If you liked the video, it's quick & easy to show appreciation: share it with your friends on social networks and leave an encouragement comment, even a simple emoji would do It's simple, it's free, it takes a few seconds BUT it would help my little channel grow!
I bought a turning peel a year ago and I’ve made 2 dozen pizzas since but I never got the hang of turning them so I resorted back to pulling the pizzas out of the oven on my regular peel, turning them by hand then putting them back in the Roccbox. Your video is the only video that I’ve seen that shows the required movements to get the pizza to turn. Thanks! One more step to making pizza baking fun.
Ah, I know your pain, I remember with dread the struggle during my first days in the pizzeria 😱 I'm glad you've found this video helpful, feel free to share it with someone who might have the same problem! Have a great time 🙌
Thank you so much for this amazing video maestro :) Such a hard thing to do and you have made it so easy to understand. Now I am confident I don't have to ever use the pizza peel and then turn it by hand.
I've seen this in a number of videos and it was obvious you had to lift one side of the peel as you spin it around. But you''re the first one to explain it. Thanks.
That's why I had some self doubt, but the video was already done 😅 I'm glad you appreciate my effort, thanks for watching! If you are on Instagram, remember to find me there so you can see what I am up to: instagram.com/fabioulouspizza/
Eh, I know, I had to spin maaany pizzas before I came up with the visual trick 😅 I'm glad you appreciate the video, feel free to share it with someone who might need a little help!
Thank you for this video. This deserves many more views as it helpfully gets you thinking and visualising what is happening when using the turning peel. Thank you for the great tips. Time to get practising.
Thank you for watching! You know, to get more views, word of mouth is essential! Maybe you could consider sharing the video with fellow pizza lovers! You would help them AND me...win-win 😀
Thank Chris, I'm glad you find the video useful 😀 If you are on Instagram, remember to find me there so you can see what I am up to: instagram.com/fabioulouspizza/
Liked your video. I didn't think about rotating the turning peel as I moved it around. I was given an ooni oven for Christmas and love it. I use charcoal and wood and my 16 inch pizza is done in about 90 seconds. I've been making pizza for about 35 years using a stone in my oven and stepped up to a steel on the stone last year. But the ooni has really stepped up my pizzas. From one reply it looks like you like ooni as well.
Thanks a lot, I'm glad you like my content and my style! Feel free to share this video, or maybe another one, with someone who might need to see it 😀 Happy holidays!
Incredible video! So illustrative! I have been struggling with my new GI Metal peel in my Ooni Koda, and I am doing the exact beginners mistake you mention, Fabio. I always end up burning at least one part of the pies to black. Will follow your guidance and practice, practice, practice-until it’s muscle memory (which is why you pros make it look so easy!)
@@FabioulousPizza Yes, but it’s much easier on the table. When I start turning inside of the diminutive Ooni Koda 12, it seems much harder. But I could just be panicking overall because it’s cooking so fast (70-80 seconds). Again, practice,practice, practice, right? I’ve been “real time” practicing by making pies with cheap flour that I end up giving to the dog, but I’m gunna make one just to,practice in the cold oven with!
Oh, you're right, using the cold oven is a great idea 👍 Feel free to get in touch if there's anything you need to ask and if you're on Instagram...find me there, so you can show me your masterpieces ⭐
Same with me. I never thought this would be a problem until last night. I couldnt turn the pizzas and kept pushing them into the fire. This video clearly explains how to use the technique. New subscriber definitely!
This really helped. Without visuals I thought of a totally different way. I thought peel goes in center of pizza with handle at 7 or 8 o clock and then turn handle to 4 o clock and remove peel.
Eh, I know, it's a bit tricky! I figured out the visual by watching my first teacher over and over, I'm glad you found it useful 🙂 I'd be grateful if you could share this video with someone who might need a little help 🙏🏻 Have a great time!
