Advantages of wood peels vs. metal peels?

Have you ever wondered why some pizza makers prefer metal peels over wood peels, or vice versa? Let's explore the advantages of using each type of pizza peel in the pizza-making process.

Why are metal peels preferred for oven use?

Metal peels are a popular choice for handling pizzas inside ovens due to their lighter weight. This feature makes them more convenient and easier to maneuver, especially in the limited space of deck ovens. Whether you need to move, spin, or remove pizzas, the lightweight design of metal peels can make the task much simpler.

Also, metal peels usually have a thinner edge. This lets you easily slide the peel under the pizza's edge. It works well on the deck, screen, disk, or pan. This thin edge facilitates a smooth transition, making it easier to transfer the pizza in and out of the oven.

How are wood peels beneficial for pizza preparation?

On the other hand, wood peels excel in the role of a prep peel. Dust the peel with cornmeal, semolina flour, wheat bran, or a mix of these. This creates a non-stick surface. It helps the pizza slide off easily without sticking to the peel. This dual role of a release agent and slip agent helps keep your fully dressed pizza intact during transfer.

Wood peels do not change with temperature as quickly as metal peels. This makes them great for preparing pizzas before baking. The natural properties of wood help maintain a consistent temperature, which can be beneficial when working with delicate dough.

You can use a metal peel for oven tasks or a wood peel for preparation. Knowing the benefits of each type can improve your pizza-making experience. Experiment with both metal and wood peels to discover which one suits your workflow and preferences best.