Reviews of Ironwood Gourmet Acacia Wood Pizza Peel

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I agonized over which peel to buy. Amazon sure carries a lot of them. I knew I wanted a wooden peel and this caught my eye right away. So did some others, due to attractive looks or attractive price. Finally I decided it was OK to spend a little bit more to get something that's nice-looking.

You can use it for bread or pizza. At 14 inches, it's not going to hold a monster-size pizza dough; not a problem for me, but keep it in mind if you're planning on baking huge pizzas. I prepare my pizza or bread dough, put some parchment paper on the peel, and slide the parchment and dough onto my Old Stone Oven 14-inch Round Baking Stone. This method works great! It's so easy to slide the dough from the peel to the hot stone using parchment paper. Using parchment also makes it easier to get the finished product out of the oven but I digress. From proofing bread to baking to removing, it works great.

It looks great, too! Wow, the figure and grain of the acacia wood is absolutely beautiful. It's so attractive, I've hung it on a wall, and it doubles as artwork, and that makes a great value. Highly recommended (even if you're not a baker and just want something foodie and good-looking to decorate your kitchen).

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I bought this one for looks, but was worried about the thickness of the lip/tapered edge making it difficult to get the pizza out of the oven as several reviewers have mentioned. So far, it has not been a problem. While it's true that the tapered edge is thick, it's only on one side of the peel. The other side of the peel is flat. I assemble the pizza on the peel with the tapered edge facing up and slide it right into the oven. When the pizza's ready, I flip the peel over (flat side up) and use the tapered edge underneath as a wedge. Just tilt the handle up a bit and slip the edge of the peel under the edge of the pizza. Now lower the handle, and the lip of the peel will lift the edge of the pizza far enough up for you to slide the peel underneath. Once the pizza cools, I slice it right on the peel and serve. So there you have it use the side with the tapered edge for raw pizza, use the flat side for cooked pizza. I also sometimes use this as a cheese platter always setting the flat side up so that I limit knife marks to this one side of the peel.

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This pizza peel is a little bit thicker than I was expecting, or perhaps more importantly, has a less tapered edge than I was expecting, making it a little difficult to remove pizza with the peel but I have had good luck sliding pizzas off my stone with a spatula and this is a really beautiful peel, perfect for serving.

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We have been on a pizza kick lately and I got tired of finding ways to get my pizza's from the counter to the stone. This peel is not only gorgeous to look at but it works too.

Make sure to put cornmeal on the peel and don't make your pizza on it too far in advance of putting it in the oven. Other than that it will slide off just fine.

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As others have said, this pizza peel is beautiful. But, that's not the important part. I love pizza, and I intended to use the pizza peel.

I was a little concerned when purchasing as some reviewers have said it is a little thicker than expected, and was torn between purchasing this pizza peel and the kitchen supply aluminum pizza peel also sold here on Amazon, which seems thinner and possible more functional, but not quite as nice looking. I'm glad I bought this one.

While it is a little thick to slide right underneath the pizza without any help (it may be possible, but difficult), it's quite easy to get the pizza on it with a spatula as a previous reviewer mentioned. All you need to do is lift the edge of the pizza and slip the peel under after that just push with the peel and the pizza slides right on. You don't need to use the spatula extensively or anything just enough to lift the edge of the pizza. We're gonna need it anyways to lift those big topping filled slices onto plates anyways, so it'll need to be washed anyways so no issues there. Alternatively, lift the edge with a fork, knife, pizza cutter, etc. Anything to just lift the edge of the pizza will do the trick.

This pizza peel is the first I've used and let's me use a pizza stone properly. I used to always just use a pizza stone as I would a pizza pan or anything else just sit the pizza on the cold stone and slip it in the oven when it was done preheating. It usually ended up sticking to the stone ruining the pizza anyways, so I rarely used the stone. With this peel, I can heat up the stone in the oven when it preheats, toss a little flour on the peel and build the pizza on it, and slide it right onto the hot stone. The pizza doesnt stick at all to either the peel or the stone this way. A little flour will go a long way (a lot works just as well, as when I first started I used more than needed to ensure it didn't stick you just get a little extra flour taste with each bite).

Overall, good peel and a good pick. Thick, sure, but it's not as thick as I thought and it's easier to get pizzas out of a hot oven onto the peel than I thought.