This is a beautiful pizza peel, large, thin yet very sturdy, even dishwasher safe. The problem with other wood peels is the need to oil them to prevent cracking and splintering, and there is no such requirement for the Epicurious peel. This should last a lifetime, an excellent buy.

I've been on a pizza making kick, especially after taking a class in Naples. Although I bought an Ooni Koda 16, it's been too cold and snowy/icy to set it up or to use my Cuisinart outside pizza oven, so I'm practicing inside. I've read The Elements of Pizza from cover to cover -- and back again. My supposedly nonstick metal peel still gave me issues, even when I expected it to slide off. I had ignored one critical detail from the book: pizza dough sticks to solid metal more readily than it does to wood. After all, the pizzaioli in Naples had used a metal peel. But it had been perforated, with large holes. The book said that it took more skill to use a perforated metal peel than it did a wooden one, so I turned to Epicurean, a compposite wood brand that made the cutting boards I love. The peel works like a charm. I can easily fit the standard 12" Neapolitan pizza on this. I was also able to fit a 14" Roman-style pizza on it. Both slid off almost effortlessly, as long as I made sure that the dough moved freely on the peel before I topped it. I checked with my Ooni 16" opening, and the 21.5" x 14" has plenty of room on the sides. (The width is 14". The longer measurement includes the handle.) The only thing I'm nervous about is the temperature safety. When my Ooni gets to 900 degrees, can I slip the pizza in fast enough not to ruin this peel? Still, despite the "safe to 350 degrees" description, I was able to get it onto a stone heated to 550 degrees with no damage to the peel. Getting a pizza into the oven should take only a few seconds. Just make sure your dough isn't sticking and has enough flour underneath. I learned from the pizzaioli that you CAN lift a topped pizza off a peel before you fire it up. (He did it only to further stretch the crust, but you can do it to add more flour underneath.) I love that this peel has a sharp leading edge. You can use it to pick up a pizza, cooked or uncooked (I prefer to top it while on the peel), but it also helps the uncooked pizza to slide off. Especially since I make multiple pizzas, I don't use this to remove pizza. Instead, I can use my metal peel or even a long-handled spatula since the bottom should be firm. This peel is dishwasher-safe. I've stuck Epicurean cutting boards in my dishwasher for years with no problems. The handle isn't the most comfortable, but at least it's long enough to keep my hands from the heat. Unlike other reviewers, I detected no unpleasant smell. Instead of trying multiple peels, I should have gone right to this one. Originally, the price gave me pause, but I've spent far more on failed peels than I did on this single one.

Bought this peel after looking at many, many different ones. Looked at real wood, metal, and composites. Needed one that worked for bread and pizza dough, loading and unloading, as well as turning. Have used this for both a homemade pepperoni pizza and 2 lbs loaf of bread. Only needed flour to unload both. The pizza was actually the heaviest, and didn’t want cornmeal on the bottom or a lot of flour that just burns. The peel is slightly rough and holds onto a minimum of flour well. The beveled front edge and thinness was exactly what I was looking for. Very happy with this product, and highly recommend.

Works great but has a smell that takes awhile to go away. The smell doesn't seem to affect the taste of the food at least

I rarely write reviews, but this peel is a game changer. I've been making homemade pizza for over 30 years, and this peel takes it to a whole new level. The flexibility and smoothness are perfect! Sprinkle with a bit of flour, build your pizza on the peel and slide it easily onto your stone in the over. Best pizza tool EVER!

Got this peel primarily for building and launching pizza. Wanted wood because metal sticks to uncooked dough too much. Haven't had any issues with sticking using this peel as long as dough is well floured. Also can use cornstarch or 0 flour to help dough slide off. Peel is lightweight so easy to maneuver. Much easier to launch than the thicker wood peels made of acacia, etc. Peel is thin enough that you could also use it to remove pizza from oven, but the peel will burn on the bottom where it touches pizza stone (experience from ooni koda 16 which gets to 900F). Because of this would use a metal peel to remove pizza instead. Overall this peel easy to clean. Seems to be made from similar composite material as their cutting boards.

I was browsing through old reviews I'd written and I audibly gasped when I saw I'd given this 3-stars. What was I thinking? This has become one of those kitchen workhorses that I wouldn't dream of parting with for love nor money! I've been using this for my '5-minute a day' bread loaves and the occasional pizza for many years now and it's fantastic. It's lightweight and strong; so thin it barely takes up any room in the cupboard. And I swear the surface looks EXACTLY the same as the day I bought it. But note: I do not ever cut on it. (I think if I did, there would be marks) I bought this to move free form ("artisan") loaves in and out of the oven more than to make pizza, and it works just fine. It's extremely thin, which is great, and seems as sturdy as my (much thicker) wood cutting boards. My only gripe, and I suspect this may resolve itself over time, is that my dough sticks to it a little bit too much. That may be because I'm using wet doughs (a la the "Artisan Bread in 5-minutes a Day" and "Healthy Bread in 5-minutes a Day" style), or the board just needs some breaking in. All in all, I'm really happy with this purchase.

The newest edition has an NSF stamp these ones do not. It’s gonna be a pain in the butt during the health inspection for them to have to look up every single item. I wish they had the NSF stamp from the very beginning.

Se ve una pieza de calidad y con un material innovador. A mi no obstante se me siguen pegando las pizzas al tranferirlas al horno. Por mucha harina que ponga

うちでピザを焼くときはオーブンの形に合わせて四角いピザを作るのでこの商品を購入しました。ピザをのせても十分な大きさで、切るときも下まで傷も入らなくてとても重宝しています。ほかにもパンや餃子の皮を作るときの台としても活躍しています。 買う前からわかっていたことですが、軽さや強度を含めて満足していますが、うちの収納スペースが狭いのでとって部分が取り外しできたらいいのに・・・とか無茶な要望が出ています。

EL PRODUCTO CUMPLE EXACTAMENTE CON LO PROMETIDO, MATERIAL RESISTENTE, FACIL DE LAVAR, ENTRA PERFECTAMENTE ENTRE LA PIZZA Y LA PIEDRA. LO UNICO MALO ES QUE EL MANGO ES MUY PEQUEÑO Y SE SIENTE DEMASIADO CALOR EN LA MANO AL QUERER SACAR LA PIZZA. DE AHI EN FUERA SI LA RECOMIENDO.

Lors de la commande, sur les caractéristiques produits on parle de 4 planches il n'y en qu'une seule lors de la livraison. De bonne qualité mais une seule !!!

Large size excellent for pizza making and serving. Light weight yet sturdy making it easy to handle for in/out of oven and serving. Best to use with parchment paper.