How to Master a Pizza Peel: Wooden vs Metal, Pro Techniques for Flawless Transfers & Perfect Bakes > 자유게시판

Mastering the pizza peel is all about confidence, technique, and practice. Many home cooks struggle with transferring dough to a hot surface without it clinging to the peel, but with the correct technique, you can achieve restaurant-quality results every time.

Start by selecting your ideal peel. A traditional wooden paddle is ideal for initial placement because it creates a natural non-stick barrier. A steel peel is better for turning and removing the pizza because it’s lighter and sturdier.

Always keep your peel lightly dusted with flour, cornmeal, or semolina. Too much and it can burn, too little and your pizza will stick. A thin, even layer is optimal.

When you’re ready to transfer the pizza, set your hand-tossed round on the paddle and rock it lightly side to side to make sure it moves freely. If it adheres, peek under the crust and dust sparingly. Once you’re sure it glides effortlessly, prepare the oven and tilt the peel—about 30 degrees—just aligned with the hot deck.

With a steady, fluid gesture, tilt the peel forward and let the pizza slide off. Avoid stopping or jerking—this motion needs to be fluid. If your oven has a stone base, aim for the back third so the pizza can brown uniformly.

After the pizza bakes for 2–4 minutes, use the steel paddle to carefully flip and turn it for balanced crispness. When it’s done, vegas108 login slip the paddle under the baked pie, lift it carefully, and withdraw it smoothly.

Practice makes perfect. Try it a several times without any toppings first to get comfortable with the motion. Over time, you’ll develop the rhythm and confidence to handle even the wettest, most delicate doughs like a true artisan.