Peel recommendations

[Malanga]

I'm hoping to start making some larger pies (~17) in the near future.  Any recommendations on peels or maybe even some ideas of making my own/improvising?  Looking forward to hearing what you piemen/women think.

[franko9752]

At least an 18" wood peel or larger.

[scott123]

This is the peel I use (purchased locally for $18)

http://www.wasserstrom.com/restaurant-supplies-equipment/Product_106935

The most important aspect is that the peel have a very long gradual taper and that it be thin.  You want a wood peel for launching and a metal peel for retrieving.

[Malanga]

That's the one I almost ordered before coming here to ask!  So for the metal one, I'm assuming I can get away it NOT being as wide the launching peel. (Those larger metal peels looking a bit pricey).

[BrickStoneOven]

A metal peel is nice to have for pulling pizzas out of the oven. If you have a restaurant supply store near you can get both for probably $25-$30.

[Malanga]

Right on!  Just found a local supply store.  I'll give them a buzz tomorrow and see what they have.  Thanks.

[scott123]

So for the metal one, I'm assuming I can get away it NOT being as wide the launching peel. (Those larger metal peels looking a bit pricey).

Yes, overhang doesn't work with a raw skin, but, straight from the oven, most pizzas have some rigidity.  I've never fully tested this, but I think you could easily remove 17" pizzas with a 12" peel. Just to be safe, though, I'd go with 14". 

[rcbaughn]

That is good to hear, I just bought a 14"x16" American Metalcraft from my local restaurant supply store. I am excited about it coming in, too bad they had to special order it. I would've liked it for tonight's pie, using a flat cake sheet just doesn't feel as fun as a peel will be. I bought the 37" long version, I guess that is about right for a home oven yeah?

[Malanga]

That is good to hear, I just bought a 14"x16" American Metalcraft from my local restaurant supply store. I am excited about it coming in, too bad they had to special order it. I would've liked it for tonight's pie, using a flat cake sheet just doesn't feel as fun as a peel will be. I bought the 37" long version, I guess that is about right for a home oven yeah?

How much was the peel from your supply store?

[TXCraig1]

Yes, overhang doesn't work with a raw skin, but, straight from the oven, most pizzas have some rigidity.  I've never fully tested this, but I think you could easily remove 17" pizzas with a 12" peel. Just to be safe, though, I'd go with 14".  

I move, lift, remove, etc. a 13" pie with a 7" peel.

[rcbaughn]

I got mine at a restaurant supply store here in Birmingham called Bresco and it was $14.75 I think, a lot cheaper than I thought it was going to be for sure. They're shipping it to the store so I only had to pay tax and no shipping costs, so the total was just a little above $15. I'm very excited about getting it, the only thing that I really need now is a good pizza cutter. Can't decide between the one that looks like a curved dough blade that you rock back and forth, or just the old roller kind.

Craig, are the peels that small because of spinning the pies in a WFO? Seems like a bigger peel would have trouble spinning a pie in that kind of setup.