#1,004 in Kitchen & dining accessories
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Reddit mentions of Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle

Sentiment score: 4
Reddit mentions: 10

We found 10 Reddit mentions of Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle. Here are the top ones.

Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle
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    Features:
  • Aluminum Head with a Wooden Handle all Made in the USA,Aluminum head with rounded corners is 14-inch wide by 16-inch long with a 8-inch wooden handle.
  • Transfer pizzas, delicate breads, pastries, into an oven where transferring them directly by hand could deform their delicate structure
  • Peels allow food to be placed further back in an oven than could normally be reached by the baker
  • Keep the baker's hands out of the hottest part of an oven, or prevent the baker from burning their hands on the hot baked goods
  • Prior to use, peels are often sprinkled with flour, cornmeal, or milled wheat bran, to allow baked goods to easily slide onto and off them
Specs:
ColorWhite
Height1.25 Inches
Length28 Inches
Number of items1
Size14" x 16"
Weight4 Pounds
Width14 Inches

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Found 10 comments on Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle:

u/Jahonay · 14 pointsr/Pizza

The importance of a baking stone or baking steel is that you don't want to put a pizza in a hot oven with a cold surface that it's sitting on. Say you take a baking sheet with the pizza and toss it in an oven at 450, the baking sheet is going to absorb the heat, and take awhile to get up to temperature, and the bottom of the crust will not get heated at the same speed as the rest of the pizza. This results in a soggy feeling pizza.

Now if you have a baking stone or steel, you let them preheat with the oven. So when you put the pizza on the stone or steel, the crust will get cooked just as rapidly as the rest of the pizza.

The key is getting a pizza peel so that you can transfer the prepared pizza to the pizza stone or steel.

link to the pizza peel I got

u/legalpothead · 14 pointsr/trees

r/pizza to learn how to make it.

Get 6 unglazed quarry tiles from a home improvement store. http://imgur.com/a/pe8VU A fraction of the cost of a pizza stone, and works the same.

Then you need is a pizza peel.

Bread flour, yeast, pizza sauce, mozz & ingredients of your choice.

u/scrooched_moose · 5 pointsr/Cooking

Pizza Peel.

I've got this one and really like it. Wood ones are common too but I haven't had great luck with their durability.

Biggest issue with them is sticking. You can use a little bit of corn meal which helps it slide (not a fan because you always end up with some in the bottom of the oven) or you can lift a corner and blow under it to get it to release.

u/I-m-smbdy · 3 pointsr/Breadit

I really do want the baking steel, but it doesn't make sense to me to spend that much money on a piece of metal with a brand name. I just want to know if the difference in quality of the results between the baking steel and the cast iron pan I found is worth the doubling in price between the two.

I already have a metal pizza peel. It's this one. It works fine for me. But I am curious now, is there a difference to using a wooden peel vs. a metal one in terms of the results?

u/dskatz2 · 2 pointsr/Cooking

Nope! Pretty sure it's this one. I'll double-check tomorrow morning and let you know!

u/wuhkay · 2 pointsr/AdviceAnimals

I feel that I should buy this for you.

Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle https://www.amazon.com/dp/B002JPJ0QY/ref=cm_sw_r_cp_api_Dbpiyb05YNEVF

u/aradiohead · 1 pointr/Pizza

It looks well cooked, except for the cheese half, yeah? Maybe tent some foil over that side next time?


As for a clean transfer in order to keep things round (if that's where you're having problems) I've had good luck with this peel and good old corn meal.