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00:00:00 – 00:14:52
In this video, Emmy explores and tests a new pizza peel, a tool used for transferring pizza dough to and from the oven, comparing it to traditional wooden peels. Although intrigued by the unique conveyor belt-like design of the new $20 gadget from Amazon, Emmy finds several shortcomings. She discusses the challenges in transferring pizza due to its floppy nature and critiques the new peel for its fraying material and lack of ergonomic handle. During the test, despite using ready-made dough and preheating the baking steel for a crispy crust, Emmy struggles with the peel, resulting in misaligned and shredded pizza. Experimenting further with picking up sauces, she finds the tool surprisingly versatile yet impractical. Emmy ultimately concludes that the peel, limited to 12 inches in diameter and requiring significant practice, is not worth the investment due to its poor build quality and lack of effectiveness, suggesting that other simpler tools might be better.
00:00:00
In this segment, Emmy introduces a new gadget test focused on a pizza peel, a tool used for transferring pizza doughs to and from an oven. She explains her experience with a traditional wooden peel and describes the unique features of the new peel she will be testing, which involves a thin, conveyor belt-like material intended to simplify the process. She shares her curiosity, sparked by a previous demonstration of similar technology removing mustard from a surface, and reveals her purchase of this $20 gadget from Amazon. Despite its unimpressive packaging and seemingly poor build quality, she proceeds to demonstrate how it is supposed to work, highlighting its intended function to transfer pizza dough effortlessly without disrupting its shape.
00:03:00
In this part of the video, the presenter discusses the challenges of transferring pizza due to its floppy and wide geometry. They typically build the pizza on a wooden peel and then transfer it to a pizza stone in the oven, which requires practice. They critique a new tool for pizza-making, noting issues with the material fraying and the handle’s lack of ergonomics. The presenter proceeds to prepare pizza, starting with ready-made dough, flouring the work surface, and stretching the dough to create a crust. They mention having a wheat sensitivity but still make pizza for their family. The toppings include jarred tomato sauce, grated cheese, onions, red bell peppers, and mushrooms. Finally, the presenter expresses a preference for baking pizzas on a baking steel.
00:06:00
In this part of the video, the speaker discusses the process of preparing and baking a loaded pizza. Key points include using a pizza stone or baking steel for a crisp crust, and preheating the oven to 450 degrees. They emphasize the importance of preheating the baking steel for at least an hour. They also describe using spinach instead of basil because basil turns dark when cooked. The speaker encounters difficulties using a sliding peel to transfer the pizza to the oven, resulting in the pizza becoming misaligned and shredded. Despite these challenges, they note the importance of mastering the technique for better results in the future.
00:09:00
In this part of the video, the presenter attempts to pick up and transfer a pizza into the oven using a sliding peel, noting that the transfer was mostly successful despite a small misalignment. While the pizza is baking, they experiment with using the sliding peel to pick up sriracha sauce from the countertop, which surprisingly works, although it’s an unusual application. After the pizza is done baking, they choose not to use the peel to remove it from the oven due to concerns about the material’s heat resistance and instead use tongs. The presenter concludes by noting that, while the peel works with practice, it requires significant coordination.
00:12:00
In this part of the video, the speaker reviews the use of a particular pizza peel, highlighting its shortcomings and practical challenges. The speaker experiences a learning curve while using the peel, noting that, like traditional peels, it requires practice. They mention issues with the peel’s build quality and the size limitation of only 12 inches in diameter, which affects the pizza’s final texture and size. Despite these issues, the pizza looks and tastes decent. Ultimately, the speaker concludes that the peel is not worth the investment due to its poor quality and the frustration it may cause, suggesting that simpler and better tools are available. The segment ends with the speaker thanking the viewers, encouraging them to like, share, and subscribe, and then taking one last bite of the pizza.