Using a wooden pizza peel isn't extremely difficult, but there are a few tricks of the trade that I'd like to share with you.
To start off you have to remember to add some type of flour or cornmeal to the wooden pizza peal. The types of flour I've seen used are your average every day bread flour, rice flour, or you'll hear a lot of the pizza experts use semolina flour. A lot of people also use cornmeal if you prefer. I don't really like the taste or texture of cornmeal and I haven't noticed much of a difference between the different flours so I just usually stick with whatever flour I'm using for the pizza dough.
If you forget this first step, your pizza dough will cling to the wooden peel and make a large mess when you attempt to get it into the oven. You also don't want a ton of flour or cornmeal on the pizza peel; a sufficient amount for a light dusting. All you have to do is distribute a little onto the wooden peel and rub it into the peel with your hands.
Once your wooden pizza peel is gently dusted you want to add your dough to the peel and start making your pizza.
Once your pizza is assembled you really need to ensure that its not entirely stuck to the peel. As we outlined above, if the pizza is stuck to the pizza peel, you're just asking for a huge disaster of a mess. When you attempt to move the pizza to the oven the dough will be collapsed over and your toppings will be all-around the floor and oven. It's not fantastic.
Save yourself the problems and after the pizza is built check it to be sure its not stuck. All you need to do is give the wooden pizza peel a little shake. Does the pizza fall around a little or does it not wiggle at all? If it moves around, that's a very good signal and you're set for the next step. If it doesn't move at all, you've got a little work to do.
Every Now And Then getting your dough unstuck is as effortless as just tugging up on the dough from the edge all around the circle of the pizza to get it unstuck. Often Times you can shake the wooden pizza peel a little bit harder without the toppings sliding off and the dough will detach itself from the peel. Some pros like to blow below the pizza to get it to unstick. I've never blown under my pizzas, but I have used the other methods with much success.
Once you know your pizza dough is not caught to the wooden peel you are ready to move it to the oven. Here all you do is place the peel over the pizza stone and begin to shake the peel a little until finally the pizza starts to move from the pizza peel to the cooking surface (usually a stone).
Now your pizza is cooking and you're a couple minutes away from paradise.
I hope this post really helped you on your pizza making quest. Now all you require is a little bit of training, which is the enjoyable part and you'll be a specialist in no time.
To start off you have to remember to add some type of flour or cornmeal to the wooden pizza peal. The types of flour I've seen used are your average every day bread flour, rice flour, or you'll hear a lot of the pizza experts use semolina flour. A lot of people also use cornmeal if you prefer. I don't really like the taste or texture of cornmeal and I haven't noticed much of a difference between the different flours so I just usually stick with whatever flour I'm using for the pizza dough.
If you forget this first step, your pizza dough will cling to the wooden peel and make a large mess when you attempt to get it into the oven. You also don't want a ton of flour or cornmeal on the pizza peel; a sufficient amount for a light dusting. All you have to do is distribute a little onto the wooden peel and rub it into the peel with your hands.
Once your wooden pizza peel is gently dusted you want to add your dough to the peel and start making your pizza.
Once your pizza is assembled you really need to ensure that its not entirely stuck to the peel. As we outlined above, if the pizza is stuck to the pizza peel, you're just asking for a huge disaster of a mess. When you attempt to move the pizza to the oven the dough will be collapsed over and your toppings will be all-around the floor and oven. It's not fantastic.
Save yourself the problems and after the pizza is built check it to be sure its not stuck. All you need to do is give the wooden pizza peel a little shake. Does the pizza fall around a little or does it not wiggle at all? If it moves around, that's a very good signal and you're set for the next step. If it doesn't move at all, you've got a little work to do.
Every Now And Then getting your dough unstuck is as effortless as just tugging up on the dough from the edge all around the circle of the pizza to get it unstuck. Often Times you can shake the wooden pizza peel a little bit harder without the toppings sliding off and the dough will detach itself from the peel. Some pros like to blow below the pizza to get it to unstick. I've never blown under my pizzas, but I have used the other methods with much success.
Once you know your pizza dough is not caught to the wooden peel you are ready to move it to the oven. Here all you do is place the peel over the pizza stone and begin to shake the peel a little until finally the pizza starts to move from the pizza peel to the cooking surface (usually a stone).
Now your pizza is cooking and you're a couple minutes away from paradise.
I hope this post really helped you on your pizza making quest. Now all you require is a little bit of training, which is the enjoyable part and you'll be a specialist in no time.
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