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Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle
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Material | Aluminum |
Brand | Honey-Can-Do |
Shape | Round |
Special Feature | Oven Safe |
Product Dimensions | 14"D x 16"W x 1"H |
About this item
- Aluminum Head with a Wooden Handle all Made in the USA,Aluminum head with rounded corners is 14-inch wide by 16-inch long with a 8-inch wooden handle.
- Transfer pizzas, delicate breads, pastries, into an oven where transferring them directly by hand could deform their delicate structure
- Peels allow food to be placed further back in an oven than could normally be reached by the baker
- Keep the baker's hands out of the hottest part of an oven, or prevent the baker from burning their hands on the hot baked goods
- Prior to use, peels are often sprinkled with flour, cornmeal, or milled wheat bran, to allow baked goods to easily slide onto and off them
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This Item Honey-Can-Do Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle | Recommendations | dummy | dummy | dummy | dummy | |
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Price | -13% $34.29$34.29 Typical: $39.38 | $34.99$34.99 | $39.99$39.99 | $23.99$23.99 | -21% $21.95$21.95 List: $27.95 | -8% $23.99$23.99 Typical: $25.99 |
Delivery | Get it as soon as Tuesday, Mar 19 | Get it as soon as Tuesday, Mar 19 | Get it as soon as Wednesday, Mar 20 | Get it as soon as Tuesday, Mar 19 | Get it as soon as Tuesday, Mar 19 | Get it as soon as Tuesday, Mar 19 |
Customer Ratings | ||||||
Sturdiness | 4.7 | 4.2 | 4.4 | 4.3 | 4.4 | 4.6 |
Easy to clean | 4.7 | 4.2 | 4.7 | 4.4 | 4.8 | 4.8 |
Maneuverability | 4.7 | 4.2 | 4.4 | 4.2 | 4.2 | 4.5 |
Value for money | — | 4.0 | — | 4.2 | 3.9 | 4.5 |
Durability | 4.5 | — | 4.7 | — | — | 4.7 |
Sold By | Experimento | NUTUNI STYLE | MAU Brands | Skyflame Outdoor | CBO Home | Checkered Chef |
size | 14" x 16" | 14 x 16 Inch | 16 x 14 inch | 14" x 16" | 12" x 14" x 35.5" | X-Large |
material | Aluminum | Aluminum | Aluminum | Aluminum | Aluminum | Stainless Steel |
shape | Round | Rectangular | Rectangular | Rectangular | Rectangular | Teardrop |
dishwasher safe | ✗ | ✗ | ✗ | ✓ | ✗ | ✓ |
weight | 1 pounds | 703 grams | 2 pounds | 2.14 pounds | 0.83 pounds | 1.5 pounds |
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Product information
Material | Aluminum |
---|---|
Brand | Honey-Can-Do |
Shape | Round |
Special Feature | Oven Safe |
Product Dimensions | 14"D x 16"W x 1"H |
Capacity | 14 Inches |
Specific Uses For Product | Pizza |
Occasion | Wedding, Christmas, Birthday, Valentine's Day |
Included Components | Pizza Peel |
Product Care Instructions | Hand Wash |
Number of Pieces | 1 |
Item Weight | 1 Pounds |
Is Oven Safe | Yes |
Is Dishwasher Safe | No |
Item Weight | 1 pounds |
Department | Kitchen & Dining |
Manufacturer | Honey Can Do |
ASIN | B002JPJ0QY |
Item model number | 4435 |
Customer Reviews |
4.6 out of 5 stars |
Best Sellers Rank | #136,009 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #210 in Pizza Peels |
Is Discontinued By Manufacturer | No |
Date First Available | May 15, 2009 |
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Product Description
A pizza peel is a shovel-like tool used by bakers to slide loaves of bread, pizzas, pastries, and other baked goods into and out of an oven. It is usually made of wood, with a flat carrying surface (like a shovel's blade) for holding the baked good and a handle extending from one side of that surface. Alternatively, the carrying surface may be made of sheet metal, which is attached to a wooden handle. The word presumably derives from the French pelle, which describes both a peel and a shovel. There are peels of many sizes, with the length of the handle suited to the depth of the oven, and the size of the carrying surface suited to the size of the food it is meant to carry (for instance, slightly larger than the diameter of a pizza).