If you watched this video, you can STRETCH your pizza easily, right? Still, if you want to know how to do it BY HANDS...😉 ua-cam.com/video/D-1XPne3WIg/v-deo.html
Thank you for watching the video, I'm so glad it helped! If you're on Instagram, find me there so you can see what I am up to 😀 instagram.com/fabioulouspizza
Grazie, Fabio. Nice. This was very helpful. I'm going to practice with a flatbread in my new Roccbox. I don't want to drop my pulled pork, apple, and paprika pizza.
I have never heard of a turning peel. I cook my pizza on a grill outside, using wood and charcoal, and I always try to turn the pizza using a normal square peel and I mess up and deform the pizza every single time. It's so frustrating. Thank you for introducing me to this item. I love pizza. But I've never made a pizza that I didn't ruin. lol. Your videos are wonderful. Thank you.
My goal is to share useful stuff in a simple way, without taking anything for granted! I'm glad you enjoyed the video, if you're on Instagram, remember to find me there so you can see what I am up to: instagram.com/fabioulouspizza/
Eh, that's a question of preferences! For me, the smaller the peel, the better, because smaller ones are more manageable and the visual trick I shared here comes easier. But everyone has a different feel 😀 When it comes about brands, gmetal is the way to go for me! Thanks for watching, feel free to share the video with someone who might need some hint on turning pizza!
A great video, thank you. We just got a wood burning pizza oven last month and we are struggling with dough not being quite cooked and also with turning the pizza. We didn’t know of turning peels until it was mentioned in another video on making pizzas. I’ve ordered one now so all I need to do is find a good recipe for the dough. Do you have a video for this Fabio?
hi Fabio! thank you for this video. I have 2 questions: 1.Why do pizza turners need holes (slots)? does it somehow help with the rotation of the pizza? 2. What shape (design) or type of this tool would you like to use or have?
Hi Anna 😀 There are turners with and without holes, I never noticed any super-relevant difference! Not sure what you meant with the other question, I'm happy with the turners I've found on the market 😅
The wholes are suppose to get rid of excess flower underneath the pizza. Basicly you scratch it off with it, while turning. But I wonder the use, as it stays under the pizza anyway. You just move it...
Great video, something I'm still working on perfecting. I find from time to time that I accidentally rip a hole in the pizza base with the turning peel. It's probably my technique or that my pizzas are too thin, but I also wonder of the optimal size of peel vs pizza? my peel is 17cm and i make 30-33cm pizzas, so might be too small? I am thinking of purchasing a 23cm instead. What do you think?
That's a good question 👍🏻 Honestly, I think that it's totally up to you. I had the chance to use quite a few turner peels, and I had a better feeling with a 17/18 cm for 32/33 cm pizzas. Once the movement becomes "yours" it shouldn't be too hard to use a different size 😀 Breaking the pizza might depend on various things: most of the times, you try to turn it too early! Or maybe there was a thinner spot on the base. Or an imperfection on the surface of the oven - I'm talking about a big, professional oven ⭐
@@FabioulousPizza It's an effeuno p134h so just small home countertop oven. Probably thin spot in base as you said. I might try a larger turning peel in the hope that it's more forgiving for my sometimes badly opened pizzas. Thanks!
@@samiglasgow9629 Hi Sami, I would like to buy one now as well. My question is also about the size... Did you try bigger ones now? Are they more forgiven?
@@JoergLuepkes hey Jörg, I stuck with the one I have. I am trying to be more slow and careful opening the dough ball to avoid thin spots. Advice I was given by a piazziolo "do this with your eyes closed and feel with your hands" (to understand how the dough ball is opening and where it needs stretched more) while a bit romanticised is good direction. That with what Fabioulous said about not moving it too early in the bake. Improving in these areas I've had less issues with the pizza tearing when moving around the oven.
In general, the smaller the peel, the easier to handle. But any size is good: once you practice enough, that become "your" tool and you will handle it easily 💪🏻
If you liked the video, it's quick & easy to show appreciation: share it with your friends on social networks and leave an encouragement comment, even a simple emoji would do
It's simple, it's free, it takes a few seconds BUT it would help my little channel grow!
