Used this an entire shift. I did oil it prior to using, figured it would help protect it some during constant use in a 600° oven. Made 30 pizzas, and it performed great. The pizza slides off easily, it gets under the pie easily to turn, and the pizza slides back on to the peel just as easy as it comes off. And mine has a hole in the handle to hang it on the side of the oven when not in use. (Not sure why other reviews say there isn't a hole, maybe they remedied the issue.) Well worth the money.

This pizza peel is a great addition to our kitchen. The sturdy wooden construction feels durable and well-made. The 14" x 12" plate is the perfect size for transferring pizzas in and out of the oven. The long handle provides good leverage, making it easy to maneuver the peel.While it's not quite as lightweight as some other peels We've used, it's still manageable. It cleans up easily, and the wood has a nice, natural look. If you're serious about your pizza game, this peel is a solid choice.

Ok product. I'll get a longer handle next time. Tough to clean, but works well.

Excellent quality and value for the price. Good thick wood. Long handle which helps with safety & not burning yourself. Very durable. Easy to use. Easy to clean when cheese sticks to it. Storage is a bit of a struggle as it needs a large area due to the length.

Checked out a LOT of peels before deciding on this one. It is perfectly balanced and I have been using it for two months without a ruined pizza. I just rub in some flour and the raw dough slides off beautifully. I'm using in with a pizza stone in a gas oven. I am careful not to spill any ingredients on the wood, and simply wipe it off with a damp cloth and let it dry thoroughly before storing it in an old pillow case on the top of my fridge. If I spill something on it, I just use a damp cloth with some dish soap. I try to keep the peel as dry as possible to stop the wood from swelling and so far, so good. NOTE: I do not use this peel to remove the pizza. i just use a standard round plate and some tongs to drag the pizza onto the plate. Love this peel.

I have been making homemade pizza pies for years. I have used a metal pizza peel but almost every time the dough sticks and will not slide off easily. Even if it sticks in just one spot the pie wont stay round. I looked for a replacement. I saw ones that use a rolling fabric to transfer the pie, too complicated for me. This one is priced right and works like a charm. I prepped the peel with flour and a small amount of corn meal. Would buy again in a heartbeat!

