Introduction

The KitchenStar wooden pizza peel is a high-quality, handcrafted peel available in 12″, 14″, and 16″ lengths. Each peel is made of premium acacia wood, which is durable, food-safe, and naturally resistant to odors and moisture. The smooth, beveled edge of the peel allows pizzas and other foods to slide on and off easily. Thanks to its sturdy build and elegant finish, the peel is multi-purpose: use it as a prep board for toppings, and as a beautiful serving tray when presenting your pizza or other dishes. The long handle with a hanging hole makes storage simple when not in use.

• Premium Acacia Wood: Durable, food-safe, and attractive grain.
• Beveled Sliding Edge: Smooth, tapered edge for effortless pizza transfer.
• Multi-Use Design: Functions as a cutting board and serving platter, in addition to baking use.

Safety Information

• Use Caution with Heat: The peel is not intended for use as a trivet or in the oven. Always use oven mitts when handling hot pizza or working near the oven. The wooden handle can get hot if left close to the oven for too long.
• Keep Dry: Store the peel in a dry place. Do not leave it standing in water or exposed to steam or open flame; excess moisture or heat can warp or crack the wood.
• Hand Washing Only: Never put the peel in a dishwasher or fully submerge it in water. The high heat and water will damage and warp the wood. Always wash by hand.
• Avoid Sharp Use: Do not cut directly on the peel with very sharp knives or cleavers (use the peel as a serving tray instead of a chopping block). Avoid dropping or striking the peel, which can cause cracks.
• Food Safety: Always handle and clean the peel as you would any cutting board. Wash and dry it before first use and after every use to keep it sanitary.

Unboxing & Setup

When you unpack your KitchenStar acacia wood pizza peel, you should find the wooden peel along with a care instruction sheet. Follow these steps to set it up for first use:

• Inspect the Peel: Check that the wood is clean and free from defects. It’s normal to see natural grain patterns and slight color variations.
• Initial Cleaning: Before using for the first time, wash the peel with warm water and a mild dish soap. Use a soft sponge; do not soak the peel. Rinse thoroughly.
• Dry Thoroughly: Wipe the peel with a clean towel and let it air-dry completely. Ensure both sides and the handle are fully dry before proceeding.
• Season the Wood (Optional but Recommended): To help protect the wood and prevent it from drying out, rub a thin layer of food-grade mineral or olive oil into the surface once it is dry. Let the oil soak in for a few minutes, then wipe off any excess with a clean cloth. This initial oiling enhances the peel’s durability and luster.

Feature Demonstration (How to Use the Peel)

Follow these steps to make pizza using your KitchenStar peel:

1. Preheat the Oven and Stone: Place your pizza stone (if available) on the middle rack of the oven. Preheat the oven to a high temperature (around 500°F or the oven’s max temperature) for at least 30 minutes. A hot stone will give your pizza a crispier crust.
2. Flour the Peel: Sprinkle a generous layer of flour (or cornmeal) all over the surface of the peel. This creates a slick barrier to prevent dough from sticking. Be sure to coat the entire area where the pizza dough will sit.
3. Form the Dough: Place your pizza dough on the floured peel. Gently press and stretch the dough into your desired shape (round or rectangular) right on the peel. The acacia wood provides a sturdy surface for shaping.
4. Add Toppings: Once the dough is shaped, add your sauce, cheese, and toppings on top of it while it rests on the peel. Because the peel is multi-use, you can prepare the pizza directly on it just like a cutting board.
5. Slide onto the Stone: With the toppings in place, give the peel a slight back-and-forth jerk or shimmy so the dough slides a bit on the peel. This ensures the pizza is not stuck and ready to move. Carefully and confidently slide the pizza off the peel and onto the hot stone in the oven. The beveled edge helps the pizza release smoothly.
6. Bake the Pizza: Close the oven and bake the pizza for 5–10 minutes, or until the crust is golden-brown and the cheese is bubbly. (Time may vary with oven temperature and pizza thickness.)
7. Remove the Pizza: When the pizza is done, return the peel to the oven. Slide the peel under the baked pizza (you can use a quick jerk motion again) to fully support it. Carefully lift and remove the pizza from the oven.
8. Slice and Serve: Transfer the pizza back to the peel. Use a pizza cutter to slice it if desired. You can also leave the pizza whole on the peel and serve it directly for a rustic presentation. The KitchenStar peel doubles as a serving board – just bring it to the table and enjoy!

Key Tip: Always flour the peel generously before each pizza. A well-floured surface is the best way to prevent the dough from sticking when you slide the pizza off.

Cleaning

Proper cleaning and care will extend the life of your wooden peel. After each use:

1. Hand Wash: Wipe the peel with a damp sponge or cloth using warm water and mild dish soap. Clean all surfaces lightly – avoid soaking the peel.
2. Rinse and Dry: Rinse any soap residue thoroughly with clean water. Immediately dry the peel completely with a towel. Do not leave it wet or wait too long to dry.
3. Oil the Wood: Once the peel is completely dry, rub a food-grade oil (like mineral oil or olive oil) onto the surface with a clean rag. This nourishes and protects the wood. Let the oil soak in for a few minutes.
4. Remove Excess Oil: Wipe off any excess oil with a dry cloth. The peel should look slightly glossy, not wet or oily.
5. Avoid Harsh Cleaning: Never use abrasive scrubbers or harsh chemicals. And never put the peel in a dishwasher – high heat and prolonged water exposure will warp and crack the wood.

Storage

Store your pizza peel properly to keep it in top condition:

• Hang or Lay Flat: The peel has a hole in the handle for hanging. Hanging on a wall hook is ideal for air circulation. Alternatively, lay it flat in a drawer or on a shelf.
• Keep It Dry: Ensure the peel is fully dry before storing. Do not trap it near steam or in damp environments.
• Avoid Extreme Temperatures: Do not store the peel in places that become very hot (like on top of a range) or very cold, as extreme conditions can damage the wood.
• Periodic Oiling: Every few months (or whenever the wood looks dry or dull), give the peel another light coat of food-safe oil to maintain its finish and prevent cracking.

Troubleshooting

• Pizza Dough Sticks to the Peel: If your dough is sticking, you may need more flour on the surface. Make sure to coat the peel liberally with flour or cornmeal before placing the dough. Gently shake the peel back and forth to loosen the pizza if it seems stuck before attempting to slide it off.
• Pizza Falls Off the Peel: If the pizza slides too easily or hangs over the edges, it may be because too little flour was used, or the pizza is oversized. Use an appropriate amount of flour, and be careful not to overload the peel beyond its edges. Using a quick, controlled jerk motion helps the pizza move straight off onto the stone without falling.
• Board Warping or Splitting: If the wood warps or a crack appears, it’s usually due to moisture or dryness. Always dry the peel thoroughly after washing, and oil it regularly. Store it flat or hanging so it’s not under strain. Small cracks can be minimized by oiling; serious damage means it might be time to replace the peel.
• Unpleasant Odors or Stains: If food odors linger, make sure to wash the peel promptly after use. Periodically oiling the wood can also help seal it. For tough stains, a light sanding (using fine-grit sandpaper) and re-oiling can restore the surface.
• Rough or Dry Surface: Over time, the wood can dry out. If it feels dry or rough, wipe it with oil as described above. This will recondition the wood and make it smooth again.