This is the clearest tutorial on turning. Fabiolous as usual!
Thanks! I'm glad you like it 😀
I bought a turning peel a year ago and I’ve made 2 dozen pizzas since but I never got the hang of turning them so I resorted back to pulling the pizzas out of the oven on my regular peel, turning them by hand then putting them back in the Roccbox.
Your video is the only video that I’ve seen that shows the required movements to get the pizza to turn. Thanks! One more step to making pizza baking fun.
Ah, I know your pain, I remember with dread the struggle during my first days in the pizzeria 😱
I'm glad you've found this video helpful, feel free to share it with someone who might have the same problem!
Have a great time 🙌
Very useful tips, Fabio. I really never had this lesson so well explained like you did in this video. Thanks a lot! 👍🏻👍🏻👍🏻
Thank you for watching, I'm glad you liked the video, you know I always do my best 🙂
Thank you so much for this amazing video maestro :) Such a hard thing to do and you have made it so easy to understand. Now I am confident I don't have to ever use the pizza peel and then turn it by hand.
Thank you for watching it, I'm glad you found it helpful! Feel free to share it with someone who might need it too 😊
Have a great time 🙌🏻
I've seen this in a number of videos and it was obvious you had to lift one side of the peel as you spin it around. But you''re the first one to explain it. Thanks.
That's why I had some self doubt, but the video was already done 😅 I'm glad you appreciate my effort, thanks for watching!
If you are on Instagram, remember to find me there so you can see what I am up to: instagram.com/fabioulouspizza/
Your videos are just fantastic! Thanks!
Aw, thanks so much 🙏🏻
I'll do my best to share more useful content in future, and live up to the expectations 😀
Great video. such a simple process but so hard to master at the start. you made it very clear thank you so much!
Eh, I know, I had to spin maaany pizzas before I came up with the visual trick 😅
I'm glad you appreciate the video, feel free to share it with someone who might need a little help!
Thank you for this video. This deserves many more views as it helpfully gets you thinking and visualising what is happening when using the turning peel. Thank you for the great tips. Time to get practising.
Thank you for watching! You know, to get more views, word of mouth is essential! Maybe you could consider sharing the video with fellow pizza lovers! You would help them AND me...win-win 😀
Yep it was necessary. Nice on and thanks. Saves me burning my hand or scraping the square paddle against the side
Thank Chris, I'm glad you find the video useful 😀
If you are on Instagram, remember to find me there so you can see what I am up to:
instagram.com/fabioulouspizza/
Liked your video. I didn't think about rotating the turning peel as I moved it around. I was given an ooni oven for Christmas and love it. I use charcoal and wood and my 16 inch pizza is done in about 90 seconds. I've been making pizza for about 35 years using a stone in my oven and stepped up to a steel on the stone last year. But the ooni has really stepped up my pizzas. From one reply it looks like you like ooni as well.
Yes they are nice, I think they are a bit overpriced though 😅
I own another oven, it works just as well.
Thanks for watching the video 🙏🏻
You’re a good teacher : )
Thanks a lot, I'm glad you like my content and my style!
Feel free to share this video, or maybe another one, with someone who might need to see it 😀
Happy holidays!
I recently went from an oven with a rotating stone to an ArcXl and am thinking of going back to it but now I need to try your tips before giving up.
Please, try again 🙏🏻
I promise it's only a question of practice and I'm sure you will become a spin-master sooner than you expect 😀
Thank you for making this video. Very helpful!
Thank you for watching it, I'm glad you like it!
Feel free to share it with someone who might benefit from it 😀
Have a great day 🙌
Incredible video! So illustrative! I have been struggling with my new GI Metal peel in my Ooni Koda, and I am doing the exact beginners mistake you mention, Fabio. I always end up burning at least one part of the pies to black. Will follow your guidance and practice, practice, practice-until it’s muscle memory (which is why you pros make it look so easy!)
