The launch peel is the tool that decides whether the pizza lands round or lands folded. This one is a 12 by 14 inch aluminum blade with a thin leading edge, which is what lets it slide under a raw, topped pizza without dragging the dough.
The wooden handle folds, which sounds like a gimmick until you try to store a rigid 25-inch peel in a normal kitchen. Folded, it goes in a drawer. Extended, you have enough reach to launch to the back of a hot oven.
Chicago Brick Oven makes it in the USA.









