This pizza dough is a good size although the threaded flange for the handle protrudes a bit. The flange is very durable. The leading edge is 16 inches wide. The front of the handle flange is 11.75 inches from the front of the shell. I suppose a person could use the shell upside down if they needed a little more room. I've read in other metal crust reviews that pizza doesn't slide as easily as wooden crusts, but I usually use parchment under pizza so this shouldn't be a problem. I've seen comments in another review about the blue plastic protecting the aluminum skin, but none of the current reviews include it, so I'm not sure what's going on there. I'm pretty sure the aluminum probably comes to the factory in big plastic-coated slabs on each side. The blade is then stamped from aluminum sheet. The plastic was removed from the flange area before the flange was attached, but not from the other side, leaving some plastic under the rivet heads after the plastic has separated from the metal. Of course, the aluminum reel is easily scratched. My main criticism is the middle part of the handle. The internal threads in the metal sleeve are not screwed deep enough into the sleeve so you cannot fully tighten it when screwing in the final part of the knob. The male bolt is approximately 1 inch long and when fully tightened there is over 1/8 inch gap between it and the female bolt. Obviously there are some quality control issues. If I have the right size tap, I'll probably try to thread the thread a little deeper, otherwise I'll just cut off the last 3/16 inch of the male part. The handle on the knife is poorly made. The steel clasps do not mate well with the designated holes in the wooden handle, and the handle itself was slightly embossed next to one of the clasps. Again very poor quality control. It shouldn't have left the factory. However, I bought it for exfoliation and I think it will work well. I noticed that the price has increased by over 10% since I bought it.
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