Exactly, you only need some practice! Bake a pizza just for this purpose and spinspinspin on your table! 😀
@@FabioulousPizza Yes, but it’s much easier on the table. When I start turning inside of the diminutive Ooni Koda 12, it seems much harder. But I could just be panicking overall because it’s cooking so fast (70-80 seconds). Again, practice,practice, practice, right? I’ve been “real time” practicing by making pies with cheap flour that I end up giving to the dog, but I’m gunna make one just to,practice in the cold oven with!
Oh, you're right, using the cold oven is a great idea 👍
Feel free to get in touch if there's anything you need to ask and if you're on Instagram...find me there, so you can show me your masterpieces ⭐
Same with me. I never thought this would be a problem until last night. I couldnt turn the pizzas and kept pushing them into the fire. This video clearly explains how to use the technique. New subscriber definitely!
This really helped. Without visuals I thought of a totally different way.
I thought peel goes in center of pizza with handle at 7 or 8 o clock and then turn handle to 4 o clock and remove peel.
Eh, I know, it's a bit tricky! I figured out the visual by watching my first teacher over and over, I'm glad you found it useful 🙂
I'd be grateful if you could share this video with someone who might need a little help 🙏🏻
Have a great time!
Great video, Fabio. The visuals make it very easy to understand. Thank you for your work!
Thanks for watching, I'm so glad you liked the video! If you are on Instagram, remember to find me there so you can see what I am up to 😀
Best explanation I’ve seen, thanks !
Aaw, thanks a lot, I'm glad it helped! If you are on Instagram, remember to find me there so you can see what I am up to 😄
I love your style!!! 😊🧡 And your kitchen too!
Thanks! I realised that there's still a Christmas decoration 😂🎄
@@FabioulousPizza 😁😁
Great help, thanks.
Glad you appreciate the video! Feel free to share it with a fellow pizza lover who might also need a bit of help 😄
Useful and....enjoyable video!
Thanks for watching, I'm glad you found it helpful 😀
Don't worry! This was super informative! Thank you!!!
Thanks for your words, I'm glad you enjoyed the video 😀
If you watched this video, you can STRETCH your pizza easily, right?
Still, if you want to know how to do it BY HANDS...😉
ua-cam.com/video/D-1XPne3WIg/v-deo.html
U r a proper pizza chef
Yes, although I left the pizzeria a while ago, once a pizzaiolo, always a pizzaiolo 😉
This was absolutely a necessary video! Thank you!
Thank you for watching the video, I'm so glad it helped!
If you're on Instagram, find me there so you can see what I am up to 😀
instagram.com/fabioulouspizza
Grazie, Fabio. Nice. This was very helpful. I'm going to practice with a flatbread in my new Roccbox. I don't want to drop my pulled pork, apple, and paprika pizza.
Curious! A while ago I made a very similar pizza! 🙂
Keep practicing and enjoy the journey 💪🏻
I have never heard of a turning peel. I cook my pizza on a grill outside, using wood and charcoal, and I always try to turn the pizza using a normal square peel and I mess up and deform the pizza every single time. It's so frustrating. Thank you for introducing me to this item.
I love pizza. But I've never made a pizza that I didn't ruin. lol. Your videos are wonderful. Thank you.
My goal is to share useful stuff in a simple way, without taking anything for granted! I'm glad you enjoyed the video, if you're on Instagram, remember to find me there so you can see what I am up to:
instagram.com/fabioulouspizza/
Thanks
Happy to help!
Feel free to share this video with someone who might need it 😀
Very nicely done
Thanks, glad you like it 😀
Awesome video and technic! What size of peel would you recommend for a 12 inch pizza? And what are your favorite brands? 🙏 thank you!
Eh, that's a question of preferences! For me, the smaller the peel, the better, because smaller ones are more manageable and the visual trick I shared here comes easier. But everyone has a different feel 😀
When it comes about brands, gmetal is the way to go for me!
Thanks for watching, feel free to share the video with someone who might need some hint on turning pizza!
Thanks amigo!
