I know we don't have a lot of guys here who do pizza cooking on a Weber kettle, but I'm curious to hear if anyone has a favorite brand/model of a pizza peel. I don't think we need one with a long handle, but I'm stuck as to what size and handle length would work best.
Comment...
I tried using a wooden peel, but they are too thick and I was having a lot of trouble getting the pizza to slide off the thing. I got a no-brand metal peel (with a long wooden handle) from a restaurant supply store in DC, and I love it.
So now I use the metal peel for pizza construction and initial deposit onto the grill, but use the wooden peel to pick up the finished product. That way I can maximize cooking time and get my pizzas done while the grill is hot.
I have an aluminum peel that I use with the KettlePizza adaptor ... works great!
Not sure how it would work with your new "Euro" style / tỘilet lid unit you recently acquired. Keep us pǬsted ... thanks! :) :) ;)
http://www.amazon.com/Kitchen-Supply-14-Inch-16-Inch-Aluminum/dp/B002JPJ0QY/ref=sr_1_1?ie=UTF8&qid=1401255564&sr=8-1&keywords=pizza+peel
Bought this one last week. Nice size and long wooden handle. My first attempt Yesterday. I try to slide the dough to the stone and I end up making a calzone. Second attempt I had my wife pull the dough a little bit at a time. I still can't get the dough to slide. I put semolina on the peel but the dough won't budge. Any suggestions? TIA
Quote from: argentflame on May 27, 2014, 09:44:01 PM
Any suggestions? TIA
I use baking paper( not sure what you call it in USA )
I make the pizza on the paper. It slides off easily onto the stone then after a minute or two the paper slides easily out from under the pizza. I like this method because it's easier and cleaner than using flour and has no effect on the dough and makes for an easy transition from the kitchen to the Kettle
i used to do a lot of pizzas, haven't made one in a year or two now though :(
I really prefer wooden peels for putting the pizza in.
the wood will hold flour and corn starch better than metal - but neither are fool proof.
if you let the dough sit on the wooden peel for too long, it will begin to stick.
if you need more time while assembling the pie (while on the peel), pick up the peel and give it a quick shake to get the dough sliding.
also - the best peel ever is the SUPER peel (http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&hvadid=34120845835&hvdev=c&hvexid=&hvnetw=g&hvpone=&hvpos=1t1&hvptwo=&hvqmt=b&hvrand=7465726025412342384&index=aps&keywords=pizza%20peel%20exo&linkCode=ur2&ref=pd_sl_2mfpn3l8us_b&tag=webketclu-20&linkId=E6DZEIGE5QCFQY6N) - it has a fabric belt like thing over it and can gently pick up and lay down even the most delicate doughs.
I was going to make the same comment as Hogsy. I have never used a peel. I do build my pies on parchment paper (your baking paper Joel) and grill them on paper on the grate. Not saying it is the best way but is is a peel-less method and they are easy to rotate and remove by manipulating the paper with some tongs. Sometimes once the crust has set some I wil remove the paper but that is the exception.
I grill up and away from the flame and trim it pretty tight to the crust and it does not burst to flames though it does come close at times.
Yes it's not the traditional way to do it but it's quick, clean and foolproof
I'm such a tightass that I'll even reuse the baking/parchment paper for the next pizza
When my boys are hungry, time is of the essence!!!
+1 on the parchment works great
Yep parchment works great. I don't leave it the whole cook. Pull it once the crust is crispy a little. Pretty sure I got the idea from Hogsy originally.
getting the dough to work with the peel is an art, for sure. I have found that a good dough that wasn't overworked or sat for too long on the peel tends to slide off pretty well. I also used a coarse-ground cornmeal to help keep things slippery. And of course using just a few toppings on your dough helps too. The dough recipe that Mike from TN (can't think of his handle right now, something about smoke ;-) posted is really great and slides nicely off the peel.
Chasing Smoke is his handle Mike.
Quote from: landgraftj on May 28, 2014, 05:42:12 PMChasing Smoke is his handle Mike.
CS put me onto this pizza dough recipe. Used it many times, and like it a lot.
http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html
I use the aluminum peel, and I place the stretched out PD on one of these screens. Measure about 14" in diameter.
Then build the pizza on that, and the pizza slides off and on the peel real nice.
I have to remember to spray the screens before placing the PD on there. I have had some sticking issues. With spray, no sticking.
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_2069.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_2069.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/KettlePizza/IMG_3284.jpg) (http://s1142.photobucket.com/user/MacEggs/media/KettlePizza/IMG_3284.jpg.html)
Right, 'Chasing Smoke'. Thanks, Terry!
That dude really knows his stuff. I've learned to follow each and every one of his cooking suggestions, and I've never been disappointed.