Nancy Young wrote:
> "JoeSpareBedroom" > wrote
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>> 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?
>
> I don't have a pizza peel. I use a large metal offset spatula, get it
> under there and just slide the pizza onto a cutting board.
>
> nancy
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I've been on a pizza kick the last month or so - I've been semi
pre-baking the dough on a pizza stone, then taking out the hot stone,
assembling the pizza on the half baked crust on the stone, then sticking
the whole thing back in the oven. It works great, and no need for a peel.

Sharon