🍕 Restaurant-Grade Wooden Pizza Peel: New Star Foodservice 50295 with 10" Handle, 16"L x 14"W Plate, 24" Overall Length Review

I'm a carpenter and I love this product! Here's what I did when I got it: Wipe it down with a damp cloth. This lifts the fibers in the wood and makes it feel very rough. Then take 220 grit sandpaper and sand lightly. Wipe again with a damp cloth to remove dust. Then brush it with either cutting board oil or fractionated coconut oil. This gives it some water resistance and better preserves the wood. It is now ready to be used as a pizza crust. Here's the thing, this is NOT a cutting board. Don't

This arrived a day late but arrived just as I was making pizza dough. It's not what I expected, a bit rough and very light, but the pizza slipped easily into the oven. It doesn't have a hole in the handle, so it's inconvenient to store. I decided to keep it to myself because I made 6 pizzas and they all fit perfectly in the oven. It's very simple, very grungy (needs sanding), very light, seems cheaply made, and it's not the type of pizza skin I want (the one I want has been out of stock for…

I've been looking for a good quality pizza peel for a long time. Most cost between $30 and $40, which seemed like a lot for something of limited use in my kitchen. This was significantly cheaper. Ironically, it came a day early and while I was having a homemade sourdough pizza on a pizza stone on my grill. From the can into the sink for a quick rinse and out immediately. I was concerned about the size which was too small. But the 16 x 14 x 10 (handle) was actually a bit more than I needed to…

but this bowl is far from 'finished'. As others have said, its surface is quite rough and I had to use 1500 grit sandpaper to smooth it out a bit. I don't know why it's not possible in production. It's surprisingly light for its size. My bowl had no odor, labels or cracks. I've made 2 pizzas with it and haven't had any sticking issues (the generous amount of cornmeal helped a lot). While I wish the front of the shell was a little thinner, getting the pizza off the pizza stone (on the grill) was

I used this bowl for the first time today. I stretched out the dough (8.0 ounces of dough to 11 inches in diameter) on a lightly floured countertop. I dusted the skin generously with cornmeal and then manually transferred the batter to the skin. I spread the dough with the sauce and cheese on the skin and then placed the cake on the stone in the oven preheated to 500 degrees. It immediately slipped off the skin. When the cake was done, I used a metal spatula to lift the front edge of the stone…