On Fri, 28 Mar 2008 13:58:59 -0700, "Kent" > wrote:

> Go to a restaurant supply house and buy a wooden restaurant pizza peel with
> a short handle. I use a 16" by 16" peel; I think it's best for the usual
> home oven. I flour[not cornmeal] the peel, toss the round and put it on the
> peel, check to make certain it will slide, top the pizza, and slide it onto
> the preheated 18" pizza stone. After it's baked remove pizza with the peel,
> slice it on the peel with restaurant pizza wheel type cutter, and slide that
> onto a pizza pan. It's best and cheapest to purchase pizza pan at a
> restaurant supply house as well. The peel, cutter, and pans are pretty easy
> to find, even if you have to go to a mail order restaurant supply outlet,
> such as this.
> http://www.chefsfirst.com/Dept.asp?C...eels&lobby =1

I just went to this site to look at baking stones, just to see what
they had. They have only one for pizza, a round one, 15-3/4" diameter
and 1" thick, by American Metalcraft (who also makes all their peels).
I just got a 14"x16" American Metalcraft stone from cooking.com. The
order was actually filled by Ace Mart Restaurant Supply (acemart.com).
The stone is about a half-inch thick and has a whole bunch of feet to
raise it off the oven floor.

Now I'm thinking of getting the round stone, too, since it's an inch
thick. I've got a couple of thinner round stones, which don't have
nearly the thermal mass I'd like. They're not too bad, but they could
certainly be a lot better.

Maru "I use the rectangular stone on my gas grill"
--
Mary Shafer Retired aerospace research engineer
We didn't just do weird stuff at Dryden, we wrote reports about it.
or
Visit my blog at http://thedigitalknitter.blogspot.com/