Wooden Pizza Peel - Thepizzashop
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Description
Dough releases off wood better than it does off metal. The surface is dry and a little porous, so the base sits on the peel instead of bonding to it, and the launch repeats the same way every time.
This is a launching peel. Wood has to be thick, which is what you want under raw dough and what you do not want under a pizza that is already baking. Keep an aluminum turning peel next to it for the rotation and the retrieve.
Perforated aluminum releases well too, and it cleans faster. Wood still gives you the most margin on the launch itself, which is where most pizzas are lost.
Hand wash it, skip the soak, and dry it all the way through before it goes away. A neutral food-safe oil once or twice a year keeps the wood from drying out and splitting.
Specifications
FAQ
Wooden or aluminum pizza peel, which one should you buy?
Do you need to oil a wooden pizza peel?
Can you take a pizza out of the oven with a wooden peel?
Another question?
We're here to help! Call us at 1-888-606-7499 or email us at info@thepizzashop.ca
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