 Re: Wooden Pizza Peel Question
Ditto, Momo, on the rice flour. Brown or white, get thee to a health food store or grind some rice grains up in your blender. I've seen the super peel in action on YouTube, sort of a conveyor belt for pizza. I can imagine it bursting into flames in a WFO, but on a pizza stone where you need to place the pizza exactly, I can see how useful it is.
In a brick oven, any place the pizza lands short of the back wall is pretty much all right. I've seen some home oven cooks (again on video) hold the peel at a steeper angle, like 30 degrees, and wiggle the pizza off onto the stone.
I know it got rude remarks on a thread recently: Picking up an edge and blowing underneath really does get a stuck pizza loose from a peel, but not if it's glued on.
Most of all, as Richard says, speed is of the essence. Get it down, get it round, get it dressed, and get it in the oven. Preparation is everything. If you don't have everything you need in your work area, leave the dough sit in a ball or disk, and go get it.  |