"Kent" > wrote in message
...
>
> "JoeSpareBedroom" > wrote in message
> ...
>> "Sqwertz" > wrote in message
>> ...
>>> JoeSpareBedroom <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?
>>>
>>> Unless you're cooking multiple pizzas a day in a real pizza oven,
>>> why would you need a pizza peel?
>>>
>>> -sw
>>
>>
>> I need some sort of flat thing on which to assemble the pizza, and then
>> slide it into the preheated stone. Pizza peel, very slippery cookie
>> sheet, something.
>>
> My posts aren't quite in the right order, but in addition to the peel I
> write about below you need a good stone that will hold the heat. This is
> where I would get mine if I needed a new one.
> http://search.chefsfirst.com/search?...zza+stoneWhile
> While $39 seems pricey I would vouch for this store and its qualilty. It
> is a genuine professional chef's source. It isn't a yuppie operation like
> William Sonoma.
>
> Kent
>


That's about what I paid for my stone. It's a beauty.