Thanks for the tips. Not to be too critical, but the bottom doesn't appear cooked enough which is indicated by the white appearance and the floppiness of the slice. But we all like our pizzas in our own styles. Thanks
Another great video. Your frozen dough Was fantastic. I could watch you make pizzas for hours. Would love to see you make a Newhaven style clam pizza in the Dome.
Nice video, your enthusiasm is great. I found the best and easiest way to turn a pizza is with a stick like an old broom handle, place a screw or nail pat 90% at the end, Stick the screw at the edge or on the end of the dough, and turn it. Saludos.
Question: Is there much smoke? Reason I’m asking is I built a wood-fired pizza/bread oven on my last property and smoked out my neighbors, now in a more city house I have to be careful. Thanks again.@@HarplandProductions
Great looking piece of equipment. I checked out the website and went to order one, and at almost $120 shipping for a peel and turner, I've got to think about getting the standard Gozney peel...regardless though, thanks again for another great video.
Thank you for watching Kaare! Yeah the downside is that they have to ship everything directly from Italy via DHL which cost a lot. The Gozney Peels are great also, those are my peels of choice that i use for all of my ovens.
@Harpland Productions Do you prefer this peel over the one from Gozney, even when using the dome? Still waiting for util the dome to be available in my region, but a good pizza peel seems to be very useful even when still working with a standard oven and a stone :)
I love the Gozney one, but this one is a bit thinner making it easier to load the pizza and it’s 14” diameter not 12” like the Gozney. For the Dome I prefer the Gozney one because of the long handle
I just love how light and easy it is to use with one hand which is needed because i always seem to have a camera in my other hand :) Can't go wrong with anything from Gi Metal
Absolutely Sharonda, Darebuilt from Toronto made them for me! Reach out to the owner Peter and tell him you loved my custom turning peels! darebuilt.ca
Thank you very much for watching and letting me know that your enjoying them! I like my DareBuilt one because of the customization with my logo but from a functionality perspective the gozney ones are probably the best overall, they are very lightweight aluminum and great quality for the price
Hi mate ! Thanks for this video. Could you please tell me the measurements of your wood board that you use for preparing your pizzas please? Do you know which wood is made from? Thanks
I am not aware of any professional pizza peel with non- stick. I have found the best ones to be made of light weight aluminum and have slot's. The best way to prevent the pizza dough from sticking it to use high quality finely milled semolina flour to stretch the dough out on your counter and then the benefit of the slotted peel is that any excess semolina falls off through the slots. The other keep to preventing sticking is to move quickly, once the dough has been sauced and topped, slide the peel under and pull the dough on and launch into the oven a quickly as possible (30 seconds or less) the longer it's on the peel the more chance of sticking, because the dough starts to absorb the flour more, etc. if you decide to purchase this peel use my discount code, Harpland10 to save yourself some $
Thanks for the tips. Not to be too critical, but the bottom doesn't appear cooked enough which is indicated by the white appearance and the floppiness of the slice. But we all like our pizzas in our own styles. Thanks
This is the sickest cooking & backyard setup Ive ever seen!! I have just made this my goal to have a similar place, awesome channel Ive just found
Thanks for watching Aldo, I greatly appreciate it 👍🏼😎
Another great video. Your frozen dough Was fantastic. I could watch you make pizzas for hours. Would love to see you make a Newhaven style clam pizza in the Dome.
Thank you very much Alton, I greatly appreciate it! I will add the New Haven Apizza to my list!
Nice video, your enthusiasm is great. I found the best and easiest way to turn a pizza is with a stick like an old broom handle, place a screw or nail pat 90% at the end, Stick the screw at the edge or on the end of the dough, and turn it. Saludos.
Thanks so much for watching Jack!
Question: Is there much smoke? Reason I’m asking is I built a wood-fired pizza/bread oven on my last property and smoked out my neighbors, now in a more city house I have to be careful. Thanks again.@@HarplandProductions
Oh man are you right about that sticking to the launch-peel! Guess we all had our miss-launch at some point 😂
It happens some time 😂
Very informative - and I love your technique!!! Thanks!
