#6,691 in Kitchen & dining accessories
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Reddit mentions of RSVP International Endurance (LIFT-12) Stainless Steel Oven Spatula, 12" | Wide Spatula Lifts Cakes, Cookies, Pizzas & More | Dishwasher Safe & Heat Resistant | Angled for Maximum Control
Sentiment score: 1
Reddit mentions: 1
We found 1 Reddit mentions of RSVP International Endurance (LIFT-12) Stainless Steel Oven Spatula, 12" | Wide Spatula Lifts Cakes, Cookies, Pizzas & More | Dishwasher Safe & Heat Resistant | Angled for Maximum Control. Here are the top ones.
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Made of durable stainless steelSoft silicone grip handleDishwasher safe stainless steel with an 8-inch long heat resistant grip handlePerfect for moving pizza, cake or bread from the oven or use the 12-inch diameter spatulaDishwasher safe
Specs:
| Color | Stainless Steel |
| Height | 3 Inches |
| Length | 19 Inches |
| Number of items | 1 |
| Size | 12" |
| Weight | 1.5 Pounds |
| Width | 12 Inches |
I think you might be confusing steel with 'peel.' There are metal peels and wood peels, and neither have any real impact on the crispiness of the crust- wood does absorb moisture, but the skin doesn't spend enough time on the peel to make a difference. Wood proofing boxes, on the other hand, those definitely make a difference to crust texture, but that's another conversation.
In extremely hot Neapolitan ovens, sometime they launch with metal peels (sometimes slotted metal), but, outside of that niche environment, the common practice is to launch with wood and retrieve with metal. Wood launches a raw skin far far easier, while metal is ideal for turning and retrieving- and for keeping your wood peel free from grease, which is invaluable, since wood peels will warp when washed.
So, long story short, if you want the right tools for the job, you'll want a wood peel AND a metal one. The wood peel should be at least as large as your stone, with a taper that goes all the way from one end to the other, while the metal peel can be as small as about 2/3 of the diameter of the pizza you're attempting to turn/retrieve. This might be a quality peel
http://www.wasserstrom.com/restaurant-supplies-equipment/american-metalcraft-4218-42x-18-wooden-pizza-peel-106935
Although I can't see the taper in the photo. Too frequently, peels are just flat pieces of wood with about a 2" point cut into the edge. This is bad. The entire peel should be part of the 'point,' not just the last couple inches.
Here's the metal peel I use.
https://www.amazon.com/gp/product/B003E22RS4/?tag=pmak-20
I do make 17" pizzas, though. I find it pretty common to start off making small pies and then, after you get the bug, graduate into making larger ones, so it's good to keep this in mind when buying equipment.