<sf> wrote in message news
> On Fri, 28 Mar 2008 13:15:17 GMT, "JoeSpareBedroom"
> > wrote:
>
>>"Giusi" > wrote in message
...
>>> "JoeSpareBedroom" > ha scritto nel messaggio
>>> ...
>>>> Stopped at Bed Bath & Beyond yesterday to get a pizza peel, and the one
>>>> they had in stock was about as thick as two pencils, with a business
>>>> end
>>>> that didn't seem tapered enough to slide easily under a pizza. It was
>>>> also made of some kind of wood that wasn't much heavier than balsa.
>>>> Seemed like it end up gouged all to hell by the pizza cutter. Made in
>>>> China, of course.
>>>>
>>>> I haven't had time to look elsewhere yet. If you've got one, how thick
>>>> is
>>>> it, and is the leading edge blunt, sharp, or what?
>>>
>>> Mine is metal with a wooden handle. I still wouldn't be cutting pizza
>>> on
>>> it. That's not what they are for. Slip it in, slide the pizzo onto the
>>> oven floor, slip it under and slide the pizza out and onto the surface
>>> where it gets cut or not.
>>>
>>
>>
>>Thanks.
>>
>>The cutting is the next issue. Gotta get a cutting board as big as my
>>pizza
>>stone. I used the heavy stone for the first time last night. The pizza
>>crust
>>was so delicious, we went into some sort of trance state. :-) This is
>>going
>>to become a habit around here.
>>
> I don't use a pizza peel, I use a sideless cookie sheet which is
> bigger than most peels I've seen. It works for me, plus it does
> double duty. I think pizza joints use wooden peels to place the pizza
> into the oven and metal peels to move them around and remove when
> cooked.
>
> I've been thinking about getting a wooden one though because you have
> to be very careful about sticking with metal, since you assemble your
> pizza on the peel and it tends to expand if your kitchen is warm... so
> I have to go round with a cake spatula to make sure it's not sticking
> anywhere - otherwise, my toppings end up in the oven and part of my
> dough sticks to the pan. BTDT, not fun to clean up.
>
> I have a huge cutting board, so cutting the pizza is easy enough to do
> w/o damaging knives.


You just gave me an idea: I have no use for a non-stick cookie sheet, but
I'll bet a pizza would slide off one very easily. And, if I use one of those
very thin plastic spatulas to help it off, the sheet wouldn't get damaged,
and heat wouldn't be an issue with the plastic because I wouldn't use it for
anything but the "cold side" of the whole operation.