The Best Peels to use in your Woodfired Oven
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- This woodfired workshop is all about peels and using them in your pizza making. Learn how to successfuly place pizzas in a wood fired oven without sticking. Consistent results everytime!
Remember we have a downloadable woodfired pizza masterclass which you can get here with all the information you'll need -
mannafromdevon...
It's one of our technical videos so a bit longer than normal so grab a cup of tea and sit down while David talks you through the ones we use and how we use them.
There's a few notes about them on our blog here -
www.mannafromd...
A very brief bit of pizza shaping in this workshop but more on our video all about that here -
• How to Shape & Bake Yo...
We hope you like the video - do leave us a thumbs up and/or a comment; we love to hear from you.
Happy cooking
David and Holly
Manna from Devon Woodfired Cooking School
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Remember we have a downloadable woodfired pizza masterclass which you can get here with all the information you'll need -
mannafromdevon.podia.com/manna-from-devon-woodfired-pizza-masterclass
Great video, I didn't know that about wooden peels. But OMG no rolling pin for the pizza crust! 😱
glad you liked the video; there are certainly many ways to shape a pizza; not all are thrown by hand like a Neapolitan one
Hello- where do you buy all these different peels!?? Thanks
Hi Craig. There's a click through in the description to our accompanying blog which has links to the peels and where we bought them. Hope that helps. Best wishes, David
Really bad idea to build on a launch peel, and for sure a bad idea to teach.
It should be very clean, cool, and only used to launch.
That is something you would never see in Italy…that’s for sure.
Hi Chippster, thanks for your comments. I agree it is important to keep your launching peel clean and cool.
Always look forward to your videos! No matter what you think you know, you can always pickup a little nugget of fresh info. Love it! Thanks and don't ever stop!
Thanks for your message & support David and great to hear from you. Never stop learning! Happy cooking, David and Holly
Very nice video, I learned a lot. However, please no music while you are talking, it is distracting and I struggle to hear what you are saying. Your presentation is very good and you do not need the music.
thanks Svend - glad you're enjoying the video; we've got rid of the music for the latest videos. Best wishes, David
Thank you, love your channel. I should receive my 1st wood fired oven in 4 days and you help me learn how to use it ! From Quebec, Canada : Merci !
De rien! - have fun with your woodfired oven and thanks so much for your support. Happy cooking, David and Holly
good info vid , too bad the "background music" was almost as loud as your speaking. TOO distracting. Sorry, I tried!
thanks for the teachings.
I am, (was) one of those power launchers, damn my ooni got messy sometimes
we can imagine Jaime!!
@@mannadavid do you prefer perforated, solid metal or wood peels to launch?
@@bintwang We prefer metal over wood; the perforated ones are great - flexible and no excess flour/semolina on the oven floor - although pricey; a solid metal one does a great job too - just remember to shake off excess flour before putting the pizza base on the peel. We don't use a wooden peel for pizzas but for heavier loaves of bread going into the oven.
Thanks for taking the time to explain further the turning peel. All around great video!
thanks so much - very useful to have a turning peel!
Excellent video. I’ve been using far too much flour/corn meal on the bottom of my pizzas. Is there a size of turning peel that should look for based on the size of the pizza’s that I plan to make. Most of my pizzas will be in the 12-13” range. So given that what size turning peel should I look for? I also love the perforated, flexible peel. You’ve convinced me that a better peel is worth the expense. Thank you!
Hi Michael, thanks for your comment and we're delighted you're enjoying the video. I just have the standard 20cm size turning peel and it works for for larger pizzas, certainly up to 12". However, you can get larger head sizes up to 26cm. You can select head size from some sites, e.g.
whites-foodequip.co.uk/product-category/all-gi-metal-accessories/
i feel like im a pro now after watching this
thanks so much - so glad you found it useful!
How are we supposed to know we’re to get these at. I really like the one with the blue handle that’s really flexible .
yes that's great Collins; really flexible and we use it a lot. It's by GI metals. Not sure where you are but if you google them you should be able to find out where you can buy them. they are certainly available on amazon. hope that helps
Got an alternative brand to the Gi Metals peels since they’re so dang expensive?
Best to have a google search tbh although Lidl often have cheaper ones in their middle isle
@@mannadavid Thank you for the response!
uk.ooni.com/collections/accessories
www.thepizzaovenshop.com/product-category/accessories/pizza-peels/
Both of these have peels at a loer proce although the ooni larger one may be too short.
@@mannadavid THANKS!
