My pizza peel - Emma ( yah it's a tired old joke, but I laughed, did
a bit cut up and I thought about doing a refinishing job on it.
I figured sanding with 220 grit to smooth out the knife cuts but
I apply a finish to it as well? Doesn't seem to have one now.
Looks like it was made out of oak.
If you make pizza from scratch, you use the peel to move it to the
oven. You want to be able to slide the disk of dough on to the stone
with a flick of the wrist. Grooves will impede smooth operation.
Frozen dough is like sliding off a piece of plywood so it may not
matter. You don't need a peel for that, use a cookie sheet.
What Ed said, plus I like to let the pizza sit for a couple of minutes
before slicing so the cheese holds together better.
That means a cutting board. A peel is thin, designed to do one thing
well. Why try and make it be a cutting board, which is many times a
peel's thickness and designed to be cut on?
Woodworking and more at <http://www.woodenwabbits.com
Because good peels are very thin and delicate, and because customers
prefer their pizza without wood splinters in them, thankyouverymuch.
Creativity can solve almost any problem. The creative act,
the defeat of habit by originality, overcomes everything.
-- George Lois
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