On 7/3/2014 8:36 PM, sf wrote:

>
> I thought you already said it. Not sure who it was if it wasn't you.
> The deal is that you can knock off the extra flour or cornmeal, so it
> doesn't burn in the oven. I like the idea of just scooping the pizza
> off my counter. That way I won't need to worry about it sticking to
> the peel. I have to keep shaking the peel to make sure the pizza
> doesn't stick to it when my kitchen is hot. One side of my wooden
> peel is black from touching the hot tiles/stone and I don't like that
> either.
>
OK, was not me and I missed it. If you use a lot of cornmeal I suppose
it is a benefit. Mine has a black edge on the bottom too. Patina.
Adds character like a few gray hairs and wrinkles.