A pizza peel is like a paddle - a large spatula - if you use a pizza stone (this gets hot in the oven and you place the pizza, or bread dough, onto the already heated stone) they are suggesting you use this "peel or paddle" so you don't burn yourself - I don't plan to buy one, I will figure something out- like maybe using one of my plastic cutting boards and letting the bread dough slip onto the pizza stone from that.
The process of pulling the dough is different than kneading it. I'm assuming this means that after you cut off the portion you are going to bake, you take two sides and pull out slightly and tuck under, then take the other two sides and do the same. This is a way to stretch the dough a bit without kneading it. Does that make any sense? I may not be able to do it either - but that is how I am going to try.
LOL. Thank you for the education my dear. I once had a rudimentary knowledge of “farm” cooking. All the fancy tools, etc. are foreign to me. I know how to cut the head off a chicken, pluck it, cut it and fry it. I know how to heat up an iron skillet, mix up cornbread and slap it in the oven. I know how to make biscuits, roll them out, cut them with an empty baking power can. I can raise a garden and prepare the produce and even can it. I put all that behind me when the kids left home. I told my hubby, “been there, done that.” So he took over the cooking. I wash the dishes, mow the yard,and trim the shrubs. We have an understanding. I sometimes see a recipe that looks interesting and I take a notion that I can cook, so I will download the recipe and promptly forget about it.
Try a cookie sheet with no lip and see if that will work for you....... I saw that as a suggestion somewhere.