The pizza peel is the long spatula that pizza makers use to put pizza in an oven. It looks like a giant paddle. Wooden peels are also used as a surface on which to make a pizza. As such, they have to be seasoned to ensure that raw pizza dough doesn't stick to the peel. A well-oiled peel will also last longer and won't crack or split.
- Skill level:
- Moderately Easy
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Things you need
- Mineral oil
- Soap and Water
Wash the peel in hot, soapy water, but do not allow it to soak. This will get any excess dust and dirt off the peel.
Pat the peel dry with paper towels, and let the peel dry on a rack with plenty of ventilation on the top and bottom for at least 12 to 24 hours.
Rub mineral oil on the peel using a cloth. Work the oil into both sides of the peel. Allow the oil to absorb into the wood, and wipe away any excess. Use mineral oil or another food-safe oil. Vegetable oil and olive oil will turn smelly and rancid.
Keep the peel away from water. Oil and water don't mix. If you get the peel wet, the water will force oil out of the peel.
Tips and warnings
- When making pizza, dust the surface of the peel to prevent sticking. This way, you can slide your peel right into the oven, just like the pros.
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