Top Brand: Honey-Can-Do
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Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the weight, size, performance, peeling and quality of the pizza peel. They mention that its thin enough to allow the sliding off of pizzas onto the stone, it's sturdy but not heavy and that the handle is a good size. They also appreciate the performance, saying that it works really well taking pizzas out of the oven.
AI-generated from the text of customer reviews
Customers like the quality of the pizza peel. For example, they mention it's well-constructed, sturdy, and holds up for a very long time. Some say that it'll make crispy, chewy pizza thin-crusts.
"...The peel is of great quality: sturdy but light in weight and for heavy duty, plenty large accommodate any pizza size and well-made will not break..." Read more
"...This is the key to crispy chewy pizza thin-crusts, and tastes just as good as any wood-fired pizza restaurant..." Read more
"...devil lump charcoal; temps rip well past 800 degrees F. Pizzas come out great." Read more
"...They're solid enough and get the job done but I think the wood on our handle was barely sanded if at all and there's no finish at all applied to it...." Read more
Customers are satisfied with the performance of the pizza peel. They mention that it works well for turning and removing the pizza from the oven. They are also pleased with the results. The peel is well-made and has no complaints.
"...large accommodate any pizza size and well-made will not break and performs great. It does work well with an oven-heated pizza stone...." Read more
"...so, if you are using the peel to place frozen pizzas into an oven, it works fine, no parchment needed...." Read more
"...plywood square I cut down at a big box home repair store, and it works amazingly. Very responsive...." Read more
"...can say though that the product itself seemed well built and should do a wonderful job if the new one is built the same...." Read more
Customers generally like the size of the product. They say that it's a good size, especially for a 14-inch pie. The handle is a long and sturdy enough to handle any pizza. The length is great for home use, and the weight of the peel is enough to work with by hand. Customers also like the long offset handle that keeps their hands clear of the hot oven.
"...: sturdy but light in weight and for heavy duty, plenty large accommodate any pizza size and well-made will not break and performs great...." Read more
"...The peel is great. It's the perfect size for retrieving pizzas...." Read more
"...I liked that this peel was large enough for putting a Nepalese style pizza on it, following the proportions & directions from Ken Forkish's book..." Read more
"...Be aware, it is very large. We had to hunt for a place to store it. No complaints here though. Well worth it and should hold up for a very long time." Read more
Customers find the metal peel easy to use. They mention that it makes loading and unloading the pizza a lot easier, and that the peel is light and easy to handle. The peel makes the process of constructing and cooking a pizza so easy that it's worth it. Customers are also happy with the quick and easy way to put new pies in and take cooked pies out, and the peel really makes it all super easy to manage rotating pizzas.
"...then the wooden peel because the thinnest of the metal peel, easy to pick up or slide underneath a hot pizza from the pizza baking stone...." Read more
"...After your pizza is topped, it is very simple to get the pizza (which is sitting atop the parchment on the peel) onto your pizza stone with just a..." Read more
"...I love that aluminum peels are so thin; it makes it very easy to scoop a pizza back onto it, and it barely disrupts the pizza when it slides off...." Read more
"...I've now used the peel several times. It's easy to use, easy to wash. To be honest, it's a bit difficult to store. LOL...." Read more
Customers are satisfied with the peeling of the pizza. They mention that it is a great metal peel, and works well at removing the pizza from the pizza stone on the grill. The thinner edge makes it much easier to peel the pizza off the stone in the oven or from the grill, and the handle is rough. However, some customers find that the handle can be sanded a little to make it smoother. Overall, customers are happy with the quality and functionality of the product.
"I purchased this Sep 2022 (now Apr 2023). The peel is great. It's the perfect size for retrieving pizzas...." Read more
"...And because this peel works well at removing baked pizza, fresh/homemade or frozen, from the oven I say it deserves 4 stars...." Read more
"Excellent for getting pizza out of the oven. Hands are well away from the heat and it's large enough to carry a big pizza...." Read more
"Great Pizza Peel and Great Size. I already have an Aluminum Pizza peel but it is smaller than this one...." Read more
Customers like the weight of the aluminum peel. They say it's thin enough to allow the sliding off of pizzas onto the oven, and sturdy but not heavy. The peel is great for taking pizzas out of the oven. Customers also mention that the metal is great and easy to handle, and the thickness is thick enough not to bend.
