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Dome Installation Video - Casa / Premio / Modena

Hello,

For many of you who bought a modular oven, you may have asked how we put the domes together when we build them. For those of you considering one of our ovens, we shot a video to make your install easier.

Check it out on our You Tube Channel.

https://www.youtube.com/watch?v=-7q7...jSniYogfUra06Q

If the link doesn't work, simply go to You Tube and type Forno Bravo Channel. The video title is How to Set your Forno Bravo Oven Dome Pieces.

Thanks for participating in our Forum. We will have more video content available soon.
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PIZZA PEEL - WOOD or ALUMINUM

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  • PIZZA PEEL - WOOD or ALUMINUM

    I am installing a 40" oven.

    I see aluminum and wood peels are the two choices we have.

    Which is the "correct" way to go and why?

    Is it just a personal choice?

    Also, I am thinking that the length should be at least 36" to be long enough to grab pies in the back of the oven and still be manageable to work with during preparation.

  • #2
    Re: PIZZA PEEL - WOOD or ALUMINUM

    As a general rule add the depth of your entry to the diam of your oven and that is about how long your handle needs to be.
    Generally most people use the wooden peel to prepare and place the pizza, while the Aluminium peel is used to turn and remove them. Some people use the metal peel to slide under the prepared pizza and use it to place the pizza too. I prefer a stainless steel peel to an aluminium one, but I think this is just a personal preference, either will do.
    Kindled with zeal and fired with passion.

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    • #3
      Re: PIZZA PEEL - WOOD or ALUMINUM

      I like information on the length.

      A S/S sounds very good but I have not been able to find any for sale yet.

      Comment


      • #4
        Re: PIZZA PEEL - WOOD or ALUMINUM

        Originally posted by xfire View Post
        I like information on the length.

        A S/S sounds very good but I have not been able to find any for sale yet.
        So make your own.
        The English language was invented by people who couldnt spell.

        My Build.

        Books.

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        • #5
          Re: PIZZA PEEL - WOOD or ALUMINUM

          For stainless use 1.2mm thick. Any thinner and it's a bit too floppy, any thicker and it saps the oven of too much heat every time you put it in. Also a good idea to round off the leading edge so it doesn't catch soft dough if you are sliding it under a fresh base.
          Kindled with zeal and fired with passion.

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          • #6
            Re: PIZZA PEEL - WOOD or ALUMINUM

            i'll be making a thin stainless peel, have used one like this before, works really good, easy & light to put in & take out, and haven't had anything stuck on it yet.
            was thinking of aluminium, but not sure which would be better.
            Aussie Pete

            250th Aussie on this forum...."so i was told"

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            • #7
              Re: PIZZA PEEL - WOOD or ALUMINUM

              In high School shop my son made 2 peels out of maple. They looked great. I agree with a previous post, use the good looking to place the pie, but to turn and remove use a metal, His beautiful maple peels could not stand up to the pizza heat, eventually charred, warped and delaminated.

              Derk

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              • #8
                Re: PIZZA PEEL - WOOD or ALUMINUM

                You know when, after the pizza is just about done, some people raise the pizza to the top of the dome in order to finish/brown the top? If you do this with a wooden peel, the peel burns. Trust me. For that reason alone...place the pizza in the oven with a wooden peel, but remove it with a metal one.

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                • #9
                  Re: PIZZA PEEL - WOOD or ALUMINUM

                  It would appear from everyone's replies that the only way to get a stainless steel peel is to build it yourself ?

                  Looks like that the route I'll take

                  Now I'll have to design a bracket to mount the handle.

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                  • #10
                    Re: PIZZA PEEL - WOOD or ALUMINUM

                    You can buy a stainless steel "turning" peel. See Round Pizza Turning Peel - 8-inch w/ 40-inch Handle.

                    Forno Bravo sells what I think is the same thing, but their site says it is aluminum. I bought one from them in 2010 and what I got is stainless steel, although they may have changed suppliers.

                    As others have said, you want to load the pizza into the oven with a larger peel. Wood works well although Forno Bravo and other sites also sell an aluminum peel with cutouts which many like. I bought one but soon went back to using a simple wooden one.

                    A turning peel is smaller than the pizza. You can't use it to load. It is excellent for turning the pizza in the oven, and, once the crust has set, for doming the pizza. I'd consider some sort of metal turning peel a must have tool.

                    Karl

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                    • #11
                      Re: PIZZA PEEL - WOOD or ALUMINUM

                      I have both wooden and aluminum peels to assemble and slide the pizzas into the oven. The wood ones work MUCH better. The dough rarely sticks to the wood one - making it easy to slide into the oven - but it ALWAYS sticks to the aluminum even using the same amount of flour / cornmeal as a "lubricant". For this reason, I don't use the aluminum one at all anymore.

                      Also, for what it's worth, my wood peels have 36" handles, but I find the long handles get in the way when preparing the pizzas. I think you could toss the pizzas in a 40" oven using a peel with a 12" handle with a little practice and eliminate a bunch of accidents a 36 incher tends to cause in the prep area.

                      The ss peel you use to turn the pizzas in the oven does need a long handle.

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                      • #12
                        Re: PIZZA PEEL - WOOD or ALUMINUM

                        Dont imagine varnish would last long in a WFO or be healthy

                        I was wondering what handle do you put on a peel
                        I lit a big fire yesterday and moved stuff around with a metal handled rake and it got pretty hot pretty quick.
                        Wood with a hollow metal end sounds right
                        How much metal so the wood doesn't burn?

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                        • #13
                          Re: PIZZA PEEL - WOOD or ALUMINUM

                          No varnish. Just dust well with flour - rice flour works best. I use about 50/50 rice and regular flour.

                          Karl

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                          • #14
                            Re: PIZZA PEEL - WOOD or ALUMINUM

                            While I get my wooden peels local at restuarant supply stores, I went to Frankie G's website to get the perforated Napoletana and banjo peels. I build on the wood peel, transfer to the Napoletana peel to shake off excess flour and then load into the oven. The banjo is to turn and unload. Seems lke alot to load a pie, but it does avoid alot of burnt flour on the oven floor. Take a look at FG Pizza & Italian - Woodfired - Pizza - Bread - Italian and nope don't work for them in any way shape or form, just think Frankie and Gail are good people and have had nothing but great products from them. He is also a forum member I believe.

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