| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
|
|
|
#11
09-29-2008, 09:11 AM
| ||||
| ||||
 Re: Peel Issues We jiggle our peel every 30 seconds or so while building the pizza to make darn sure it easily slides around. When it does stick, a little lifting of the crust and some flour usually takes care of it.
__________________ Ken H. - Louisville, KY 42" Pompeii To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. Updated! To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. ... To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. ... To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.  |
|
#12
09-29-2008, 09:26 AM
| |||
| |||
| Re: Peel Issues I've had best success with a wood peel with flour rubbed into it than anything. Going on close to 30 pies in a row without one open faced calzone. I also imploy the jiggle method during assembly and pay close attention to cleaning up any sauce drips on the peel. One little spec of sauce and its end over end into the coals. |
 |
| Thread Tools | |
| Display Modes | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Wooden Pizza Peel Question | rjdirienzo | Pizza Stone Baking | 31 | 11-06-2008 07:30 AM |
| Superpeel (transferring pizza to the peel) | thebadger | Pizza | 7 | 07-30-2008 12:02 PM |
| Pizza Turning Peel UK | SimonWoodfield | Tools, Tips and Techniques | 5 | 06-09-2008 12:26 PM |
| Pizza Peel Ponderings | Ken524 | Tools, Tips and Techniques | 12 | 05-21-2008 02:12 PM |
| Wood or steel pizza peel | james | Get Cooking | 5 | 02-01-2006 10:03 AM |
Linear Mode
