Mike Senese writes:
The idea behind a perforated peel is that it reduces the amount of flour that gets underneath the dough when placing it in the oven (too much flour will brown up and taste bitter), and helps keep things from sticking by reducing the amount of friction underneath the dough. I discovered the magic of the perforated pizza peel after getting to make pizza with Pizzahacker for an evening, and decided to make a DIY version for myself. These are the steps I took to make it.
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Becky Stern is a Content Creator at Autodesk/Instructables, and part time faculty at New York’s School of Visual Arts Products of Design grad program. Making and sharing are her two biggest passions, and she's created hundreds of free online DIY tutorials and videos, mostly about technology and its intersection with crafts. Find her @bekathwia on YouTube/Twitter/Instagram.
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