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Post by Gaelceltic on Oct 20, 2013 19:33:03 GMT
Everyone else makes it look and sound so simple, but I just cannot get the hang of using a pizza peel. There is obviously an art to it, and I don't have it. Had a bit of a disaster today with some good friends who were guinea pigs, which they knew well in advance, which was just as well. The first pizza...some of the toppings landed on the oven floor...then it got worse. Got ash on the edge of the pizza, as I couldn't quite get it onto the peel, and edged it into the coals. In the end, I put the dough on those round pizza pan trays with the holes in, and that worked out better. We actually all had a great time, and they think that they should be the resident guinea pigs....and maybe by the 10th invite, I might get there. With friends like that, what more encouragement do I need? I will not be beaten though. I will just have to practise more.
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barney
WFO Team Player
Posts: 119
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Post by barney on Oct 21, 2013 8:52:29 GMT
I wish I could say I know how you feel, but I'm afraid I'm one of those ones who finds it (relatively) simple! I've had some friends round who have tried to do it themselves and suffered similar difficulties, so I do know where you are coming from.
I think the main thing is confidence, we've all had the odd ashed edge, spilt topping and panic moment as it slides closer and closer to the flaming embers, but hesitation is the killer. The procedure is like the trick of pulling out the table cloth from under the place settings (but in reverse so even harder!), you have to have absolute certainty and complete conviction.
Ease the blade up to the edge of the pizza, if it is the first time it has moved since going in it may be slightly stuck to the floor, this makes it easier so I doubt is part of the problem. If you are sure it is free from the base then you want to have the very edge of the peel under the edge of the pizza, inclined only very slightly downwards, and then in one swift, forceful and completely confident movement, slide it underneath. Aim to have the peel stop at the back of the pizza, don't carry through, it is just 30cm of lightning fast movement. It is unlikely the entire pizza will be on the peel, it will probably shift back about a third of its diameter (so be prepared for this when placing the pizza initially), but if you have two-thirds on then you can drag it forward a little more and repeat the short, swift movement to centre it fully.
I consider this to be the easier of the peel actions, transferring an uncooked pizza from the work surface is more difficult, though exactly the same process, and the initial placing of a pizza in the oven is also tricky, though in this case the movement is towards you so less likely to cause disasters. If this is a problem then the analogy with the table cloth is particularly apt: place pizza and peel in the oven and remove the peel by initially making a very small forward motion followed seamlessly by a swift backwards jerk.
I hope this is at least a little helpful as I do feel for your situation and know the pressures of pizza making for guests (I have Italian in-laws!). The only other advice I can offer is to make a small quantity of dough (doesn't even need yeast) stretch out a pizza shape and practise away in the kitchen, if you can master soft dough, you can manage anything.
Good luck!
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Post by cannyfradock on Oct 21, 2013 9:23:46 GMT
I do a similar action to Barney. As I am right-handed I keep the flickering fire to the right rear of the oven leaving the left side, back and centre clear....I slip the peel under the right-hand side and pull the pizza back toward me. I repeat this about 3 times and the pizza is turned......one thing that helps is to buy a second/minute timer. I set it for 50 seconds.....when the buzzer goes off I know that the pizza base has formed a crust on the bottom and is easier/ready to turn.
Terry
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Post by muddy4x4 on Oct 21, 2013 14:06:33 GMT
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Post by spinal on Oct 21, 2013 15:29:49 GMT
It also depends on oven size... I tend to run 2 fires in my oven, one on either side. This means; a- I don't turn the pizza b- in an absolute worst case scenario, I use the back wall to get the pizza on the peel Also - what peel are you using? I have a wooden and a metal one, the metal one is much easier to use (the wooden one I now reserve for putting pizzas in). Finally- I have a little "pizza hook" tool which I made from an old BBQ tong (broken and bent) and a long piece of wood. Allows me to turn bread without needing to get a peel under them... but I reckon it'll work for pizza too... M.
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Post by rivergirl on Oct 21, 2013 16:45:28 GMT
I put my bases onto tinfoil............ And just sling them in?..... I thought I was naff with the flick because I am left handed!
