Pizza peel

Pizza peel

If you have a bread baking stone, a wood-fired oven or would like to place your baked goods directly onto an already heated tray, a pizza peel is invaluable. Bread, pizza and tarte flambée can be easily picked up on the scoop thanks to the strongly flattened edge and then placed straight into the oven. A bread baking stone is particularly recommended for pizza, tarte flambée and bread. The dough is placed on the scoop and lifted out again after a short baking time. The stone ensures a particularly strong bottom heat, a crispy crust and a fluffy interior.

Pizza peel - Application

Prepare the oven according to use. For example, light your wood-fired oven or place a thick baking stone or tray in the oven and preheat it well. With a thin baking stone, this takes around 25 to 30 minutes; a bread baking stone with a thickness of 3 to 5 cm is ideal and takes around 10 minutes longer. Then flour the scoop well and turn the bread dough from the proofing basket directly onto the scoop. For pizza or tarte flambée, pull your dough into a nice thin shape and place it either on a heavily floured surface or on the pizza peel. Then top it quickly to prevent it from sticking to the surface.

Then open the door to the oven and pour in the dough. To do this, hold the shovel at a slight angle and gently jerk the pizza or bread to slide it onto the bread baking stone, the hot tray or into the wood-fired oven. You can also use the pizza peel again to remove the baked treat. Now slide it as flat as possible under the baked goods; the particularly flat incline of 23° makes this easier than with other pizza shovels. You can then simply remove the baked treat from the oven and slide it onto the plate or a cooling rack.

The scoop can be easily brushed off after use. If dough or pizza toppings are still stuck to it, you can also use a damp cloth. However, as it is made of wood, it should not be cleaned too often or intensively with water, otherwise it could crack over time.