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Sliding the peel off the pizza - 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.
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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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Dome Installation Video - Casa / Premio / Modena


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Sliding the peel off the pizza

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  • Sliding the peel off the pizza

    This is probably known to all experienced forum members, but I had to learn it the hard way and maybe some other beginners may learn from it. When you read about "sliding the pizza off the peel" you may get the wrong idea. An accellerating (or de-accellerating) pizza is almost bound to be a looser. The right idea is to pull the peel off the pizza trying to leave the pizza without moving it at all. Once you got that idea right things get much easier!

    regards from Karl

  • #2
    Re: Sliding the peel off the pizza

    Ease the pizza forward on the peel so that about an inch or two overhangs the end. Then, when you put it in the oven, this part "grabs" the floor and you slide the peel out from under.


    • #3
      Re: Sliding the peel off the pizza

      I have experienced this problem and now have reverted to assembling the pizza on an aluminium tray and placing it in the oven, when ready to turn, I slide the peel under the base and remove the tray. The base is much firmer and much less problems and leave until the base has 'leoparised'. The first pizza normally goes into a 500˚C+ hearth and would burn on such temperatures even in a minute.


      Prevention is better than cure, - do it right the first time!

      The more I learn, the more I realise how little I know

      Neillís Pompeiii #1
      Neillís kitchen underway


      • #4
        Re: Sliding the peel off the pizza

        I used to use parchment paper when I had trouble landing the pie onto the stone in my grill. I would then yank the paper out from underneath the pie about a couple of minutes into the cook.


        My 34" WFO build

        Weber 22-OTG / Ugly Drum Smoker / 34" WFO


        • #5
          Re: Sliding the peel off the pizza

          I have gone to the pizza pan, removing it at the first turn. That way, I can make 2 or 3 pies ahead and crank them out quickly. Plus the wife thinks ash is icky and it doesn't stick once the crust starts browning.


          • #6
            Re: Sliding the peel off the pizza

            I find the only time the pizza sticks to the peel is when I stretch the dough too thin (which funny enough took me long enough to work out) and also when I dunk the dough ball in flour before I stretch it, this give the base some movement on the peel when I go to slide it into the oven.


            • #7
              Re: Sliding the peel off the pizza

              Originally posted by fxpose View Post
              I used to use parchment paper when I had trouble landing the pie onto the stone in my grill.
              I have tried this as well, but unfortunately, the high temperature in a pizza oven pretty much incinerates the paper in very little time and what's left stays stuck to the crust...

              In my (very limited) experience, the longer the pizza stays on the peel, the most likely it is to stick to the peel. I prepare the pizza on the counter and transfer it to a flour coated peel at the last minute. I will try the overhang technique next time. Peel and Pray!


              • #8
                Re: Sliding the peel off the pizza

                I've become a big fan of using rice flour on the peel. It does not seem to absorb water as much as regular flour does so you can use less of it, keep the pizza on the peel longer, and it does not seem to build up on the dough and affect the texture. It still is not perfect but I've had many fewer stuck pizzas since I started using it.
                Pizza Oven Picture Gallery


                • #9
                  Re: Sliding the peel off the pizza

                  I have a cheese shaker of rice flour I was using before I went to the pans, it worked well.


                  • #10
                    Re: Sliding the peel off the pizza

                    Semolina (durum) is a very good alternative to rice flour on the peel.



                    • #11
                      Re: Sliding the peel off the pizza

                      I was in France last week and went to a small town WFO restaurant for takeout one night. When I discussed my oven with the owner, he went away and brought me back a big tub of ground olive pits, which he uses to prevent sticking. My oven is still in progress (getting to insulating the hearth) so I haven't tried them yet, but his pizza was pretty good!


                      • #12
                        Re: Sliding the peel off the pizza

                        The best thing to do is make or buy a hardwood peel like the one Grimaldi made. The peels that they use in Naples are all hardwood thats why they come off so easy with basically no flour.


                        • #13
                          Re: Sliding the peel off the pizza

                          I made myself a wooden peel after really struggling with a steel one I bought bit of semolina now everythings ok


                          • #14
                            Re: Sliding the peel off the pizza

                            I prepare my crust on the counter then transfer it to a wood peel that has a light sprinkling of corn meal. I use the shake method to slide the pizza off the peel. I don't notice the tase of the corn meal and have had good results.
                            My WFO project: http://picasaweb.google.com/stevprin/WFOSmallPhotos#


                            • #15
                              Re: Sliding the peel off the pizza

                              Yep, a hardwood peel makes all the difference. Last night I made thin crust pizzas (fairly well loaded with toppings also) right on the peel... they slid off and into the oven without a hitch (it was a thing of beauty).