Currently unavailable.
We don't know when or if this item will be back in stock.

Have one to sell? Sell on Amazon

Image Unavailable

Image not available for
Color:
  • Sassafras / Natural Wood Pizza Peel
  • Sorry, this item is not available in
  • Image not available
  • To view this video download Flash Player
      

Sassafras / Natural Wood Pizza Peel


Currently unavailable.
We don't know when or if this item will be back in stock.
  • Assemble your pizza pie like a pro on this beautiful natural wood pizza peel and then slide it onto your own preheated stone for perfect results every time
  • Great for breads, too, or even as a lovely cheese board
  • Natural wood is beautiful, durable and safe
  • Why order delivery when you can bake pizza at home like a pro?
  • Measures 14" wide x 16" long (not including handle); Hand wash only

Frequently Bought Together

Sassafras / Natural Wood Pizza Peel + Old Stone Oven 4467 14-Inch by 16-Inch Baking Stone
Buy the selected items together


Product Details

  • Shipping Weight: 1.4 pounds
  • ASIN: B00004S1D6
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (98 customer reviews)
  • Amazon Best Sellers Rank: #139,520 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Discontinued by manufacturer: Yes
  •  Would you like to give feedback on images?.


Product Description

Bake pizza like a pro! While your Superstone pizza stone (sold separately) is preheating in the oven, assemble your pizza pie on this beautiful natural wood pizza peel and then slide it onto the preheated stone for perfect results every time! Great for breads, too, or even as a lovely cheese board. Measures 14" wide x 16" long (not including handle). Hand wash only.

Sassafras Enterprises began their journey in 1977 with a Chicago-style deep dish pizza set that brought the Superstone line of baking to life. Their terrific line of bakeware is still bringing professional results to your table. Baking with Superstone improves the texture and taste of foods - breads and pizza crusts are crispier, pie crusts flakier and fish, chicken and meats are always tender and juicy. Enjoy the results from your kitchen more with Superstone.


Customer Questions & Answers

Customer Reviews

I regret buying this and not spending more money on a nicer one.
T. Herremans
I'll probably use this functional model for a year and then copy the design and execute it in cherry for a really nice looking peel that is also functional.
Bruce E. Layne
I only ever used this a handful of times and the wood split and it broke in half.
Diane O

Most Helpful Customer Reviews

69 of 70 people found the following review helpful By fdr on May 9, 2006
When you purchase this item, make sure you either own or also purchase food-grade mineral oil, designed for conditioning butcher block and other wood kitchen implements. (I learned this by buying the wrong thing first: If the bottle says it's toxic or flammable, this is not the product you want! You can food-grade mineral oil online or possibly at your local grocery store.)

The peel will need to be treated with the oil before use. Don't substitute olive or other edible oils, as they will go rancid. Let the peel absorb all the oil it can (I did a few coats, rubbing it in with a paper towel). Then voila, you have a well-conditioned tool that won't dry out and crack. For the best care, as another reviewer mentioned, you'll want to apply mineral oil after you clean it each time.

This thing is big! My better half came up with a clever way of storing it inside one of our cupboard doors, as it's quite flat; I had thought to store it with the baking sheets, but its handle makes it a bit ungainly.

For the price, it's a great tool, and a little care will go a long way!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
65 of 69 people found the following review helpful By Spyce VINE VOICE on November 2, 2005
There are other baker's peels out there that have an aluminum base and sell for around $20. I happened to see this one on sale in a department store so I went ahead and got it. I make pizza and focaccia on ocassion so it works fine for me. I sprinkle on a little cornmeal before putting on the crust and it slides right off. I was a little skeptical about retrieving the pizza off the stone smoothly since the edges on this peel are much thicker than the aluminum peel, but it actually worked really well. I was able to slip it under the pizza and slide it onto the peel in one smooth attempt. I don't know how well it would work with a really thin crust.

Someone who is really into making pizza and bread may like the aluminum type better since it has a thinner base, longer handle and a little more weight to it.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
36 of 38 people found the following review helpful By hiddenphysicist on February 3, 2005
This is in response to the review below which states that the recommended wood peel seasoning with mineral oil is an inconvenience as mineral oil is difficult to find and without other uses. An initial seasoning for an item like this is good idea for long-term use to ensure that pizza/bread will continue to slide off easily. You can find mineral oil at the grocery store in the pharmacy section. It's ... an intestinal lubricant, which should give you some idea for other uses ;-)
4 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
21 of 21 people found the following review helpful By Just the Facts on March 13, 2007
I have 2 of these and on the newer one the joints split after its first use. Very frustrating since it could have been a good product.

This pizza peel is thick so it is best used ONLY while loading the pizza dough with sauce and topping and putting in the oven (over the pizza stone). Once the pizza is on the stone, a thinner and sturdier aluminum peel is 100% better. The thinner aluminum peel is what you need to turn around or removing the pizza from the oven. This is too thick and it does not slide under thin crust pizza easily, so you'll end up pushing the pizza towards the rear of the oven until the back wall serves as a stopper, dirtying the oven with pizza sauce.

Also, its use is quite limited when baking bread. I find it better (and much cheaper) to use strips of 3/8" plywood for baguettes, boules, and other artisan bread. This is way too thick and big for a regular kitchen oven for bread baking. The aluminum peel is excellent for removing artisan bread from the oven.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
14 of 14 people found the following review helpful By Boris Baeumler on December 3, 2004
Verified Purchase
In case anyone is wondering after reading John Henderson's review and gripe about mineral oil.....mineral oil can be found at any drug store and is very inexpensive. Use it occasionally to oil your pizza board, cutting boards, butcher block, wooden knife handles. These items will last much longer if you do. Plus, you can take it if you have a stomach ache! See? It does have more than one use!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
20 of 22 people found the following review helpful By Bruce E. Layne on February 22, 2005
Nice shape - form follows function. Clean lines. Typical nondescript Asian wood species. Surface finish was a bit rough. I used a palm sander and 60 grit paper to remove the "Sassafras" logo from the handle and wet sand the entire surface, front and back, followed by 220 grit wet sanding to produce a smooth surface finish.

Even if you do not sand it before use, the instructions require the user to purchase mineral oil to treat the peel. Omit this step and the peel will absorb food such as tomato sauce and stain, and even worse, will crack and split from a few washing and drying cycles. Plan on a heavy application of mineral oil, soak a day, and wipe off the excess, then apply another coat a week or two later and annually after that.

I'll probably use this functional model for a year and then copy the design and execute it in cherry for a really nice looking peel that is also functional.

It's good to make pizza on a real pizza stone, and trying to use a pizza stone without a peel is at best frustrating, and possibly dangerous working in a 500 F oven.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
12 of 12 people found the following review helpful By G. Umsted on November 3, 2008
Verified Purchase
I use the peel mainly for bread and have had no problems. After reading all the reviews before this purchase, maybe previous users who had warping problems did not use enough mineral oil for "seasoning" before first use. Or were over zealous with cleaning. It took mine almost 3/4 cup applied over 3 days before no more oil was absorbed. Even after many uses, the peel gets an light oil rubdown once in a while. Have not needed to get any water near it for "cleaning". A light wipe with a dry paper towel works. Water and wood do not mix! As for sticking problems, if corn meal does not provide enough slide, try using parchment paper. Dust peel with cornmeal, cut parchment paper approximately the same size as bread or pizza, dust paper with cornmeal and build pizza or bread on top. Everything should slide right off. The parchment paper will not interfer with baking results, plus it provides a small grip for sliding the peel underneath when ready to take the bread or pizza out of the oven. Am absolutely happy with this product and expect it to last for many many years.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews