(Part 2) Reddit mentions: The best pizza peels

Looking for Pizza Peel Recommendations!

So far its been hard to choose one since all of the reviews on amazon claim that they splinter/crack. I'm a value buyer so let me know what you guys think.

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I currently own a 15x15 steel plate to bake on. What size should I look for a pizza peel?

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Ideally I would spend under $20

I was looking at these:

1. Honey Can Do 16 inch https://www.amazon.com/Kitchen-Supply-16-Inch-Basswood-Curved/dp/B002JPJ0RS
   
2. Pizza Royal https://www.amazon.com/dp/B07BXYKNLC/ref=twister_B07C3Z9297?_encoding=UTF8&psc=1
   
3. Ironwood https://www.amazon.com/Ironwood-Gourmet-28214-Napoli-Acacia/dp/B0017SZT1E
   
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Everyone, this is how you make awesome homemade pizza:
1). Buy a pizza stone
2). Preheat the oven for an hour with the pizza stone in the oven
3). THIS!!! pizza dough recipe
4). Bake that rockin' pizza.
5). Peel out the pizza with this
6.) Leave the stone in the oven so it doesn't cool to quickly and crack. Don't wash it with soap because it will absorb it.
7.) BAM! Homemade pizza. Kuzah!

Yeah 485F is the perfect temp for me, stone and semolina ball bearings

Functionally, a rounded front would work just fine, but I think a round blade looks a bit better:

https://www.amazon.com/Small-8-inch-Turning-59-inch-Handle/dp/B00GYFN0CU

Assuming you already have a oven

you'll save money in the long run if you do the cost with an initial investment of $55, 35$ pizza steel and $20 pizza peel

Cost of packaged ingredient(Assuming basil is free):

$4 for cheese

$3.49 for centos tamto puree

$6.49 for king arthur bread flour(2270g)

Now for the cost of a one pizza(270g each) not including cost of water and salt:

$0.48 for 133g of flour

$.44 for sauce(1/8 of puree, it usually takes me 8+ pizzas to use the entire can)

.8$ for electricity assuming 5300W/1000w * .15kwh = .8$ 550F @45m-60m baking time

$2 for half cheese, it takes half a mozz for a one pizza

that's a total of $3.72 for a ~12" pizza.

assuming domino's prizes $8 * CA tax(1.08237) - 3.72 = 4.93896 in savings

at this rate it would take only take 11-12 days to get your money back, if you consume one pizza on a daily basis. And this is assuming you didn't buy anything in bulk prices.

Here's what your pizza would look like(these are mine no machine used unlike the guy in the video), no kneading required for the first one; it actually comes out better too. Look up the no knead method or pm I will gladly to ***

https://imgur.com/gallery/GTimP5O

https://i.redd.it/e7n1qp0u0yq21.jpg

EDIT:Price may vary depending on your location. All prices and taxes are relative to bay area CA. Ingredients may also very depending on which method is used to prepare the dough. No sugar was considered, because using sugar is stupid and the bread browns well enough without sugar. No need to bring more sugar into your life.

Sources for pricing:

https://www.amazon.com/Chef-Pomodoro-Aluminum-Foldable-Homemade/dp/B01NBX7GOB/ref=sr_1_1_sspa?keywords=pizza+peel&qid=1554793116&s=gateway&sr=8-1-spons&psc=1https://www.amazon.com/Pizzacraft-Square-Baking-Kitchen-Barbeque/dp/B00NMLKW6Q/ref=sr_1_6?keywords=pizza+steel&qid=1554793163&s=gateway&sr=8-6

https://www.instacart.com/products/270974-whole-foods-market-fresh-mozzarella-ball-8-oz

https://www.instacart.com/store/items/item_29690029

https://www.instacart.com/store/items/item_185825888

hey, we keep the ol' questions in the bi-weekly threads (stickied at the top of the main feed.)

That being said, check out these two peels:

• https://www.amazon.com/dp/B0001MRSKM
  
• https://www.amazon.com/dp/B0037XFTTY
  
  Like /u/RockinghamRaptor said, the wood is for launching (dust it with semolina) and the metal is for retrieving / rotating.
  

If you’re on a budget check out this $9 peel that fits the Koda perfectly. I’ve been using it with no issues.

First, that's hilarious.

More boringly, if you have a little money you can justify spending for pizza making, you need to buy this. Never fails amazing. I've made a hundred pizzas with it, and I know several people who use it. The thing never fails.

But if you don't bake over 500deg, do as anonanon1313 says and use parchment.

I like this one, because you can cut the pizza right on it.

https://www.amazon.com/14-inch-Rectangular-Perforated-Pizza-Peel/dp/B008A755FA

I combine the peel and parchment method for maximum pizza moving prowess.



Edit: I have this peel, it doubles as a home defence weapon.




https://www.amazon.com/American-Metalcraft-3714-Length-Silver/dp/B010NBDQW4/ref=sr_1_7?ie=UTF8&qid=1464825327&sr=8-7&keywords=pizza+peel

Damn those are expensive. They do have a 16" version now.