Pizza Today - November 2017 - 20

Respecting The Craft

TONY GEMIGNANI

ies. Some are made of 14-gauge
aluminum.
You can build your pizza on these
peels or try and pick them up from
your work table. These peels are also
used for rotating pizzas in your oven.
Typically, they are used in gas and
electric ovens.
* SHOVEL PEELS "IN PEEL". Also

known as loading peels, these peels
are typically manufactured in Italy
and are used around the world. They
are very long in length and made of
aluminum or aluminum alloy. The
kitchen areas tend to be slightly
larger in size to work with these
peels. They are light weight, but
strong, and are typically used in
wood-fired ovens. They can also be
used in any oven, however. The head
is solid, not perforated.
* ROMANA-STYLE OR PIZZA IN
PALA PEELS. They are made of

Pizza Peels, Part III
The final chapter of Tony's discussion on pizza peels

I

n the September issue, I began
a discussion on pizza peels and
how I use them in my pizzeria. I
followed up last month by taking a look
at a few different types of peels. This
month I'll complete the discussion by
offering snapshots of a few more. Let's
get right to it and round out this series!

* AMERICAN SHORT-HANDLE SOLID
ALUMINUM PEELS. These work well and

are thin and lightweight. I feel you see
these peels phasing out with the newer,
imported perforated ones - but there
are still many of these out there. Typically, these peels have round wooden
shafts that come in short to long variet-

aluminum, wood or other metal
material. These peels are long and
rectangular. The aluminum peels are
very thin, so you can pick up the
pizza from the work top. The wood
ones are a little thicker, and you typically make your pizza on the board.
They can be up to a meter long with
different length- and width-sizes
available. These are typically used in
electric, wood and some gas ovens.
If you're using the wood version, you
would use it just like the American
wood peels by adding the dusting
grain to the surface to make it easy
to transfer a pizza into the oven.
I hope you've enjoyed our threepart series on pizza peels. Next
month I'm going to get into New
York slices! ■

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 / N O V E M B E R 2 0 1 7

JOSH KEOWN


http://www.PIZZATODAY.COM

Pizza Today - November 2017

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

Pizza Today - November 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
At Your Service
Destinations
Knead to Know
Menu Boards
Sauce & Cheese Pairings
Open-Faced Sandwiches
Mac & Cheese Main Dishes
Customer Demographics
Immigration Enforcement
Forced Closure
Road to Pizza Expo
Top 100 Pizza Chains
On the Road: Fire!, Spokane, Wa
On the Road: The Boiler Room, Spokane, Wa
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - November 2017 - CT1
Pizza Today - November 2017 - CT2
Pizza Today - November 2017 - Pizza Today - November 2017
Pizza Today - November 2017 - Cover2
Pizza Today - November 2017 - Commentary
Pizza Today - November 2017 - 4
Pizza Today - November 2017 - 5
Pizza Today - November 2017 - Contents
Pizza Today - November 2017 - 7
Pizza Today - November 2017 - 8
Pizza Today - November 2017 - 9
Pizza Today - November 2017 - Contributors
Pizza Today - November 2017 - 11
Pizza Today - November 2017 - Expo Spotlight
Pizza Today - November 2017 - 13
Pizza Today - November 2017 - Interact
Pizza Today - November 2017 - 15
Pizza Today - November 2017 - Conversation
Pizza Today - November 2017 - 17
Pizza Today - November 2017 - Man on the Street
Pizza Today - November 2017 - 19
Pizza Today - November 2017 - Respecting the Craft
Pizza Today - November 2017 - 21
Pizza Today - November 2017 - At Your Service
Pizza Today - November 2017 - 23
Pizza Today - November 2017 - Destinations
Pizza Today - November 2017 - 25
Pizza Today - November 2017 - Knead to Know
Pizza Today - November 2017 - 27
Pizza Today - November 2017 - 28
Pizza Today - November 2017 - 29
Pizza Today - November 2017 - Menu Boards
Pizza Today - November 2017 - 31
Pizza Today - November 2017 - 32
Pizza Today - November 2017 - 33
Pizza Today - November 2017 - Sauce & Cheese Pairings
Pizza Today - November 2017 - 35
Pizza Today - November 2017 - 36
Pizza Today - November 2017 - 37
Pizza Today - November 2017 - Open-Faced Sandwiches
Pizza Today - November 2017 - 39
Pizza Today - November 2017 - 40
Pizza Today - November 2017 - 41
Pizza Today - November 2017 - Mac & Cheese Main Dishes
Pizza Today - November 2017 - 43
Pizza Today - November 2017 - 44
Pizza Today - November 2017 - 45
Pizza Today - November 2017 - Customer Demographics
Pizza Today - November 2017 - 47
Pizza Today - November 2017 - 48
Pizza Today - November 2017 - 49
Pizza Today - November 2017 - Immigration Enforcement
Pizza Today - November 2017 - 51
Pizza Today - November 2017 - 52
Pizza Today - November 2017 - 53
Pizza Today - November 2017 - Forced Closure
Pizza Today - November 2017 - 55
Pizza Today - November 2017 - 56
Pizza Today - November 2017 - 57
Pizza Today - November 2017 - Road to Pizza Expo
Pizza Today - November 2017 - 59
Pizza Today - November 2017 - 60
Pizza Today - November 2017 - 61
Pizza Today - November 2017 - Top 100 Pizza Chains
Pizza Today - November 2017 - 63
Pizza Today - November 2017 - 64
Pizza Today - November 2017 - 65
Pizza Today - November 2017 - On the Road: Fire!, Spokane, Wa
Pizza Today - November 2017 - 67
Pizza Today - November 2017 - 68
Pizza Today - November 2017 - 69
Pizza Today - November 2017 - On the Road: The Boiler Room, Spokane, Wa
Pizza Today - November 2017 - 71
Pizza Today - November 2017 - 72
Pizza Today - November 2017 - 73
Pizza Today - November 2017 - 74
Pizza Today - November 2017 - 75
Pizza Today - November 2017 - 76
Pizza Today - November 2017 - 77
Pizza Today - November 2017 - Pizza Today Yellow Pages
Pizza Today - November 2017 - 79
Pizza Today - November 2017 - 80
Pizza Today - November 2017 - 81
Pizza Today - November 2017 - 82
Pizza Today - November 2017 - 83
Pizza Today - November 2017 - 84
Pizza Today - November 2017 - 85
Pizza Today - November 2017 - The Marketplace
Pizza Today - November 2017 - 87
Pizza Today - November 2017 - 88
Pizza Today - November 2017 - 89
Pizza Today - November 2017 - 90
Pizza Today - November 2017 - 91
Pizza Today - November 2017 - 92
Pizza Today - November 2017 - 93
Pizza Today - November 2017 - 94
Pizza Today - November 2017 - 95
Pizza Today - November 2017 - 96
Pizza Today - November 2017 - Reader’s Resource
Pizza Today - November 2017 - Mike’s Monthy Tip
Pizza Today - November 2017 - Cover3
Pizza Today - November 2017 - Cover4
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