What Is a Pizza Peel

What is the Pizza Peel?

A pizza peel is one of the most essential tools for making authentic pizzas at home. 

A pizza peel is a flat, shovel-like tool used to transfer pizzas from the ovens. 

Pizza peels typically have a flat surface (the "blade") and a handle for easy gripping.

The main purpose of a pizza peel is to safely slide uncooked pizza into a hot oven without disturbing the toppings or shape. It also helps you rotate the pizza during cooking for even browning.

When your pizza is done, the peel makes it easy to remove the pizza without burning yourself.

Using a peel helps maintain the pizza's shape and prevents toppings from sliding off. It's particularly helpful when working with thin-crust pizzas.

Types of Pizza Peels

Pizza peels come in two main varieties: placement peels and turning peels.

Placement peels have wider surfaces and are used to build your pizza on and transfer it into the oven. They typically have shorter handles and larger blades.

Turning peels have smaller blades and longer handles. These are designed to rotate your pizza while it's cooking or to retrieve it from the oven. The smaller blade makes it easier to maneuver inside the oven.

Pizza peels are made from different materials:

• Wooden peels: Less likely to stick to dough but heavier
• Metal peels: Lightweight and thin but may cause dough to stick
• Composite peels: Combine benefits of both materials

For home use, a wooden peel for placement and a metal peel for turning creates an ideal pizza-making setup.

 

Wooden Pizza Peels

 

Wooden peels are classic tools made from bamboo or hardwoods like maple or oak. They naturally prevent dough from sticking, making them perfect for building and preparing your pizza.

Wood has a porous surface that absorbs extra moisture and flour, reducing the chance your pizza will stick. This makes wooden peels ideal for assembling pizzas.

These peels tend to be thicker and heavier than other types. While this adds some weight, it also gives them durability and stability when you're working with dough.

Wood peels require more care than other materials. You'll need to hand wash them (no dishwasher!) and occasionally oil the wood to prevent cracking or warping.

 

Metal Pizza Peels

 

Metal peels are typically made from aluminum or stainless steel. They're thinner and more durable than wooden peels, making them excellent for sliding under a hot pizza.

The thin edge of a metal peel lets you easily slip it under cooking pizzas. This makes metal peels perfect for retrieving pizzas from hot ovens without disturbing the toppings.

Some metal peels have perforated surfaces with small holes. These holes allow excess flour to fall through, preventing it from burning in your oven and creating smoke.

The main drawback is that raw dough tends to stick to metal surfaces. You'll need to use more flour or cornmeal when building pizzas on metal peels.

Composite Pizza Peels

Composite peels combine the benefits of different materials. Many feature a wooden handle with a metal blade, giving you the comfort of wood with the functionality of metal.

Some newer designs use food-grade plastics or silicone. These materials resist sticking while remaining lightweight and easy to clean.

Epoxy-coated peels offer excellent non-stick properties with the durability of more traditional materials. 

Composite peels are usually dishwasher safe, making cleanup much easier than with traditional wooden peels. 

How to Use a Pizza Peel

Preparing the Peel

Before you place dough on your peel,you should prepare the surface properly.

Sprinkle a thin layer of flour, cornmeal, or semolina on the peel—these act as tiny "ball bearings" that help your pizza slide easily. Don't use too much, as excess flour can burn in your oven.

For wooden peels, give the surface a quick flour before each use. Metal peels might need a bit more flour since dough tends to stick to them more easily.

Some pizza makers prefer to build their pizza directly on the peel. Others prepare it on the counter and transfer it to the peel afterward. 

Transferring Pizza to the Oven

Once your pizza is ready on the peel, give it a gentle shake back and forth to ensure it moves freely. If it sticks anywhere, carefully lift that edge and add a bit more flour underneath.

Hold the peel at a slight angle and use a quick forward-and-back jerk motion to slide the pizza off. Think of it as pulling the peel out from under the pizza rather than pushing the pizza off.

Don't hesitate or move too slowly - this increases the chance of sticking. A smooth, decisive movement works best when transferring your pizza.

Rotating and Retrieving Pizza

Most home ovens don't heat evenly, so rotating your pizza halfway through baking ensures even cooking.

To rotate, gently slide the edge of your peel under the pizza and lift slightly. Then quickly turn it 180 degrees and place it back down.

When your pizza is done, slide the peel completely underneath it with a confident forward motion. Lift slightly and pull the pizza out in one smooth movement.

For retrieving, metal peels often work better than wooden ones as their thinner edge slips under the cooked pizza more easily. If you're using a wooden peel for retrieval, approach at a very low angle to avoid damaging your pizza crust.

Let your pizza rest on the peel for about 30 seconds before transferring to a cutting board.

Care and Maintenance

Taking good care of your pizza peel ensures it will last for many years and perform well every time you make pizza. Proper maintenance prevents common issues like warping, staining, and unpleasant odors that could transfer to your food.

Cleaning Techniques

Wooden peels need gentle cleaning after each use. Simply wipe them down with a damp cloth to remove flour and food particles.

Never soak wooden peels in water as this can cause warping and damage to the wood.

