#7,029 in Kitchen & dining accessories
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Reddit mentions of American Metalcraft 2414 Wood Pizza Peel, 8-Inch Handle, 14"W x 15"L Blade
Sentiment score: 1
Reddit mentions: 1
We found 1 Reddit mentions of American Metalcraft 2414 Wood Pizza Peel, 8-Inch Handle, 14"W x 15"L Blade. Here are the top ones.
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Sturdy, versatile peel made with a unique, tasteful designTapered edges slip smoothly under pizzas for easy handlingCreates a more rustic, authentic presentation when servedCan also be used for cutting cheeses, fruits, or even as a tabletop accentMeasures: 24-inches in overall length; blade measures 13-inches long x 14-inches wide
Specs:
| Color | Brown |
| Height | 0.75 Inches |
| Length | 24 Inches |
| Number of items | 1 |
| Size | 14" W x 15" L Blade, 24" L Overall |
| Weight | 1.6 Pounds |
| Width | 14 Inches |
Sorry for the delay.
Flour and ovens are foundational. You're not going to win the Grand Prix on a bicycle. You can't make an adjustment to your tire pressure or swap your frame out with a lighter one. There's no amount of tweaking that will let you win the race if you're riding a bike and everyone else is driving a car. There's no other areas you can work on that will begin to compensate for the wrong flour.
Aluminum is not cheap. If your budget prevents you from investing in aluminum, I understand, but flour is the least expensive ingredient in pizza, and, even flour that costs four times the price you pay locally will still be pretty cheap, especially from a per pizza perspective.
If you're dead set on buying flour locally, as I said, Sainbury's very strong Canadian (and Waitrose) are close to being viable. Tesco has a Canadian as well, but I'd avoid that, since the numbers are considerably lower.
As far as aluminum vs stone goes, to hit the 4-5 minute bake time that I spoke about before, stone requires about 315C. Steel plate is happy at 287, but you might be able to get away with 275C for steel- IF your oven has a top heat source/broiler/griller. By the time you spend the money for steel, though, I think you should be close to what you'd spend on aluminum.
If your main oven can reach 265, then there's a chance you can get away with slightly thinner aluminum- 20mm instead of 25mm. But I would definitely confirm your peak temp with something reliable, such as an infrared thermometer:
https://www.amazon.co.uk/Infrared-Thermometer-Helect-Non-contact-Digital/dp/B071NBJJ2Q
Sourcing proofing containers and peels in the UK can get really dicey. I would start by reading my guide so you have an idea of what to look for (wide, large, shallow, preferably clear).
https://www.reddit.com/r/Pizza/comments/8g6iti/biweekly_questions_thread/dyd6kmk/
If I were shopping for containers, I would probably go for something like this:
https://www.amazon.co.uk/Lock-Round-Storage-Container-Clear/dp/B00BUKKBTO/
but my dough balls are typically in the 400g realm and make 43cm pizzas. If you're absolutely certain that you'll never go that large (larger is better ;) ), then you might be able to get away with something like this:
https://www.amazon.co.uk/Lock-Round-Storage-Container-Clear/dp/B00CE0CQ1A/
For the peel, again, to get a sense of what to look for, I'd skim through my guide:
https://www.reddit.com/r/Pizza/comments/97j1yi/biweekly_questions_thread/e49qe3y/
The price is pretty horrible, and right now, it's sold out, but, without being able to see a peel in person, this is one I'd get (get the 16" version):
https://www.amazon.co.uk/American-Metalcraft-Pizza-Peels-Multiple/dp/B002P600U2/