Re: 12 inch, 13 inch or 14 inch GI Metal Peel….. whats the best size for you….

Quote from: Davydd on Yesterday at 11:28:39 AMI have both 12″ and 14″ peels in solid steel, perforated steel and wood I’ve collected over the years. I experiment with them but use the size for the maximum diameter of the pizza I make and width of the opening of the oven. The size you can easily judge the size of the crust and of course the opening is obvious. Most home use dedicated pizza ovens have 12″ openings. A lot have 16″ openings but I don’t make any pizza more than 14″. A kitchen oven range is much wider but usually 14″ to 16″ deep which limits the size of the pizza and thus the peel. The length of the handle is based on the type of oven. Many masonry ovens you have to have a long handle to place in the optimum space or to make more than one at a time.

Since I make a lot of bar type pizzas wth heavy toppings nearly over the entire pizza I don’t make a larger diameter than the width of the peel as edges would droop too much or the toppings would fall off.

As to the type and quality of the pe…