Thanks buddy 👍🏼😎
Great looking piece of equipment. I checked out the website and went to order one, and at almost $120 shipping for a peel and turner, I've got to think about getting the standard Gozney peel...regardless though, thanks again for another great video.
Thank you for watching Kaare! Yeah the downside is that they have to ship everything directly from Italy via DHL which cost a lot. The Gozney Peels are great also, those are my peels of choice that i use for all of my ovens.
@Harpland Productions
Do you prefer this peel over the one from Gozney, even when using the dome? Still waiting for util the dome to be available in my region, but a good pizza peel seems to be very useful even when still working with a standard oven and a stone :)
I love the Gozney one, but this one is a bit thinner making it easier to load the pizza and it’s 14” diameter not 12” like the Gozney. For the Dome I prefer the Gozney one because of the long handle
@@HarplandProductions Thank you for letting me know! I really appreciate all the work you spent on this channel :)
Hi, great video, The site you have sent us to ships from Italy? or is there an American distributor?
They ship directly from Italy, it's very fast, They shipped mine on a Monday from Florence and it arrived at my house in Texas in less than 3 days.
@@HarplandProductions they want 110.00 for shipping, sound right?
Great video. How many ounces were those dough balls and what diameter did they get stretched to?
Always 280g and stretch them to around 11”
For the price… you can’t beat the unibody built. I was going to get it but I spent extra to get gi metal peel
I just love how light and easy it is to use with one hand which is needed because i always seem to have a camera in my other hand :) Can't go wrong with anything from Gi Metal
Do you mind if I ask where you got your custom peel made? It is awesome and would like to create one myself. Thank you
Absolutely Sharonda, Darebuilt from Toronto made them for me! Reach out to the owner Peter and tell him you loved my custom turning peels! darebuilt.ca
Absolutely will reach out. Thank you!
you liking these better than the Darebuilt? Great video. btw really enjoying them.
Thank you very much for watching and letting me know that your enjoying them! I like my DareBuilt one because of the customization with my logo but from a functionality perspective the gozney ones are probably the best overall, they are very lightweight aluminum and great quality for the price
@@HarplandProductions Im curious on the GI metal 12 inch. Looks like a nice peel.
Hi mate ! Thanks for this video. Could you please tell me the measurements of your wood board that you use for preparing your pizzas please? Do you know which wood is made from?
Thanks
Hello Cali, my dough board is 24” X 30” and is made out of pine, which is soft and very light making it easier to move around!
Did you make your dough board yourself or did you buy it somewhere? If so, where did you purchase it, it looks great.
It costs 70 Euro in Germany. A bit pricey for such a simple quality.
Yes, i agree. I honestly prefer the Gozney Dome Launch Peel but it's only 12" wide which limits you.
Is there a non stick coating on that peel?
I am not aware of any professional pizza peel with non- stick. I have found the best ones to be made of light weight aluminum and have slot's. The best way to prevent the pizza dough from sticking it to use high quality finely milled semolina flour to stretch the dough out on your counter and then the benefit of the slotted peel is that any excess semolina falls off through the slots. The other keep to preventing sticking is to move quickly, once the dough has been sauced and topped, slide the peel under and pull the dough on and launch into the oven a quickly as possible (30 seconds or less) the longer it's on the peel the more chance of sticking, because the dough starts to absorb the flour more, etc. if you decide to purchase this peel use my discount code, Harpland10 to save yourself some $
Mr. Miyagi 🤣 Great Video!
Appreciate that 😎👍🏼
Do you know what size pizza peel you have?
The Essenza one is 14” wide!
@@HarplandProductions Thank you.
Better than G.I. metal pizza peel ?
🤔
Thanks for watching, No G.I. sets the standard, if budget isn't a concern than i would go G.I. every time.
@@HarplandProductions thank you
Nice stuff 👍
Thanks Dave!
Hmmmm tempting
Thanks for watching! For the price it’s a good option 👍🏼😎