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Pizza peel - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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 peel

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  • Pizza peel

    Asking about the high end pizza peel with the perferrated holes, is it necassary ?

  • #2
    Re: Pizza peel

    Is it necessary? No. Are the perforated holes helpful? I think so. Excess bench flour can burn and be bitter. The perforated holes will shake some of that flour off. If you're really careful with how much flour you use and work quickly, you shouldn't have any excess bench flour, but the holes are a good insurance policy.


    • #3
      Re: Pizza peel

      I have this one:
      The Ultimate Pizza Peel 14.6" :: Pizza Peels & Oven Tools :: Forno Bravo Store
      I absolutely LOVE it.
      Ken H. - Kentucky
      42" Pompeii

      Pompeii Oven Construction Video Updated!

      Oven Thread ... Enclosure Thread
      Cost Spreadsheet ... Picasa Web Album


      • #4
        Re: Pizza peel

        I love mine, with the perforations. For the turning peel, I bought one with the perforations, too, and it ended up being too short for my oven. The second one had no perforations, and I wish it did...


        • #5
          Re: Pizza peel

          Does anyone know the thickness of the steel on their peel? I am ready to make my own - self sufficient you know. 0.125 is way too heavy for stainless!


          Jen-Aire 5 burner propane grill/Char Broil Smoker

          Follow my build Chris' WFO


          • #6
            Re: Pizza peel

            CW, I made mine from 16 ga. aluminum. It comes in around .05 in. Steel for the same gauge is around .06 in.; don't know why. (I use wood to get the pizza into the oven an the metal to move / remove it for what it's worth).
            Check out my pictures here:

            If at first you don't succeed... Skydiving isn't for you.


            • #7
              Re: Pizza peel

              In a land where we use sensible measurement .05 in is 1.2mm I used to make stainless steel peels from 0.9 mm 304 stainless steel, but now go a bit thicker to 1.2mm as the thinner ones were a bit floppy.the down side is that every time you put the peel into the oven it heats up fast which in turn is taking heat out of the oven.

              The thermal conductivity of aluminium is way higher than that of stainless steel so in this regard the stainless is superior. i also don't like the way aluminium abrades so easily.
              Last edited by david s; 04-13-2012, 10:33 PM.
              Kindled with zeal and fired with passion.


              • #8
                Re: Pizza peel

                It's not necessary but I opt for it cause it makes the process easier
                checkers free


                • #9
                  Re: Pizza peel

                  Would aluminium be the better material... meaning wouldn't the dough stick to stainless more?

                  Build #1

                  Build #2 (Current)


                  • #10
                    Re: Pizza peel

                    Looking at a supplier in Italy, they seem to have both aluminium and steel: