Description
Color that runs dark on one side and pale on the other is a rotation problem. Every oven has a hot side, and the pizza does not move on its own.
Slide the head under, lift, quarter turn, set it down. The pizza never leaves the chamber, so the heat stays where it is and the crust colors evenly. The perforations let flour fall away and keep the base from grabbing the head.
This is a turning peel. It rotates and it retrieves. Launching stays with your rectangular peel, because the head is too small to carry a raw base cleanly. Two or three pizzas and the motion is automatic.
A 12 in handle suits compact ovens. A 24 in handle keeps your hands back where flame carries out of the mouth.
Specifications
FAQ
When should you turn a pizza in a pizza oven?
Can you launch a pizza with a turning peel?
Should you go with the 12 in or the 24 in handle?
Another question?
We're here to help! Call us at 1-888-606-7499 or email us at info@thepizzashop.ca
Your pizza nights
INGREDIENTS
The essentials for a tasty pizza: quality, consistency and authenticity.
pizza ovens
High-performance ovens to achieve cooking worthy of a real pizzeria.
