Wooden pizza peel

Wooden pizza peel

With the strongly flattened wooden pizza peel, you can effortlessly lift bread, pizza and tarte flambée and place them directly on the hot stone, in the wood-fired oven or on the baking tray. What is it suitable for? It is particularly recommended in combination with a bread baking stone: the stone provides strong bottom heat, ensures a crispy crust and a fluffy interior. How is it used? Preheat the oven and baking surface well; with a thin baking stone this takes around 25 to 30 minutes, a 3 to 5 cm thick stone takes around 10 minutes longer. Flour the scoop generously, turn out bread dough directly from the proofing basket onto it or pull pizza or tarte flambée dough thinly into shape and cover it quickly. Hold the scoop at a slight angle to slide the dough onto the stone or tray. Thanks to the 23° flat slope, the wooden pizza peel slides particularly securely under the dough when removing; then let the pastry slide onto a plate or cooling rack. After baking, a thorough brushing is usually sufficient; a damp cloth will help with sticky residues. As the tool is made of wood, please do not clean it too often or intensively with water to prevent it from cracking.