Pizza Today - September 2017 - 20

with TONY GEMIGNANI

respecting the craft

Tools of the Trade
Which pizza peel is right for your pizzeria?

irst off, peels are often referred to
as paddles. And based on their
look, I get that. However, the
reason they are called 'peels' is because
they help you peel the pizzas off of the
stones in your ovens or off your workstations and into your ovens. There are several
types of pizza peels on the market. This
month and next month, I'm going to offer
you some brief descriptions.
* Palenttino "out peel". This is considered your out peel and sometimes is
referred to by other nicknames, like Banjo
or Pallino. These peels are used for taking
pizzas out of your wood oven and maneuvering them within. The small head allows
you to turn your pizzas in tight areas with
ease. The head size can mostly vary from
five to 10 inches. Typically, they are made

of stainless steel, and sizes of the shaft
vary. The varying lengths will allow you to
purchase the correct size for the depth of
your oven. The head can come perforated
or solid. I prefer perforated because it is
easier to slide under your pizzas, especially
in a wood-fire oven, and excess debris will
or can come off of the bottom of your
pizza when taking it out of the oven. If
used improperly, these peels can warp
in your high-heat oven. So use this tool
correctly and don't leave it sitting in your
oven. Do not use it to move wood or coals
because it will also misshape or bend.
Look for palenttinos that have a sliding
grip (which makes it easier to work and
maneuver pizzas in your oven). Most of
these peels are made in Italy and are now
available nationwide.

* A solid metal "out peel" with no
sliding grip that has a six- to eight-inch
head can be very heavy. I primarily use
these peels to move wood or coal so that
I don't damage my other palenttino that
is thin and light weight. These peels are
very durable and can also be made of titanium. Because of the weight, I feel this
peel can be strenuous when working long
hours. Once again, I recommend
using it for wood and coal placement
only as a utility peel.
* Perforated "in peel". These can be
anodized and/or made of aluminum.
Consider your in-peel with a head that
ranges between 12 to 20 inches wide
and can come round, square or slightly
rectangular. These are great for leaving
flour, semolina or cornmeal on the work
surface and not in your oven. Thin and
lightweight, a portion of these peels
can also be carbon fiber. These peels are
sometimes referred to as "banjo style"
peels. The round head can make it easier
when landing your pizzas into your oven
for an easier release. They also can be
more precise than a rectangular head.
Look for this type of peel where the
head can detach. Detachable heads make
it easier to clean as you can put them in
the dishwasher. When the time comes
to order a new one, shipping will be
cheaper since you will not need to order
the shaft. Some of these peels can be
purchased with special coating like GHA
(golden hard anodizing), so models can
vary. With a perforated peel, less excess
grains going into your oven will mean
less smoke, a cleaner oven surface and
a better tasting pizza. Excess grains on
the bottom of your pizza that burn make
your pizzas have a bitter flavor.
I'm really just getting started here, but
I'm out of space for this month. So stay
tuned for the October issue when I'll
cover more peel types for your pizzeria. ■

RESPECTING THE CRAFT features World Pizza Champion Tony Gemignani, owner of Tony's Pizza Napoletana in San Francisco and Pizza Rock in Sacramento. Tony compiles the column with the help of his trusty assistants, Laura Meyer and Thiago Vasconcelos. If you have questions on any kitchen topic ranging from prep to finish, Tony's your guy. Send questions
via Twitter @PizzaToday, Facebook (search: Pizza Today) or e-mail jwhite@pizzatoday.com and we'll pass the best ones on to Tony.

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Pizza Today - September 2017

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