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Pizza Peel Anatomy - Forno Bravo Forum: The Wood-Fired Oven Community

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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 Anatomy

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  • Pizza Peel Anatomy

    We have started selling the "top-of-the-line" pizza peels from our producer. It is the perforated, rectangular aluminum placing peel. Very cool. I keep one in the office just to show people, and everyone loves handling it.

    I am attaching a graphic that shows why it is such a nice peel.

    Enjoy.
    James
    Last edited by james; 04-15-2008, 02:43 PM.
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    do you find it works well for sliding the pizza in? i would be worried about it catching on the perforations?

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    • #3
      Prices? Packages?

      These premium tools look really nice. I can't find the prices on the site. Are you offering a package, with the peel, turner, etc?
      There is nothing quite so satisfying as drinking a cold beer, while tending a hot fire, in an oven that you built yourself, and making the best pizza that your friends have ever had.

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      • #4
        The tools are here:

        http://fornobravo.com/store/home.php?cat=255

        And the entire set is here (though the set does not include the perferated peel). Maybe we should add that.

        http://fornobravo.com/store/home.php?cat=258

        James
        Pizza Ovens
        Outdoor Fireplaces

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        • #5
          Re: Pizza Peel Anatomy

          I have not used one with the perforations or the ovular handle. I REALLY like the idea of the ovular handle and think it would be great for pulling large pizzas out with out worrying about having the peel spin in your hand and dropping the pie. I have had that happen with a large overtopped pizza and a slick round wooden handle. It's disappointing when that happens.

          I've always made the pizza on a board and turned and pulled the pizza with an aluminum peel. The perforations may even help a little if you have to spin the pizza in the oven if it is cooking faster on one side than the other.

          DrDuktayp
          Last edited by DrDuktayp; 07-14-2007, 07:05 PM.

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