When people talk about using baking stones for pizza or bread, the one issue that consistently rears its ugly head is the need to get the pizza—or bread—onto the stone. Pizza peels are made for the task, but it takes a certain amount of practice and confidence to get the unbaked item off the peel and into the oven.
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Last time we met with Pizza a Casa owner Mark Bello, he showed us his DJ skillz for stretching out dough. Here, he shares a quick trick for unsticking pizza that won't budge from the peel. Semolina to the rescue! As Adam mentioned a few months back, a spice shaker will help with quick, even distribution.
To get a good, crisp, well-charred undercarriage on a pizza, you need to have some means of transferring it to a blazing-hot surface (like a pizza stone or a grill) without any intervening pan. The best way to do this is with a peel—the long handled tool with a flat paddle on the end that pizzaioli use to deposit and retrieve pies from hot ovens. Most professionals use extremely long peels with heavy-duty, rounded metal heads to poke their pies at a safe distance from the mouths of their 1,000°F wood-burning, fire-belching ovens. But what about the rest of us?
Have you seen the Super Peel? It's essentially a pizza peel with a built-in conveyor belt that helps you snatch up your pizza and place it on your pizza stone. Sounds sort of gimmicky, but here's a video of it in action that makes it look pretty dang slick.
From robopizza29 comes this query: Hey, Adam: Are you guys aware of any good pizza-peel makers? All I see online is cheap junk, and I'm looking for something nice/high-quality. I'm going to open this one up to the Slice community, since I'm probably using the "cheap junk" that's out there. I just have a couple of peels from the restaurant supply store — a wood one for building/placing my pies and a metal one for retrieval. They've served me fine, but I'm not making pro-level pizza in a WFO. Maybe some WFO owners out there or professional pizza-makers can chime...
No, not a pizza. Yesterday toward the end of day, a courier came by with one of the biggest and weirdest shaped packages we've ever taken delivery on. Of course, even with the wrapping, it was obvious what lay within.
[Photograph: DO IT] Mike Senese, host of the Science Channel show Catch It, Keep It gives a quick overview on making your own pizza peels on his blog, DO IT. If you've got the necessary woodworking tools and love crappin' around in the wood shop, you could save yourself some cashola by following his instructions. Senese is also the guy who showed how to build a temporary DIY pizza oven back in October. [via Kayoko Umamimart]...
I somehow missed this awesome pizza-related robotics news last week, but it looks like the Japanese have taken inspiration from pizza-makers and the way they control their pizza peels in designing a new type of robot "hand": "An Italian chef dextrously manipulates a pizza in an oven using a tool called a pizza peel," says Makoto Kaneko, the team's leader at Osaka University. A pizza peel consists of little more than a flat blade attached to the end of a long pole, but it gives the chef a surprising degree of control over the pizza. Kaneko's team has designed...