So i have a wood peel. It's inexpensive but... it's a pizza peel. However, the wood has a noticeable texture and I think I should sand it. Any reason NOT to?
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Pizza peel... sand or no?
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(puts away rotary sander)
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rickgregory - you can use the orbital, but the final sanding should be by hand with the direction of "pizza travel".
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Actually it wasn't too bad. I think the wood just furred a little when I washed it since it wasn't oiled at all. Hand sanded, oiled, will do another layer of oil and then it should be good.
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I have one, I vote for seasoning. But, I have a good one from The Bakers Board, also, learn semolina flour.Last edited by Richard Chrz; June 23, 2022, 06:47 PM.
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I don't even use my wooden peel anymore because I use parchment paper so my metal ones work like a charm for launching and retrieving.
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Like Attjack, I don't use a wooden peel as I prefer a perforated metal peel. I find that it launches just as well as any wooden peel I've used and I love the perforations as it allows excess semolina/flour to drop through the perforations so less chance of excessive charring of the bottom of the crust.
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I would be concerned about oiling the wood and then sticking it in a pizza oven at 900 degF. It may just end up as a giant candle.....
I also use a metal peel with semolina flour. My first attempt had the pizza sticking to the peel and looked more like an unintended Calzone. I added more (regular) flour on the peel only to find that the excess flour sat between stone and pizza. It burnt leaving an unpleasant bitter taste. A perforate peel as pkadare mentioned is a good alternative.
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