What timing..I just bought 2 metal peels that are perforated...terrible time of late with sticking or too much flour needed to compensate... My condolences about your dog...I am sure your family has a lot of fond memories..
Sorry to hear about Mr B 🙁 I've never used wood, I have the perforated metal ones that come from china, about £15....no complaints so far but I haven't used an expensive to compare it to
Thanks very much. Yes those ones from China look pretty good to be fair. I doubt there is much difference in terms of performance. Thanks for watching 👍👍👍
Just the comparison I was looking for. I was wondering whether it was worth spending more on a metal peel. Is your metal peel coated with a non stick coating?
Hi, no it's just aluminium, I coat with a dusting of fine semolina (dunk dough balls in it too) which gives enough slip for the pizza to slide off. Id go with metal every time, it's easier to slide the pizza on with a quick blast.
I have always used wood peels at home and in the few Pizzerias I worked in when I was younger. I have been thinking about getting the GIMetal peel that you have but it is kinda pricey. Very sorry to hear about Mr. B 🙏🙏
Yep, It's expensive. There are some great copies on wish(and other popular sites) for £25 that look identical to the GI. Might be worth a look? Thanks for your kind words, he was a great old chap 👍
Stephen! Big fan, thanks for sharing this as usual. I'm wondering if you can elaborate a bit on how you cut the handle on the metal peel? I have no idea how to do it, but could really use a shorter handle in here too - surprised GI doesn't sell a shorter one!
Hi Pedro, Thanks very much for your comment. GI do sell smaller ones, but the stockist in Manchester where I go didn't have any in. They had huge ones for the big restaurant size ovens and a couple of smaller 1 meter plus ones. To be fair there wasn't much difference in the price, the lady said just use a hacksaw and cut it to length, they even had a box of spare end caps so that people can do this easily and she provided me with one. I found the length that suites me, marked it and cut it down with the hacksaw. It was easy to do. The end cap does just push in and probably can just pull out. I have the off cut in the shed so I can try pulling it out and let you know. 👍 I might make a quick video to show what I did if I get chance.
@@PizzaRamblings super helpful, thank you! the cap seems a bit stuck here, but wondering if it will be easier to pull out after cutting. or maybe a plier will help haha. worst case I'll look for a cap around here! would appreciate a video if you get to it
Amazing video, I love your channel, Im wondering the size of your turning pizza peel gimetal, Im after one of those but there are different dimensions. Thanks and keep doing what you love
Hi there, it's the heavy duty version. I really like it, its firm enough to cut dough which is handy at times, it won't scratch dough boxes either. I've not tried the flexible version so I don't know if it's better or worse but I don't have any complaints. Can chuck it in the dishwasher too👍
Mine are both from the azzurra range which seems to be the popular ones. The gold and carbon range look nice but not sure I would notice much difference being a hobbiest.
That's a tricky one depends on your oven size. But if it's an ooni or another single pizza oven then, maybe batches of 3, topped and ready to go. You can get small wooden peels with a short handle. You could prep 3 at a time, biggest risk is them sticking. Use fine semolina on the boards first. Or your looking a 1 person making and the other cooking. I'll be perfectly honest I'm not the best to ask. Been doing pizzas for years and even though I have the space to cook 2 at a time. I still haven't done it. Lol When I have a few people around I just do buffet style, and keep chucking them out with different toppings. Good luck.🙂
hello, greetings from spain, please a question, I want to make a table for kneading marble, and I would like to know please, what measures has your table? I also want to put a marble stone at the back so that the flour does not come out from the sides or from behind, like the one you have, please, could you tell me the height of your rear stone? I would be very grateful. i see that you have the gimetal plastic spatula, how is it? i want to buy it but i don't know how it will handle the fermentation boxes? is it strong? does it resist to heat? I'm sorry for so many questions, I really like your videos jejej I'm looking forward to your reply.
Hi from Manchester UK 👍 it's late here so will measure it tomorrow for you. The gi spatula has been in the dishwasher. So it's not bothered about that kind of heat. It's very strong in general, it doesn't really bend. I could have gotten a metal one but I think that will damage the dough trays.
@@PizzaRamblings hello, thank you very much for taking the trouble to measure it...perfect, that's the measurement I was thinking of putting on the back: ) thank you very much
Wooden peels look great, but I love my metal peels for actual use. I use a large one to launch and a turning peel to turn and retrieve.
What a beautiful backyard setup!
Thanks very much. It's not bad, does the job 😂
I use both. I load with wood and remove with metal.
Nice...good job 👍
I agree, metal is by far my favorite to use. It’s much quicker and easier for me to launch.
It’s got the edge for sure👍
The cool neighbour with Pizza backyard 💛
Mr B 😞🌷
Haha yeah the neighbors love my pizza 🤣. Yeah poor old Mr B, it's not a nice time when they pass. Thanks for your comment and for watching 👍
Sorry for your loss of Mr B. I have only ever had metal peels and the Gi Metal one are supreme.
Cheer Darren, he got to 12 which is a good run. I have to agree they are the business the GI 👍
I’m setting my sights on a GI 12” peel!
The best there is 👍
What timing..I just bought 2 metal peels that are perforated...terrible time of late with sticking or too much flour needed to compensate... My condolences about your dog...I am sure your family has a lot of fond memories..