De nada! Glad you like it 😀
A great video, thank you. We just got a wood burning pizza oven last month and we are struggling with dough not being quite cooked and also with turning the pizza. We didn’t know of turning peels until it was mentioned in another video on making pizzas. I’ve ordered one now so all I need to do is find a good recipe for the dough. Do you have a video for this Fabio?
Of course I do!
ua-cam.com/video/C0xZULr5CuI/v-deo.html
Good luck on your pizza-journey, feel free to get in touch if you need any help 😀
@@FabioulousPizza thank you so much for your help and quick response 🥰
anytime 😀
Excellent vid i an hopeless but will try on worktop first!
Keep up the good job, you only need some practice 💪🏻
Great little video :-) So... what is your favourite outdoor pizza oven?
Ah, so I sparked your curiosity 😁
It's a project I'm involved with, here's the website!
outipizza.com
hi Fabio!
thank you for this video.
I have 2 questions:
1.Why do pizza turners need holes (slots)? does it somehow help with the rotation of the pizza?
2. What shape (design) or type of this tool would you like to use or have?
Hi Anna 😀
There are turners with and without holes, I never noticed any super-relevant difference!
Not sure what you meant with the other question, I'm happy with the turners I've found on the market 😅
The wholes are suppose to get rid of excess flower underneath the pizza. Basicly you scratch it off with it, while turning. But I wonder the use, as it stays under the pizza anyway. You just move it...
Great video, something I'm still working on perfecting. I find from time to time that I accidentally rip a hole in the pizza base with the turning peel. It's probably my technique or that my pizzas are too thin, but I also wonder of the optimal size of peel vs pizza? my peel is 17cm and i make 30-33cm pizzas, so might be too small? I am thinking of purchasing a 23cm instead. What do you think?
That's a good question 👍🏻
Honestly, I think that it's totally up to you. I had the chance to use quite a few turner peels, and I had a better feeling with a 17/18 cm for 32/33 cm pizzas. Once the movement becomes "yours" it shouldn't be too hard to use a different size 😀
Breaking the pizza might depend on various things: most of the times, you try to turn it too early! Or maybe there was a thinner spot on the base. Or an imperfection on the surface of the oven - I'm talking about a big, professional oven ⭐
@@FabioulousPizza It's an effeuno p134h so just small home countertop oven. Probably thin spot in base as you said. I might try a larger turning peel in the hope that it's more forgiving for my sometimes badly opened pizzas. Thanks!
Thank you for watching the video 😀👍🏻
If you're on Instagram, feel free to find me there and show me your masterpieces 👌🏻
@@samiglasgow9629 Hi Sami, I would like to buy one now as well. My question is also about the size... Did you try bigger ones now? Are they more forgiven?
@@JoergLuepkes hey Jörg, I stuck with the one I have. I am trying to be more slow and careful opening the dough ball to avoid thin spots. Advice I was given by a piazziolo "do this with your eyes closed and feel with your hands" (to understand how the dough ball is opening and where it needs stretched more) while a bit romanticised is good direction. That with what Fabioulous said about not moving it too early in the bake. Improving in these areas I've had less issues with the pizza tearing when moving around the oven.
Rock and Roll pizza's King !
🍕👑😄
Can I use this method in my ooni 3? It's quite small, stone is 13 inches and I make 10 inch pizzas with a 7 inch turning peel
Of course you can, that's how we do it in the pizzeria! 😀
If you're on Instagram, remember to find me there so you can see what I am up to ✌🏻
@@FabioulousPizza thank you so much
Love the furry notebook 😀
Me too! Hopefully you liked the rest of the video too 😅
@@FabioulousPizza of course! I should consider buying a turning peel so I won't risk burning my fingers anymore!
Which size of pizza turnning peel do you recommended - 16cm 18cm or 20cm for 30cm size of pizza
In general, the smaller the peel, the easier to handle. But any size is good: once you practice enough, that become "your" tool and you will handle it easily 💪🏻
We need a review of your pizza oven.
I kind of planned it 😉