My pizza dough keeps sticking to my metal pizza peel (even when I use tons and tons of cornmeal), so I'm looking into buying a wooden one.

My pizza dough keeps sticking to my metal pizza peel (even when I use tons and tons of cornmeal), so I'm looking into buying a wooden one. I've heard that basswood peels are best for preventing dough from sticking, is that true? I've also heard bamboo peels are really nice.

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  1. 2 weeks ago
    Anonymous

    Do you build on the peel or on a table?

    • 2 weeks ago
      Anonymous

      I spread some flour on my counter, shape/stretch the dough there, then pick it up and move it to my (cornmeal covered) aluminum peel.

      • 2 weeks ago
        Anonymous

        Have you tried lifting up the edge closest to you and blowing under it? It does a really good job of helping release the pizza from the peel.

        • 2 weeks ago
          Anonymous

          yeah, but then the dough gets all stretched, and if you've already put the sauce and cheese on top, it can cause problems. i'd prefer if it just didn't stick in the first place.

          • 2 weeks ago
            Anonymous

            Your best bet is a perforated metal peel then. A wooden peel pretty much requires you to build on it because of how thick it is and it ends up with a similar level of stickiness.

            • 2 weeks ago
              Anonymous

              >A wooden peel pretty much requires you to build on it
              Well that's no problem at all. In fact, I think I'd prefer that so my dough doesn't get stretched when I move it from my counter onto the peel.

  2. 2 weeks ago
    Anonymous

    Pizzas don't have peels. Are you thinking of bananas?

  3. 2 weeks ago
    Anonymous

    >tons and tons of cornmeal
    Issue with cornmeal is that it's large individual pieces and you will inevitably have gaps. Just use flour. Semolina works too. The bottom side should be totally coated in a thin layer of flour after shaping. Works every time. Wood is better than metal though.

    Also if you drag ass and build your 'za slow as frick it's going to eventually stick no matter what you do. Give it a shuffle a couple times between layers to make sure it stays loose, and if it does stick you can address it before it's totally piled and irreparably glued to the board.

    • 2 weeks ago
      Anonymous

      Isn't semolina flour also large, individual pieces?

      • 2 weeks ago
        Anonymous

        It's finer than typical cornmeal to start with and physically in the bag is more 'dusty' with some incidental very fine bits in there. I prefer flour for pizza because that even coating is important but I use semolina for bread, cornmeal never. I think semolina also has better moisture control properties somehow too, it Just Works in a way that cornmeal has never delivered on for me.

  4. 2 weeks ago
    Anonymous

    Do you have a wood-fired brick oven in your basement that’s constantly at 500 degrees and has a slot barely wide enough to stick a pizza in?
    No?
    Then you don’t need a pizza peel. Use a spatula and your thumb and drag it onto tray like everyone else.

    • 2 weeks ago
      Anonymous

      Unbelievably moronic. Post your pizza recipe.

    • 2 weeks ago
      Anonymous

      Do everything on the counter or whatever you make the pizza on, slide it onto a floured peel, jiggle the peel around to make sure the pizza can move easily, perform final stretch on the peel, launch pizza into oven.
      You should be doing everything as fast as you can after it gets on the peel, the only time things should be sticking to it is if you break the skin and sauce gets on the peel.

      Well my pizza oven is propane but I can assure you that pizza peels work well.

      • 2 weeks ago
        Anonymous

        This is the correct method. Flour the peel, place dough, quickly add toppings, all the while shimmy the pizza around to prevent sticking. You may also be putting a lot of toppings which makes it heavier and harder to slide off.

      • 2 weeks ago
        Anonymous

        dough sticks to my bamboo peel more than the metal peel.
        leave the peel in contact with the dough for as little as possible, shimmy the peel around so the pizza doesnt have time to adhere to it cornmeal and flour and shit i guess but it becomes a mess after a while. just be quick is the key

        this guys gets it

  5. 2 weeks ago
    Anonymous

    If your dough sticks it isn't fully cooked yet. You can also try rubbing a generous amount of flour onto your peel before you put the dough on it.

  6. 2 weeks ago
    Anonymous

    lol bro you put floor on the peel
    i dont even use a peel
    i use a metal cookie pan thats edgeless
    never a problem with a good spread of floor on the pan
    only issue os course is if the dough being thin punctures and wet sauce makes it cling to the pan
    it aint the peel hommie

    • 2 weeks ago
      Anonymous

      oh also i do toppings once the pie is on the pan

  7. 2 weeks ago
    Anonymous

    No one has answered the question in the OP yet.

    • 2 weeks ago
      Anonymous

      It's because it's an incredibly moronic gear queer brained question and OP's problems are related to a thousand other things before what kind of fricking wood the peel is made of and his super niche copewood isn't going to help. IIRC maple is the most popular in restaurant kitchens, bamboo works fine, walnut's good too. He can buy whatever he wants and if he makes his pizza stupidly it's still going to stick, and if he makes it right it won't.

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