Hi, I am pretty much a newbie, here but have been reading and copying lots of recipes.

I bought a wood pizza peel from Amazon, Sassafras about a year or so ago and love it. In fact, I used it just today doing a long-rise pizza crust. I dusted it heavily with cornmeal and slid the pizzas onto the stone in the oven without mishap!.

Here are a couple of pictures of the pizza and peel.

I would advise a wood peel over a metal one. A wood peel sprinkled liberally with cornmeal (for ball bearings) is less likely to have sticking problems than when using a metal peel. Yes, I know pizza restaurants often use a metal peel, but they are the professionals, doncha know!

Thanks, I love the photos of the pizza. It looks so good.

I have a peel like the photo gldno1 posted. Works great (like teresa described using the cornmeal). The rounded edge is quite thin, so the pizza slides easily off the peel on to the baking stone.

Ann

I have to say the pizza peel we own is revolutionary. King Arthur Flour used to sell it but had a falling out with the small company that makes them. Now you have to buy direct but it is an amazing peel. The SUPER peel can be used with or without the cloth cover ( I have always used it with) and transfers any item from one surface to another without any distortion, without cornmeal which can effect the taste and without parchment paper.

The cloth acts as a conveyor belt. You use the ridge to pull or push the cloth over the wooden peel and it either picks up the food or gently deposits it.

If you prefer or need just a plain wooden peel, you can remove the cloth.

Here is a link that might be useful: Super Peel

I have the same one that gldno1 has. It works great for both pizza and bread. Don't forget about dessert pizza....

David

I knew this was the place to ask. You are great! Thanks so much. I had looked at the wood one on Amazon, but I just wanted to be sure.

David: Was that can named after you ???

I use an Alluminum Peel that I made.

Doesn't anyone do Pans ??? No Cornmeal everywhere.
Lou

Lou,
Chicago-style pan pizza... of course! No peel necessary. But that's a different topic.

ROFL Lou....good to see ya posting again! I've been called more than that over the years...LOL!

I love Chicago style pizza too....that thick cruchy crust...

David

I use a flat cookie sheet because I don't have room in front of my oven for a peel. I bought a peel, and it resides in the garage. Also, I use semolina flour instead of cornmeal to make it slide - I prefer the flavor of semolina to cornmeal on a pizza.

Lars

Yes, Lou, I do have three pizza pans and use them if I am doing more than one pizza for the family. I just like how crisp the bottom crust is directly on the stone.

The stone actually works almost as well by just placing the pizza pan directly on it too.

I just had to know if I could really just slide it on the stone....

Glenda

what timing! I've never really felt the need for a Pizza Peel... until last weekend. I made two pizzas, and had to take the hot stone out of the oven to get them on to it... if only I'd had a peel...

I don't care for the cornmeal everywhere either!

I do have a standard wooden peel that I use for removing the pizza from the stone, however. And I have a strange way of making the pizzas too, but they taste great.
I assemble all my ingredients in bowls and have my dough stretched out. Then I take the hot stone from the oven, set it on a trivet and assemble the pizza on the stone with lightening speed. Dh will help sometimes.
Back into the oven until done!

LOU, do you mind posting your pan pizza pic and recipe again? I meant to copy it last year but forget. I thought it looked delicious and I am looking for a crowd pan pizza.

My peel is a cheap one from Walmart that works just fine--and gets a lot of use. Just bleached, re-sanded and re-oiled it last weekend, as a matter of fact, to keep it in good condition. Use only food-grade mineral oil on your kitchen wood, never cooking oils.

If you want to spend more--give a look at your local restaurant supply house. They have them in all sizes, materials, and handle lengths.

I just use parchment paper on the back of a cookie sheet. The parchment slides off the cookie sheet, along with the pizza, onto the stone. I just don't have the storage space for a peel.

Lou, I'm so happy you're posting again, too.

Sally

Glenda:
I shape mine in the Oiled Pan.
When I get it out to the edge and up for a crust,
I throw it in the oven, for a few minutes.
Then, spread the Sauce on and back in the oven a few more
minutes.
Take it out of the pan, spread on the Cheese and Toppings,
and right on the Stone.

No bothering with soft dough, CornMeal, mess, etc.

Problem with a lot of us , when we learn something, don't
ever " CHANGE ".
I'm always trying different changes in style and Recipes.
That's why I get the best out of Cooking.
We need varity in life.

Who's free tonight ??? Not you David!!!
LOU
Bumblebeez:
I'll find the Recipe and Post it later.
LOU

I'm another back of the half sheet and parchment paper user..... cheap and the cleanup is easy. Plus I can shape multiple loaves and pizzas on the sheets of parchment paper important as I usually do two pizzas at once... .. but you'll only have one peel.

Grace