The pizza peel is an essential tool for any pizzaiolo, or pizza chef. It is used to transfer pizzas from the oven to the table, and vice versa. A good pizza peel will be made of a sturdy material, such as wood or metal, and will have a long handle to protect your hands from the heat of the oven. If you are new to using a pizza peel, there are a few things you should keep in mind. First, it is important to flour the peel before you place the pizza on it. This will help to prevent the pizza from sticking to the peel. Second, when you are transferring the pizza to the oven, be sure to hold the peel at a slight angle so that the pizza slides off easily. Finally, when you are removing the pizza from the oven, be sure to use a quick jerking motion to prevent the pizza from sticking to the peel.
To use a pizza peel, first lightly flour the surface of the peel. This will help the pizza slide onto and off the peel more easily. Next, place the pizza on the center of the peel. Use your hands to shape the pizza into a circle. Once the pizza is shaped, use your fingers to gently stretch the dough from the center outwards. Be careful not to stretch the dough too thin, or it will tear. Once the pizza is stretched, top it with your desired toppings. Finally, use the pizza peel to transfer the pizza to the preheated oven.
When baking a pizza on a pizza stone, it is important to preheat the stone before placing the pizza on it. To preheat the stone, place it in the oven and set the oven to the highest temperature. Once the stone is hot, carefully place the pizza on the stone. Bake the pizza for the desired amount of time, or until the crust is golden brown and the cheese is melted and bubbly. Once the pizza is cooked, use the pizza peel to remove it from the oven.
Selecting the Right Peel
Deciding on the appropriate pizza peel is crucial for smooth pizza handling. Several factors must be considered:
Size:
The peel must be sufficiently large to accommodate pizzas comfortably. Consider the average size of pizzas you typically make or order. Standard peels range from 12 to 16 inches, with larger peels available for commercial or artisan use.
Material:
Peels come in various materials, each with its advantages and drawbacks:
| Material | Characteristics |
|---|---|
| Metal | Durable, heat-resistant, but can be heavy |
| Wood | Lightweight, easy to maneuver, but can burn |
| Composite | Combination of materials, offering durability and ease of use |
| Plastic | Hygienic, inexpensive, but may melt at high temperatures |
Handle:
A comfortable and secure handle is essential. Look for peels with long handles that extend beyond the reach of the oven to protect your hands from heat. Ergonomic handles reduce strain during prolonged handling.
Shape:
Peels are available in rectangular, round, and even perforated shapes. Rectangular peels are ideal for pizzas with rectangular or square bases. Round peels offer maneuverability and are suitable for pizzas of various shapes. Perforated peels allow moisture to escape from the dough, resulting in a crispier crust.
Warming Up the Peel
To ensure seamless pizza transfer, preheating the pizza peel is crucial. A warm peel encourages a smooth glide of the dough onto the baking surface, minimizing the risk of sticking and tearing. Here’s a comprehensive guide to warming up your pizza peel for optimal results:
Methods of Warming the Peel
Using an Oven
1. Preheat your oven to the highest temperature it goes.
2. Place the pizza peel on the top rack of the oven for 5-10 minutes, or until it becomes noticeably warm.
3. Carefully remove the peel from the oven using oven mitts or a towel to protect your hands.
Using a Stovetop
1. Turn on a gas burner or electric stovetop to medium heat.
2. Hold the pizza peel over the heat source for 30-60 seconds, rotating it occasionally to distribute the warmth evenly.
3. The peel should not be so hot as to burn, but warm enough to feel a pleasant warmth when touched.
Tips for Warming the Peel
– Always use caution when handling a hot peel.
– If you have a wooden peel, avoid leaving it in the oven or over the heat for too long as it could dry out and crack.
– Metal peels are more durable and can withstand higher temperatures, but be mindful not to overheat them.
A warm pizza peel is a key tool for successful pizza making. By following these steps, you can ensure that your pizza transfers smoothly from preparation to baking, giving you the perfect crust and toppings every time.
Dusting the Peel with Flour
Dusting the peel with flour is an important step in pizza-making, as it prevents the dough from sticking and tearing. The best flour to use is a fine, finely ground flour such as all-purpose flour or Tipo 00 flour. You can also use a dusting box, which is a small container filled with flour that you can shake over the peel.
