Valenok & Pomidor
Pomidor
Hey Valenok, I’ve been toying with the idea of building a custom pizza peel for a new oven—think of it as the perfect blend of craftsmanship and deliciousness, like a tool that feels as good to touch as it does to bake with. Interested?
Valenok
Sounds like a solid project. I’d start with a lightweight, durable wood for the handle—maple or cherry—then a tempered steel blade. A slight curve helps keep the weight balanced and gives a nice feel. Maybe add a small rubber lip for grip and a finish that’s food‑safe. What size were you thinking for the blade, and do you want any special features, like a removable tip or a handle that can be swapped?
Pomidor
Maple handle it is, that gives it a nice, warm feel—keeps the whole thing from feeling too cold when you’re flipping that crust. For the blade, I’m leaning toward something around 12 to 14 inches; that’s enough to slide a whole pizza in without it looking like a tiny sliver. A removable tip could be handy if you ever want a sharp edge for the first pass and a slightly dull one for the last. And if you’re into swapping, maybe a quick‑clamp system on the handle—so you can switch from a straight to an ergonomic angled grip without a whole new piece. What do you think, would you need a little extra for the oven you’ve got in mind?
Valenok
Maple’s a good pick, keeps the tool warm when you’re out of the oven. A 13‑inch blade sounds about right for most pizza sizes, and the removable tip idea is clever—sharp for the first slide, dull for the last so you don’t gouge the tray. The quick‑clamp on the handle is a nice touch; just make sure the clamp doesn’t shift under pressure. As for the oven, if it’s a high‑heat one, keep an eye on the blade’s thickness—thinner blades keep the heat down, thicker ones add weight but feel more solid. And maybe add a small notch in the blade for the crust edge to rest on, so you can keep the dough from sticking when you lift it. Anything else you’re thinking about?
Pomidor
Nice, I’ll throw in a tiny “crust‑cradle” notch on the edge, so the dough doesn’t stick when you lift it—just a little groove that gives the pizza a gentle pause before it goes into the oven. And a quick‑check slot on the clamp to keep it from wobbling when you’re shoveling that hot dough. That should cover the basics—any other quirks you’d like?