Pizza Today - October 2017 - 20

Respecting The Craft

TONY GEMIGNANI

Peel Off
Part II of Tony's discussion on pizza peels

L

ast month, I began a discussion
on peels and how I use them in
my pizzeria. Let's continue by
taking a look at some different
types of peels (I covered out peels and
perforated in peels last month).

* EPICUREAN PEEL OR NATURAL
PRESSED COMPOSITE PEEL: These are

premium-grade pizza peels made from
an environmentally friendly natural
wood fiber pressed composite. It is perfect for sliding pizzas in and out of the
oven if the head has a thin edge to it.
These peels typically do not have a long
handle, so getting pizzas into a deep
oven can be a challenge. These offer a
great surface for cutting your pizzas and
it can easily be cleaned in a dishwasher
without splintering or warping.
* SOLID AMERICAN WOOD "IN OR
OUT PEEL": Old-school peels typically

made from a high-grade seasoned lumber and can come in 12-inch by 12-inch
to 20-inch by 20-inch wide head. Short
or long handles are available. These are

primarily used for New York slice pizza.
They can vary in thickness depending on the manufacturer. I prefer them
thinner or tapered so the pizzas slide off
more easily. Typically, a 20-inch-wide
head is used and circles are outlined for
different sizes on the board (anywhere
from 10-inch to 18-inch pizzas). Flour,
semolina and cornmeal is then used
to make the pizza slide off easier. The
process is to place your dough onto the
surface and make your pizza, then slide
it off into your oven. Because the peel is
not perforated you can get a buildup of
grains on the bottom of your pizza.
For maneuvering pizzas in your oven,
12- to 16-inch heads with long handles
are great, especially once they are broken
in. Back in the day we would work
these peels on concrete, going back and
forth really fast breaking them in and
making them thinner on both sides.
The friction and heat from this motion
would break a peel in quickly with a
little muscle. These peels work especially

well in deck ovens. The wood grabs
onto the pizzas easier than metal does
and can turn a 20-inch pizza as well. A
lot of the time cooks bring the pizzas
toward them in an oven and turn the
pizzas with their hands and then place
the pizza back into the original spot
for more even browning. When using a
wood peel, it can be much easier to grab
the pizza depending on the situation.

* NEAPOLITAN SOLID WOOD "IN
PEEL": When making traditional

Neapolitan pizza, the pizzaiolo would
slide the uncooked pizza from the
marble work table onto this long wood
peel. The pizza would then be fixed on
the head of the peel before it would be
placed into the oven. Sourcing these
authentic peels could be a challenge.
Some are very long for deep wood
ovens. I have been lucky to find them
online at antique stores (often labeled as
bread peels).
I have a few more peel types to cover
next month, so stay tuned. ■

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.

2 0 / P I Z Z AT O D AY. C O M / O C T O B E R 2 0 1 7

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Table of Contents for the Digital Edition of Pizza Today - October 2017