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Post by pistolpete on Oct 21, 2013 16:46:32 GMT
Long time since I was on here but Terry tweeted this one and it got my attention Remember that the first pizzas are "testers" and maybe offered up to the pizza gods if all goes wrong, tell your guests that up front so they don't get too excited and you don't feel under pressure if anything goes wrong, dough is cheap so make plenty. Make plain pizzas as a result or a garlic bread just to test so you're not wasting ingredients. I cook with a fire at the back covering about 1/3 of the oven, nice amount of coals and a "childs" fore-arm sized log or two flaming away. I tried it with the fire at the side but all I ended up doing was just cooked my hands/face far too hot and close for comfort! Plus having it at the back is easier to load with wood. Top tip, when putting wood in the fire use your metal peel upside down, rest the log on the peel and then put it in and tip it up where you want it. when upside down the slope of the peel allows for the wood to come off easier, if you try it the "right way up" the wood never comes off without you banging your knuckles on the chimney! Ouch. I use a wooden peel for putting pizzas into the oven. The short handled paddle type are perfect (just don't get them wet). I roll my dough out with plenty of semolina under it then transfer the dough to the peel giving it a stretch for shape then I sauce it up and build it right on the peel. Don't hang around though its not a place to store it, get it made and then in. For going in I aim for the middle of the oven or there abouts and give the peel a quick tug backwards leaving the pizza on the floor. Only do one at a time if you are still getting the hang. Golden rule is where it lands is where it cooks! Don't try to move it it as the base will stick to the floor until it cooks off a bit (40+ seconds later) then you can move it. I spin the pizza at lease once ideally twice during cooking, for that I just put the metal peel up to the pizza rested on the floor and jab it under in a confident manner, keeping the peel flat. Two jabs and I'm normally done. If you go into the ash (and we all do) don't panic bring the pizza back and get it re-seated on the peel then bang the peel on the floor to shake off worst of the ash. Anything else left on it is for "flavour"! Pull the pizza out on the peel then I just use my left thumb on the back side of the pizza to give it a 1/3 of a twist or so, then back in for another 10-15 seconds. Repeat one more time if needed and then out and perfect pizza. Straight onto a wooden chopping board, chopped and eaten by the waiting hordes of guests while you prepare another one like some sort of freebie pizza making machine Keep your peel clean or it starts to stick, don't over do the semolina otherwise you end up with a spray of black semolina on the oven floor which will taste bitter, you want just as much as the dough will safely hold ideally. Play with it until you find the right amount, annoyingly each dough is different. Also don't overload your pizza or it will be soggy and a nightmare to get on/off the peels. Nice to be back, I'll try to stick around Pete
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Post by rivergirl on Oct 21, 2013 17:08:47 GMT
I tend to make olive oil, rosemary and sea salt flatbreads first .... Mind you I prefer them to the pizzas! I will give using the peel another chance
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Post by Gaelceltic on Oct 22, 2013 1:46:12 GMT
Thank you all for some excellent advice, I will certainly pay great heed, and see how I get on. I think that I may try with just some flatbreads next time to just get the hang of it. I have two metal peels, a long handed flat blade, the other a short handled round one. Will let you all know how I get on. Hope that I will have some time to practise before I head back to Scotland in a couple of weeks. My guests were totally fine with it all....they knew that I needed to practise, and are quite happy to follow through with my efforts. Reason I gave in to the pans was it got extremely dark, and couldn't see what I was doing properly. So, a few lessons to be learned I think. Start earlier in the day, so that there is plenty of light, and try with just flat bread first. Most importantly, be confident, and practise, practise, practise. Will take a printout of this so that I have instructions at hand! Thank you all so much, your encouragement is bolstering my confidence already.
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adm
WFO Team Player
Posts: 164
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Post by adm on Oct 22, 2013 10:18:59 GMT
One other thing.....If you are having trouble successfully launching the pizza from the peel at first, you might want to try a wooden peel for this purpose.
I found that my pizzas would quite happily stick to my aluminium peel, however after a switch to wood I have not had one stick yet! (Fingers crossed).
You'll need to dust the peel with a small amount of rice flour, semolina or similar but that should enable hassle free launching.
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Tom B
WFO Team Player
Posts: 148
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Post by Tom B on Oct 22, 2013 12:09:59 GMT
I'd most definitely agree that putting the pizza into the oven is easiest with a wooden peel that's been given a light dusting with semolina flour (haven't used rice flour myself so can't comment on that). I also use bbq tongs to grip the side of the pizza nearest to the flame as its more cooked in the early stages, and rotate the pizza gently as required. If you take care it doesn't damage the crust at all. When taking the pizza out I use a combination of tongs and peel - Position the peel and drag the pizza gently onto it with the tongs. Have had no issues with this method, though you do need gauntlets to stop any burning of uncovered skin on arms
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Post by Gaelceltic on Oct 22, 2013 14:51:52 GMT
Thank you, will purchase a wooden peel in UK while I'm over there. Will try anything to get this sorted out.....I will get there by hell or high water!
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Post by rockrocky on Oct 22, 2013 15:35:27 GMT
Put it in with a wooden peel and remove with a metal one for best results.
Otherwise ask your partner to do it for you! LOL.
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Post by tonyb on Oct 22, 2013 17:30:24 GMT
A couple of other thing to add to the good advice above is not to overload the pizza particularly with items that can roll about and keep any toppings away from the leading edge which is were the problems often occur.
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Post by Gaelceltic on Oct 22, 2013 22:22:31 GMT
Thank you. Will certainly try putting in with a wooden peel, when I get one. Afraid can't get hubby to do it, he died very suddenly last year unfortunately....but am sure he is laughing down on my disasters, and no doubt will continue laughing with my attempts over the next wee while.
I really am determined to get the hang of this, been wanting an outside oven for pizza for more years than I care to remember, so not getting it right is not an option.
Don't think that I loaded too much on to the pizzas....but will put less towards the leading edge next time.
Customs are going to have a field day when I come back loaded up with pizza peels, thermometer, wfo book and whatever other goodies I can find. If anyone has any other recommendations on what I should buy, let me know soon please so that I can add them to my list.
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