Square Perforated Pizza Peel

The main purpose of a perforated pizza peel is to get rid of excess flour from the pizza base. But why do you want to get rid of the flour? When you’re baking pizza on hot stone or steel, you don’t want flour on the baking surface because it burns. Fine wheat flours that are most commonly used for baking pizza burn at fairly low temperatures. It’s this flour that causes trouble. Dusting your pizza peel with semolina flour, which can handle higher heat better, can also help. Burnt wheat flour will make the oven smoky and will result in more cleaning work when you’re done baking. The burnt flour tends to stick and can be a real pain to get rid of. Especially on an unglazed pizza stone. And if you’re not able to clean the stone properly, the flour can keep smoking next time you use the stone. Less Contact Surface – Less StickingA perforated peel has a smaller surface that is in contact with the pizza dough. This means pizza is less likely to stick to a perforated pizza peel. The reason i