DYNEPRO Product Introduction:
Pizza TWIRLER™
Pizza TWIRLER™
https://www.youtube.com/shorts/WH0i7ARUrcc Instead of this.. Use this… pizza TWIRLER
https://youtu.be/8-qa5nY3E2c Compare conventional pizza peel to the Twirler
CURRENT PROMOTION - NEW PRODUCT: Pizza TWIRLER ™ by Dynepro
US and foreign Patents Pending
Patents Pending: USA and PCT (Patent Cooperation Treaty)
Publically disclosed updates regarding patent status will be available at this webstie: www.Dynepro.com
PATENT STATUS OF THIS APPARATUS: Pending
Note: Dynepro and affiliated companies have over 200 US issued utility (non-provisional) patents.
Made in USA
For inquiries - email: info@dynepro.com
Above video: https://www.youtube.com/watch?v=1x6gHdF3ZeA
Website (pending) dedicated to this item: https://www.pizzatwirler.com/
Mfg part number: TW-110 , Shipping dimensions 1” x 10.5” x 30.5” (inch)
Available Now - AMAZON LINK: https://www.amazon.com/dp/B0CQPQ67P7?ref=myi_title_dp
Introductary price = $99 US dollars
One year limited warranty
First availability at Amazon - search ‘pizza twirler’
UPDATE- Product shipped to Amazon 9 Feb 2024
UPDATE 7 Feb 2024 - Estimated USA Amazon Release Date: 17 Feb 2024 - NOTE: Factory has had difficulty creating the tapered bend in the handles, however this issue has been resolved and updated tooling has been machined. Significant weather related delays experienced., PNW ice storm. Limited production has occurred.
Note: The standard Twirler™ will be introduced with a 10 inch diameter stainless 304 disk which is expected to be suitable for most applications, however depending on preferences expressed by users, in the future it is possible the standard factory unit will be configured with a 12 inch diameter stainless disk. Currently it is planned to provide disk sizes of: 10” (stainless), 12” (stainless), and 15” (titanium), as optional and separately purchased items if the users wishes to change the disk size. Disks may be easily interchanged because RotoClip® retaining rings are utilized.
The pizza Twirler™ is rotatable pizza peel which is a useful tool for turning a pizza in a pizza oven. Outdoor gas and wood fired pizza ovens have a stone deck with varying temperature in conduction with the bottom of the pizza crust, and uneven heat radiated from above the pizza, and as a result such pizza ovens typically do not bake a pizza evenly, and you have to turn the pizza several times to get an even bake. Additionally, most portable outdoor pizza ovens are small in size, making it difficult to maneuver a traditional circular pizza peel without bumping the pizza or peel against sides of the oven.
The Twirler™ was invented after using and observing others use conventional circular peels to turn a pizza, and the surprising difficulty encountered to rapidly and easily turn a pizza without learning a technique, and without having the pizza contact the walls of narrow outdoor pizza ovens. Additional difficulty is experienced with conventional peels if the dough is soft and you are trying to turn the pizza a half turn without tearing the dough. Out of frustration, many people simply withdraw the pizza from the oven with a large square peel and turn the hot pizza with ones fingers, perhaps while wearing gloves. In trying to solve this issue, and without using gears or pulleys, it was discovered that a four bar linkage could be utilized very efficiently because it is never really necessary to rotate a pizza more than one half of a turn at a time. An additional benefit is you can dome the pizza while spinning the pizza, which is not possible with conventional peels. Overall, this four bar mechanism was perfect for this application, and the new pizza peel Twirler™ was created.
The Twirler™ :
The pizza Twirler™ is a pizza turning peel with manual rotation control that quickly spins pizza inside or outside a pizza oven up to 1/2 turn at a time. May also be used to spin a pizza while “doming”. The Twirler™ is particularly useful in small outdoor gas pizza ovens while cooking Neapolitan pizza, where turning a pizza can be a challenge with a conventional turning peel without bumping an oven wall with the conventional turning peel or bumping the pizza into an oven wall. The Twirler™, with its straight pick up edge, may be pushed directly under the pizza and does not need to be slid under a side of the pizza prior to turning. As a result, the liklihood of tearing pizza crust early during the cooking process before the crust has set is reduced, and if desired the pizza maker may add more ingredients with less concern that the crust will tear. Using a conventional turning peel, or the Twirler™, ensures the pizza does not lose temperature when needing to be removed from the oven during turning which can result in an uneven rise and bake. An additional disadvantage of removing a pizza from an oven in order to turn it is any excess flour or cornmeal that is left on the stone ignites and flares up resulting in black soot being deposited on the crust when the pizza is reinserted.
