Just to be clear, when referring to the Pizza Peel in this article, we are talking about the launching peel, not turning/spinning peel. So, is the Perforated Pizza Peel better than the solid peel?
WHAT IS A PIZZA PEEL?
Pizza peels are shovel-like tools that are used to pick up pizzas from the work surface and launch them into the oven.
The flat surface is referred to as the blade of the pizza peel, and is where you place your pizza. It needs to be large enough to fit whatever size pizza you are making and they are usually rectangular in shape.
TWO MAIN TYPES OF PIZZA PEEL
The two main types of Pizza Peel we will refer to are Perforated and Solid.
Perforated – A pizza peel that has a lot of small holes on the blade (or surface). The purpose of the holes is to rid your pizza base of the extra flour on your dough. It works by allowing the excess flour to fall off of the base of your dough when you pick it up (and give it a little shake). Excess flour left on the base of your pizza will likely burn in the oven, create unnecessary smoke, discoloration and may lead to an unpleasant tasting pizza crust. The perforations also mean that the pizza is less likely to stick to your peel than if it were a solid surface. Mostly, perforated pizza peels tend to be metal rather than any other material.
Solid – A pizza peel that has a flat surface without any holes. It generally lacks any holes, dents or grooves. It is more of a traditional peel, but as a launching peel it is becoming less common than a perforated pizza peel due to its inability to rid the pizza dough of excess flour.
IS A PERFORATED PIZZA PEEL BETTER?
In our opinion, the answer is yes! One main complaint from beginner pizza makers is burnt pizza bases – and this is caused, primarily, by excess flour left on the base of the pizza dough. For this reason alone, we recommend beginner pizza makers purchase and use a perforated pizza peel. But let’s look at a few more reasons why we recommend perforated pizza peels:
Remove excess flour – The main purpose of a perforated peel is to remove any excess flour from your pizza dough base. Burnt flour will leave your pizza tasting less than desirable.
Reduce sticking dough – Your dough is more likely to stick to a solid flat surface (unless you use lots of flour/semolina). The perforations in the peels make it easier to slide your dough onto it, or sliding your peel under the dough. The reduced surface area also means less surface for the pizza dough to stick – easier to slide the pizza on and off, with less wasted flour/semolina!
Less weight – Because the pizza peel has holes in it, naturally there is less material (steel) in it. And because of this, the perforated pizza peel will generally be lighter – this makes it much easier to use.
A Perforated Pizza Peel seems to be the ultimate in peel for making and launching hour pizzas. It will help you to make the best pizza possible. They allow air to flow beneath the dough, they prevent sticking and burnt bases, are thin enough to slide underneath your pizza and are light enough to make pizza cooking a breeze!
