Wood works much, much better for putting the pizza in. The dough sticks badly to metal, in my experience. But metal is much easier to use for moving the pizza and taking it out.
I use metal, but make sure it’s slotted otherwise you cake your dough up with flour/semolina/cornmeal. My personal go-to is semolina. You don’t need much and excess falls away more readily than flour.
Wood or metal, it’s more about technique at the end of the day.
Wood works much, much better for putting the pizza in. The dough sticks badly to metal, in my experience. But metal is much easier to use for moving the pizza and taking it out.
How much flour do you use to make it not stick to the board? Is it a special type of wood?
I use semolina on the peel to keep the dough from sticking.
Not as far as I know. Just got it off Amazon.
https://a.co/d/2nY5u7J
Yeah even if I flour or cornmeal my metal one it stick from time to time. And worse the thinner the crust.
Thanks. I’ll have to ask for a wood one
I use metal, but make sure it’s slotted otherwise you cake your dough up with flour/semolina/cornmeal. My personal go-to is semolina. You don’t need much and excess falls away more readily than flour.
Wood or metal, it’s more about technique at the end of the day.
It will depend on the finish of the peel. If your peel has a polished finish the dough will stick.
If the finish of the peel is rough then it works much better.
I have a steel launching peel with a rough finish and I never have issues with sticking.
Looking at your photo it looks like your peel is highly polished. No bueno.