Hello,
I built a wooden pizza peel for my pizza oven out of a pine board yesterday,
and applied natural oil on it to protect the wood.
I've been warned not to use varnish on wood designed to be in contact with
food, such as cutting boards, salad bowls, etc.
However, i noticed that after application of the oil, the surface of the
paddle is still quite rough and i am afraid the pizza is going to stick on
it (for those of you who do not know, trying to get the pizza not to stick
to the peel is a big preoccupation when sliding pizza onto hot baking
stone).
I have a cutting board i bought at the store which has a shiny finish. I am
certain there is some sort of varnish on it, and i've never any poisoning
problems or anything like that.
Could anyone recommend me a sort of non-toxic varnish to add a smooth finish
to my peel?
thanks
Tue, Oct 5, 2004, 5:02pm [email protected] (Zed=A0Rafi) whimpers:
<snip> Could anyone recommend me a sort of non-toxic varnish to add a
smooth finish to my peel?
Yeah. It's called andpaper. It's used to sand it smooth.
JOAT
We will never have great leaders as long as we mistake education for
intelligence, ambition for ability, and lack of transgression for
integrity.
- Unknown
On 6 Oct 2004 21:25:04 GMT, Woodchuck Bill <[email protected]> wrote:
> [email protected] (J T) wrote in news:19426-41636790-405@storefull-
> 3158.bay.webtv.net:
>
>> Yeah. It's called andpaper. It's used to sand it smooth.
>
> I've never heard of andpaper. Is that a variant of sandpaper? ;-)
It's more exclusive than orpaper.
Smooth the wood. Oils in the ingredients will take care of the "finish."
"Zed Rafi" <[email protected]> wrote in message
news:[email protected]...
> Hello,
>
> I built a wooden pizza peel for my pizza oven out of a pine board
yesterday,
> and applied natural oil on it to protect the wood.
> I've been warned not to use varnish on wood designed to be in contact with
> food, such as cutting boards, salad bowls, etc.
>
> However, i noticed that after application of the oil, the surface of the
> paddle is still quite rough and i am afraid the pizza is going to stick on
> it (for those of you who do not know, trying to get the pizza not to stick
> to the peel is a big preoccupation when sliding pizza onto hot baking
> stone).
>
> I have a cutting board i bought at the store which has a shiny finish. I
am
> certain there is some sort of varnish on it, and i've never any poisoning
> problems or anything like that.
>
> Could anyone recommend me a sort of non-toxic varnish to add a smooth
finish
> to my peel?
>
> thanks
>
>
In article <[email protected]>,
Dave Hinz <[email protected]> wrote:
>On 6 Oct 2004 21:25:04 GMT, Woodchuck Bill <[email protected]> wrote:
>> [email protected] (J T) wrote in news:19426-41636790-405@storefull-
>> 3158.bay.webtv.net:
>>
>>> Yeah. It's called andpaper. It's used to sand it smooth.
>>
>> I've never heard of andpaper. Is that a variant of sandpaper? ;-)
>
>It's more exclusive than orpaper.
Other way around -- andpaper is the cheap stuff; the other one carries the
xorbitant price.
On Tue, 5 Oct 2004 17:02:46 -0400, Zed Rafi <[email protected]> wrote:
> Hello,
>
> I built a wooden pizza peel for my pizza oven out of a pine board yesterday,
> and applied natural oil on it to protect the wood.
> I've been warned not to use varnish on wood designed to be in contact with
> food, such as cutting boards, salad bowls, etc.
>
> However, i noticed that after application of the oil, the surface of the
> paddle is still quite rough and i am afraid the pizza is going to stick on
> it (for those of you who do not know, trying to get the pizza not to stick
> to the peel is a big preoccupation when sliding pizza onto hot baking
> stone).
>
Remember that a pizza peel has to pop into and out of a 500+F oven.
