Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle

The Kitchen Supply Aluminum Pizza Peels with Wood Handle: Product Description from Kitchen Supply: professional quality Pizza Peel: Aluminum head with rounded corners is 14-inch wide by 16-inch long with an 8" inch wooden handle is accurate and true information. Made in U.S.A: Stamped in the metal base by the handle: American Metalcraft, Inc. A.M. U.S.A. The 8" inch handle is not accurate information, the handle is 12" inches long from the base of the peel to the end of the handle.The Peel's measurement and dimensions are 14" inches across, 16" inches in length from the top to the base, 28" inches in length from the top of peel to the end of the handle, and the handle is 12" inches from the base of the peel to the end of the handle, and thickness is over 1/8" inches but less then ¼ inches. The peel is slightly less then ¼ inches. The measurement and dimensions are at the right lengths, width, and thickness.The peel is of great quality: sturdy but light in weight and for heavy duty, plenty large accommodate any pizza size and well-made will not break and performs great. It does work well with an oven-heated pizza stone. The peel handle lacks a hole to run a hanging cord. A good buy and a must have for the kitchen and it is restaurant kitchen quality. This metal peel should last a lifetime or a very long time.Metal peel and wooden peel have their differences and many have compared their metal peel and wooden peel. Many like the metal peel better then the wooden peel because the thinnest of the metal peel, easy to pick up or slide underneath a hot pizza from the pizza baking stone. The metal peel is easy to clean. The thick wooden peel is more difficult to jiggle the pizza off the peel then the metal peel especially with a hot oven. The metal peel has 12" inches for the handle so you will not have to reach in the hot oven with your hands to lift an edge of the pizza and help it onto the peel. Wooden peels crack or split perhaps because they are made from cheap softwood and not as expensive as a quality hardwood. Wooden peels require treatments to keep the wood from splitting. The aluminum is very easy to wash and put away. Many will testify their metal peel is a big improvement over their wooden peel.The metal peel will arrive with a few scratches on the surface. Some people reported it seems cheap with rough edges. Compared to other peels it is a good buy.Storage is a concern for many; some ideas are placing the metal peel in their 24" by 36" cabinet and place the peel in the back of the cabinet length wide. Move items in and out of the cabinet to remove or replace the metal peel. The only problem is storing this thing. Large cabinet is one idea to place your metal peel in. The long handle will be a little awkward to handle and store.Some cooking ideas so you will have a pleasant experience with your new metal peel are: use corn meal, one idea is to put corn meal underneath the pizza after shaping it for pizza, this will prevent sticking to the peel, and if it does stick, lift that area and place more corn meal until it doesn't stick. Try shaking the pizza on the peel back and forth on the peel to loosen it up or check to see if it will move freely at a downward angle to check if it will slide off, if it starts to slide off the peel or just slide without any sticking to the peel then you have enough corn meal and in the right areas. You will have a successful experience sliding the pizza off the peel to the baking stone.Others recommend or suggest flour to be placed on the peel or underneath the pizza to help to prevent sticking of the pizza to the peel.It was delivered fast no hesitation to buy another one if needed. The metal peel came packaged in a 14 ½ inch by 29" inch box. The metal peel arrived undamaged.My experience has been great with this metal peel and would recommend this metal peel and would buy from this company and order it again from Amazon.com. Definitely a great buy! Definitely recommend this exceptional pizza peel product to those who are looking for a peel and trying to decide which one to buy. The metal peel is a good value.

