Yeah they are pretty good at getting the pizza out.
Hoffman_
I just slide it right under my pizza then slide it out from inside the oven.
Bullshit_Conduit
FutureAd5083
So much better than wood once you learn it. You’ll retain the pizza shape better, and it’ll burn less since there’s barely any semolina under! Gozney just came out with their 16 inch perforated peel, so I’m ordering it lol
slong143
Looks like it would scrub all the good stuff off.
CoolioCucumberbeans
To me it just sounds like a bunch of holes for my dough to stick on
Foe117
as long as the dough is sufficiently floured and proper gluten is formed, you can use any peel.
tek210
I am working my way through the trial and error on my Solo oven. I modified a standard 16” peel into a turner.
I need more real arguments why this would be better than wooden peels.
DiscoCaine
I have one of these. I can’t get the doughs to not stick. Ugh the charred mushrooms haunt me. So i sprinkle it with rice flour like the big phoney i am.
It’s probably an issue with my dough/gluten. But the rice works and it doesn’t taste at all in my gas oven.
applor
It’s for launching pizzas before cooking – you slide it straight under your pizza on a granite/marble bench (lightly dusted) then launch it into the oven. The slots allow excess flour to fall through. You’re meant to use a banjo peel for retrieving the pizza after cooking.
13 Comments
How you using that thing
Cheesy side up ?
Yeah they are pretty good at getting the pizza out.
I just slide it right under my pizza then slide it out from inside the oven.
So much better than wood once you learn it. You’ll retain the pizza shape better, and it’ll burn less since there’s barely any semolina under! Gozney just came out with their 16 inch perforated peel, so I’m ordering it lol
Looks like it would scrub all the good stuff off.
To me it just sounds like a bunch of holes for my dough to stick on
as long as the dough is sufficiently floured and proper gluten is formed, you can use any peel.
I am working my way through the trial and error on my Solo oven. I modified a standard 16” peel into a turner.
https://preview.redd.it/nn31xe8142qf1.jpeg?width=2268&format=pjpg&auto=webp&s=d579983e428698132a49ad55be8c086db5794717
I need more real arguments why this would be better than wooden peels.
I have one of these. I can’t get the doughs to not stick. Ugh the charred mushrooms haunt me. So i sprinkle it with rice flour like the big phoney i am.
It’s probably an issue with my dough/gluten. But the rice works and it doesn’t taste at all in my gas oven.
It’s for launching pizzas before cooking – you slide it straight under your pizza on a granite/marble bench (lightly dusted) then launch it into the oven.
The slots allow excess flour to fall through.
You’re meant to use a banjo peel for retrieving the pizza after cooking.