web analytics
Premium/commercial pizza peels - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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!

Forno Bravo
See more
See less

Premium/commercial pizza peels

Collapse
This is a sticky topic.
X
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Premium/commercial pizza peels

    Forno Bravo has started stocking a new line of premium pizza peels and pizza ovens tool that are right for commercial and high-end residential use. They are made from a high grade of anodized aluminum, the edges are beveled, and are nicer to work with. The rectangular peel is a little larger (14.5") and has a nifty spine pattern that keeps the blade (head) stiff and light-weight, and the turning peel is stainless, have a spine, and a glide. The round peel, rake and shovel are also stainless steel. The entire site has a longer 59" handle.

    These are the tools that the Italian National Pizzaiolo Acrobatics team uses -- it's the best line our producer makes.

    I think these tools compliment our standard peels and oven tool sets, and are right for a many of ovens and users. There is a rectangular peel for placing, a round peel for turning, a brush, rake and shovel.

    You can see them at the Forno Bravo Store.

    https://www.fornobravo.com/other-pro...s-accessories/

    Also, check out the graphic on our Ultimate Pizza Peel. The head is perforated to let excess flour fall to the work surface before you place your pizzas on the oven. Excellent.

    https://www.fornobravo.com/store/the...zza-peel-14-6/
    Last edited by fbfireoven; 12-18-2015, 04:43 PM.
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Premium/commercial pizza peels

    Can you please tell me what the differnece use is for the circular peel and the larger paddle? We got both of these with our pizza oven in the UK and I find the smaller peel much more usefull.

    The issue I have is that if I flour the paddle, then load the pizza by the time I have the toppings on and the pizza is ready for the oven, I find it hard to flick the pizza off the paddle!

    Any tips greatly appreciated.

    Graham
    Where can I find logs? I need more!
    Finishing the WFO will come after the barn is completed http://flinthousebarn.co.uk/

    Comment

    Working...
    X