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Your cart is empty.A sliding pizza peel is an essential tool for any pizza lover or home chef. This versatile kitchen accessory allows you to effortlessly transfer pizzas, breads, and other baked goods from the oven or grill to your serving surface. The long handle keeps your hands safely away from the heat source, while the flat, thin surface slides smoothly under your culinary creations. Made from durable materials like wood, aluminum, or stainless steel, a sliding pizza peel is designed to withstand high temperatures and repeated use. Whether you're a seasoned pizzaiolo or a weekend warrior in the kitchen, this handy tool will make transferring your freshly baked masterpieces a breeze. With its sleek design and practical functionality, a sliding pizza peel is a must-have for anyone who loves to bake and entertain.
A
Reviewed in the United States on August 7, 2024
When I first got into pizza making, I had a horrible time picking up and launching pizzas my first 10 pizzas maybe.I seen something similar online and my mouth started watering thinking of all the perfect pizzas I could launch without issue. The price was around $50+ so I figured I could only afford trial and error with my other pizza peels insteadThe opportunity came up for me to try this sliding peel. Now, I launch with my other peels without issue. This peel is much more hassle than its worth. its cheap and will either melt or quickly break on you, and its doesn't work the greatest. Best to sacrifice a few doughs and learn with a standard peel. This is a gimmick. Too much time and effort.
tjutter2
Reviewed in the United States on August 10, 2024
Construction:The wood this is made of is 5mm (about 3/16") thick. That's pretty thin stuff, which makes it light but makes me wonder about the long term durability with the fasteners, etc. I keep a hand under it while walking it to the pizza oven just to be safe with the weight of the pizza hanging on it. The belt material reminds me of one of those copper grilling mats. I had no issues with dough sticking to the belt at all.My biggest complaint with the design is the short handles. As seen in the photo, I found I needed to use an oven mitt to hold the upper handle, as that one remains stationary at the entrance to the oven while the pizza is unloaded, and gets hot FAST in that location if not protected. Really there is nothing about the operation that would prevent this peel from having extended handles to keep your hands away from the oven, but it would create additional strain on the thin wood with the existing construction.Technique:Up until now I've employed a standard wooden peel launching into the oven technique and have been fairly successful with it. I've seen these sliding pizza peels and wanted to give one a try, in case it would be good for visitors or other special cases. My normal recipe for success is to keep the pizza fairly light, use a reasonable amount of semolina on a wooden peel, don't go overly thin on the crust, and launch confidently. When trying this sliding peel I decided to violate most of those principles to see how it would do. I made the crust thin, was generous with the sauce and heavy toppings, and no dusting of anything on the sliding peel, just a pizza sitting on the belt.First attempt, as seen in the photos, was a partial fail. I ended up with 80% pizza and 20% calzone, because I didn't get the pizza started off the belt deep enough in the oven, and ran out of pizza stone before the whole pizza was off the belt. Oops, but I made it work. I found in subsequent launches that I just need to put the peel in deeper (the short handles discouraged this on my first attempt) and pull the bottom handle to allow the pizza to unload while remaining fully in the oven. If you accidentally or intentionally pull the top handle a bit also, you'll be stretching out your pizza as you unload it and also risk running out of stone before it is fully unloaded.Summary:Overall, a good tool that has promise, but a few improvements in the design and construction would give me more confidence that it would be a long-lasting addition to my pizza tool collection. As it is I will probably use it here and there but I don't see it replacing my tried and true method of launching from a standard flat wooden peel for most of my typical neapolitan pizzas.
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