Stainless Steel Folding Pizza Peel, 10 inch
$16.99
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Stainless Steel Folding Pizza Peel, 10 inch
$16.99
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The moment a pizza goes into the oven is the moment it either survives or does not. A peel that flexes, catches, or is a size you have to negotiate with turns a good base into a folded one.
This blade is thin at the leading edge so it slides under the dough rather than pushing it, and stiff across the middle so the load does not sag on the way in. Stainless steel, so nothing warps at oven temperature and nothing has to be seasoned.
The handle folds flat against the blade. That is the whole reason this exists rather than a wooden peel: a fixed handle is why most peels live in a cupboard nobody opens, and a folded one fits in a drawer.
What it will not do
The blade is ten inches. That suits a personal to medium pizza and it is the right size for a home oven. If you are making sixteen-inch pies you want a bigger peel, and we would rather say so now.
Stainless is smoother than wood, which means semolina or flour on the blade matters more, not less. Dust it before you build the pizza on it, not after.
What a metal peel is for, and what it is not
Metal is thin, rigid and comes out of a hot oven without charring, which makes it the right tool for launching, turning and retrieving. It is the wrong tool for building a pizza slowly on, because metal conducts and a temperature difference between peel and dough condenses into the film of water that glues them together. A wooden peel is more forgiving there and we are not going to pretend otherwise.
Most people who cook a lot of pizza build on a board or on parchment and use the metal peel only at the oven. Why the sticking happens and what actually stops it is in why dough sticks to a metal peel.
The parts that usually fail, and what we did about them.
- Thinned leading edge
- Slides under the dough rather than pushing it along.
- Stiff across the middle
- The load does not sag on the way into the oven.
- Folding handle
- A fixed handle is why most peels live in a cupboard nobody opens.
- Stainless steel
- Nothing warps at oven temperature and nothing needs seasoning.
- Smooth blade
- Smoother than wood, so flour on it matters more, not less.
Specification
- Material
- Stainless steel
- Blade
- 10 in
- Edge
- Thinned at the front
- Handle
- Folds flat to the blade
- Seasoning
- None needed
- Guarantee
- Two years
What it does, and what it doesn't
Thin at the leading edge so it slides under the dough instead of pushing it, and stiff across the middle so the load does not sag on the way in. Steel does not warp at oven temperature and never needs seasoning. The handle folds flat, which is the whole reason this one lives in a drawer rather than a cupboard nobody opens.
Ten inches suits a personal to medium pizza and a home oven. For sixteen-inch pies you want a bigger peel, and we would rather say so now. Steel is smoother than wood, so flour or semolina on the blade matters more, not less. Dust it before you build the pizza, not after.
Made to be kept.
Two years against manufacturing faults, and thirty days to change your mind for any reason at all.
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