I’m a pan of using 2 different peels when I’m making pizza. I build my pizza on a wooden (or whatever the stuff epicurean makes their cutting boards and such out of is) peel and use that to put the pizza into the oven. Then I take it out with a metal peel.
It my be my imagination, but I feel like an uncooked pizza slides off of a wooden peel more easily than a metal one, and the thinner metal one is better to slide under the pizza to pull it out.
Using 2 peels also makes it so that I can be building the pizza on one so it’s ready to go in as soon as the other pie is done and being pulled out. And since my pizza oven only makes about a 12" pie I’m usually making at least 2-4 pizzas at a go, more if I have guests.
That’s also the system they used at the pizzeria I used to work at. I was a delivery boy so I only ever made about a dozen pizzas there, but that gets me a bit nostalgic.
Do you have a ooni koda? How long do you preheat it again after one pie is done? My stone temp drops a bunch during cooking and I often found 10 minutes of heating are necessary to get back up to temp.
I actually have a breville pizzaiolo, so we’re talking a gas vs an electric oven in 2 different price ranges, so what works for me may not apply to you, but I don’t really worry about letting it re-preheat, I mostly just fire pizzas into it as fast as I can without rushing myself, and I haven’t noticed it hurting my pies any.
I probably wouldn’t have chosen the breville if I were shopping for a pizza oven, we lucked out an got one for free from a contest at my wife’s work, but after living with it for a few years, it’s pretty nice.
here was the first pizza
I’m a pan of using 2 different peels when I’m making pizza. I build my pizza on a wooden (or whatever the stuff epicurean makes their cutting boards and such out of is) peel and use that to put the pizza into the oven. Then I take it out with a metal peel.
It my be my imagination, but I feel like an uncooked pizza slides off of a wooden peel more easily than a metal one, and the thinner metal one is better to slide under the pizza to pull it out.
Using 2 peels also makes it so that I can be building the pizza on one so it’s ready to go in as soon as the other pie is done and being pulled out. And since my pizza oven only makes about a 12" pie I’m usually making at least 2-4 pizzas at a go, more if I have guests.
That’s also the system they used at the pizzeria I used to work at. I was a delivery boy so I only ever made about a dozen pizzas there, but that gets me a bit nostalgic.
Do you have a ooni koda? How long do you preheat it again after one pie is done? My stone temp drops a bunch during cooking and I often found 10 minutes of heating are necessary to get back up to temp.
I actually have a breville pizzaiolo, so we’re talking a gas vs an electric oven in 2 different price ranges, so what works for me may not apply to you, but I don’t really worry about letting it re-preheat, I mostly just fire pizzas into it as fast as I can without rushing myself, and I haven’t noticed it hurting my pies any.
I probably wouldn’t have chosen the breville if I were shopping for a pizza oven, we lucked out an got one for free from a contest at my wife’s work, but after living with it for a few years, it’s pretty nice.