KitchenStar 10″ perforated stainless-steel pizza peel with foldable handle (perforated design shown). The KitchenStar pizza peel is a flat, rectangular stainless-steel paddle for launching, turning, and retrieving homemade pizzas (and other baked goods) from the oven. It comes in both 12″ and 14″ versions, and you can choose a solid (non‑perforated) or perforated head. These durable peels are built for long-term use – the heavy-duty stainless steel is rust-resistant and oven-safe (rated up to 500°F)The ergonomic handle folds out for use and locks with a clamp, keeping your hands safely away from the heat(The folding handle design also makes each peel easy to store in a drawer or hang on a hook when not in use.) Overall, the KitchenStar peel serves as a reliable transfer tool for pizzas, flatbreads, pies, and morek

Safety Information

• High Temperatures: The peel is oven-safe up to about 500°F (260°C)
• Always use oven mitts or heat-resistant gloves when handling the peel or pizza at high heat. Keep fingers clear of the oven opening and handle.
• Handle Lock: Before use, unfold the handle fully and slide the clamp down to lock it securely
• Verify that the handle is firmly locked so it won’t collapse while sliding or retrieving a pizza.
• Proper Use: Do not use the peel as a makeshift cutting board or try to pry open anything; the edges can be sharp. Keep the peel away from open flames or heating elements (except when under your pizza in the oven) to avoid warping the metal. Do not leave the peel unattended in a hot oven or on a hot stovetop.
• Children and Pets: Always supervise when using hot cookware. Keep children and pets away from the oven and kitchen counters while the peel is in use, as hot surfaces and sudden movements can cause accidents.

Unboxing & Setup

1. Open and Inspect: Remove the pizza peel from its packaging. Check the paddle surface for any shipping protection film or stickers and peel them off. Ensure the blade is clean and free of debris before first use.
2. Handle Assembly: The KitchenStar peel has a telescoping, folding handle. To set it up, unfold or extend the handle completely. Slide the small metal clamp downwards until it snaps into place; this locks the handle at full length

• The handle should feel solid and cannot collapse once clamped.

1. First-Time Cleaning: Wash the peel by hand before first use (see Cleaning section). Although it’s dishwasher-safe, cleaning it gently ensures any factory oils or dust are removed.
2. Ready to Use: With the handle locked, the peel is now ready for demonstration. All models work the same way, whether you have the solid paddle or the perforated version.

Feature Demonstration

Figure: KitchenStar 10″ solid (non‑perforated) stainless-steel pizza peel with foldable handle. KitchenStar peels share a consistent design and function across sizes and styles. The rectangular head provides ample support for your pizza, and the smooth stainless-steel surface glides easily under dough. The perforated version (pictured at top of page) features dozens of small holes that shake off extra flour and allow hot air to circulate under the crust, helping to create a crispier base. In contrast, the solid (non‑perforated) peel shown above gives maximum support for heavy or large pizzas and prevents toppings from falling through the surface. Both models have foldable ergonomic handles that lock out of the way in storage and unfold with a single clamp action for useTo demonstrate a typical use (steps adapted from the product instructions):

1. Preheat Oven: Place a pizza stone or baking sheet in the oven and preheat to around 500°F (or the highest temperature your oven allows)
2. Prepare Peel: While the oven heats, unfold and lock the peel’s handle. Liberally dust the peel’s surface with flour or semolina. This coating prevents sticking. Shape your pizza dough on another surface, then transfer it to the floured peel.
3. Add Toppings Quickly: Spread sauce, cheese, and toppings onto the dough while it’s on the peel. Work efficiently so the dough doesn’t sit for long (this helps prevent sticking).
4. Shake or “Jerk”: Before sliding the pizza in, give the peel a gentle back-and-forth “jerking” motion. This ensures the dough is loose on the peel and not stuck, If you feel any drag, lift the dough slightly and dust more flour.
5. Slide into Oven: Position the peel a few inches from the oven stone. Then push or tug the handle so the pizza slips onto the hot surface. The peel acts like a slide, letting the pizza smoothly transfer onto the stone.
6. Bake: Leave the pizza to bake for 5–10 minutes or until the crust is golden and the cheese is bubbly
7. Retrieve Pizza: Once done, use the peel to slide under the pizza. (You may need to rock it a bit at the back edge to catch the crust.) Carefully lift the hot pizza out of the oven. The peel’s sturdy head keeps the pizza flat and supported during removal
8. Serve: Transfer the pizza to a cutting board or serve-hot plate. Remove the pizza from the peel by sliding it off or lifting one edge. Use a pizza cutter to slice it (KitchenStar makes a matching cutter) and enjoy immediately

(TIP: Always use cold dough (straight from the fridge) on the peel, as recommended by the manufacturer. A chilled dough is less sticky, and combined with generous flour, it practically guarantees the pizza won’t stick to the peel.)

