The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza cutter/Flipping board combo

dmsnyder's picture

Pizza cutter/Flipping board combo

While visiting my son in Las  Vegas and getting him started with sourdough baking, I visited the Williams Sonoma store. I was looking for a dough whisk, which they didn't carry. However, I did find an item that I bought for him. I thought it might be of interest to others.

This is a wood-composite Epicurean Pizza Cutter. It is 16 inches long and 4 1/2 inches wide. It has one straight edge. The other is curved. I immediately saw it as a great flipping board/transfer peel. This is used to transfer long loaves - baguettes or bâtards - from a couche to a peel (or directly onto a baking stone). I used it for a couple bakes, and it worked great. It's a bit pricey compared to the sanded, pine slat from a French wine case I use, but it does have the double use and is easier to keep hygienic.

Here's a link:  Epicurean Pizza Cutter 

No affiliation, etc.


proth5's picture

I have my "made for class at a culinary school" flipping board (I donated all but one to the culinary school - wonder if they are still in use....) but I was shamed that I didn't think of a rocking pizza cutter for the task when the emergency arose.  Although my personal rocking pizza cutter is metal and razor sharp as at this time of year it is pressed into service cutting caramels (1,000 of them all hand cut and individually wrapped... but I'm OK!).  Pizza cutters on the brain...

Nice bread in the gas oven, BTW.  I struggle constantly with the gas oven and the dry climate - I'm getting nice results with cast iron "grill moisturizers" (Chef's Catalog) - after studying the steam trays for Rofco ovens (now why am I looking at large ovens????) I'm thinking of fitting them with drip pans to prolong the steam.  I haven't figured out the logistics for putting a cover over the bread - the steam seems to be working out, but you need to be fearless with the amount of water you use...


linder's picture

David, sells dough whisks, both large and small.  They are a small company and offer great service.


LindyD's picture

A quite creative tool, David.    Much classier than my flipping strip of cardboard covered with a hosiery stocking!

My peel is Epicurean, however, and I can vouch that it's a terrific brand.   Your son will probably discover it's also a handy cutting board.

bnom's picture

David, target gone by but while you were at William Sonoma you could have picked up a Rosle flat whisk. Not only does it whisk dough handily, it's extremely useful for sauces, eggs, etc.  And since it's stainless steel, it's super easy to clean. I've had mine for well over 15 years and its still in perfect shape.   

Glad you had good luck with the gas oven. I still find it fussy and frustrating. I've been baking in dutch ovens lately, great results but it feels like a cheat.

@Lindy -  Lowes sells thin (1/4"), strong finished oak boards that perfect flipping boards. They come in 3.5" and 5.5" widths (about 2 ft long) and cost a few bucks a piece.  I have a narrow one for baguettes and a wider one batards

Happy holiday baking!




dmsnyder's picture

I have the two sizes of dough wisks and use them for almost every sourdough bake. I was looking for one for Joel. I saw the Rosle whisk, bnom. I'm glad to know it works for dough. I was afraid it might not be heavy enough. 

Pat: I do give my oven lots of credit for the breads I'm able to turn out. I think if I had a gas oven I'd be spending more time working on various solutions for bread-covering in the oven.


TimIgor88's picture

What knife do you use to cut pizza? I like this one I highly recommend

dmsnyder's picture

I have used both wheel-type cutters and a mezzaluna cutter. I mostly use the latter.