Review on 🍕 14-Inch Wide Super Peel Pro Composite with Non-Stick Coating by Reggie Hobbs

I've found this trick to work for me: place the tip of the pusher on the other end of the stone and gently place the pizza on the hot stone . The hot stone does not burn the conveyed material. I set my oven to 500℉. After I washed the material, the width reduced a bit, but the length stayed the same. I wash mine after every use. It looks crumpled but is reusable. Experiment: I tried putting many toppings and found that the plastic stick couldn't move the pizza onto the hot stone without deforming the pizza. However, I found another trick. For pizzas with a lot of toppings: Place the tip of the slider on the other end of the hot stone. Using both hands, roll the liner on the "shoulder" side (side closest to you). Don't use a wand. Heavy doughs can be ideally transferred to the hot stone without deformation. Of course, you need to download pills carefully and slowly. It works out. I prefer using this equipment because I don't have to rely on flour, cornmeal, or parchment paper to transfer my dough. I have less to clean up flour and/or cornmeal spilled on the counter, floor and oven. And it's definitely cheaper than using parchment paper. You'll get the perfect shape if you use vellum transfer paper, but vellum paper is expensive.