"...The peel is of great quality: sturdy but light in weight and for heavy duty, plenty large accommodate any pizza size and well-made will not break..." Read more
"...This is where the metal peal comes in. The wooden unit is actually fairly thick (1/2” or so)...." Read more
"...of wanting to fold or flop over, while still being thin enough for sliding under a pizza...." Read more
"...they could work, but the thin aluminum peel is easy to wash, lighter in the hand, and easier to store. In sum, I love it so far...." Read more
Customers appreciate the value of the kitchen storage unit. They say it's well worth the price and has amazing quality for the price.
"...The metal peel is a good value." Read more
"...Oh, and the pizzas are far cheaper to make...." Read more
"...We had to hunt for a place to store it. No complaints here though. Well worth it and should hold up for a very long time." Read more
"...As far as aluminum peels go, it was a fantastic price, great quality and I liked that it came with the plastic over it...." Read more
Customers are mixed about the stability of the product. Some mention that it slides under the cooked pizza easily when retrieving it, while others say that the dough sticks to the peel.
"...As long as the rivet work is done properly, this is a good, safe way to slide things in and out of a dangerously hot oven." Read more
"...which is a known issue with steel peels, is that the raw dough sticks to the steel when launching, sometimes ruining the pizza...." Read more
"...best to retrieve it once cooked because it's thin and slides under the cooked pizza easily when retrieving it...." Read more
"...dry, or how much flour or corn meal you use to dust the peel, will stick in spots and not release cleanly and neatly onto your pizza stone...." Read more
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The Peel's measurement and dimensions are 14" inches across, 16" inches in length from the top to the base, 28" inches in length from the top of peel to the end of the handle, and the handle is 12" inches from the base of the peel to the end of the handle, and thickness is over 1/8" inches but less then ¼ inches. The peel is slightly less then ¼ inches. The measurement and dimensions are at the right lengths, width, and thickness.
The peel is of great quality: sturdy but light in weight and for heavy duty, plenty large accommodate any pizza size and well-made will not break and performs great. It does work well with an oven-heated pizza stone. The peel handle lacks a hole to run a hanging cord. A good buy and a must have for the kitchen and it is restaurant kitchen quality. This metal peel should last a lifetime or a very long time.
Metal peel and wooden peel have their differences and many have compared their metal peel and wooden peel. Many like the metal peel better then the wooden peel because the thinnest of the metal peel, easy to pick up or slide underneath a hot pizza from the pizza baking stone. The metal peel is easy to clean. The thick wooden peel is more difficult to jiggle the pizza off the peel then the metal peel especially with a hot oven. The metal peel has 12" inches for the handle so you will not have to reach in the hot oven with your hands to lift an edge of the pizza and help it onto the peel. Wooden peels crack or split perhaps because they are made from cheap softwood and not as expensive as a quality hardwood. Wooden peels require treatments to keep the wood from splitting. The aluminum is very easy to wash and put away. Many will testify their metal peel is a big improvement over their wooden peel.
The metal peel will arrive with a few scratches on the surface. Some people reported it seems cheap with rough edges. Compared to other peels it is a good buy.
Storage is a concern for many; some ideas are placing the metal peel in their 24" by 36" cabinet and place the peel in the back of the cabinet length wide. Move items in and out of the cabinet to remove or replace the metal peel. The only problem is storing this thing. Large cabinet is one idea to place your metal peel in. The long handle will be a little awkward to handle and store.
Some cooking ideas so you will have a pleasant experience with your new metal peel are: use corn meal, one idea is to put corn meal underneath the pizza after shaping it for pizza, this will prevent sticking to the peel, and if it does stick, lift that area and place more corn meal until it doesn't stick. Try shaking the pizza on the peel back and forth on the peel to loosen it up or check to see if it will move freely at a downward angle to check if it will slide off, if it starts to slide off the peel or just slide without any sticking to the peel then you have enough corn meal and in the right areas. You will have a successful experience sliding the pizza off the peel to the baking stone.
Others recommend or suggest flour to be placed on the peel or underneath the pizza to help to prevent sticking of the pizza to the peel.
It was delivered fast no hesitation to buy another one if needed. The metal peel came packaged in a 14 ½ inch by 29" inch box. The metal peel arrived undamaged.