Nice video! Great pace. You're a good teacher. Thx.
thankyou so much - so glad you found it useful. Happy cooking, David and Holly
Thank you, Love your videos, we really love the G.I. metal perforated peels and turning peel, we have learned a lot and have put our Alfa Allego oven to good use, besides pizza on our American Fourth of July, we also did a New Zealand young leg of lamb, and roasted squash and zucchini, Love your series,
Thanks so much for your comment Matthew and great to hear from you; so please you're loving the woodfired videos. That flexible perforated peel really does the job and the turning peel is crucial! Happy cooking! David and Holly
Really helpful, as always.
Thanks so much Allan - hope all well with you. Best wishes, David and Holly
really nice video. enjoyed it a lot!! great job!
thankyou so much 🔥👌🤩
Great tutorial, what size head is your GI perforated turning peel in this vid?
It's 33cm wide.
Good video, but it perturbs me that at the end he demonstrates turning the cooked pie (outside of the oven) with a $10 cheap peel while holding a GI Metal (the Ferrari of peels)peel, dead, in his other hand... Sheesh...!
Delighted you liked the video Todd. Much as we love using our GI Metal peel, we are firm believers that woodfired oven cooking is for everyone; not just for those who can afford the top equipment. In the end it's the food that's the star after all. Happy cooking!
@@mannadavid Very true! Just love well designed (and sporty) cooking equipment...!
:-)
How dare you cultural appropriate Italians by making Pizza while being white!!!
I think the whole world has adopted pizza now!!
@@mannadavid relax, its a joke.
@@martylynchian8628 ;-)
Good info. Abhorrent "music".
Thanks for the feedback Dusty. We'll work on that.
Hello, can you show us about earthenware, stoneware, ceramic ware, which is best, I've seem to have cracked two of my wife's pots, so I'm in trouble now, have only been into our woodfire oven for about 3 weeks, much to master,
Hi Matthew. Yes we can imagine the trouble! at high temperatures we use cast iron and steel - they don't buckle, break or discolour. at lower temperatures you can use ceramics etc but no more than 200C really. Lots more on our video here. hope that helps, best wishes, David and Holly. th-cam.com/video/FH_mVflL7Iw/w-d-xo.html
Manna from Devon Wood Fired Cooking School ,
Thank you David and Holly
@@mattheww8059 pleasure!
Why do you have a metal angle iron blocking the flames? Does this prevent the crust from burning? I’m am having trouble getting burnt crust outer with undercooked center. Would this angle iron help ?
HI Pat - the heat deflector doesn't block the flames but lifts them up and over the top of the oven. It does prevent sidescorch as the heat is mainly coming from above so the toppings are well cooked/grilled.
If the base is undercooked, make sure the oven floor is well heated before starting to cook and that it's around 350C/660F. We use an infra red thermometer to check the oven floor temp.
More on the heat deflector on our video here - th-cam.com/video/c9fJdxSazos/w-d-xo.html&lc=Ugw-SC4pryGhjgrX2214AaABAg
Hope that helps. Best wishes, David and Holly
@@mannadavid thanks for the quick reply Devon. I looked on your website and looks like your deflectors are not in stock. When do you expect these will be in?
@@patwitkowski6554 just received some today so just changing the availability on the website now!
@@mannadavid perfect!!!!
@@patwitkowski6554 🔥👌🤩
Brilliant thanks 😊
thanks so much Rory - so pleased you found it useful. Best wishes, David and Holly
thanks for the helpful video! i noticed that the crust in this video looks like the thinner, crispier roman style, rather than the thick, chewy "inner tube" neapolitan style. i would love to achieve the roman style...which dough recipe do you use for this? perhaps there's a video already?
Hi Luca - for the Roman style pizzas we use a rolling pin to roll out the dough so it's an even thickness; and then cook it slightly cooler than for a Neapolitan style pizza. Hope that helps. Best wishes, David and Holly
@@mannadavid Ah! So simple...super helpful thank you! Being that I have a thermometer gun what temperature range? Thank you!
@@lucabenedetti_gtr Hi Luca - if you work on a floor temperature of 300C that works well for a Roman pizza as it's thicker and often has more toppings than a Neapolitan pizza so needs longer to cook.
@@mannadavid thank you!
@@lucabenedetti_gtr no problem!
Great video!
thanks so much Rodolfo - hope you can put the rest of our videos to good use as well! Happy cooking, David
That noise through the video is totally annoying...is this suppose to be background music??
thanks so much for your feedback