{"product_id":"stainless-steel-folding-pizza-peel-10-inch","title":"Stainless Steel Folding Pizza Peel, 10 inch","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003ch2\u003eWhat it will not do\u003c\/h2\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eStainless 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.\u003c\/p\u003e\n\u003ch2\u003eWhat a metal peel is for, and what it is not\u003c\/h2\u003e\n\u003cp\u003eMetal 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.\u003c\/p\u003e\n\u003cp\u003eMost 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 \u003ca href=\"\/blogs\/journal\/why-dough-sticks-to-a-pizza-peel\"\u003ewhy dough sticks to a metal peel\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Kensington London","offers":[{"title":"Default Title","offer_id":43454099095600,"sku":null,"price":16.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0698\/3840\/5680\/files\/kl-p-peel.jpg?v=1785756197","url":"https:\/\/kensingtonlondon.com\/products\/stainless-steel-folding-pizza-peel-10-inch","provider":"Kensington London","version":"1.0","type":"link"}