The Twirler™ also enables the pizza to be turned above the stone thus avoiding having the crust pick up ash in wood fired ovens. Also, if the crust bottom is cooking too fast, continue cooking the pizza on the Twirler™ disk, and rotate the elevated disk of the Twirler as needed.
The Twirler™ may also have applications when cooking calzones, artisan bread, and flat or pita bread.
Although not designed to be a primary pizza cutter, the disk may be operated vertically over a pizza while rotating the disk a half turn while cutting or slicing a pizza up to 15 inches in diameter.
● Ten inch (250mm) disk rotates or spins up to 14” diameter pizzas a half turn or less at a time while cooking or while doming a pizza. No other peel on the market allows you to rotate a pizza while doming a pizza. Low friction, easy to spin disk. Integrated handle 'stops' prevent over-center action. Handles and disk are constructed from Stainless Steel 304. Durable strong construction, 20 gauge (0.040 inch) disk, 16 gauge (0.060 inch) handles. Provided with standard 10 inches (254mm) disk diameter.
● Disk has one chord (straight) edge for sliding under soft uncooked dough crust. Rotate a soft crust sooner without tearing the crust. Solid disk is easy to clean, no perforations to collect food particles. Also, solid disk prevents hydrated dough from sagging into holes causing high launch friction. Twirlers with 10 inch disks may be used for launching up to 10 inch diameter pizzas.
● Orbital sanded and/or vibratory stone washed metal finish - overall length 30 inches (762mm), 1.8 pounds (816 grams) total weight. Stainless steel removable pins. Oven proof - dishwasher safe (for large commercial dishwashers).
● Forked hooks provided at the user end of the handles for food or pan placement, or to pop pizza dough blisters or bubbles during the cooking process. The pair of forked hooks may also be used to dock the dough before cooking the crust.
● Holes provided for hanging from kitchen rail rack. Other disk diameters may be available for purchase separately, including stainless 12 inch (305mm) diameter disk and a titanium 15 inch (381mm) diameter disk. Removable stainless steel pins are secured with Roto Clip™ retaining rings. Standard 10 inch disk is suitable to turn pizzas up to 14 inches in diameter. Made in USA for professionals and enthusiasts.
Description:
The Twirler™ provides a very convenient means to turn or spin a pizza upon rotating the disk while the pizza is either inside or outside a pizza oven. The Twirler™ may of course be used as a regular turning peel without rotating the disk. When equipped with the standard stainless steel 10" disk, the Twirler™ may also be used to launch a 10" pizza into a pizza oven. Works particularly well when spinning a pizza inside small tight clearance pizza ovens. Rotatable disk eliminates the possibility of a fresh soft crust tearing while turning, and also facilitates the turning of pizzas that have a lot of toppings.
Typically, only one 'half turn' of a pizza spin may be required during the cooking process. Alternatively, three pizza spins may occur: a first pizza spin of a half turn, followed by a second pizza spin of a quarter turn, followed by a third pizza spin of one half turn; resulting in all quarters of the pizza having been exposed to a given hot spot, typically at the back of the oven. Given the correct initial disk orientation, the pizza spinning may occur in either direction, clockwise or counter-clockwise. If the bottom of the crust has fully cooked, the Twirler is also suitable to rotate the pizza while doming to finish the top.
When spinning or turning a pizza outside an oven the Twirler™ eliminates the need to spin a hot pizza with fingers.
High quality materials combined with modern manufacturing techniques provide the user with a durable utensil which simplifies the pizza cooking process.
NOTE: Twirlers with 55 inch long stainless 304 handles coupled to a 15 inch diameter titanium disk will become available after the consumer version has been introduced. The long handled version with a large disk is intended primarily for use in large wood fired ovens, and where the chef may avoid wood ash sticking to the crust while turning pizza on top of ash (or burned flour or burned corn meal) covered stone (oven deck). It is known that if a hot stone is not cleaned periodically with a damp cotton cloth or damp cotton mop (slightly damp, not wet, to avoid stone microfractures), or cleaning the deck of ash with a blow pipe or while flapping a pizza peel against the deck and let the ash be drafted up the chimney, that ash will readily stick to or imbed itself to the bottom of the pizza crust (crust accumulates ash) while the chef is turning or dragging the pizza on an ash dusted oven deck. Also note that when cooking on a clean stone, without ash or burned flour, a beautiful bottom spotted charring of the crust is possible because the crust is in better contact with the stone.
