Wood vs Metal Pizza Peel, What Is Better?
A wooden pizza peel works best to transfer pizzas into the oven, because it is thick, sturdy and stick-resistant. The thin carrying surface allows for easy sliding under the pizza and makes it the best kind of pizza peel. A perforated (metal), peel is the best option all around.
What is the difference between a wood and metal pizza peel?
The material of the pizza peel will determine whether it is a metal or wood peel. A wooden peel is typically thick and strong. A wooden peel is thick and sturdy. It's difficult to slide the carrying surface underneath the pizza.
To prevent warping, they need oiling. A wooden pizza peel can be difficult to clean. Wood will absorb sauce and other stains. It is not recommended that you soak the peel in water, or use any harsh dishwashing soap. Due to the rougher surface, which allows for airflow underneath the dough, pizza sticks less to wooden peels.
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A metal pizza pan has a smaller and more fragile carrying surface. Raw pizza dough can stick to a metal pizza pan peel. This is the main problem. The main advantage is that the thin carrying surface makes it easy to slide underneath the pizza and make it easier to remove it from the oven. Metal peels are easier to clean and require less maintenance than their wooden counterparts.
Which is better: Metal or wood pizza peel?
It is similar to comparing apples and oranges when you compare a metal pizza peel with a wood one. They serve different purposes, even though they're both pizza peels.
A wooden peel is best for transferring the pizza into the oven. A metal peel is better for turning the pizza and taking it out of the oven.
What makes a wooden pizza peel the best option?
To move pizza into the oven, a wooden pizza peel is the best option. Raw pizza dough sticks better to a wooden slice. Because the dough has a rougher surface, there is more airflow underneath it. The dough can act as a plunger and create a vacuum between the dough & the peel without this airflow.
Due to the thickness of the carrying surface, it is difficult to find the work surface underneath the pizza. Although a beveled edge is helpful, it is not an ideal tool.
What makes a metal pizza peel the best option?
When it comes to turning the pizza and taking it out of the oven, a metal pizza peel is the best option. A metal peel's thin surface allows it to slide under the pizza. This is useful when you need to verify that the pizza is cooked by lifting the edge.
Are Two Pizza Peels Really Necessary?
A perforated pizza pan is another option. This peel has the nonstick properties of a wood peel, but is thinner, easier to clean, and requires less maintenance than a metal one.
Perforated pizza peels are made from metal, but the carrying surface is much smaller than regular metal peels. These holes are used to allow airflow to keep the dough from sticking, and also to remove excess flour.
The carrying surface has holes that allow airflow to pass under the pizza. This prevents vacuum. The smaller surface, due to the holes, causes less friction. A perforated peel is much more stick-resistant that a regular metal one because of these two features.
These small holes are also used to get rid of flour from the dough. Because the flour can burn in the hot oven, and cause an unpleasant burnt taste on the crust, you want to use as little flour as you can.
Perforated pizza peels have a drawback. If the pizza is left on the pan for too long or the crust is too heavy, the dough can sink into the holes. Perforated pizzas pose a greater risk if they have larger holes. You should get a good peel to protect your hands. It's difficult to lift the pizza from the peel if this happens. Therefore, you must work quickly and don't leave the pizza on a perforated peel for too long.