Pizza Today - October 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
At Your Service
Destinations
Knead to Know
A Front-of-House Manager
Bbq Types to Menu
For the Love of Linguine
Lobster
National Pizza Month
Fundraisers
Road to Pizza & Pasta
Hot 100 Independents
Rebranded
The Pies of Providence
Preferred Suppliers
Pizza & Pasta Ne Exhibitor List
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - October 2017 - CT1
Pizza Today - October 2017 - CT2
Pizza Today - October 2017 - Pizza Today - October 2017
Pizza Today - October 2017 - Cover2
Pizza Today - October 2017 - Commentary
Pizza Today - October 2017 - 4
Pizza Today - October 2017 - 5
Pizza Today - October 2017 - Contents
Pizza Today - October 2017 - 7
Pizza Today - October 2017 - 8
Pizza Today - October 2017 - 9
Pizza Today - October 2017 - Contributors
Pizza Today - October 2017 - 11
Pizza Today - October 2017 - Expo Spotlight
Pizza Today - October 2017 - 13
Pizza Today - October 2017 - Interact
Pizza Today - October 2017 - 15
Pizza Today - October 2017 - Conversation
Pizza Today - October 2017 - 17
Pizza Today - October 2017 - Man on the Street
Pizza Today - October 2017 - 19
Pizza Today - October 2017 - Respecting the Craft
Pizza Today - October 2017 - 21
Pizza Today - October 2017 - At Your Service
Pizza Today - October 2017 - 23
Pizza Today - October 2017 - Destinations
Pizza Today - October 2017 - 25
Pizza Today - October 2017 - Knead to Know
Pizza Today - October 2017 - 27
Pizza Today - October 2017 - 28
Pizza Today - October 2017 - 29
Pizza Today - October 2017 - A Front-of-House Manager
Pizza Today - October 2017 - 31
Pizza Today - October 2017 - 32
Pizza Today - October 2017 - 33
Pizza Today - October 2017 - Bbq Types to Menu
Pizza Today - October 2017 - 35
Pizza Today - October 2017 - 36
Pizza Today - October 2017 - 37
Pizza Today - October 2017 - For the Love of Linguine
Pizza Today - October 2017 - 39
Pizza Today - October 2017 - 40
Pizza Today - October 2017 - 41
Pizza Today - October 2017 - Lobster
Pizza Today - October 2017 - 43
Pizza Today - October 2017 - 44
Pizza Today - October 2017 - 45
Pizza Today - October 2017 - National Pizza Month
Pizza Today - October 2017 - 47
Pizza Today - October 2017 - 48
Pizza Today - October 2017 - 49
Pizza Today - October 2017 - Fundraisers
Pizza Today - October 2017 - 51
Pizza Today - October 2017 - 52
Pizza Today - October 2017 - 53
Pizza Today - October 2017 - Road to Pizza & Pasta
Pizza Today - October 2017 - 55
Pizza Today - October 2017 - Hot 100 Independents
Pizza Today - October 2017 - 57
Pizza Today - October 2017 - 58
Pizza Today - October 2017 - 59
Pizza Today - October 2017 - Rebranded
Pizza Today - October 2017 - 61
Pizza Today - October 2017 - 62
Pizza Today - October 2017 - 63
Pizza Today - October 2017 - The Pies of Providence
Pizza Today - October 2017 - 65
Pizza Today - October 2017 - 66
Pizza Today - October 2017 - 67
Pizza Today - October 2017 - 68
Pizza Today - October 2017 - 69
Pizza Today - October 2017 - 70
Pizza Today - October 2017 - 71
Pizza Today - October 2017 - 72
Pizza Today - October 2017 - 73
Pizza Today - October 2017 - 74
Pizza Today - October 2017 - 75
Pizza Today - October 2017 - 76
Pizza Today - October 2017 - 77
Pizza Today - October 2017 - Preferred Suppliers
Pizza Today - October 2017 - 79
Pizza Today - October 2017 - Pizza & Pasta Ne Exhibitor List
Pizza Today - October 2017 - 81
Pizza Today - October 2017 - 82
Pizza Today - October 2017 - 83
Pizza Today - October 2017 - Pizza Today Yellow Pages
Pizza Today - October 2017 - 85
Pizza Today - October 2017 - 86
Pizza Today - October 2017 - 87
Pizza Today - October 2017 - 88
Pizza Today - October 2017 - 89
Pizza Today - October 2017 - 90
Pizza Today - October 2017 - 91
Pizza Today - October 2017 - 92
Pizza Today - October 2017 - The Marketplace
Pizza Today - October 2017 - 94
Pizza Today - October 2017 - 95
Pizza Today - October 2017 - 96
Pizza Today - October 2017 - 97
Pizza Today - October 2017 - 98
Pizza Today - October 2017 - 99
Pizza Today - October 2017 - 100
Pizza Today - October 2017 - 101
Pizza Today - October 2017 - 102
Pizza Today - October 2017 - 103
Pizza Today - October 2017 - 104
Pizza Today - October 2017 - Reader’s Resource
Pizza Today - October 2017 - Mike’s Monthy Tip
Pizza Today - October 2017 - Cover3
Pizza Today - October 2017 - Cover4
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