JoeSpareBedroom wrote:
>
> "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?

Did you miss "or in the serving pan"?