For stubborn residue on wooden peels, use a bench scraper to carefully remove stuck-on bits. Then lightly sand any rough areas with fine-grit sandpaper.

Metal peels are easier to clean. You can wash them with warm, soapy water after they've cooled down. Just be sure to dry them thoroughly to prevent rust, especially if your metal peel isn't stainless steel.

For both types, avoid harsh chemicals or abrasive scrubbers that might damage the surface. A little baking soda can help with tough stains without harming the material.

Seasoning and Conditioning

Wooden peels benefit from occasional conditioning to prevent drying and cracking.

Unlike what you might think, you shouldn't oil the surface before using it for pizza, as this causes sticking.

Instead, treat the handle and edges with food-grade mineral oil every few months.

Apply a thin layer and let it absorb overnight. Wipe away any excess the next day.

For metal peels, a light coat of cooking spray on the underside only (not the pizza surface) can prevent rusting in humid environments.

Storage Tips

Store your pizza peel in a cool, dry place away from heat sources that could warp the wood. Hang wooden peels when possible to maintain their shape and prevent warping.

If you have limited space, lay wooden peels flat rather than leaning them against a wall, which can cause them to bend over time.

For metal peels, make sure they're completely dry before storing to prevent rust. Consider placing a thin cloth between stacked peels to prevent scratches.

Keep your peel away from areas with large temperature fluctuations. Extreme changes can cause wooden peels to expand and contract, leading to cracks.

A peel cover or sleeve can protect it from dust and damage when not in use, extending its lifespan considerably.

Size and Shape Considerations

Choosing the Right Size

Pizza peels come in various sizes to match different pizza dimensions.

Standard peels typically range from 12 inches (30 cm) to 16 inches (40 cm) in width. For home use, a 14-inch peel works well for most people.

Your peel should be at least 2 inches larger than your pizza. This gives you enough room to slide under the entire pizza and maneuver it safely.

Pizza peels come in square or round shapes. Square peels offer more surface area and are easier for beginners. Round peels match the pizza shape and can be easier to rotate food in the oven.

Handle Length and Ergonomics

The handle length affects how comfortably you can use your peel.

For standard home ovens, a 8-12 inch handle usually works well.

Deep ovens or outdoor pizza ovens require longer handles (14-30 inches) to keep your hands safe from the heat. If you have an outdoor pizza oven, consider a peel with at least a 24-inch handle.

Weight matters too. Wooden peels are heavier but more stable for building pizzas. Metal peels are lighter and better for retrieving hot pizzas.

Customization and Accessories

Pizza peels come with various accessories that can enhance your pizza-making experience. These add-ons help you create better pizzas and make the process more enjoyable.

Handles with Hooks: Some peels feature handles with hooks for easy storage. You can hang them on your kitchen wall, saving valuable counter space.

Foldable Handles: For kitchens with limited storage, peels with foldable handles are perfect. They take up less space when not in use.

Popular Pizza Peel Accessories:

• Dough scrapers
• Peel brushes (for removing excess flour)
• Heat-resistant sleeves
• Pizza cutting guides
• Storage bags

Pizza peel stands keep your peel upright and ready for use. They prevent your peel from touching countertop surfaces between uses.

You can also find peels with measurement markings to help you size your pizza dough perfectly. These markings ensure your pizza will fit your oven or stone.

Frequently Asked Questions

What can I use instead of a pizza peel when baking?

If you don't have a pizza peel, several household items can work in a pinch.

A rimless baking sheet makes an excellent substitute since it's flat and sturdy.

You can also use the back of a rimmed baking sheet, an upside-down cutting board, or even a piece of stiff cardboard covered with aluminum foil. Parchment paper can also help - build your pizza on parchment, then slide both onto your hot stone.

Why might one need a pizza peel in their kitchen?

A pizza peel helps transfer raw pizza dough safely into a hot oven without burning yourself. This tool keeps your hands away from the intense heat of pizza stones or ovens.

Pizza peels also help maintain your pizza's shape during transfer. Without one, your carefully crafted pizza might stretch, fold or lose toppings.

For anyone serious about homemade pizza, a peel makes the process much easier and more professional. It's especially important if you use a pizza stone or outdoor pizza oven.

What are some alternative names for a pizza peel?

Pizza paddles is a common alternative name since the tool resembles a large paddle. You might also hear them called pizza shovels because of how they scoop up the pizza.

In Italy, they're known as "pala da pizza," while some bakers simply call them bread peels. Commercial kitchens sometimes refer to them as oven peels or baker's peels.

These different names all refer to the same flat-surfaced tool with a handle used to transfer pizza in and out of ovens.

Is owning a pizza peel necessary even if I have a pizza stone?

Yes, a pizza peel becomes even more important when using a pizza stone.

The stone must be preheated to 450-500°F for proper cooking, making it dangerous to place pizza directly by hand.

The peel lets you transfer your raw pizza safely onto the blazing hot stone without risking burns. It also helps you rotate the pizza during cooking and remove it when done.

While not absolutely mandatory, trying to use a hot pizza stone without a peel is risky and often results in misshapen pizzas or burned fingers.

The peel and stone work as a team for the best homemade pizza results.