Since you can't anodize wood, about the only finish that'll withstand
the heat is engine block paint . .. :)
Leave it unfinished. Flour or dust with cornmeal. When you put the
dough down on the peel, jiggle it a bit to make sure it's loose.
Watch the Pizza episode of Good Eats for a demonstration of the
technique.
"Zed Rafi" <[email protected]> wrote in message
news:[email protected]...
> Hello,
>
> I built a wooden pizza peel for my pizza oven out of a pine board
yesterday,
> and applied natural oil on it to protect the wood.
> I've been warned not to use varnish on wood designed to be in contact with
> food, such as cutting boards, salad bowls, etc.
>
> However, i noticed that after application of the oil, the surface of the
> paddle is still quite rough and i am afraid the pizza is going to stick on
> it (for those of you who do not know, trying to get the pizza not to stick
> to the peel is a big preoccupation when sliding pizza onto hot baking
> stone).
>
> I have a cutting board i bought at the store which has a shiny finish. I
am
> certain there is some sort of varnish on it, and i've never any poisoning
> problems or anything like that.
>
> Could anyone recommend me a sort of non-toxic varnish to add a smooth
finish
> to my peel?
>
> thanks
>
>
I have never seen a finish on a pizza peel. And I have used a lot of them.
Sprinkle something on the surface where you prepare the pizza.
My wife's favorite is corn meal.
This provides an organic "ball bearing".
The pizza slides easily on this.
[email protected] (J T) wrote in news:19426-41636790-405@storefull-
3158.bay.webtv.net:
> Yeah. It's called andpaper. It's used to sand it smooth.
I've never heard of andpaper. Is that a variant of sandpaper? ;-)
--
Bill
On Sun, 17 Oct 2004 19:22:47 -0400, Anonymous
<[email protected]> wrote:
>When I first became a Domino's manager
Dominos? I thought this was about Pizza?
Barry
Who lives in the corridor between Philly and Boston, where pizza
dosen't come from chains. <G>
"Zed Rafi" <[email protected]> wrote in message
> it (for those of you who do not know, trying to get the pizza not to stick
> to the peel is a big preoccupation when sliding pizza onto hot baking
> stone).
>
No oil, no varnish, no nothing. Be sure your dough is right and has some
flour on the outside or sprinkle some semolina on the peel until you learn
how. It is all in the writs. Put the edge at the back of the stone and pull
back with some gusto.
On Sat, 23 Oct 2004 20:11:42 -0400, "Byrocat"
<[email protected]> vaguely proposed a theory
......and in reply I say!:
remove ns from my header address to reply via email
Talking of outsourcing to Asia. The two best FnC meals I have had
lately were made by Asians, running FnC shops. They thrashed Greek,
Aussie, British, NZ. Don't know that I have ever had a US-cooked FnC
meal...
They do things _better_ as well...D'Oh!
>One of the worst places for fish and chips was right next door to the pizza
>parlour -- old oil, not hot enough and fries left to sit around for ages.
>
>
*****************************************************
Have you noticed that people always run from what
they _need_ toward what they want?????
IMO, you keep the peel w/o oil or varnish, as others have said. Keep it
well-floured -- like the cloth some pastry chefs use. If you want an
oil-slick surface, then I would suggest a metal peel available from
restaurant supply stores -- and oil it. (Yet, even on a metal peel that has
been oiled, a pizza can stick if it is left to sit too long.) As someone
else noted, corn meal can be good and is recommended. However, running a
pizza stone in a 550 oven, I can end up with lots of burned corn meal in
the oven. So, I use flour - just enough to close up the pores of the
bottom of the pizza but not so much as to dry it out. And I do not leave
the pizza on the peel very long. If I build the pizza on the peel, I am
sure to shake the peel right befeore each new ingredient is added to be
sure the dough has not stuck. Overall, the more experience I get making
dough the less this has been an issue over the years. Apologies if you
know this already. -- Igor
PS: Not that you asked, but have you ever considered a pizza screen?