Here's the solution I found for a very useable home-based gas-grill pizza oven. This is the key to crispy chewy pizza thin-crusts, and tastes just as good as any wood-fired pizza restaurant (think Wolfgang Puck or California Pizza Kitchen). Oh, and the pizzas are far cheaper to make.The Dough: (told to me by a professional restaurateur) use any basic yeasted pizza dough recipe from the internet. Nothing special, no special flours or ingredients needed, just white flour, yeast, salt, sugar, water, a bit of oil. The key is to let the yeast over-rise. Yes - give it a couple hours, maybe punch it down a couple times. But let those little yeast buggers eat up every bit of sugar they can find. I often throw in a quarter cup of gluten flour which I suspect makes the dough extra stretchy, but I haven't compared this side-by-side, so I may be kidding myself. Roll it out and transfer the dough to this wooden pizza peal. Use plenty of corn grits or corn meal underneath to allow it to slide around. You’ll need this to maneuver it into the grill, which is a small trick but very learnable. I've learned to scootch the completed dough & toppings around on the peal with short quick horizontal shakes. (don't overdo it, or you’ll dump your hand-crafted pizza on the floor). Also try to keep the peal as dry as possible, i.e. don't get sloppy with the sauce, and use plenty of cornmeal.The Pizza-oven on the Grill: restaurant-quality pizza needs to sit in heat that's around 700 degrees F or even higher. Guess what - your typical home oven doesn't go that high!! Not even close. And you need that heat being strongly radiated from top and bottom. Otherwise, you'll burn the bottom waiting for the cheese to melt and bubble. Solution: buy a case of untreated simple clay flooring tiles. Make sure it’s untreated (no glaze, no decorations, no designs, you want the smooth surfaced ones). Home Depot sells 6 inch square tiles for about $30 bucks a case (30 pcs). Buying two commercial-made pizza stones will set you back more than $100, and if (more like when) they crack, you have to buy a new one. My pizza oven on a gas grill uses 16 of these tiles, and I've cracked a couple in the last year - easy to replace from the remainder of the tiles in the case. You need both a top layer and bottom layer of these tiles. To hold up the top layer, I use four standard clay bricks (also untreated), and some basic steel slats (from Home Depot). Put down one layer of tiles, and the bricks on edge on each end. Lay the slats across the bricks, and build the upper tile layer on top of the slats. You’ll have a heat compartment about 4 inches high, and as deep and wide as your grill will allow. I trained an IR temperature gun on the inside of the tile compartment built inside a natural gas-fired grill and it clocked in at about 750F, after heating up. That's a lot of thermal mass, so give a good 30-45 minutes to get up to temp. If you use a propane grill, it’ll get hotter than that. No worries - just watch closely and pull your pizza out sooner when it looks done. Either way, you’re going to be cooking pizzas for about 3-4 minutes instead of 10 or 15. (more on that later).The Method: I found (the hard-way) that you need two pizza peals – one wood (to put in) and one metal (to take out). I first only bought the metal peal (Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle), but found that metal just grabs wet pizza dough and you can’t easily get the pizza to slide off into the hot oven. You wind up having to use your fingers or a spatula, neither of which is well suited for 750F. Using the handle only, you want to be able to slightly shake the peal and gently scootch the pizza off onto the grill. Metal isn’t suited for that. So I ended up with a wooden peal (New Star Foodservice 50394 42-Inch Wooden Pizza Peeler with 20-Inch by 22-Inch Blade). That worked perfectly. Now I roll out the dough, move it to the wooden peal (lots of cornmeal/grits underneath), build the pizza (sauce, toppings) while it’s on the peal. Then take it directly to the oven and slide/scootch it in, and close the lid. THEN SET YOUR WATCH. This is important. If you’re used to it taking 10 or 15 minutes to bake a pizza, you’ll find your perfect creation to be a burnt mass of carbon if you wait that long. Depending on how hot your grill is and how thick you made your pizza, you’ll only need about 3-4 minutes before taking it out. This is where the metal peal comes in. The wooden unit is actually fairly thick (1/2” or so). It’s not going to easily get underneath the baked pizza, and after awhile, jamming the wooden peal on top of 750F tiles isn’t going to leave it in very good shape. That’s where the thin metal blade of the other peal comes in. It’s perfect taking out the hot pizza and leaving the tiles in good shape for the next one.That’s it – two pizza peals, one gas grill, a case of tile, some bricks and steel slats. You have all the makings of a perfect commercial grade pizza oven.

Works OK. The leading edge needed to be planed down so it would be thinner. Also, when it is washed it raises the grain of the wood. Recommend using a food safe oil to seal the wood.

This pizza peel is wonderful! It’s a good size, especially if you want to make pizzas that are not too large and make, perhaps, a couple with different toppings. I was afraid at first that the raw dough would stick to it, but with a generous sprinkling of semolina rimacinata (finely ground semolina) the pizza slides off like a charm.There is no need to wash it afterwards, just thoroughly brush off the semolina afterwards and you’re ready to go. I use it with my cast iron pizza pan which is heated in the oven for about half an hour.I heartily recommend it!

I have read in various places that it can be hard to slide your pizza odd the peeler and into the over. Wooden are the best as they have natural air pockets, followed by the metal with holes and last the plain metal ones. Highly recommend this. Even though it is large, it is not too heavy.

Husband the pizza maker loves these. We’ve got steel pizza peels but he fancied going old school abs great for making pizza directly onto it

Muy satisfecha con el producto me fue entregado muy bien en tiempo y forma....excelente servicioMuchas gracias recomiendo mucho al proveedor

Great product, good value for money. Prompt shipping and was packaged very well. Spoke to the manufacturer who kindly took the time to explain how to care for it. Simply Apply a thin film of mustard oil and keep the wood seasoned. Seems sturdy and will last for a very long time