Cheap Peel blade

[nixie]

Not sure how good this sort of design would be for pizza however seems like a good price to me for a robust blade. It looks to be like it requires a normal broom handle with 2 holes drilled in it.

www.ebay.co.uk/itm/Aluminium-Bread-Peel-Blade-50x-30-x-2-2cm-Baking-Bakery-Paddle-Pizza-/260896502373

[spinal]

Looks good, thanks!

I was looking for a metal peel to compare to my wooden one, but was looking at the thin ones (like these, in the same price range)
www.stephensons.com/pizza-peels/96561-aluminium-pizza-peel-with-wood-handle-12-30cm-blade-52-13m-long.html

www.amazon.co.uk/Pizza-Peel-Small-long-blade/dp/B004EEF5VC/ref=sr_1_19?s=kitchen&ie=UTF8&qid=1370959684&sr=1-19&keywords=peel+blade

www.amazon.co.uk/Pizza-Peel-Medium-square-blade/dp/B004EEKCAG/ref=sr_1_11?s=kitchen&ie=UTF8&qid=1370959684&sr=1-11&keywords=peel+blade

but wasn't sure about the aluminium vs. wood handles, and the thickness of the peel itself...

Would you suggest the reinforced aluminium one, or the thin steel ones?

M.

[nixie]

I've no experience so can't comment, was part of the reason I posted the above. It looks like it would be fine, however was hoping one of the experienced pizza bakers might comment.

[Woody]

It looks like the business, but I am wondering if a wooden peel would be kinder to the oven floor?

[pizzaofdreams]

The aluminium and wooden handled type that are like the ones on the Amazon link work perfectly. They are cheap and I am still using my first one after 18 months of commercial use. I use a 12" head for putting in and a 9" head for manouevering and removing Pizzas. The aluminium is ground down by the oven floor giving a nice tapered and sharpened leading edge which makes getting under the pizza spot on. I couldn't use the one with reinforcement as the central strengthening rib would be no good with an uncooked pizza base.