven. Dough balls are about 280g give or take, stretched to 12"-13" rounds.
When I take the dough out of the rising box, I have some semolina on the countertop. I'll drop the dough into the semolina, flip it over a couple of times to coat (not really "coat", but...) both sides, then shape the dough on a clean counter. Dough is soft, supple, and no stick. Flavor and texture is quite good.