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You read it right: If you find an item you bought with us sold for less somewhere else, we'll match the item price!
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Once approved, the price match will be calculated and refunded based on the item price. (Note that some exclusions may apply to keep things on the up and up.)
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Need the best pizza peel for the perfect homemade pie? This is the one!
Our Basswood peel is handcrafted in the USA and the best peel for all occasions. With the curved end you can slide under your pizza with ease. The 14x16-inch paddle holds even the largest pizza, and with the comfortable 8 inch handle you can pull that piping hot pie from the oven and bring right to the table. You can also use this versatile tool for calzone and artisan breads.
Best Used For:
Make traditional margherita, pepperoni or white clam pizzas. Serve individual-size gourmet pizzas, such as goat cheese with caramelized onion or sautéed fennel with taleggio cheese, at your next Italian-inspired party. Think beyond pizza. This tool is also ideal for calzones, artisan breads and stuffed breads.
The peel is the key to getting the pizza on and off the pizza stone, without this tool you are just asking to have a mess on your hands, as well as burnt fingers. Dash some corn meal on the peel, lay down the dough, build your pizza, then slide the pizza on to the preheated stone in the 500F oven. Just seven to nine minutes later your pizza is done. The peel slips easily under the cooked pizza and makes you look like a real pro.
The edge is a little thick and doesn't slide under the pizza as easily as a thinner one but it's not bad. It would just be nice if it was thinner. Overall I am really enjoying using it and it has made my pizza making better and easier. Anyone who makes pizza should absolutely have one of these!
I think the product is fine. It seems to be holding up quite well. I don't give it a five because it would be better if it had a string or something strung through the hole in the handle to facilitate hanging.
Very well built peel, but the overall thickness renders it a blunt instrument when trying to extract a pizza from the oven. It has a tendency to push the pizza off the stone rather than get underneath it.
Well, I guess you could use a screwdriver to drive nails, although my grandfather's advice always reminds me to use the proper tool for the job at hand. Likewise, if you want to get your homemade pizzas into and out of your oven with ease and panache, you need the right tool - a pizza peel.
This peel from Kitchen Supply Co. is precisely the right size for a standard 30-inch home oven and a 12-inch or smaller pizza. It performs exactly as expected and has the proper weight and balance to make that tricky task as easy as......well, pie - pizza pie, that is. All you need to add is your favorite pizza and a little corn meal for lubrication.
I have never used a Peel before, so I'm still working on technique, but it was a good value coupled with the stone, and once that technique gets down, I think the french bread and pizza making are going to be simplified in the oven transfer!