Equipment expert Adam Ried discusses the best baking peels for baking pizzas, breads, and more.
Buy our winning baking peel:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
23 Comments
Leave a Reply
You must be logged in to post a comment.
A perforated peel is the best. Don’t dust the peel unless you want to cook flour and make a mess.
I always like and take American test kitchen was the best as they TESTED , but don’t they know pizza peel is to launch and another is to turn. You need the round peel to turn ur pizza. Look at the pro. ATK got this all wrong
These reviews seems to have one thing in common: reviewers who don't have any practice using pizza peels. That's fine, some people have only the occasional desire to make pizza, and don't want to have to pick up a new skill. But the review should make it a bit more clear. If you desire to make pizza with regularity, and are interested in learning how to use a peel "like the experts", then I wouldn't recommend any of these peels. You can find plenty of other videos with peel advice on YouTube. But I personally would recommend a perforated metal peel, which will work just fine for both insert and removing a pizza from the oven. The pros will have a peel with a long handle for a big pizza oven, but the home cook is more likely to find an 18" long handle to be a useful size.
who only uses one peel?
Wrong! Three types of peels are necessary. One to launch, usually made of wood, one to turn, usually a smaller round peel, and one to retrieve, a full size metal peel. No mention was made of perforated peels. Many use a perforated metal peel to both launch and retrieve , and a second small peel for turning. The conveyor belt peels are not practical at all!
$55.to put your pizza in the oven?…LOL! Suckers!
Use semolina not flour
I use the thin metal peel with a piece of parchment under the pizza. It slides off easily, when I rotate the pizza I use tongs to lift the pizza up a bit and then pull the parchment paper out. No sticking, no corn meal, no flour. Works perfectly.
I have the second on the right! I'm here trying to find a better one because it sticks so much!
how about pizza turning peels
I don't rotate my pizza
Maybe they should have tried corn meal
Where is the best pizza stone review?….
A more gritty flour like cornmeal and semolina tend to work better with pizza and not wheat flour
Kayla hi 😃
Hello.
What's the best pizza stone
I make a lot of homemade pizza and i find those super peels to be a total joke. I would never buy one. Just buy a regular wooden pizza peel, they work great.
Love these test videos
Didn't you hear the news?
The World is dying because we consume to much shit.
Who in the World needs a Pizza peel at home?
I've heard that you have to work quickly when topping on a peel, otherwise it will stick. Anyone have any experience with that?
I use the thin particle board one with parchment. 👌
The re-upload channel.