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I have made myself two hardwood peels for assembling and then directly placing pizza in oven. What would be a good finish for the wood that keeps timber from staining and yet allows the pizza to slip off?
Wooden Peels should, in my opinion, not be coated with anything other than oil. Other 'coatings/sealants' will probably burn. To get Pizza to slip off, just a liberal coating of flour is all that is needed. I use a wooden handled aluminim peel, seems to work well and the aliminium is light and has no ill effects from the heat after 12 months use.
Chef, I tried it because of a recommendation I heard /read here. And not surprising (because the info here on the forum is beyond compare) it worked very well. The grain is larger than wheat flour yet smaller than cornmeal. It is quite uniform of grain size and, as I am usually using a wet dough, regular flour tends to get damp and stick the dough to the peel. The rice seems less absorbant or perhaps because of the larger grain size it absorbs less. But I have yet to have a pizza stick to the peel since using it as my peel "lubricant".