😎Today’s question: “Is wood or aluminum better for a pizza peel?” 🍕🪵🔥
Traditionally, wooden peels have been used for a long time. However, there's a downside. When you build your pizza directly on the wooden peel, you need to use a lot of flour or cornmeal to prevent sticking. The problem arises when these additives come off with your pizza and quickly caramelize and char in the oven, giving your pizza an unpleasant burnt flavor. Additionally, the excess flour or cornmeal can stick to the bottom of your pizza.
Enter aluminum peels. They offer the advantage of easily sliding the peel underneath the pizza. However, many aluminum peels are cut and stamped at a 90-degree angle, making it harder to slide them under the pizza. Even when you manage to get it underneath, the lack of perforations means that excess flour or cornmeal is still brought into the oven, leading to the same issues.
But fear not! There's an alternative. Perforated aluminum peels, like the ones shown in this video, have finely ground edges similar to a knife blade. These peels are also perforated, allowing excess flour or cornmeal to fall through the perforations as you slide the peel underneath the pizza. This means you can easily transfer your pizza to the oven without worrying about excess flour or cornmeal being deposited inside.
So, which is better? The choice becomes clear. If you want to avoid the pitfalls of excessive sticking and burnt flavors, opt for a perforated aluminum pizza peel with finely ground edges. This type of peel ensures that your pizza-making experience is a breeze, with minimal mess and maximum flavor.
Get ready to take your pizza game to the next level with the right pizza peel. Watch this video to learn more about the advantages of perforated aluminum peels and say goodbye to sticky situations and burnt flavors. Your perfectly cooked pizzas await!
For more information about pizza peels, check out www.fontanaforniusa.com/blogs...
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