"Sheldon" > wrote in message
...
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.
>
>
No, pizza doesn't slice easily on a metal pizza pan. The juxtaposition of
the round pizza wheel and the pan just don't make it. You have to be able to
move the wheel cutter 2" beyond the pizza. As well, cutting on the peel
reduces slightly the ooze that ends up in the pan adjacent to individual
pieces.

Kent