Mario Batali The Italian Kitchen Collection Pizza Peel
by Copco
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Product Summary
Manufacturer: CopcoBrand: Copco
Model: 0-49104
Product features:
- Folding pizza peel for transferring pizza into and out of oven, 12-3/4 by 16-1/2 inches
- Also great for calzoni and focaccia
- Crafted from durable stainless steel and wood
- Handle folds for convenient storage
- Washing by hand recommended
- Mario Batali 13-by-9-Inch Lasagna Deep Dish Pan, Espresso
- Mario Batali 14-Inch Pizza Pan, Persimmon
- Mario Batali Coarse Grater
- Mario Batali The Italian Kitchen Collection Pizza Wheel with Stainless Wheel
Kitchen and Housewares Reviews of Mario Batali The Italian Kitchen Collection Pizza Peel
Customer Review: Use This Peel Only To REMOVE Pizza From Oven
Summary: 5 Stars
This peel is very nicely designed and works well, but only when used as intended. It is designed to remove the pizza from an oven, not to put the pizza into the oven. The carton that it comes in specifically says "Safely Remove Pizza From Oven". It does not reference using the peel to put a pizza in the oven. As noted by other reviewers, pizza dough tends to stick to a metal peel like this one, even when corn meal is used. A wooden peel should be used to place the pizza in the oven because the dough slides more readily on wood than on metal. A metal peel works best to remove the pizza when done because it is thinner than wood and thus slides under the pizza more easily than its thicker, wooden counterpart. Peter Reinhart, author of "The Bread Baker's Apprentice", notes the same and recommends the use of wooden and metal peels in these specific manners in his book on pizza titled American Pie: My Search for the Perfect Pizza (p. 169).
I use an Epicurean brand 23-by-14-Inch wood/paper fiber Pizza Peel dusted with corn meal to put the pizza in the oven and that works well. (Epicurean Cutting Surfaces 23-by-14-Inch Pizza Peel, Natural). Because the Epicurean peel is a pressed wood/paper fiber, it is thinner than a traditional wood peel, so the pizza doesn't have a big slide or drop down to the stone. That makes it easier for me to slide the pizza onto the stone with less risk of having a topping slide or spill. As well, the Epicurean will not warp or crack like real wood can. Before trying to place the pizza in the oven, and while you are still standing with the peel over the counter, it helps to give the peel a quick, short jerk or two to get the pizza sliding on the peel. After the pizza is completely loose and able to slide freely, then move to the oven, open the door and slide the pizza onto the stone.
I use the Mario Battali peel to remove the pizza when done. Because it is metal, the Battali peel is thinner than even the Epicurean wood fiber peel, so it is easier to slide under the cooked pizza. The Epicurean peel, though thin, is tougher to get under the pizza without pushing the pizza towards the back of the stone. It can be done, but it takes me a couple of tries. The Battali metal peel, on the other hand, slides effortlessly under the pizza on the first try.
I used to use a long, metal spatula to remove pizzas when I only made neo-Neapolitan style pizzas which were only seven or eight inches in diameter. Now that I also make larger, twelve to fourteen inch diameter pizzas, even a long, metal spatula is not sufficiently wide or long for such larger pizzas and it can require a bit of balancing. Although it means I have two pizza peels - one wood fiber Epicurean to place the pizza in the oven and one metal Battali to remove it - I like the ease of use provided by having a specialty peel for each step. Yes, there are other ways to get a pizza out - spatula, tongs and sliding onto a plate or cookie sheet, but I like the ease of using a "purpose-built" peel for each step. The folding handle also makes this item easier to store then many peels and the handle itself is quite comfortable in the hand. I find it very useful and well-designed.
Description of Mario Batali The Italian Kitchen Collection Pizza Peel
Safely remove pizza from hot ovens. Handle folds for convenient storage.In his campaign for accessible, delicious food, Mario Batali is one of the most popular chefs and restaurateurs in the world. Created by Copco and inspired by Batali, the Italian Kitchen line of cookware and tools reflects the famous chef's philosophy that great food needs no gimmicks. Durable, versatile, and high quality, the collection is perfect for the active home chef.
A must-have tool for anyone who makes pizza, focaccia, or calzoni, this pizza peel transfers fresh pies into and out of the oven without ruining their shape. Thin yet durable, the peeling surface is crafted from stainless steel, while the comfortable handle is made of wood. In a pleasant innovation to many peels on the market, this one features a collapsible handle so storage is not a headache. For cleanup, just wipe it down. --Emily Bedard
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