My experience has been great with this metal peel and would recommend this metal peel and would buy from this company and order it again from Amazon.com. Definitely a great buy! Definitely recommend this exceptional pizza peel product to those who are looking for a peel and trying to decide which one to buy. The metal peel is a good value.
The Dough: (told to me by a professional restaurateur) use any basic yeasted pizza dough recipe from the internet. Nothing special, no special flours or ingredients needed, just white flour, yeast, salt, sugar, water, a bit of oil. The key is to let the yeast over-rise. Yes - give it a couple hours, maybe punch it down a couple times. But let those little yeast buggers eat up every bit of sugar they can find. I often throw in a quarter cup of gluten flour which I suspect makes the dough extra stretchy, but I haven't compared this side-by-side, so I may be kidding myself. Roll it out and transfer the dough to this wooden pizza peal. Use plenty of corn grits or corn meal underneath to allow it to slide around. You’ll need this to maneuver it into the grill, which is a small trick but very learnable. I've learned to scootch the completed dough & toppings around on the peal with short quick horizontal shakes. (don't overdo it, or you’ll dump your hand-crafted pizza on the floor). Also try to keep the peal as dry as possible, i.e. don't get sloppy with the sauce, and use plenty of cornmeal.
The Pizza-oven on the Grill: restaurant-quality pizza needs to sit in heat that's around 700 degrees F or even higher. Guess what - your typical home oven doesn't go that high!! Not even close. And you need that heat being strongly radiated from top and bottom. Otherwise, you'll burn the bottom waiting for the cheese to melt and bubble. Solution: buy a case of untreated simple clay flooring tiles. Make sure it’s untreated (no glaze, no decorations, no designs, you want the smooth surfaced ones). Home Depot sells 6 inch square tiles for about $30 bucks a case (30 pcs). Buying two commercial-made pizza stones will set you back more than $100, and if (more like when) they crack, you have to buy a new one. My pizza oven on a gas grill uses 16 of these tiles, and I've cracked a couple in the last year - easy to replace from the remainder of the tiles in the case. You need both a top layer and bottom layer of these tiles. To hold up the top layer, I use four standard clay bricks (also untreated), and some basic steel slats (from Home Depot). Put down one layer of tiles, and the bricks on edge on each end. Lay the slats across the bricks, and build the upper tile layer on top of the slats. You’ll have a heat compartment about 4 inches high, and as deep and wide as your grill will allow. I trained an IR temperature gun on the inside of the tile compartment built inside a natural gas-fired grill and it clocked in at about 750F. If you use a propane grill, it’ll be hotter than that. Either way, you’re going to be cooking pizzas for about 3-4 minutes instead of 10 or 15. (more on that later).
The Method: I found (the hard-way) that you need two pizza peals – one wood (to put in) and one metal (to take out). I first only bought the metal peal (Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle), but found that metal just grabs wet pizza dough and you can’t easily get the pizza to slide off into the hot oven. You wind up having to use your fingers or a spatula, neither of which is well suited for 750F. Using the handle only, you want to be able to slightly shake the peal and gently scootch the pizza off onto the grill. Metal isn’t suited for that. So I ended up with a wooden peal (New Star Foodservice 50394 42-Inch Wooden Pizza Peeler with 20-Inch by 22-Inch Blade). That worked perfectly. Now I roll out the dough, move it to the wooden peal (lots of cornmeal/grits underneath), build the pizza (sauce, toppings) while it’s on the peal. Then take it directly to the oven and slide/scootch it in, and close the lid. THEN SET YOUR WATCH. This is important. If you’re used to it taking 10 or 15 minutes to bake a pizza, you’ll find your perfect creation to be a burnt mass of carbon if you wait that long. Depending on how hot your grill is and how thick you made your pizza, you’ll only need about 3-4 minutes before taking it out. This is where the metal peal comes in. The wooden unit is actually fairly thick (1/2” or so). It’s not going to easily get underneath the baked pizza, and after awhile, jamming the wooden peal on top of 750F tiles isn’t going to leave it in very good shape. That’s where the thin metal blade of the other peal comes in. It’s perfect taking out the hot pizza and leaving the tiles in good shape for the next one.
That’s it – two pizza peals, one gas grill, a case of tile, some bricks and steel slats. You have all the makings of a perfect commercial grade pizza oven.
I use a 22" kamado style grill; jealous devil lump charcoal; temps rip well past 800 degrees F. Pizzas come out great.