Additional Tips for Best Results

• Dust with Flour or Semolina: For extra non-stick performance, use fine flour or semolina on the peel surface. These allow the dough to slip more easily
• Cornmeal also works and adds a little crunch.
• Shake Freely: After topping your pizza, remember the “shake trick.” Rock the peel back and forth occasionally as you add ingredients. This prevents any part of the dough from sticking before the bake
• Use a Pizza Stone: A preheated pizza stone (or steel) helps absorb moisture and heat. If using one, always preheat it along with the oven. The KitchenStar instructions suggest at least 30 minutes of preheating
• Perforated vs Solid: The perforated peel excels with thin-crust or Neapolitan-style pizzas, since its holes let steam escape for a crisp bottom The solid peel is better for thicker or heavily topped pizzas because it offers full support and keeps ingredients from falling through Choose the 12″ size for smaller ovens or personal pizzas, and the 14″ size for larger pies or bigger ovens.
• Avoid Overloading: Don’t overload the peel. A heavily topped pizza may be difficult to slide off (or the extra wetness could increase sticking). Use moderate toppings and cheese.
• Heat Gradually: Never slide the peel directly onto an open flame or onto a very cold stone from outside; going gradually from room temperature to oven temperature is safest.

Cleaning

• Wash After Each Use: After cooking, let the peel cool. Then wipe it clean with a soft sponge or cloth and warm, soapy water. The stainless-steel surface resists stains, so a simple wipe is usually sufficient.
• Dishwasher Safe: KitchenStar peels can be placed on the dishwasher’s top rack. You may fold the handle flat to fit if needed
• However, hand washing helps maintain the finish, so use dishwashing only when convenient.
• Dry Thoroughly: After washing, rinse and dry the peel completely. Leaving it to air-dry on a rack is ideal. Drying prevents any water spots or corrosion (stainless steel is rust-resistant but still merits drying).
• Avoid Abrasives: Do not use steel wool or harsh abrasive pads, as they can scratch the metal. A nylon scrub pad is fine for stuck bits, but generally the smooth surface won’t trap much residue if you clean soon after use.

Storage

• Foldable Handle: The standout feature of these peels is the folding handle. After drying, unlock the handle (slide the clamp and collapse it) so it lies flat. This compact form lets you store the peel in a drawer or cabinet without taking much space
• Hang If Desired: Alternatively, you can hang the peel by its handle on a wall or cabinet hook. The handle has a hole or notch for hanging in most models. This keeps it handy and out of the way at the same time.
• Vertical Position: If storing vertically (hanging), ensure the blade won’t accidentally tip or fall. When folded flat, the entire peel can safely stand upright in a pantry.
• Space-Saving: Thanks to its foldable design, you can keep this peel even in a small kitchen. Its “Space-Saving Design” literally means it stows like a flat spatula, as noted in the product description

Troubleshooting

• Pizza Sticks to Peel: If dough sticks, first double-check you used enough flour or semolina on the peel. Freezing or even briefly chilling the prepared dough (on the peel) can help too. If one spot is stuck, gently use your fingers or a spatula to free an edge and add more flour. The “shake” trick (rocking the peel) should prevent this.
• Toppings Fall Through (Perforated Models): It’s normal for a few loose crumbs or tiny toppings to fall through a perforated peel. To avoid this, don’t pile thick sauce or loose breadcrumbs on a perforated peel. Save this design for lighter toppings or hold the peel level when sliding. The solid model prevents this issue entirely.
• Wobbly Handle: If the handle ever feels loose, ensure the clamp is fully down. The clamp teeth should lock into a groove on the handle. Straighten the handle fully before clamping – partial extension can prevent a secure lock.
• Metal Bends or Warps: Although made of sturdy steel, avoid banging the peel against hard edges. Never use it to pry stuck food. If it ever seems bent, you can often straighten it by gently bending back by hand (steel is malleable).
• Rust Spots: Stainless steel resists rust, but any rusting would come from poor drying or abrasive damage. If you see tiny rust spots (unlikely), scrub them gently with a paste of baking soda and water, rinse, and dry thoroughly.