16-Inch Stainless Steel Pizza Peel with Folding Handle – Extra Large Paddle for Pasta & Pizza Tools Review

Large enough for a large pizza. With cornmeal under the pizza, it should slide right off and you don't have to worry about burning your hands. Good value for money!

Used today to transport about 5 pizzas. I baked the pizza right on the skin and then put the pizza in the oven. Very strong, not thin at all. The handle also folds for easy storage.

Great pizza skin. Especially for the price. The handle folds for easy storage. it's strong Works great in my Ooni. A little flour on the skin and the pizza immediately slides into the oven.

This is a must have for pizza making I have a large pizza stone and I put the pizza in the pan to cook for about 10 minutes then put it on the paddle and on the pizza stone This tool works great

This bowl is quite large. It will easily handle frozen pizza from the grocery store. When I make my own pizza, it's usually quite large, so that's a real plus. It's thin enough to get under the pizza, so it flexes a bit. But that's enough for pizza or homemade bread. I'll probably use it for homemade flatbread too. The locking mechanism on the folding handle feels very solid, as does the handle itself. Some cornmeal on the brick and skin is to prevent sticking. Flour works too, but I find it…

Ignore how often I have to clean my oven and instead focus on this wonderful thing. I don't know why it's called pizza skin but I'm tired of my son making a mess and complaining about his burnt fingers. Instead of telling him to be male because sometimes good food is worth a little effort, I sought out a solution from Revain. .It's neat! We used it immediately. Cheese is easy to rinse off. No mess is left behind and it appears to be fairly non-stick. There were some minor issues with moving the

My father and grandfather and his fathers before him owned and operated bakeries and my father also had a pizza and sandwich stand in Coney Island in the 1950's/early 60's. Growing up, on the weekends when my brother and I slept on cots at the bakery so Mom could work with Dad, Dad would spoil us with his special crust between loaves baked in the stone oven. Pizza on the floor with rich tomato sauce, spices and cheese, baked on bricks. Back then he was using a giant wooden shovel - dad was a…