who needs a pizza peel when you've got one of these babies?
I'm really still very new at this bread-baking thing, so I hesitate to say it, but I may have discovered a tolerably good and low-cost alternative to a pizza peel!
Today I tried making pizza for the first time. I realized last-minute that even my rather large spatula (roughly 6"x6") was just not going to transfer these little babies onto my baking stone. Silly of me.
Still, I have a bunch of those wafer thin "cutting boards". They're actually more like sheets -- probably about a millimetre thick. They sell them at Ikea and also at dollar stores. Very very cheap.
Anyway, I sprinkled some cornmeal on one and very gently slid the cutting sheet under my pizza. My crusts were really thin, but it slid fairly well -- with some of the pizzas I had to lift the last little bit on and slide it down, but it really wasn't any trouble to do that. With some of them I lifted the bit of crust nearest the edge and just sprinkled a little bit more cornmeal underneath. They slid off the cutting sheet and onto the baking stone beautifully! No fuss, no muss, no rough stuff.
Next time I'll place the finished disks of pizza dough directly onto a bed of cornmeal -- I think that might even make things easier. Glee! I'm so happy with this little trick that I may not even buy a peel! We'll see...