If you have the wood for pizza oven, this is a must, you don't want to get anywhere near the oven. Its strong and sturdy, and works great

Here's the solution I found for a very useable home-based gas-grill pizza oven. This is the key to crispy chewy pizza thin-crusts, and tastes just as good as any wood-fired pizza restaurant (think Wolfgang Puck or California Pizza Kitchen). Oh, and the pizzas are far cheaper to make.The Dough: (told to me by a professional restaurateur) use any basic yeasted pizza dough recipe from the internet. Nothing special, no special flours or ingredients needed, just white flour, yeast, salt, sugar, water, a bit of oil. The key is to let the yeast over-rise. Yes - give it a couple hours, maybe punch it down a couple times. But let those little yeast buggers eat up every bit of sugar they can find. I often throw in a quarter cup of gluten flour which I suspect makes the dough extra stretchy, but I haven't compared this side-by-side, so I may be kidding myself. Roll it out and transfer the dough to this wooden pizza peal. Use plenty of corn grits or corn meal underneath to allow it to slide around. You’ll need this to maneuver it into the grill, which is a small trick but very learnable. I've learned to scootch the completed dough & toppings around on the peal with short quick horizontal shakes. (don't overdo it, or you’ll dump your hand-crafted pizza on the floor). Also try to keep the peal as dry as possible, i.e. don't get sloppy with the sauce, and use plenty of cornmeal.The Pizza-oven on the Grill: restaurant-quality pizza needs to sit in heat that's around 700 degrees F or even higher. Guess what - your typical home oven doesn't go that high!! Not even close. And you need that heat being strongly radiated from top and bottom. Otherwise, you'll burn the bottom waiting for the cheese to melt and bubble. Solution: buy a case of untreated simple clay flooring tiles. Make sure it’s untreated (no glaze, no decorations, no designs, you want the smooth surfaced ones). Home Depot sells 6 inch square tiles for about $30 bucks a case (30 pcs). Buying two commercial-made pizza stones will set you back more than $100, and if (more like when) they crack, you have to buy a new one. My pizza oven on a gas grill uses 16 of these tiles, and I've cracked a couple in the last year - easy to replace from the remainder of the tiles in the case. You need both a top layer and bottom layer of these tiles. To hold up the top layer, I use four standard clay bricks (also untreated), and some basic steel slats (from Home Depot). Put down one layer of tiles, and the bricks on edge on each end. Lay the slats across the bricks, and build the upper tile layer on top of the slats. You’ll have a heat compartment about 4 inches high, and as deep and wide as your grill will allow. I trained an IR temperature gun on the inside of the tile compartment built inside a natural gas-fired grill and it clocked in at about 750F. If you use a propane grill, it’ll be hotter than that. Either way, you’re going to be cooking pizzas for about 3-4 minutes instead of 10 or 15. (more on that later).The Method: I found (the hard-way) that you need two pizza peals – one wood (to put in) and one metal (to take out). I first only bought the metal peal (Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle), but found that metal just grabs wet pizza dough and you can’t easily get the pizza to slide off into the hot oven. You wind up having to use your fingers or a spatula, neither of which is well suited for 750F. Using the handle only, you want to be able to slightly shake the peal and gently scootch the pizza off onto the grill. Metal isn’t suited for that. So I ended up with a wooden peal (New Star Foodservice 50394 42-Inch Wooden Pizza Peeler with 20-Inch by 22-Inch Blade). That worked perfectly. Now I roll out the dough, move it to the wooden peal (lots of cornmeal/grits underneath), build the pizza (sauce, toppings) while it’s on the peal. Then take it directly to the oven and slide/scootch it in, and close the lid. THEN SET YOUR WATCH. This is important. If you’re used to it taking 10 or 15 minutes to bake a pizza, you’ll find your perfect creation to be a burnt mass of carbon if you wait that long. Depending on how hot your grill is and how thick you made your pizza, you’ll only need about 3-4 minutes before taking it out. This is where the metal peal comes in. The wooden unit is actually fairly thick (1/2” or so). It’s not going to easily get underneath the baked pizza, and after awhile, jamming the wooden peal on top of 750F tiles isn’t going to leave it in very good shape. That’s where the thin metal blade of the other peal comes in. It’s perfect taking out the hot pizza and leaving the tiles in good shape for the next one.That’s it – two pizza peals, one gas grill, a case of tile, some bricks and steel slats. You have all the makings of a perfect commercial grade pizza oven.