The Grilla Pie-Ro can perfectly bake a pizza over real-wood smoke in less than 2-minutes, but how do you pull it out without burning yourself or your dinner?
Fortunately, the crew at Grilla is here with a simple guide to pulling your pizza from the Grilla Pie-Ro perfectly every time. If you want to know How to Launch a Pizza into your pizza oven, then click here for a different article.
Mistakes to avoid when using a pizza oven:
The first time someone uses a pizza oven they are usually a bit apprehensive because of the exceedingly high temperatures and how easy it is to make a mess. That apprehension often leads to people second-guessing themselves and causing issues that can easily be avoided.
Here are a few things to avoid when trying to pull a pizza from the Grilla Pie-Ro.
- Don’t try to pull a pizza early, soft or raw crust can stick to the peel ruining the pizza.
- Don’t shuffle the pizza onto the peel, move in one swift forward and backward motion.
- Don’t try to save the pizza.
- If something goes wrong turn off the pizza oven and allow it to cool completely before attempting to clean it out.
- Don’t touch the peel, pizza or pizza oven with bare hands while hot.
- Don’t use a dirty peel, cold cheese or pizza remnants can keep the pizza from mounting the peel.
Is there a trick to pulling pizza from the pizza oven?
The trick to pulling a pizza properly is all in the speed and commitment to your motion. In one swift movement you want to completely slide the peel under the pizza and then pull straight back to remove it. The peel must be thin, tapered at the end and long enough for you to use without putting your hand inside the oven. Your peel must be clean, cool and free from any texture so it slides freely.
While it may sound obvious, make sure you have a clear space to put your pizza before removing it from the oven. The last thing you want is to pull a pizza and then have to balance it perfectly while walking around looking for a spot to place it.
What type if pizza peel is best for pulling pizza?
The peel is the paddle that you put your pizza on to get it into and out of the pizza oven. It’s the most important tool you’ll have when making pizza, other than the oven of course. A quality peel should easily slip under your crust and allow you to pull the pizza out with no problems. We’ll often have one peel for launching pizza, and one peel for pulling pizzas to keep them clean and cool.
Here’s what you should look for when choosing a pizza peel:
- Use a solid and flat peel
- Your peel should have no holes in it or texture of any kind on the face. Any texture can cause your pizza to snag or push off the far end of the stone.
- Use a thin pizza peel
- Thin peels slip under a pizza easier after it’s cooked. They’re also lighter and easier to use in the limited space available
- Tapered edges are highly recommended
- A raised edge at the back of the peel and a thin tapered lip at the front are small additions that make a big difference. It helps keep the pizza from falling off the peel when pulling it out and makes it easier to pick up as well
- Use a sturdy peel
- A sturdy peel will hold up to the heat and not bend under the weight of a large pizza.
- Use multiple peels
- A cool peel is best for launching and pulling pizzas. If you have multiple peels at hand it will give your initial one time to cool down while you use the second.