I just got a Lodge cast iron pizza steel for my oven, and now I'm thinking a pizza peel would be super helpful. So, should I go with perforated or solid? Or maybe wood, though I don't see many people using those. Also, how many of you use a turning peel?
by Yahtzee8604
4 Comments
launches easier with wood. I prefer metal for after though (moving and taking it out).
We just added a wood peel to our metal one. The wood is much easier to launch from, while the steel is easier to recover the pizza with. If you’re baking on a steel then maybe recovery isn’t as much of an issue if you’re pulling it all out at once? In that case I’d go with wood.
I bought wood but wish I also had a steel one. Wood to launch, steel to take out. Unless you don’t mind nudging it with your finger or a fork or something lol
The solid metal peel is the worst choice for most people.
If your preferred process is to dress the pizza on the peel, you should go with wood or fiber composite because it’s less likely to stick. I recommend the fiber composite peels specifically as they are thinner and more durable – they can be used as a cutting surface and run through the dishwasher.
[https://www.webstaurantstore.com/3221/pizza-peels.html?filter=blade-material:pressed-wood](https://www.webstaurantstore.com/3221/pizza-peels.html?filter=blade-material:pressed-wood)
I prefer the perforated metal, but i also dress the pizza on the bench and then scoop and launch.