"Pete C." > wrote in message
. net...
>
> Kent wrote:
>>
>> "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
>>
>>
>
> You're supposed to cut the pizza on the cardboard disk, or in the
> serving pan using a really big knife. No roller cutters and no cutting
> on the peel allowed.


Cardboard? You think that if I make pizza at home, I should have a piece of
cardboard ready for cutting the pizza? That's absurd.

Why not cut on the peel, *********ASSUMING********** it's made of a material
that won't be damaged, like a wooden cutting board?