Forno Bravo Forum: The Wood-Fired Oven Community

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-   -   Pizza peel (http://www.fornobravo.com/forum/f18/pizza-peel-17558.html)

Mr.Buckles 04-05-2012 09:01 PM

Pizza peel
 
Asking about the high end pizza peel with the perferrated holes, is it necassary ?

scott123 04-06-2012 12:53 PM

Re: Pizza peel
 
Is it necessary? No. Are the perforated holes helpful? I think so. Excess bench flour can burn and be bitter. The perforated holes will shake some of that flour off. If you're really careful with how much flour you use and work quickly, you shouldn't have any excess bench flour, but the holes are a good insurance policy.

Ken524 04-10-2012 06:01 AM

Re: Pizza peel
 
I have this one:
The Ultimate Pizza Peel 14.6" :: Pizza Peels & Oven Tools :: Forno Bravo Store
I absolutely LOVE it.

poweredbypizzas 04-13-2012 09:33 AM

Re: Pizza peel
 
I love mine, with the perforations. For the turning peel, I bought one with the perforations, too, and it ended up being too short for my oven. The second one had no perforations, and I wish it did...

C5dad 04-13-2012 07:50 PM

Re: Pizza peel
 
Does anyone know the thickness of the steel on their peel? I am ready to make my own - self sufficient you know. 0.125 is way too heavy for stainless!

Thanks

CW

Les 04-13-2012 08:55 PM

Re: Pizza peel
 
CW, I made mine from 16 ga. aluminum. It comes in around .05 in. Steel for the same gauge is around .06 in.; don't know why. (I use wood to get the pizza into the oven an the metal to move / remove it for what it's worth).

david s 04-13-2012 10:29 PM

Re: Pizza peel
 
In a land where we use sensible measurement .05 in is 1.2mm I used to make stainless steel peels from 0.9 mm 304 stainless steel, but now go a bit thicker to 1.2mm as the thinner ones were a bit floppy.the down side is that every time you put the peel into the oven it heats up fast which in turn is taking heat out of the oven.

The thermal conductivity of aluminium is way higher than that of stainless steel so in this regard the stainless is superior. i also don't like the way aluminium abrades so easily.

Lelia92 08-17-2012 05:43 AM

Re: Pizza peel
 
It's not necessary but I opt for it cause it makes the process easier

Bacterium 08-20-2012 12:32 AM

Re: Pizza peel
 
Would aluminium be the better material... meaning wouldn't the dough stick to stainless more?

Spinal 08-20-2012 01:12 AM

Re: Pizza peel
 
Looking at a supplier in Italy, they seem to have both aluminium and steel:
http://www.ziopepe.net/documents/Cat..._Pepe_2011.pdf


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