Good choice 👍 Thanks very much, he loved being by the oven lol
Sorry to hear about Mr B 🙁
I've never used wood, I have the perforated metal ones that come from china, about £15....no complaints so far but I haven't used an expensive to compare it to
Thanks very much. Yes those ones from China look pretty good to be fair. I doubt there is much difference in terms of performance. Thanks for watching 👍👍👍
Great video. I have the Ooni peel and it's not as good as your GI metal. Sorry to hear about Mr, B, I bet he was a great dog. 😞
Thanks very much, he was a great dog. Didn't do bad hitting 12. Yeah tha GiMetal peel is amazing. Thanks for your lovely comment and for watching 👍
Just the comparison I was looking for. I was wondering whether it was worth spending more on a metal peel. Is your metal peel coated with a non stick coating?
Hi, no it's just aluminium, I coat with a dusting of fine semolina (dunk dough balls in it too) which gives enough slip for the pizza to slide off. Id go with metal every time, it's easier to slide the pizza on with a quick blast.
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
I have always used wood peels at home and in the few Pizzerias I worked in when I was younger. I have been thinking about getting the GIMetal peel that you have but it is kinda pricey. Very sorry to hear about Mr. B 🙏🙏
Yep, It's expensive. There are some great copies on wish(and other popular sites) for £25 that look identical to the GI. Might be worth a look?
Thanks for your kind words, he was a great old chap 👍
so long Mr. B!
Stephen! Big fan, thanks for sharing this as usual. I'm wondering if you can elaborate a bit on how you cut the handle on the metal peel? I have no idea how to do it, but could really use a shorter handle in here too - surprised GI doesn't sell a shorter one!
Hi Pedro, Thanks very much for your comment. GI do sell smaller ones, but the stockist in Manchester where I go didn't have any in. They had huge ones for the big restaurant size ovens and a couple of smaller 1 meter plus ones. To be fair there wasn't much difference in the price, the lady said just use a hacksaw and cut it to length, they even had a box of spare end caps so that people can do this easily and she provided me with one.
I found the length that suites me, marked it and cut it down with the hacksaw. It was easy to do.
The end cap does just push in and probably can just pull out. I have the off cut in the shed so I can try pulling it out and let you know. 👍
I might make a quick video to show what I did if I get chance.
@@PizzaRamblings super helpful, thank you! the cap seems a bit stuck here, but wondering if it will be easier to pull out after cutting. or maybe a plier will help haha. worst case I'll look for a cap around here! would appreciate a video if you get to it
Yes you could shove something up the off cut and try and push it out. 👍
Amazing video, I love your channel, Im wondering the size of your turning pizza peel gimetal, Im after one of those but there are different dimensions. Thanks and keep doing what you love
Hi and thanks for your comment. The turning peel is 38 inches long in total and the round end is 8 inches in diameter. Hope that helps 👍
Is that the heavy duty scraper or the flexible spatula? And how do you like it?
Hi there, it's the heavy duty version. I really like it, its firm enough to cut dough which is handy at times, it won't scratch dough boxes either. I've not tried the flexible version so I don't know if it's better or worse but I don't have any complaints. Can chuck it in the dishwasher too👍
@@PizzaRamblings Which line of the GI Metals is the perforated peel? I've seen they have a bronze, black, etc. I'm not sure which one to buy.
Mine are both from the azzurra range which seems to be the popular ones. The gold and carbon range look nice but not sure I would notice much difference being a hobbiest.
Just off topic -- what advice would you give trying to make say make 7/8 Pizzas quickly to save people waiting a long time?
That's a tricky one depends on your oven size. But if it's an ooni or another single pizza oven then, maybe batches of 3, topped and ready to go. You can get small wooden peels with a short handle. You could prep 3 at a time, biggest risk is them sticking. Use fine semolina on the boards first.
Or your looking a 1 person making and the other cooking. I'll be perfectly honest I'm not the best to ask. Been doing pizzas for years and even though I have the space to cook 2 at a time. I still haven't done it. Lol
When I have a few people around I just do buffet style, and keep chucking them out with different toppings.
Good luck.🙂
hello, greetings from spain, please a question, I want to make a table for kneading marble, and I would like to know please, what measures has your table?
I also want to put a marble stone at the back so that the flour does not come out from the sides or from behind, like the one you have, please, could you tell me the height of your rear stone? I would be very grateful.
i see that you have the gimetal plastic spatula, how is it? i want to buy it but i don't know how it will handle the fermentation boxes? is it strong? does it resist to heat?
I'm sorry for so many questions, I really like your videos jejej
I'm looking forward to your reply.
Hi from Manchester UK 👍 it's late here so will measure it tomorrow for you. The gi spatula has been in the dishwasher. So it's not bothered about that kind of heat. It's very strong in general, it doesn't really bend. I could have gotten a metal one but I think that will damage the dough trays.
Ok, so the back (called upstand) is 4 inches high. The base is 47 inches wide by 30 inches deep. Hope that helps.
@@PizzaRamblings hello, thank you very much for taking the trouble to measure it...perfect, that's the measurement I was thinking of putting on the back: )
thank you very much
What size is that metal peel?
Hi, form memory 13.5 inch for the launching peel and I think 8 inches for the turning peel.
@@PizzaRamblings Perfect size. Thanks!
Woods better nothing will ever change my mind!