CAUTION - Avoid or be aware of the condition of a wire brush when used against a stone, because when using a wire brush to sweep ash, broken wire pieces may wind up in your food and cause serious injury. Although the risk is low, an estimated 1,700 Americans went to an emergency room between 2002 and 2014 after having ingested wire bristles in grilled food, according to a study published in 2016 in the journal Otolaryngology-Head and Neck Surgery. One in four of those with grill brush injuries had to be admitted to the hospital. Note that brass brushes are still a popular choice to sweep an oven deck, but a brass brush has limited life because prolonged exposure to high temperature overtempers the brass and it becomes fragile, and if that happens pieces can break off. Natural fiber brush heads will give you a fine sweep without creating a potential health hazard, but care must be exercised to avoid singeing bristles. Moisten natural fiber brushes before use.
The Twirler™ eliminates ash transfer because the pizza is not turned while in contact with the stone or oven deck, but rather the pizza is simply turned on the rotatable disk. If a large oven deck is kept very clean, a Twirler™ may not be needed because the chef has maneuvering room to turn the pizza, while no ash is present on the deck stone to stick to the bottom of the pizza. The Twirler™ may however speed up the pizza turning maneuvers when many pizzas are cooking simultaneously on a large crowded oven deck. For inquiries as to when the long handled Twirler™ will be available, email - info@dynepro.com.
Comments about pizza ovens with rotating stones:
Although considered, and in some cases manufactured for many years, rotating stones in outdoor pizza ovens have not been a popular option, and pizza turning peels are generally preferred over rotating stones for greater cooking control. Furthermore, the cooking time is so rapid with an outdoor pizza oven that a rotating stone is unnecessary, and chefs may prefer to cook a pizza while replicating how pizzas are cooked in big Neapolitan style wood ovens in Italy while using a pizza peel.
Others have said that you have to rotate the stone all the time while the oven is warming up (preheating), or the temperature of the stone will not be uniform, and because you are not spinning the pizza on the stone the crust will be under cooked at some stone regions (cold parts of the stone) and over cooked at other stone regions (hot parts of the stone) if you don't rotate the stone while preheating the oven. Additionally, it is hard to launch the pizza directly at the center of a rotatable stone, and an off center pizza on a rotating stone will have overcooked areas of the pizza that rotate close to the flame, and undercooked areas of the pizza that rotate further away from the flame. Odd shaped pizzas will also tend to cook unevenly on a rotating stone.
Apart from the above disadvantages of rotating stones, some manufacturers have simply indicated that a reliable rotating stone assembly would have to be heavy and relatively expensive, and prone to eventual break down.
Additional video: https://youtu.be/rZBNaI85eeM
Features:
●Rotates pizzas up to 14 inches diameter from 0-180 degrees at a time.
●Low friction, easy spin. Integrated handle 'stops' prevent over-center action.
●All components - Handles , pins, clips, and disk are constructed from Stainless Steel 304.
●Durable strong construction, 20 gauge (0.040 inch) disk, 16 gauge (0.060 inch) handles.
●Provided with Standard 10 inches (254mm) disk diameter.
●Disk has one chord (straight) edge for sliding under soft uncooked dough crust.
●Overall length 30 inches (762mm), 1.8 pounds (816 grams) total weight.
●Custom stainless steel 1/4" diameter removable pins with stainless steel RotoClip® Retaining Rings (E-25SS).
●Orbital sanded and/or vibratory stone washed metal finish.
●Oven proof - dishwasher safe (for large commercial dishwashers).
●Hook holes provided for hanging. ●Other disk diameters may be available for purchase separately, including titanium 15 inch (381mm) diameter disk.
●Solid disk is easy to clean, no perforations or holes for dough to sag in to during launching, or holes which collect food particles. Note that: [The Pizza Bible book by Tony Gemignani - “maneuvering a fully loaded unbaked pizza on and off a perforated peel can be tricky because unless you work very quickly, the dough can settle into the holes, causing the pizza to grab”]
●Solid disk dusted with semolina flour facilitates 10 inch diameter pizza launching. Performing several quick rotational disk reversals prior to lauch may ensure the pizza is free to slide into the oven.
●Solid disk prevents hydrated dough from sagging into perforations causing high launch friction.
●Food/Pan forked hooks provided at the user end of the handles for food or pan placement, or to pop pizza dough blisters or bubbles during the cooking process.
●The pair of forked hooks may also be used to dock the dough before cooking the crust.
●Made in USA for professionals and enthusiasts.
