Sassafras / Natural Wood Pizza Peel
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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.
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.
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.
Most Recent Customer Reviews
Amazon reminded me that I bought one of these in 2003. It is my go to peel for making bread and pizza on a stone and after using a couple/three times a month it is getting a nice... Read morePublished 12 months ago by W. Hilditch
I bought this to use in preparing and raising my bread dough and for transferring it onto the heated stone in my oven. Read morePublished 16 months ago by Ethel L. Briggs
Have had this peel for several years now - how I did pizzas and artisan bread before? Very handy to place and remove items from the heated stone in the oven - oiled it when new... Read morePublished on January 5, 2014 by airlessdave
I worked in a pizza restaurant when I was younger and this peel is restaurant quality. Makes cooking on the pizza stone a breeze.Published on May 17, 2013 by Dennis Brown