Question about a pizza peel

Butcher

I am getting ready to order a pizza peel and would like to know what the eggsperts think is a good size blade and handle length for the large egg.
Thanks!

Unknown

Butcher,[p]Be sure to get your peel as wide as your baking stone. Some standard peels are only about 11-12" and your stone is probably larger. I make my peels out of hardwood plywood with a width of 15" and the handle is only 5" long. Works great for me and the cost is about $3.50 each. [p]Old Dave

KennyG

<p />Butcher,[p]Target Stores sell a 14" peel with the "Italian Villa" brand name for about $10. I've found it to be the perfect size for the large Egg and official BGE large pizza stone.[p]K~G[p]

Spin

Butcher,[p]Too wide is when it doesn't fit in your Egg. Wider is better. I prefer the long handled peels as (in use) the handle runs along your forearm and gives better control and leverage with maximum sized pies.[p]Spin

Unknown

Butcher, I think I must be the only person on this board who will say it, but I use a metal peel with a long handle and I think it is just fine. It's like any tool you get the know the feel.

Butcher

one feral kat,how wide is your blade, thentype I am considering is a metal blade.

Unknown

Butcher, it's a 14 x 14 surface and then a lttle more for the part where the handle is attached. It's perfect for a large BGE and plate sitter, though you can raise the stone via bricks of course. My was made by American Metal Craft.

Wise One

Butcher, do you think that's a pizza peal that Tim M is holding in his post. Being from the south I have no idea what else it could be.

[ul][li]TIM M's Pizza Peal[/ul]

Fireball

Wise One,
You are 100% right... However, you must live North of the Ohio river to be able to use this one.
Fireball[p]