Bread-Bakers v101.n059.3

Not long ago I purchased the large metal peel offered by King Arthur in 
their catalog. I have used the peel in the baking of focaccia, stromboli, 
and pizza with excellent results as long as I use parchment paper under the 
item to be baked ; otherwise you must really make the dough very dry or use 
a great deal of cornmeal on the peel so it does not stick as you place it 
on your baking stone in the oven. I'm open to suggestions from anyone who 
has additional ideas.

Dick Carlton,
Brookings, OR