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by gnicholas
1952 days ago
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I looked at getting a pizza peel and decided that there wasn’t a single best style. I recently discovered that I can easily transfer a pizza to the hot stone in the oven by building it on a piece of parchment paper (trimmed to the size of the pizza after adding the toppings) and sliding it from a tilted cookie sheet with the help of a large spatula. It’s much cleaner than the way I used to do it, which required cornmeal and often resulted in crooked transfers, misshapen dough, and lopsided toppings. |
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There isn't. There are 3 operations: launch, turning and extracting, and different styles of peel are "best" for each.
A smooth wooden peel (or perforated metal) is good for launch.
A "turning peel" is a thing, smaller and rounder.
A metal peel is best for extracting - don't use your launch peel, you don't want it to get hot, or the next pizza will stick.
This guy covers some of it: https://youtu.be/n8F8YdxA5jA