After a couple of minutes and the bottom of the dough has set, you can slip
the pizza off the screen and directly onto the stone. FWIW.
On Tue, 5 Oct 2004 17:02:46 -0400, "Zed Rafi" <[email protected]> wrote:
>Hello,
>
>I built a wooden pizza peel for my pizza oven out of a pine board yesterday,
>and applied natural oil on it to protect the wood.
>I've been warned not to use varnish on wood designed to be in contact with
>food, such as cutting boards, salad bowls, etc.
>
>However, i noticed that after application of the oil, the surface of the
>paddle is still quite rough and i am afraid the pizza is going to stick on
>it (for those of you who do not know, trying to get the pizza not to stick
>to the peel is a big preoccupation when sliding pizza onto hot baking
>stone).
>
>I have a cutting board i bought at the store which has a shiny finish. I am
>certain there is some sort of varnish on it, and i've never any poisoning
>problems or anything like that.
>
>Could anyone recommend me a sort of non-toxic varnish to add a smooth finish
>to my peel?
>
>thanks
>
On Tue, 5 Oct 2004 17:02:46 -0400, "Zed Rafi" <[email protected]>
wrote:
>(for those of you who do not know, trying to get the pizza not to stick
>to the peel is a big preoccupation when sliding pizza onto hot baking
>stone).
Only if you don't know to use corn meal on the peel. This is why
Kramer's make-your-own-pizza scheme was doomed to failure.
George: You can't have people sticking their arms into 600° ovens!
Oops. Wrong ng. Meant alt.tv.seinfeld
- -
LRod
Master Woodbutcher and seasoned termite
Shamelessly whoring my website since 1999
http://www.woodbutcher.net
On Thu, 07 Oct 2004 04:45:15 +0000, Robert Bonomi wrote:
>
> Other way around -- andpaper is the cheap stuff; the other one carries the
> xorbitant price.
I dunno about that. I have 12 sheets of andpaper for sale at $10 / sheet.
It's out of production so I am only accepting orders accompanied by cash.
Bill
--
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On Tue, 05 Oct 2004 16:41:41 -0500, RonB wrote:
> I have used mineral oil for cutting boards and it provides a very nice
> finish. You will have to renew it from time to time.
A peel will need to deal with temps in the 600-700 deg. F. range. No oils,
safe for food use, can withstand this temp. Keep the peel dry, build the
pizza on a screen or counter top. If on a counter top, make certain it is
well floured (or corn-mealed).
When I first became a Domino's manager I had an older Bakers Pride stone
oven. I just left the pizza on the screen until nearly done cooking then,
if the customer wanted a crispy crust, popped it off the screen and onto
the stone for about 1 minute. Done.
Bill
--
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Corn meal works very well, it acts like little ball bearings.....
Lee Michaels wrote:
>>
>>Could anyone recommend me a sort of non-toxic varnish to add a smooth
>
> finish
>
>>to my peel?
>>
>>thanks
>>
>>
>
> I have never seen a finish on a pizza peel. And I have used a lot of them.
>
> Sprinkle something on the surface where you prepare the pizza.
>
> My wife's favorite is corn meal.
>
> This provides an organic "ball bearing".
>
> The pizza slides easily on this.
>
>
>
>
> > Other way around -- andpaper is the cheap stuff; the other one carries
the
> > xorbitant price.
>
Actually, if you want to show off at the shop, my suggestion is to get a
fine-grain pumice stone (the ones used on the steel griddles to clean them.)
Overy once in a while, you whip out the stone, polish the surface of your
paddle, then give it a hand-rubbed flour coating.
Something to make yourself look good while you're waiting for the pizzas to
cook.
One of the best places for pizza was St. John's Newfoundland -- old stone
oven , practically paper-thin crust with a hand-rolled edge.
One of the worst places for fish and chips was right next door to the pizza
parlour -- old oil, not hot enough and fries left to sit around for ages.