To dust the peel, simply sprinkle flour over the entire surface of the peel and then use your hands to spread it around evenly. You don’t need to use a lot of flour, just enough to create a thin layer that will prevent the dough from sticking. Once the peel is dusted, you can place the dough on top and start stretching and shaping it.
Tips for Dusting the Peel with Flour
| Tip | Description |
|---|---|
| Use a fine, finely ground flour. | This type of flour will create a thin, even layer that will prevent the dough from sticking. |
| Sprinkle the flour over the entire surface of the peel. | This will ensure that the dough doesn’t stick to any part of the peel. |
| Use a dusting box. | A dusting box makes it easy to apply a thin, even layer of flour to the peel. |
| Don’t use too much flour. | Too much flour can make the dough gummy and difficult to handle. |
| Dust the peel before each use. | This will help to prevent the dough from sticking even if the peel has been used before. |
Loading the Pizza onto the Peel
Once your pizza dough is prepared and your toppings are ready, it’s time to load the pizza onto the peel. Here’s a step-by-step guide:
-
Flour the peel generously: Sprinkle ample flour on the peel to prevent the pizza from sticking. This will make it easier to slide the pizza off the peel and into the oven.
-
Place the dough on the peel: Gently place the stretched pizza dough onto the floured peel. Make sure the dough is centered and flat.
-
Add toppings: Spread your desired toppings evenly over the dough, leaving a small border around the edges.
-
**Loading the pizza securely:**
– Support the edge of the pizza: Before picking up the peel, use your hands to support the edge of the pizza and ensure it won’t slip off.
– Slide the pizza forward and back: Give the peel a gentle shake forward and back a few times. This will help to verify that the pizza is securely in place.
– If it slides, adjust the flour: If the pizza slides off the peel, add more flour to the bottom and try again.
– Tilt the peel slightly: Slightly tip the peel downwards to check if the pizza starts to slide. If it does, it’s not secure enough and you need to apply more flour.
– Be confident and quick: Once you’re satisfied that the pizza is securely attached, quickly transfer it to the oven to prevent any toppings from falling off.
Transferring the Pizza to the Baking Stone
Once your pizza is assembled and proofed, it’s time to transfer it to the baking stone. This can be a tricky maneuver, but with a little practice, you’ll be able to do it with ease.
1. Dust the Pizza Peel
Before you attempt to transfer the pizza, make sure to dust the pizza peel generously with flour. This will help prevent the pizza from sticking to the peel and tearing.
2. Slide the Pizza Peel Under the Pizza
Once the peel is dusted, slide it carefully under the pizza. Be sure to hold the peel at a slight angle so that the pizza doesn’t slide off.
3. Lift the Pizza onto the Baking Stone
Once the pizza is on the peel, lift it carefully onto the baking stone. Start by lifting the edge of the pizza closest to you and then gradually lift the rest of the pizza.
4. Shake the Pizza Peel
Once the pizza is on the baking stone, give the pizza peel a few shakes to make sure the pizza is not sticking. If the pizza is sticking, use a spatula to carefully loosen it from the peel.
5. Check for Puffiness
After you’ve transferred the pizza to the baking stone, check for puffiness. If the pizza is puffy, it means that there is too much air trapped inside the dough. To release the air, gently poke the pizza with a fork or skewer.
Rotating the Pizza During Baking
Why rotate the pizza during baking?
Rotating the pizza during baking helps to ensure even cooking and prevents the pizza from burning in spots. As the pizza bakes, the heat from the oven can cause the cheese and toppings to bubble and brown, which can lead to uneven cooking. By rotating the pizza, you can make sure that all sides of the crust get cooked evenly and that the toppings are evenly distributed.
How often should you rotate the pizza?
You should rotate the pizza every 5-7 minutes for a 12-inch pizza, and every 3-5 minutes for a 9-inch pizza. This will help to ensure that the crust cooks evenly and that the toppings don’t burn.
How to rotate the pizza
To rotate the pizza, use a pizza peel to carefully slide the pizza from one side of the oven to the other. Be careful not to touch the hot pizza stone with your hands.
