wood used in pizza peel


I'm planning on making a wooden peel, and I'm debating on which wood to use. Has anyone tried various woods on peels that they have used? I was original thinking soft maple (smooth, small pores), but it is a rather dense wood and just doing a quick mockup in a lumbar store I'm inclined to think a resulting peel would be unwieldy. I'm also not positive that the small pores would actually make much of a difference in use. I'm not sure what is used on commercial peels, but it is obviously less dense than maple. Thoughts?

Mark S.
posted over 2 years ago

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Most of the wooden peels I see at restaurants are made by American Metalcraft. They're using Aspen wood for their peels. I've also seen bamboo peels, but not really in restaurants, more for home use.

I don't think the pores are going to make too much of a difference. You certainly don't want to wash them or get them wet.

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Raj Irukulla admin
posted over 2 years ago


Mark,

I agree with Raj.

Make also sure that it is on the lighter side, weight-wise.

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Mike K.
posted over 2 years ago


Many thanks to both of you. I'll post photos whenever I get around to making it.

Mark S.
posted over 2 years ago


Finally finished one. I used Poplar because I could get my hands on some pretty easily that was already 1/2" thick. I didn't feel like thinning thicker stock by hand, and I am not used a lunchbox planer in this heat. Haven't tried it yet, but I think it'll work fine.

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Mark S.
posted about 2 years ago


Wow. I'm guessing you weren't building this to save $$$. What are the dimensions? It looks like you can make some fairly large pies with that peel.

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Raj Irukulla admin
posted about 2 years ago


A little more than 16" wide, and the platform is a little less than 16" long. With handle it is about 32" long.

The reason I built it was because of my oven. Due to the convection fan the long part of the stone/steel has to go with the width of the oven. So I look at the 16" long surface when I open the oven, and it is 14" deep. My old peel didn't really work well for this (too narrow). I've attached a photo of it side by side with the old peel.

Cost wasn't bad (at least for materials). You can grab 1/2" poplar at Lowes for pretty cheap. I think the wood was in the $15-20 range. Now add in time...

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Mark S.
posted about 2 years ago


Finally got a chance to use the new peel tonight. Worked quite well. I'd only make two changes. I need to make the taper at the end more gradual. Right now it seems a bit too sharp when sliding the pizza onto the steel/stone. The other one is I need to chop 2-3 inches off the handle. On the first one I was thisclose to cracking the handle on the counter opposite of my oven. I think if I made that mistake I'd end up with raw pizza dough and toppings dropping onto the hot oven door, which would be a heck of a mess. I'd rather chop a couple inches off to limit that risk.
The good thing is both of those are easy fixes.

Mark S.
posted about 2 years ago


Looks great, Mark!

Are you going to round the corners as well?

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Mike K.
posted about 2 years ago


No, I want them sharpish. Helpful when sliding on things like Ciabatta.

Mark S.
posted about 2 years ago


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