Homemade pizza peel
If you follow me on Instagram, you've probably seen me using this pizza peel before. It was custom-made by my photographer in a simple way, and my Instagram followers have asked me more than once to please explain how I made it.
I always make a large pizza, because there are five of us at home and I like to take advantage of the dough, the ingredients and the heat of the oven to bake a maxi-pizza.
I bake it on my Celsius pizza stone, which I told you about here a while ago. I also make the most of its size—or the size of my pizza stone, they're similar. For my pizza I use:
You have this other recipe to try, or this one. If you have our book "Bread," you'll know it has several more recipes. It's sold out in print, but you can get it electronically for iOS or Android.
As I mentioned at the beginning, my spatula was custom-made by my husband. He used a 5mm thick plywood board for it—he made me another one that was 3mm thick, but it didn't pass quality control because it was too unstable. This one holds the weight of the dough and its ingredients very well.
To shape it, she used something as unsophisticated as a utility knife, then sanded the edges and voilà!
A pizza peel is the best tool for transferring dough to the oven. To make sure your pizza slides smoothly, you can use two methods:
Here's a picture of the last pizza I made recently, one half with vegetables and the other with Iberian ham and cheese.