Step 1: Gather your materials
You will need a pizza peel and a pair of oven mitts.
Step 2: Open the oven door
Use the oven mitts to open the oven door.
Step 3: Slide the pizza peel under the pizza
Carefully slide the pizza peel under the pizza, making sure that the entire pizza is supported by the peel.
Step 4: Lift the pizza out of the oven
Lift the pizza out of the oven and hold it over the pizza stone.
Step 5: Rotate the pizza
Rotate the pizza 180 degrees.
Step 6: Carefully slide the pizza back into the oven
Carefully slide the pizza back into the oven, making sure that the pizza is centered on the pizza stone.
Tips for rotating the pizza
Here are a few tips for rotating the pizza:
- Use a pizza peel that is large enough to support the entire pizza.
- Be careful not to touch the hot pizza stone with your hands.
- Rotate the pizza every 5-7 minutes for a 12-inch pizza, and every 3-5 minutes for a 9-inch pizza.
| Pizza size | Rotation time |
|---|---|
| 12-inch | 5-7 minutes |
| 9-inch | 3-5 minutes |
Removing the Pizza from the Oven
Once your pizza is cooked to perfection, it’s time to remove it from the oven. Here are the steps to follow:
1. Open the oven door and slide the pizza peel under the pizza.
2. Carefully lift the pizza off the baking stone or baking sheet and onto the pizza peel.
3. Hold the pizza peel level and steady as you remove it from the oven.
4. Place the pizza on a wire rack to cool for a few minutes before slicing and serving.
5. Be careful not to burn yourself on the hot pizza or oven.
6. If the pizza is stuck to the baking stone or baking sheet, use a spatula to gently loosen it.
7. Use a gentle rocking motion to help loosen the pizza from the baking surface.
| Tip | Description |
|---|---|
| Use a well-floured pizza peel to prevent the pizza from sticking. | The flour will act as a barrier between the pizza and the peel, making it easier to slide the pizza off the peel. |
| Hold the pizza peel at a slight angle when sliding it under the pizza. | This will help to prevent the pizza from tearing. |
| Practice makes perfect. | The more you practice using a pizza peel, the better you will become at it. |
Cleaning and Maintaining the Peel
To keep your pizza peel in top condition, proper cleaning and maintenance are essential. Here’s a step-by-step guide to ensure its longevity and hygiene.
After using the peel to transfer a pizza, scrape off excess flour or toppings using a dough scraper or brush. This prevents food residue from accumulating and affecting its performance.
For regular cleaning, wipe the peel down with a damp cloth or sponge. Use a mild detergent solution if necessary to remove stubborn grime. Rinse thoroughly and dry it completely with a towel.
If your peel is made of wood, avoid using harsh chemicals or abrasive cleaners, as they can damage the surface. Instead, opt for gentle cleaning agents and conditioners designed specifically for wood.
For a deep clean, soak a sponge in a mixture of equal parts vinegar and water. Apply the solution to the peel and scrub any stubborn stains or residue. Rinse thoroughly and dry immediately.
Store your pizza peel in a cool, dry place away from heat and moisture. Hanging it on a hook or storing it vertically can help prevent warping and maintain its shape.
To prolong the life of a wooden peel, regularly apply a thin layer of food-grade mineral oil or beeswax. This helps protect the wood from moisture absorption and cracking.
Cleaning Frequency
The frequency of cleaning your pizza peel depends on usage. If you use it frequently, aim to clean it after each use. For occasional use, weekly or monthly cleaning may suffice.
Cleaning Methods
Here’s a summary of the different cleaning methods discussed above:
| Method | Details |
|---|---|
| Routine cleaning | Wipe down with a damp cloth or mild detergent solution |
| Deep cleaning | Soak a sponge in vinegar and water solution and scrub |
| Wooden peel care | Avoid harsh chemicals and use food-grade mineral oil or beeswax |
Tips for Using a Peel Safely
1. Flour the Peel Liberally
This will help prevent the pizza from sticking to the peel and tearing when you try to transfer it to the oven.
2. Use a Wide and Sturdy Peel
This will make it easier to support the pizza and prevent it from sagging in the middle.
3. Hold the Peel at a 45-Degree Angle
This will help the pizza slide off the peel smoothly and easily.
4. Don’t Overload the Peel
Only put as much pizza on the peel as you can comfortably handle.
5. Practice Makes Perfect
The more you use a peel, the more comfortable you will become with it.
6. Be Careful of Hot Surfaces
Always be aware of the temperature of the surfaces you are working with.
7. Wear Gloves
This will protect your hands from heat and burns.
8. Use a Pizza Screen or Baking Stone
This will help prevent the pizza from sticking to the oven.
9. Transferring the Pizza to the Oven
| Step | Description |
|---|---|
| 1 | Flour the peel liberally and place the pizza on the peel. |
| 2 | Hold the peel at a 45-degree angle and slide the pizza onto the pizza stone or baking sheet. |
| 3 | Quickly remove the peel from the oven. |
Troubleshooting Common Peel Problems
Avoid Sticking
Lightly flour or cornmeal your pizza peel before adding the dough. This creates a barrier between the dough and the peel, preventing sticking. If the dough still sticks, try using a perforated peel to allow air to circulate and reduce suction.
Correcting Uneven Baking
If your pizza cooks unevenly, it could be due to an improperly heated stone or uneven heat distribution in your oven. Preheat the stone thoroughly before baking and rotate the pizza halfway through the cooking time to ensure even browning.
Handling Delicate Doughs
For delicate doughs, use a well-seasoned wooden peel. Wood is less likely to stick to the dough and provides a more gentle surface for transferring the pizza. Alternatively, try using a semolina peel, which is specially designed for delicate doughs.
Lifting Stiff Doughs
If your dough is particularly stiff, it may be difficult to lift off the peel. Use a rolling pin to spread the dough evenly onto the peel and then quickly slide it onto the hot stone. Alternatively, try using a DoughPro screen, which allows you to lift the dough easily without damaging it.
Preventing Burn Marks
Holding the peel too long under the broiler can cause burn marks on the crust. Quickly slide the pizza onto the stone and remove the peel immediately. You can also use a pizza shield to protect the edges of the pizza from burning.
Table: Types of Pizza Peels
| Type | Material | Features |
|---|---|---|
| Wooden | Wood | Lightweight, delicate doughs |
| Metal | Aluminum, stainless steel | Durable, easy to clean |
| Perforated | Metal with holes | Reduces suction, prevents sticking |
| Semolina | Wooden with semolina coating | Ideal for delicate doughs, prevents sticking |
How to Use a Pizza Peel
A pizza peel is a flat, wide tool with a long handle that is used to transfer pizzas from a work surface to a hot oven or baking stone. It can also be used to retrieve pizzas from the oven without burning yourself. Here are instructions on how to use a pizza peel:
- Lightly flour the peel. This will help prevent the pizza from sticking to the peel.
- Place the pizza on the peel. Center the pizza on the peel and make sure that it is not overhanging the edges.
- Lift the peel under the pizza and slide it onto the hot oven or baking stone. Hold the peel at a slight angle and use a quick, jerking motion to slide the pizza off the peel and onto the hot surface.
- Cook the pizza according to the recipe instructions.
- Once the pizza is cooked, use the peel to remove it from the oven or baking stone. Slide the peel under the pizza and lift it up to remove it from the hot surface.
People Also Ask About How to Use a Pizza Peel
What is the best way to flour a pizza peel?
To flour a pizza peel, simply sprinkle a thin layer of flour evenly over the entire surface. You can also use cornmeal or semolina flour.
How do I keep the pizza from sticking to the peel?
To prevent the pizza from sticking to the peel, make sure that the peel is well-floured and that the pizza is not too wet. If the pizza is too wet, it will be more likely to stick to the peel. You can also try using a pizza screen to prevent the pizza from sticking.
What is the best way to slide a pizza off the peel?
To slide a pizza off the peel, hold the peel at a slight angle and use a quick, jerking motion to slide the pizza off the peel and onto the hot surface. Do not try to lift the pizza off the peel, as this will cause it to tear.
