Bamboo Pizza Peel
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2665 Features: -Pizza peel. -Green silicone ring. Item: -Pizza Knife. Dimensions: -Handle size: 8". -14" x 16" Board with tapered front edge. Overall Height - Top to Bottom: -14". Overall Width - Side to Side: -16". Overall Depth - Front to Back: -14". Overall Product Weight: -0.5 lbs.
Top Customer Reviews
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!
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.
Febuary 2008 update
I have used this thing too many times to count now and have never had a problem. It's still in one piece I guess I lucked out and got one of the good ones. I still recommend this item I would buy again.
The peel comes with instructions which should be read and followed. We applied mineral oil to the peel several times a day, until it was not readily absorbing the oil; also, as the instructions note, we never put it into water, merely wipe it down with a damp rag or paper towel.
If one treats this product just like any other wooden article or piece of furniture, it will serve well. I would never dunk any other wooden article in water - so why would I put this one in water - then expect it not to warp or fall apart?
Excellent, expecially for the price!
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.