Pizza Peel - Aluminium or Wood??

Somtimes it just has to be done, anyone fancy a ribeye?

Pizza Peel - Aluminium or Wood??

Postby Stu » 23 Sep 2015, 18:39

What's your really world experience guys??
User avatar
Stu
Got Wood!
Got Wood!
 
Joined: 18 Aug 2015, 15:01
Location: Hampshire

Re: Pizza Peel - Aluminium or Wood??

Postby Chris__M » 23 Sep 2015, 19:03

I have both, and prefer the metal. With a good dusting of flour, I find the pizza slips off it easier; and being thinner, it is easier to slide it under the pizza to get it out. Invariably, my wooden peels have always warped in the end, as well.
Chris__M
Rubbed and Ready
Rubbed and Ready
 
Joined: 30 Jul 2010, 22:28
Location: Market Deeping, Lincolnshire

Re: Pizza Peel - Aluminium or Wood??

Postby Stu » 23 Sep 2015, 21:21

Great Chris.

Pretty much my thinking and you confirmed it.
User avatar
Stu
Got Wood!
Got Wood!
 
Joined: 18 Aug 2015, 15:01
Location: Hampshire

Re: Pizza Peel - Aluminium or Wood??

Postby peckerdunne » 24 Sep 2015, 11:38

I have a wooden peel but gave up on it. I just make up the pizza on one of those perforated pizza pans and pop it in. Cooks in about 4 to 5 minutes. Oven temp is around 330deg C.
peckerdunne
Still Raw Inside
Still Raw Inside
 
Joined: 31 Aug 2014, 17:36

Re: Pizza Peel - Aluminium or Wood??

Postby Stu » 24 Sep 2015, 14:30

Thanks for the feedback.

Going to give an aluminium one a try.
User avatar
Stu
Got Wood!
Got Wood!
 
Joined: 18 Aug 2015, 15:01
Location: Hampshire

Re: Pizza Peel - Aluminium or Wood??

Postby mwhitcher » 11 Oct 2015, 08:43

I have a BGE and recently a wood fired pizza oven and always use a wooden peel load the pizza and a metal peel to move the pizza.
mwhitcher
Still Raw Inside
Still Raw Inside
 
Joined: 11 Oct 2015, 08:30


Return to Hot 'n' Fast (Grilling)

Who is online

Users browsing this forum: No registered users and 1 guest

cron