this post was submitted on 28 Jan 2024
239 points (96.5% liked)
FoodPorn
15903 readers
153 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Do you find pizza comes off the peal better with wood or metal?
Wood works much, much better for putting the pizza in. The dough sticks badly to metal, in my experience. But metal is much easier to use for moving the pizza and taking it out.
Yeah even if I flour or cornmeal my metal one it stick from time to time. And worse the thinner the crust.
Thanks. I’ll have to ask for a wood one
I use metal, but make sure it's slotted otherwise you cake your dough up with flour/semolina/cornmeal. My personal go-to is semolina. You don't need much and excess falls away more readily than flour.
Wood or metal, it's more about technique at the end of the day.
It will depend on the finish of the peel. If your peel has a polished finish the dough will stick.
If the finish of the peel is rough then it works much better.
I have a steel launching peel with a rough finish and I never have issues with sticking.
Looking at your photo it looks like your peel is highly polished. No bueno.
How much flour do you use to make it not stick to the board? Is it a special type of wood?
I use semolina on the peel to keep the dough from sticking.
Not as far as I know. Just got it off Amazon.
https://a.co/d/2nY5u7J