#1  
Old 04-05-2012, 10:01 PM
Mr.Buckles's Avatar
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Join Date: Feb 2012
Location: Edmonton,Alberta Canada
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Default Pizza peel

Asking about the high end pizza peel with the perferrated holes, is it necassary ?
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  #2  
Old 04-06-2012, 01:53 PM
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Join Date: Jan 2010
Location: Northern NJ
Posts: 87
Default 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.
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  #3  
Old 04-10-2012, 07:01 AM
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Join Date: May 2007
Location: Kentucky
Posts: 1,650
Default Re: Pizza peel

I have this one:
The Ultimate Pizza Peel 14.6" :: Pizza Peels & Oven Tools :: Forno Bravo Store
I absolutely LOVE it.
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  #4  
Old 04-13-2012, 10:33 AM
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Join Date: Sep 2011
Location: American Fork, UT
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Default 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...
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Old 04-13-2012, 08:50 PM
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Join Date: Oct 2005
Location: Gilbert, AZ
Posts: 423
Default 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
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Old 04-13-2012, 09:55 PM
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Join Date: Sep 2005
Location: Carson City, NV
Posts: 2,857
Default 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).
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Old 04-13-2012, 11:29 PM
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Location: Townsville, Nth Queensland,Australia
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Default 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.

Last edited by david s; 04-13-2012 at 11:33 PM.
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  #8  
Old 08-17-2012, 06:43 AM
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Join Date: Aug 2012
Location: US
Posts: 1
Default Re: Pizza peel

It's not necessary but I opt for it cause it makes the process easier
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  #9  
Old 08-20-2012, 01:32 AM
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Join Date: Apr 2007
Location: Adelaide - South Oz
Posts: 560
Default Re: Pizza peel

Would aluminium be the better material... meaning wouldn't the dough stick to stainless more?
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  #10  
Old 08-20-2012, 02:12 AM
Laborer
 
Join Date: Jun 2012
Location: London, UK
Posts: 90
Default 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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