On Mar 28, 10:19�am, "Pete C." > wrote:
> 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.

Exactly! Pizza is sliced on the metal pan on which it's served or if
take out in the cardboard box... never on the peel.