This small-headed peel is used to spin and remove pizzas or pans from the oven, or adjust and place logs on the fire. Stainless-steel head, and stainless-steel rod. The peel has a smooth-sliding and heat-resistant plastic handle to keep your hands cool and to improve accuracy of movement, and allows ease of operation without having to wrap a towel on the rod. The round, stainless-steel head has holes for quick cooling and to help knock off flour from the bottom of your pies. great design.
Dimensions: Round Perforated Head: 8", Total Length 70", weight is approx 2 lbs.
Made in Italy
New to FGpizza and new to the home pizza makers. Here is a high-quality placing peel made by Italians, in Italy, for an affordable price.
Weighing in about 1 pound, the peel head measures 32cm across (almost 13") the white anodized aluminum alloy head is perforated to allow easy pick up and let excess flour fall off the pizza when placing it in the oven . The handle is 47" long, and a red anodized aluminum handle which cools down quickly. Approximate overall length is about 60 inches.
The peel head detaches from the handle for better storage and affordable shipping. (finally, no more shipping long handles and paying way too much on shipping).
Made in Italy
The head stock is made of strong North American hardwood with sturdy but gentle brass bristles. 24% more bristles than other brushes.
Use this brush to collect ash from between hearth bricks and the smallest crevices of your oven. You will love how gentle and thorough it sweeps and cares for your hearth.
The adjustable head swivels to adjust to ANY oven shape - and sweeps with a FIRM motion. Angle the head straight in-line with the handle, or swivel it perpendicular to sweep and drag ash or push small coals. Head adjusts 360 degrees.
Extremely well constructed and durable. This is the same item as in our Al' Forno Pacchetto! Weighing in at a little more than 1.25 pounds, it has a heavy-duty 48" aluminum handle (which will not get burned from the heat of your oven like wood handles), and it cools off quickly. Want a longer handle? Here's our 60" handled brush
Its flared brass-bristles allow the brush to sweep 8" of space at a time. To see the brush close up, please click HERE
Made in America
A well-built, light-weight, professional and affordable oven brush that is made in America to FGpizza's highest standards, and only available through us.
The head stock is made of strong, North American hardwood with sturdy and gentle brass-bristles. 24% more bristles then other brushes.
Extremely well constructed and durable. It has a heavy-duty 60" aluminum handle (which will not get burned from the heat of your oven like wood handles), and it cools off quickly. Want a shorter handle? Here's our 48inch-handled brush
With a 51-inch handle and 27.5 inches of natural bristle to accommodate, you can quickly dust your hearth deck clean of corn meal, semolina, fallen toppings... anything to make the deck debris-free for the next pizza, bagels or bread.
Not advised for sweeping coals, or hot cinders... but the perfect tool for the baker and pizzaiola who wants to keep their cooking/baking surface clean for the next batch.
The 51" wooden handle is very sturdy and constructed from one solid piece of wood. Approximately half-way down the handle starts the 27.5-inch natural tampico brush head.
Made in the USA.
Why a draft door? Sometimes a fire needs a little push. This door feeds a constant air flow to the fire, feeding the flame so it burns more aggressively.
Our draft door has an opening in the bottom of the door to promote positive air flow into your oven chamber, to feed the fire or coals inside your oven. Once the air has heated, it travels along the dome of your oven, and out the front opening, where the door directs the hot exhaust up the flu. All this goes on while the opening to your oven is shielded from letting out too much heat.
It's perfect for quickly burning down coals on the hearth floor while containing the heat inside your oven's chamber. Made of solid steel, 19.5" wide by 12" tall. See the door in action on our FG Video page page.
Frankie's notes: I have been using this door and it saves me 30 minutes on heating time and gives me a hotter oven. Read our customer's review of how the door helped his firing.
This log holder just might be the most helpful oven tool in your tool case. It helps with oven fire and assists you with the direction of flame inside the oven cavity.
Why is this important? Because fire direction can take you across the line of quality, between good pizza and GREAT pizza. For truly delicious and crispy pizza crust, flame should curl over the dome of the oven.
As logs tilt on the log holder, and/or the fire is built over it, this solid-steel unit allows better airflow under the fire for a more consistent flame.
Made of solid steel and weighs in around 10#. 19 3/4" long by 10 3/4" wide by 9" tall.
And the cool thing is that it's made in America.
Our polished carbon steel pan is light-weight, with great heat transferring qualities. Use for paella (of coarse), but also can be used for so much more...
Roast potatoes, vegetables, meats, sauces, shellfish, etc. Get creative and fill with a 1" layer of rock salt and make Frankie G's Clam Casino appetizer for your guests.
Although I love to cook with cast iron, this pan is lighter in weight and transfers heat from your oven floor better. The handles also allow it to be maneuvered much easier within and outside the oven.
If you would like to see this pan in action, check out our
Roasted Cauliflower video on our Woodfired Appetizer Page.
GREAT for Alan Scott-style Ovens
Call me crazy... but this thing works!!! Frankie G's Bread Peel is specially made for FG pizza & Italian. It allows you to quickly load loaves into your oven Straight and will be placed EXACTLY where you want them! Every time.
Blade = 8" W x 16" L with a 30" handle. 48" overall length. See explanation below.
Professionally made of high-quality seasoned wood, this peel is light weight and VERY durable. The off-center, sharpened blade, allows the bread baker to place unbaked loaves in and around the corners of your oven.
You can see this peel demonstrated in our "Peels 101" video, located on our FG Instructional Videos page.
Check out this customer's testimonial
Made in the USA
Using screens allow one to easily maneuver uncooked pizzas throughout the kitchen and into the oven with ease.
Also, if the hearth is too hot, use a screen to start baking your pie, then remove the pizza from the screen and let it finish on the hearth.
To see the screen close up, please click HERE
You can see screens demonstrated on our FG Videos page.
You can see screens demonstrated on our FG Videos page.
The Outer Filter: Made of a flame resistant fiberglass material. If any hot ash get sucked into the vacuum, the fiberglass filter will not start on fire.
This filter will typically last for many years depending on the use but it is a good idea to have a new filter on hand in case for replacement purposes. Many times people think their home is all dusty because their stoves are not leak proof but in actuality it is the way you clean your fireplace.
But when one bubble wants to grow big enough to take over the entire pizza... it needs to be tamed.
This is the perfect tool to pop those big bubbles that can form on your pizza while cooking. Check out our FG Video page to watch a video on how it works.
The secret is to "POP" and "drag"...
This simple little tool can be used as a "hook" to retrieve baking pans and trays, as well. It's really useful.
Made in AMERICA of Stainless Steel - about 30 inches long.
View a video on how these work on our Roasted Bell Pepper Woodfired Appetizer Video page.
Two gloves measuring 18" long are included. Soft and pliable for an easy grasp but long and thick enough to protect your forearm and hand from the heat.
From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire
Frankie G's note: To me, this is the most comprehensive and "complete" book about baking, cooking, and using a woodfired oven. We are really proud to offer this to our FGpizza family...
In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers—from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire.
From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first—pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on:
Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . .
Included is the sliding bead handle, base handle and attaching bolt.