Epicurean 21.5-by-14-Inch Pizza Peel, Slate
by Epicurean Cutting Surfaces
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Our Price: $25.59
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Category: Kitchen
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Product Summary
Manufacturer: Epicurean Cutting SurfacesBrand: Epicurean
Model: 82314S
Color: Slate
Product features:
- Natural wood fiber based cutting surface trees are harvested from managed forests. Made in the USA
- Surfaces are dishwasher safe or are easily cleaned with soap and water. National Safety Foundation (NSF) approved. Knife Friendly. Maintenance free, no need to oil or bleach. Material developes a richer color over time.
- Preferred material for food preparation by chefs and commercial kitchens for over 40 years. Temperature resisitant to up to 350 degrees. Use as a trivet without leaving browned rings from pots and pans.
- Enginered space for handling and hanging.
- Epicurean Cutting Surfaces 21x14-in. Pizza Peel Series Pizza Peel.
- Epicurean 18 by 12-Inch Pizza Peel and Silicone Grip Handle, Natural with Brown
- Epicurean 21 by 14-Inch Pizza Peel and Silicone Grip Handle, Natural with Brown
- 18" Pizza Peel in Slate with Grey Handle
Kitchen and Housewares Reviews of Epicurean 21.5-by-14-Inch Pizza Peel, Slate
Customer Review: I recommend the "natural" color...Tips for the best pizza
Summary: 4 Stars
Five stars though I ding it for the color - I have the "natural" color and saw the "slate" at a friend's
"Natural" looks better (to me) for the following reasons:
1) "Slate" shows wear a lot more than the lighter color.
2) "Slate" is VERY dark so unless you have black granite countertops, it really stands out - and not in a good way.
3) "Slate" looks dirty with corn meal and stuff on it - think of a black car - it looks dirty as soon as any dust gets on it.
Below is my review of the "Natural" color
This peel costs about twice as much as aluminum peels, and about 50% more than wood. I think it's worth it:
1) Smoother than wood so the pizza slides easier. I was afraid aluminum would scratch my counters.
2) Dishwasher safe / NSF approved
3) Much lighter than wood - my wife can easily sling a 14" pie with it.
4) Much thinner than wood and short handled design means it stows more easily - space is at a premium in our kitchen.
5) Looks nice - we serve right off the peel - The aluminum ones don't look as nice and typically have long handles which can be a hazard when serving.
I have to admit that at first I felt the price wasn't justified as it's an "engineered" material. After using it for a year it's clear that the material they use is very good. Other reviews mention a chemical smell, but I'm very sensitive these smells I have not been able to detect any. Perhaps they got a bad batch?
We've been making homemade pizza once a week for several years. Here are my top tips:
1) Check out "Good Eats" Season 3 Episode 9 "Flat is Beautiful" for an instructional video. YouTube is your friend.
2) A Pizza stone is best and the only way to get super thin crust pizza (my favorite) I have a traditional stone, my sister uses a cast iron griddle as a "stone" with excellent results. Pan pizza in a cast iron skillet works really well too (no peel or stone needed) - use oil with no cornmeal.
3) Use the hottest setting on your oven (ours is 500F)and pre-heat for AT LEAST 30 minutes. I checked with some pizza shops and they are all > 650F. This gives a crispier crust without burning the cheese. Also, you want your stone on one of the lower racks in the oven.
4) Brush or spray a thin layer of olive oil on top of the crust before the sauce. This helps keep the crust from getting soggy.
5) Corn meal only - no oil - on the bottom. Get stuff which is fairly coarse. It acts like little ball bearings. Something like Masa Harina is too fine. No oil - it will smoke and set off your alarms. If your smoke alarms tend to go off, crack a window in a different room and turn on your kitchen exhaust fan.
6) Build your pizza directly on the peel. No matter how much corn meal you use you will not be able to slide the peel under smoothly if you build the pizza on the counter.
7) Give your peel a good shake to confirm that the pizza isn't sticking before you put the toppings on (After the sauce and cheese). If it's sticking at all, use a spatula to lift up the edges of the pizza and put some more corn meal down, then shake again. If you have to shake it hard after you've put the toppings on, they will get all over the place.
8) You can make pita bread with any extra pizza dough. Roll it out super thin (~1/8") and throw onto a hot stone. Check it in 2 minutes or so and flip over after it has puffed up. Be careful, they cook VERY QUICK!
We use the Kitchenaid stand mixer pizza dough recipe, but double the salt and olive oil. Alton Brown (Good Eats) also has a great recipe (note - he calls for Kosher Salt, which is less dense than table salt - if you use a tablespoon of table salt, it will be too much)
Bon appetit!
If you've found this review helpful, please let me know!
Description of Epicurean 21.5-by-14-Inch Pizza Peel, Slate
Epicurean Cutting Surfaces are a practical and distinctive improvement from poly, glass and wood cutting boards. They have all of the best qualities and none of the bad-in one highly functional surface. Every design is thoughtfully detailed for functionality in use, clean up and storage. This Epicurean Cutting board is designed to fit in the dishwasher and is NSF approved, so that you can be assured that they will be easy to clean and will not harbor bacteria. Cutting on Epicurean Cutting Surfaces will not dull your knives because the surface will score slightly, which helps it protect your knife's edge. These boards are made with a non-porous wood fiber composite from trees harvested under guidelines of the North America Sustainable Forestry Standards. Epicurean Cutting Surfaces resist staining and cracking, and are heat resistant up to 350°. Manufactured in the USA . 21.5x14" Slate Pizza PeelPasta & Pizza Tools
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