Pizza Peel - Aluminium or Wood??

Stu · Post by **Stu** » 23 Sep 2015, 18:39

What's your really world experience guys??

Chris__M · Post by **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.

Stu · Post by **Stu** » 23 Sep 2015, 21:21

Great Chris.

Pretty much my thinking and you confirmed it.

peckerdunne · Post by **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.

Stu · Post by **Stu** » 24 Sep 2015, 14:30

Thanks for the feedback.

Going to give an aluminium one a try.

mwhitcher · Post by **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.

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Pizza Peel - Aluminium or Wood??

Pizza Peel - Aluminium or Wood??

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Re: Pizza Peel - Aluminium or Wood??

Re: Pizza Peel - Aluminium or Wood??

Re: Pizza Peel - Aluminium or Wood??