American Metalcraft 17080 Aluminum Handle Review

Arrived today with a few scratches and a tiny dent. Pizza made in my new Roccbox oven. The scrub worked as expected. Especially when turning the pizza, as it cooks very quickly there.

the handle is too large at the interface with the skin. It is very difficult to get the pizza on the peel. Look closely at the picture and you will understand what I mean. Basically you end up using about 3/4 of the surface.

The bowl has sharp edges that can tear the dough. My shell was terribly scratched and there was no new plastic wrap on it. There is no hole in the handle for hanging. The rind was not connected to the bar in the straight center, so the rind was asymmetrical.

This rotating cover is perfect as a pizza stone in the oven or for use in the Gozney RoccBox. You definitely need a smaller shell in RoccBox. There's not a lot of space and this little bowl gives you a lot of control in the oven. The short wooden handle is VERY strong! Highly recommended!

I bought this for flipping pizza for my Uuni 3. As you know, due to the high temperature in this appliance, cakes need to be turned frequently. It's just the right size! When this picture was taken, the blade was pressed against the flame deflector at the back of the stove. There's still plenty to grab off the block. Highly recommended for this purpose.

Looks great and I plan to use it for my outdoor pizza oven. I'm wondering if it was used once and returned to Amazon or if it's slightly scratched. The first time I washed it, I noticed that the wooden handle is of very high quality and I have to be careful not to get any splinters.

I bought two of these round aluminum pizza bases. I use them in a fireproof outdoor pizza oven. Since the stove is quite deep (about three feet), I always lengthen the handle by adding a five-foot wooden extension. To do this, I used the handle of an old shovel or a piece of a straight branch. With a long handle, I can easily flip a pizza that's cooking to evenly brown it when the oven is running at or near 625 degrees Fahrenheit, or take a pizza out of the back of the oven when it's done.

I updated the file. Absolutely worth it for the price. Just a piece of metal riveted to the handle, but very blunt. The length of the Ooni Koda 16 is as short as it gets, which is acceptable. To replace the handle you will likely need to widen the clamp holding the existing handle, insert a longer one, drill a pilot hole and screw in the retaining screw. Considering how expensive the alternatives are, buy this and customize it however you like. Win. No regret.

Not the best design for turning pizza in a wood fired oven. The pizza hangs from rivets and the stamped portion of the blade/handle attachment point. I find it easier to flip a pizza with a full-size pizza peel (also American Metalcraft). I can buy another full size shell and trim the sides of the blade to make it narrower but retain more length. I think that way it doesn't get stuck under the crust when you slide under it. Update 3/12/21: I filed down the rivets and sharp neck of the handle to