Our aluminum blade pizza peels are one-of-a-kind. The tapered edges slip smoothly under pizzas for easy handling and all of our peels double as a cutting and serving board.
To get a good, crisp, well-charred undercarriage on a pizza, you need to have some means of transferring it to a blazing-hot surface (like a pizza stone or a grill) without any intervening pan. The best way to do this is with a peel—the long handled tool with a flat paddle on the end that pizzaioli use to deposit and retrieve pies from hot ovens. Most professionals use extremely long (think 40 inches or more) peels with heavy-duty, rounded metal heads to poke their pies at a safe distance from the mouths of their 1,000°F wood-burning, fire-belching ovens. But what about the rest of us? The home cooks for whom pizza is not a lifestyle, but who still enjoy hosting the occasional pizza party? Which pizza peel works best for the home oven or grill? This is the one!
14″x 24″ Blade x 26″ L