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A Sassafras Pizza Peel

Now, I sincerely hope I don’t end up with 18 of them, but seriously, I can’t think of anything that I really want besides this peel.  Last year Hannah gave me a lovely baking stone from Williams & Sonoma, which I have been experimenting with lately, to bake mostly (cheeseless) pizza.  I haven’t quite ventured to making the dough from scratch (too time-consuming for this graduate student, plus Sprouts has some homemade pizza dough that is tasty and much cheaper than that Pillsbury dough in a can). Some of it has turned out pretty tasty, if I do say so myself. But I have discovered that transferring the pizza into and out of the oven in one piece is nearly impossible without a peel. My current method of sliding it on and off the back of a cookie sheet is both extremely messy and not all together successful at times. 
I had a $10 gift card from Sur La Table, and I was trying to figure out what to use it on before it expired. I would love to have everything in that store, but I was trying not to spend much out of pocket. It finally dawned on me that I needed a pizza peel, so I went online and looked up some reviews on pizza peels. It turns out that the best reviews were for the Sassafras pizza peel, available on Amazon for a very reasonable price. Unfortunately, Sur La Table’s pizza peels were all much more expensive, and not as nice. The Sassafras is large enough to make family-size pizzas on (and take full advantage of the huge slab of baking stone that Hannah gave me).  Plus, it has a string at the end for hanging while not in use, which is very convenient since the large size and ungainly handle make it difficult to store. Apparently, periodic treatment with food-grade mineral oil should help it last many years. Not bad for $15.99! (plus free shipping for all you Amazon prime people).
So while I did not get my coveted pizza peel from Sur La Table, I did finally settle on this Anolon Advanced 8” French Skillet, which was on sale for $15.95 ($6 something after coupon and tax).  Most people know that I love to make omelets, and I am always on the lookout for a better omelet pan. This little beauty has a non-stick finish both inside and out and comes highly recommended by many professional chefs. It feels wonderfully sturdy, and I can’t wait to give it a test run!

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