#11  
Old 03-04-2010, 03:15 PM
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Default Re: Aluminum or wood?

I like a rub of flour on a wood peel for prep, metal for turning and removing. It seems like I have much more of an issue with sticking with a metal peel for prep...something about the wood holding onto the flour dust differently I think. That said, I prep my pies on the peel vs. transfering them from the work surface to peel post prep.

The wood peels I have seem to be pine or some other soft wood, but I think you could make them out of anything. 1/2" thick with a beveled down to ~1/8" or so at the edge.
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  #12  
Old 03-04-2010, 03:47 PM
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Default Re: Aluminum or wood?

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Originally Posted by splatgirl View Post

The wood peels I have seem to be pine or some other soft wood, but I think you could make them out of anything. 1/2" thick with a beveled down to ~1/8" or so at the edge.
Thanks! That solves the problem of jointing the wood.

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  #13  
Old 03-04-2010, 09:26 PM
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Default Re: Aluminum or wood?

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Originally Posted by Les View Post
Since I made all my metal peels - I figure I should make some out of wood as well. How thick are they and what type of wood is usually used?

Les...
I think Beech is the wood of choice for kitchen ware. The wood peels that I have are about 3/8" in the center and taper around the edges to about 1/4" or less.
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Old 03-04-2010, 09:43 PM
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Default Re: Aluminum or wood?

I made myself a wood peel out of some western red cedar leftovers from making a wine rack. I cut the pieces in half down to about 1/4" and then planed the leading edge down to about 1/16". It is a bit flimsy (I'm sure I could easily snap it in half along the grain), but it is quite strong with the grain and the center pieces extend about 18" to make a handle that never bends.

I certainly like the wood peel for prep. I'm guessing any wood you have around would work fine. If you use the wood for a handle, just be sure it is reasonably straight grained as it would be a shame snapping the handle as you tried to put the pizza in the oven. I do like keeping it pretty thin as it does seem to make it easier to get the pizza onto the peel and maneuver it in the confines of an oven.
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Old 03-05-2010, 04:03 AM
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Default Re: Aluminum or wood?

I use a wooden to load and metal to turn and remove.
Semolina flour works great and doesn't leave the burn taste like cornmeal.
I have't tried rice flour yet, but will soon.

Tom
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Old 03-28-2010, 10:09 PM
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Default Re: Aluminum or wood?

so what is the best way to clean/maintain your wooden peel? I feel weird washing it with dish soap and a scrubby pad, i feel like the wood will soak up the soap and water and the scrubby pad will rough up the soft wet wood.
also, would it be wise to coat the peel with a thick shallack like coating?
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Old 03-29-2010, 07:15 AM
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Default Re: Aluminum or wood?

I just wipe mine with a damp cloth. If it has stuff stuck to it I hit it with the dough scraper.
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Old 03-29-2010, 07:29 AM
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Default Re: Aluminum or wood?

I am very much in the wooden peel for making pizza camp. Mine have burned flour streaks on the bottom where they touch the hearth but the top is clean. Never use water on the wooden peel for it will raise the grain and make it much more "sticky". I sanded mine lightly with 400 grit when I got it and it is about as nonstick as you can get. (Just don't leave wet dough on it for ten minutes!)

Once in the oven I LOVE my stainless 9 inch (maybe 8) round positioning peel. It does all the positioning in the oven and is usually used to remove the pizza from the oven. The smaller peel has huge advantages over an oversized peel when maneuvering in the oven!

Bake On!
Jay
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Old 03-29-2010, 06:17 PM
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Default Re: Aluminum or wood?

I agree with Jay on the small turning peel. Most of my pies are small enough to take out with the turning peel.
I used rice flour this weekend and will use it forever. The pies slide off so easy and the four doesn't burn the bottom of the pie.
Good stuff!

Tom
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