A wooden peel makes all the difference in getting the pies to slide off, not that I'm gonna go buy 10 more though 
Mine would stick to the metal peel no matter how much corn meal or flour I used. I could see using parchment paper to prep maybe but there's something about learning the proper technique and mastering it that I like. Makes it more fun for me but whatever works!
I think I have 11 wooden peels now as well as a metal rack to put them all in. I can get 11 pizzas prepared and have them ready to go on the rack so I can fire them off one after another. It was a good investment to me. I think the most I've ever actually done it 8 pizzas at once (2 batches of Bobby Flay pizza dough cut into fourths). Got it all from WebRestaurantStore. They have really good prices.
https://www.webstaurantstore.com/12-x-14-wooden-tapered-pizza-peel-with-8-handle/1241222.html
I bet all the peels and the rack makes the process a million times less stressfull.
We usually crank out 8 pies in about 45 minutes. I assemble the first one and put it in the KP. I return the peel, and the family has a doughball turned into a pie ready for the wooden peel. I go tend to the oven with the metal peel. The first pie cooks in about 3 minutes, maybe 5 if I didn't crank it up. When the first one is done, it goes in and onto a cooling rack. The 2nd pie should be assembled and ready to go. Rinse repeat. one metal peel, one wood peel.
around the 5th pie, they start cooking a bit slower. That's when I start eating, or assembling again. or both.
Sometimes the first pies will influence the last pies.
Sometimes we regroup and try to figure out a dessert pie for the last dough.
We try to be agile, but we also have a few secret combos.
Topic: Parchment paper (Read 4346 times)
