"Pete C." > wrote in message
. net...
>
> JoeSpareBedroom wrote:
>>
>> 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?
>
> They are normally made of light weight wood. My peel tapers along it's
> entire length somewhat and then more significantly at the front edge. It
> starts at about 3/4" at the handle and tapers to about 1/2" near the
> front before the final taper to about 1/8" in the last 3/4".
>
> You *DO NOT* cut a pizza on the peel! A peel is a transfer device, just
> a big spatula really and you don't cut stuff on a spatula either. The
> peel is used to transfer the uncooked pizza into the oven and remove it
> from the oven once cooked, that's all. Once you remove the cooked pizza
> you put it on a platter or disk of some type which is where you do the
> cutting.
>
>
The above just NOT true. You cut the pizza on the wooden peel, and slide the
cut pizza onto the pizza pan.
Sliding a cooked pizza onto a cutting board, cutting it, and sliding it
after cutting, in some fashion onto the pizza pan sounds almost impossible.
Even if it's possible it would be lot of extra work, and mess. What I do is
much easier; it doesn't adversely affect the peel. Just make sure you use a
restaurant grade peel. When you serve the cut pizza in the pan at the table
you will think you're at a pizza parlor.
Cheers,

Kent