Peel for Neapolitan Pizza

[JConk007]

I can  get it for you P7, I sell tools  many here on the forum, and putting in an order easrly next week when I return. I too use a solid 8 for wood, shorter 47" handle and a perf 9" 59" handle for the turning. The smaller peel works well when you are doing a smaller pizza (doy) and or more than one.  I just got larry a smaller 6" peel for his 9" fair pizza he was wanting to have the room in there have at least 3-4  going at all times in his 40" mobile If you are a one at a timer or sometime 2 or bigger oven go 9". Perf. makes a slight difference after hanging on to it for 3-4 hours but I think it looks cooler as well 
John

[fornographer]

I can  get it for you P7, I sell tools  many here on the forum, and putting in an order easrly next week when I return. I too use a solid 8 for wood, shorter 47" handle and a perf 9" 59" handle for the turning. The smaller peel works well when you are doing a smaller pizza (doy) and or more than one.  I just got larry a smaller 6" peel for his 9" fair pizza he was wanting to have the room in there have at least 3-4  going at all times in his 40" mobile If you are a one at a timer or sometime 2 or bigger oven go 9". Perf. makes a slight difference after hanging on to it for 3-4 hours but I think it looks cooler as well 
John

Hi John,

Do you have a picture of that 6" peel?

[weemis]

I got the GI 9" perf peel, usually working with 10ish inch pizzas and feel that 9" is too big for turning. I'd suggest smaller than 9". I do, however like the perforated peel.

[Pizzaiolo7]

I can  get it for you P7, I sell tools  many here on the forum, and putting in an order easrly next week when I return.

Thanks John. I already placed my order, but will definitely keep you in mind the next time I am ordering.

[JConk007]

forno it was a 6 1/2" peel 
 http://www.gimetalusa.com/index.php?option=com_virtuemart&page=shop.browse&category_id=153&Itemid=214&lang=en
john