Howdy, .............. new to this forum and actually first post outside of intro`s.
Been cooking for a long time and doing pizza`s just as long. Always used my vintage 'Pizza Gourmet' stone and square edge peel. After surfing this site about the many things talked about here, thought the Superpeel (new to me) is a neat idea. Not sure if I need one (I`d build one first), especially at the cost of them, but as a carpenter for as long as a cook, the Superpeel seems like they can structurally break at the points of the conveyor cut out. I mean if the peel is 16" wide and the cut out for the conveyor is 14", that leaves just an inch of wood on each side holding the rest of the peel and a heavy, raw pizza.
Anyone have these break on them? Or at least warp or bend at these two points?