Quote Originally Posted by Doug Dawson View Post
As (you and other) pizza makers know, the peel doesn't stay in the oven long enough to get beyond barely warm. The heat capacity (and typical thickness) of the wood accounts for this. The moisture content of the pizza is the bigger issue.

Just say, If your peel gets hot, you're doing it wrong. Etc. :^)
10-4.. couldnt agree more. Beyond that most commercial outfits use the old super thin aluminum pizza peels because they are light and dirt cheap. We cook pizza at least once a week, with two pizza peels (oven heated for 4 hours to 550). Make pizza one on peel one, toss it in oven. Make pizza two on peel two, when #1 comes out toss #2 in pull #1 out with its peel.

Neither peel sees the most remote amount of heat. BUT.... and this is a big BUT.. they both have creep (that means nothing on a pizza peel) and one of them has a slight glue line failure at the tip. Now I have several cutting boards that are washed and immersed in hot soapy water every day of the week, multiple times, with TBII, and they are dead tight.

This is my point about torture tests. You dont have to make a joint and leave it outside. Make an item, and use the heck out of it in your house. Put it in the dishwasher. Take it out of the sink from warm soapy water and put it outside in sub zero weather. Beat the heck out of it. You customers will do things to your products you could never imagine or ever protect yourself against.


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