#2,801 in Kitchen & dining accessories
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Reddit mentions of New Star Foodservice 50226 Wooden Pizza Peel, 12" x 14" x 22", Wood
Sentiment score: 2
Reddit mentions: 3
We found 3 Reddit mentions of New Star Foodservice 50226 Wooden Pizza Peel, 12" x 14" x 22", Wood. Here are the top ones.
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QUALITY - A sturdy, durable, and lightweight basswood with a fine, even texture ensures our peels are less prone to cracking & free of secreting oils that make their way into your food, separating this product from all other conventional pinewood pizza peels.USES - Perfect for lifting pizzas, cakes, bread, cupcakes or muffin pans out of the oven, while keeping hands and arms away from the heat.TAPERED EDGE - Half-inch blade edge designed to easily slide under pizza.SIZES - Available in several sizes and lengths, with square or round blades.EASY TO CLEAN - Hand wash only.
Specs:
| Color | Wood |
| Height | 1 Inches |
| Length | 22 Inches |
| Size | 12" x 14" x 22" |
| Weight | 1.25 Pounds |
| Width | 18 Inches |
It's a pizza peel
https://www.amazon.com/dp/B009LPDSAY/ref=cm_sw_r_cp_apa_eX92AbGE2Y3KS
As others have mentioned, get a peel. This one in Amazon has prime shipping and is $13. Others have said sprinkling some flour on it to help reduce friction, and it definitely works, but I prefer using a little bit of cornmeal. Experiment with either and you'll find what works best for you. After that, it's just practice, practice, practice. You'll learn to feel the consistency of the dough to know if you need to add more water or flour and get better at shaping it.
The best part is that even if you mess up, you'll still have a delicious pizza. More than once while learning I ended up with a messed up calzone instead of pizza. It was still great. And once you really get the hang of it it is amazing. I'm still learning, but that's half the fun. Here is a recent one of mine.
Don't be shy with the flour, you can probably use even more than you already did. Some people will use cornmeal, but I don't like what it does to the texture of my pies.
Also, consider getting a wooden peel. There are some pretty affordable ones on Amazon, like this guy. Wood does a better job than metal does of keeping the crust dry and will transfer more easily. You should only use the peel to build and transfer the pie, not as a cutting board. You also don't want to wash the peel in water or oil it.
Another trick is to build the pie toward the front edge of the peel, rather than the middle. If you want, you can lift the edge of the dough and blow an air bubble underneath which will also help it slide.
Lastly, once you stretch the dough and start building the pizza, the clock is ticking. Try not to keep the pie on the peel more than 3-4 minutes before you transfer to the oven.
There's a lot there and you don't need to do all of these things at once--I hope you find something that suits your style.