Pizza Peal

  • Advertise with us

« back to Designing Woodworking Projects forum

Forum topic by DannyBoy posted 04-10-2009 05:58 PM 3960 views 1 time favorited 9 replies Add to Favorites Watch
View DannyBoy's profile


521 posts in 3835 days

04-10-2009 05:58 PM

Topic tags/keywords: pine pizza peal project question

I bought one of those pizza stones a long time ago and it came with a descent pizza peal (you know, the giant pizza sized spatula you use to get the pizza off of the stone). Well, the peal is getting harder and harder to work the dough off of. So, I’m planning on sanding it down and cleaning it up. Then I’ll put some mineral oil on it to hopefully seal it up a bit.

I’m wondering if anyone else has ever made a peal or has ever done some restoration work on one and can give me some advice on whether my plan is worth going through. Should I just give up and build/buy a new one?


-- He said wood...

9 replies so far

View HokieMojo's profile


2104 posts in 3698 days

#1 posted 04-10-2009 06:06 PM

Here is one I remembered seeing

Click for details: Custom Birch Pizza Peel

View turkva's profile


29 posts in 3915 days

#2 posted 04-10-2009 07:42 PM

My wife had one that came with her pizza stone also. It lasted for about a year. I think it was just cheap pine. Once it split in two, I was going to try and glue it back together, but once I looked at it, I told myself, self, you need to make a new one. So I gathered up some oak scraps and built a bigger, heavier one that works great. The wood was stained from air drying for two years out behind the shed, but I think it adds a lot of character to the wood.

Oak Pizza Peel

Mind you, it isn’t anything fancy, more of a proof of concept really. But my wife won’t part with it now. I have a bunch of maple I am going to make another one out of, should look a lot better.

-- Accept Nothing, Challenge Everything

View JimmyC's profile


106 posts in 3371 days

#3 posted 04-12-2009 03:39 AM

Before you go too far Danny, take an out of the box approach to looking at the problem. Try sprinkling some corn meal on the peal before you lay the dough on it, the corn meal works like ball bearings and allows the dough to roll off the peal and onto the stone. Bread makers have used this trick for years, and it causes no lasting taste or problems. Remember, just a light dusting works.

Good Luck.

-- -JimmyC...Clayton,NC- "Just smile and wave boys, smile and wave"

View DannyBoy's profile


521 posts in 3835 days

#4 posted 04-14-2009 04:27 PM

I’ve used the cornmeal (I even worked for a pizza place that used it) and I really don’t like it. For my money, a slick topped peel is better because it doesn’t need anything. Plus, cornmeal can be a mess in your stove. I haven’t done this yet (lazy) but I’m still planning to. I’ll report my results when I do. Eventually, I may just make one to replace this one since it isn’t the best quality to begin with.


-- He said wood...

View Don Newton's profile

Don Newton

714 posts in 3588 days

#5 posted 04-14-2009 06:34 PM

I’ve used rice flower instead of corn meal with good results.

-- Don, Pittsburgh

View turkva's profile


29 posts in 3915 days

#6 posted 04-14-2009 06:44 PM

We use parchment paper, it protects your pizza stone as well as your peel. It makes it really easy to get the pizza back on the peel also.

-- Accept Nothing, Challenge Everything

View CaptainSkully's profile


1591 posts in 3528 days

#7 posted 05-05-2009 07:16 AM

I made a pizza peel for my girlfriend, and she cranks out restaurant-quality pizzas every Sunday night. It’s 3/4” red oak I had laying around, and I’ve used it as a template for others. I need to mineral oil it again, because I didn’t follow the once a day for a week, once a week for a month, once a month for a year regimen. She uses cornmeal, and we make sure the kitchen is well-ventilated, but it’s never ruined a dinner party (the smoke alarm is very festive). It helps a lot if you clean up last week’s cornmeal. We tried parchment paper, but you have to be very careful when you get around 450F. She had a fire, and I reminded her of a Ray Bradbury book she was supposed to read in school. BTW, FYI, and all that, we use unglazed red 6×6 tiles to create a pizza stone matrix in our oven. They are considerably less expensive than a “real” pizza stone, and accomplish the same thing. We leave ours in all the time to stabilize the oven temp. I made the bevel on one side by passing it over the jointer in an arc at a shallow angle, keeping the pivot point (handle) perpendicular to the blade. The tricky part was holding the spring-loaded blade guard back while doing it.

Skully's Pizza Peel

-- You can't control the wind, but you can trim your sails

View wooleywoodsmith's profile


152 posts in 3330 days

#8 posted 05-05-2009 02:21 PM

I made one for our house out of western red cedar. Its nice and light weight. I made it with a detached handle that if ever I need to replace the flat I can keep the handle. The handle has a ball and claw carved into it. Well sorta, still new at the carving thing. I will often mix my corn meal with flour so as not to be too mealy.

-- wooley

View a1Jim's profile


117063 posts in 3547 days

#9 posted 05-05-2009 05:38 PM

most a PEAL ing

-- wood crafting & woodworking classes

Have your say...

You must be signed in to reply.

DISCLAIMER: Any posts on LJ are posted by individuals acting in their own right and do not necessarily reflect the views of LJ. LJ will not be held liable for the actions of any user.

Latest Projects | Latest Blog Entries | Latest Forum Topics