Is a sliding peel the answer to smooshed pizza dough? I tested one to find out.

Cornmeal can make it easier to move pizza off of the pizza peel and into the oven, but speed is what matters most.

If you have cursed in the vicinity of your phone while trying to launch a pizza into your pizza oven without inadvertently creating a calzone, chances are even better that Big Internet Brother has targeted you for a sliding pizza peel. If, after dozens of practice launches, you haven’t mastered the art of the traditional wood or perforated metal pizza peel, even with all-powerful semolina flour gliders, you may be very tempted by the ease promised by such a tool as a sliding pizza peel.

But is it worth it? Or is it just the Temu-niverse capitalizing on your desire for a homemade pizza that doesn’t come with a side of anxiety and despair? Reader, the temptation was too strong. I checked one out, and here’s the lowdown on what you can expect from a sliding pizza peel.

A sliding pizza peel is essentially a lightweight wooden pizza peel with a manual conveyor belt attached. Rather than thrusting a stationary peel under your entire pie, you only need a small edge of maneuverability to start. Once the sliding peel gets a little purchase on the raw pizza dough, you pull the cloth slide toward you by its handle while pushing the wooden board underneath. 

To launch the pizza with a sliding pizza peel, reverse the process: Use the handle on the cloth glider to push, sliding the pizza into the oven while pulling the sturdy board out from underneath it.

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