This only makes the edge of the pizza catch on the oven, and then you pull it back shaking and end up pulling the pizza length-ways and ruin its shape. Creating steam in a regular oven or a brick oven is what separates just a boring loaf of white bread shaped into a skinny oval from a real baguette. Stretch the dough on the work top to the desired size. You should not put any seasoning coating because the wood is porous and absorbs moisture to stop the dough sticking. Aim for something – your pizza stone, or serving board. Just be quick as you do want to retain the heat, it should all happen in 15 seconds or less. If it’s out of your price range then the 2nd best option is a pizza stone made from cordierite. You don’t want to shake the pizza off the end of the peel. It has a certain technique to it, but once you master it you can get it right every time. If using a metal peel that is cold, warm it slightly under the hot tap to avoid condensation and moisture. As the pizza is further away, retrieving the pizza is also different. A peel is a tool used in baking, to move food in and out of a hot oven. Required fields are marked *. Still, if you are only going to make a few pizzas, it can be a convenient, low stress, method. You will want to rotate the pizza so that all the edges cook evenly, not just the one facing the flame. This refers to the pizza peels which have small holes on the paddle. link to How To Handle Wet Pizza Dough: Avoid Sticky Hands, link to Guide To Long, Slow Pizza Dough Rising: All Questions Answered. This is essential if you don’t want to disturb your carefully assembled pizza toppings. Forno Bravo brick ovens are for more than pizza! Dust the peel with a 50/50 mix of flour and semolina. Once you’ve got it to your desired size, you can give it a few attempts with your peel on to your work top. If i’m feeling a bit rusty then I always give it a quick go before the real deal. The mainstream method used by restaurants and professional pizzaiolos is to build your pizza on a solid, cool counter (such as marble or granite), then slide a lightly floured, metal pizza peel under the pizza to set it in the oven. The stone won’t lose too much heat – you are opening the oven anyway. Such as using parchment paper to transfer the raw dough to the oven. 2020 Copyright © Forno Bravo. You can now pull it out and place it on your pizza platter. How To Handle Wet Pizza Dough: Avoid Sticky Hands. Pro tips and techniques for using Pizza Peels. A wooden peel tends to have less problems with sticking as the wood is rougher, absorbs water and doesn’t get condensation. Whatever you use, use it sparingly. 2. This is the fairly obvious difference between a home oven and a wood fired oven. Whether you are looking for a do-it-yourself brick oven, or a modular pizza oven kit for your outdoor kitchen, we have a wood or gas fired pizza oven for your family. This allows you to use the peel properly to transfer. If you have ever seen someone use a pizza peel before, you may think that this is a relatively simple task, but in truth, learning how to use a wooden pizza peel might take a little practice to get right. No you don’t need to. Some sources will recommend rubbing mineral oil into the surface but this is seen as an unnecessary step by most. In summary, these are by best tips for... Guide To Long, Slow Pizza Dough Rising: All Questions Answered. Then use the peel to pick it up and place it back in the middle of the stone – the crust will end up looking like the rest of the crust as it cooks so don’t worry. I just lean mine up next to a wall on the work top. When your pizza is on your peel and ready to go, open the oven door and pull out the rack 3/4 of the way. The action should be swift and smooth. Too much flour or cornmeal can burn and become bitter on the bottom of your pizza. You can buy a round peel with a smaller surface area which is easily manouverable and can get under an edge and spin the pizza around. The final option is using pizza peels to both assemble your pizza and slide it into your oven. They can be custom branded to match your company’s look and have both wood or gas fired options. Wipe it down and let it dry. My best tip for making pizza in a home oven is using a pizza “steel”. don’t put it in the dish washer as the water and the heat will only make the wood split. For wood peels, don’t get it too wet as wood absorbs water i.e. The Epicurean Pizza Peel seems pricey, but it’s worth it. Don't leave wooden pizza peels in the oven or expose them to prolonged heat.