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I. Santamaria
June 24, 2016
Excellent peel for dressing and launching.
2+ YEARS UPDATE: Performs as intended, with zero maintenance, so far. No oiling, nor sanding it.______________6 MONTHS UPDATE: I keep using it between 3 and 6 times a month. Keeps performing as intended, with zero maintenance, so far. No oiling, nor sanding it.After using the peel I clean it with a dry towel, unless there is a greasy spot. In that case I will scrub the spot.______________ORIGINAL REVIEW:After a handful of months and almost 100 pizzas later, I can safely say that I'm happy with this peel.Wooden pizza peels and their metal counterparts have different uses. On wood peels you can dress your pie and then launch it in the oven. Metal pizza peels are for launching and retrieving, not dressing. You'll have to dress it on the counter first.I use it in a home oven along with a NerdChef Steel Stone - High-Performance Baking Surface for Pizza (.375" Thick - Pro) and results are impressive. I've oiled the peel just once, now I just clean it with a paper towel. Water and soap only necessary if grease seeps into it.About sliding. Wood slides better than steel. There is less contact surface between peel and dough, producing less friction. However, like many other, the first time I used it I made a mess. Then I with tried corn meal and that worked but people wouldn't like it. However it was good for practicing. Now i settled on semolina. I just rub a little semolina on it and that makes the trick, along with the right arm movement.Pro tips:-Rub a little semolina on the peel.-Shake the peel a little after you add each topping.-Dress pizzas quickly, don't let the sauce seep in.-When you're done dressing, stretch the pizza again with your fingers, pulling it to the sides. That will undo any stickiness between pizza and peel.-Say you dressed a 12 inches pie, then stretch it left and right to 14 inches just before lunching. The launching movement will stretch it front to back and you will end with a round pizza!Retrieving. Even pizzerias that use wooden peels, use metal peels to retrieve from the oven. And I think they are right. I use a BBQ spatula and that's enough.
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Nice addition.
Light weight but good we use it every Sunday to slide pizza's in and out of the oven. We use corn meal on the peal to slide the pizza's on and off.
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does its job
Great size, seems sturdy
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Give slight shake of peel before launching pizza to be sure it is not sticking.
Works very well for prepping Pizza for oven.Just be sure to have a light coating of flour or semolina on the peel before prepping.
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Nathan P Vaccaro
August 09, 2016
Launches Pizzas Very Well
I was using a metal peel with less than stellar results. Read online that wooden peels work better and it is absolutely true. First pizza I launched shot off like it had ball bearings under it and made a huge mess. Did not expect such a clean slide and gave it too much force. So, a tiny learning curve to adjust (and a mess to clean).I've launched probably 10 others since then without any issues. I still use the metal peel to remove from the oven, so I can't speak to how this one handles removing a pie.Construction is clean, wipes down easily and I oiled it up with mineral oil a couple of times and seems to respond well.
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Bill S
September 26, 2021
Great bang for you buck!
I'm a new home pizza maker. The pizza peel came as described. I used fresh dough from the local grocery store. I rubbed the peel down with flour prior and during use. No issues sliding off onto my new pizza stone. I dripped a little pepperoni grease on it an applied a little flour to the spot to absorb the grease. The grease didn't cause any issues. I did take a star off the overall rating because of a ding on one side. Not big enough to send back or really affect the performance. I just wish it wasn't there. I may buy a metal peel to remove the pizza from the oven. This and all other wooden boards are thicker than metal and will make it a little more difficult (not impossible) removing the pizza off the stone. I would most likely buy again and recommend.
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Poor quality
Looks like someone jammed the edge into something a few times and then just boxed it up...poorly. Wood grain is anything but level. Also, why put the label on the work surface instead of the handle? It's a pain to remove adhesive from bare wood.
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