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Pizza Conveyor Belt - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Pizza Conveyor Belt

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  • Pizza Conveyor Belt

    So you decide you want to make pizza at home. And you quickly discover that there is just no substitute for a pizza baked on brick or stone. The crust just isn't the same. No problem - you get a pizza stone. You then discover that sliding a 12" pizza from a peel onto a 14" stone (that just fits) in the bottom of a 500F oven is possible but not easy. It's much more difficult than sliding a pizza into a large pizza oven at shoulder-eye level in your local pizzeria. After multiple smoky smelly messes caused by overshoots, misses, fold-overs etc. of the pizza when attempting to place it neatly on a stone, you retire the stone. For good pizza, you go out. Otherwise you live with metal pan pizza.

    But suppose you had a peel which had a built in conveyor belt? The Super Peel is, as difficult as it is to describe, a baking peel that has a built in conveyor belt that allows you to deftly lift the delicate sticky dough off any surface and onto the board for easy transport.



    By placing the corner of the pizza onto the peel, and slowly retracting the peel while pushing the board forward the sticky dough simply slides on. And to put it back on any surface or stone simply lower the board until it touches and reverse the process.

    Don't get it? I didn't either at first - but this short clip of the Super Peel is worth thousands of words:

    More video of the Super Peel in action can be found over at Breadtopia.

    This is definitely a cool tool that prevents needless baking and pizza disasters.


    Super Peel
    $37

    Available from Amazon

    Manufactured by EXO Products
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