Pizza Paddle FInish

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Blog entry by WoodArtbyJR posted 12-29-2010 02:38 AM 2374 reads 0 times favorited 5 comments Add to Favorites Watch

My daughter received a pizza paddle for Christmas (not from me). She went online to see how to season it and found suggestions to use tung oil. She called me to question this. She said that the article also stated that it would take about two weeks to get it finally seasoned using tung oil. It also stated the hardening tung oil would also help the pizza slide off the paddle easier. Not having a clue I told her I would submit this the you all (THE EXPERTS IN ALL THINGS WOOD). OK, here’s your chance. Enlighten us, PLEASE. Is tung oil the best way to season/seal a pizza paddle or just let the natural oils from the food products season it? Since this paddle isn’t used daily I wouldn’t think letting the oils from the foods do it would be a good idea.

-- Jim Roberts, Port Orchard Washington

5 comments so far

View EROCK's profile


86 posts in 3114 days

#1 posted 12-29-2010 02:59 AM

Sand it super smooth (around 600 grit) and don’t apply any finish to it. I made one years ago that was unfinished and it’s still kicking.

-- Eric, Seattle Washington - Sawdust Maker

View woodnut's profile


393 posts in 4075 days

#2 posted 12-29-2010 03:04 AM

I am by no means an expert but I have made two pizza peels and I used mineral oil on both and have no complaints with mine and have had no complaints from the person who recieved the other one. I wiped on a good heavy coat let it set for about a day then wiped it down and applied one more coat. That is all I done and mine still looks great. Hope this helps

-- F.Little

View RussInMichigan's profile


600 posts in 2803 days

#3 posted 12-29-2010 05:45 AM

The mineral oil finish is a very good idea. One reason is that it helps to prevent stains which can be an aesthetic concern. Many cooks use them for more than pizzas, too. Fruit and berry pastries can quickly make an unfinished oven paddle unsightly. So depending on how it will be used, what woods it’s made from, and whether a blotch would be bothersome, you can decide on whether or not to finish it.

View WoodArtbyJR's profile


428 posts in 2988 days

#4 posted 12-29-2010 07:33 PM

OK, I sent your responses to my daughter and this is her reply.

The pizza peel is made by Williams Sonoma and is made of blond laminated alder wood. My concern about not finishing it is that many people commented that the wood warped quickly even when just handwashing the peel. As for mineral oil, I use this on the cutting boards and bowls my dad has made me. My only concern is that mineral oil leaves a somewhat soft and sometimes sticky finish and I worry the pizza dough might stick to this. This can be remedied by adequately flouring the dough and using cornmeal on the peel, but I want to create a surface on the peel that allows the pizza to slide easily into the oven. Thank you all for your suggestions, keep them coming.

SO, any more suggestions, thoughts or comments?

-- Jim Roberts, Port Orchard Washington

View BigTiny's profile


1676 posts in 2911 days

#5 posted 12-30-2010 06:51 AM

If a finish is desired, fo with the mineral oil. Make sure to wipe it down thoroughly after letting it sit overnight and give it a day or two to dry completely.

As for flour as a “lube” for the pizza dough, the pizza place I worked in as a teenager used corn meal and found it worked a lot better. Just run a dish towel under the pizza before cutting to remove any excess corn meal.

-- The nicer the nice, the higher the price!

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