Choose your peel based on how you plan on cooking your pizza. If you have an uneven oven, you may need a round-shaped peel to ensure evenly cooked pizza. Follow the instructions for curing the oven during your first light. Failure to follow the curing instructions can cause damage to the oven and will void the warranty. This 12×14 inch Aluminium Pizza Peel by Argon Tableware is square in shape, so it’s suitable for pizzas of all sizes. The smooth aluminium blade features a sleek design that makes it easy to slide it underneath pizzas, so you don’t have to worry about struggling to lift it. If it’s a wooden one you can, I wouldn’t suggest it on a metal one. If you are using a sharp knife then you do need to be prepared for it to scratch your peel. I’d suggest getting a serving board. Final Thoughts

ABOUT GI METAL: Made in Italy to the highest standards, these pizza making tools are a must for any pizzeria. Gi Metal Pizza Accessories are a pizza maker’s best friend. Pizza peels crafted with steel are extremely durable. The steel blades are usually stronger and smoother than the traditional wooden blade. Unlike the latter, the steel versions are effortless to clean. Sadly, the raw dough does not slide off easily on a steel blade like wooden models. This pizza peel is lightweight at just 1 pound and 7 ounces, and it's made from raw, uncoated wood. It's just large enough to fit a standard pizza without being too unwieldy to handle. We used it to make half a dozen pies and two loaves of bread, and every time the pizza and bread dough slid off easily. EXO The Original Super Peel in Solid Cherry: The main feature of this peel is its conveyor belt cloth that helps you launch pies without having to slide them off the board. We had a few issues with this. To start, because the peel is now cloth-covered, you can’t use it to turn or remove a pie from an oven unless you remove the cloth, which can be a pain. But our biggest issue is that it forced you to move your hand down the peel and into the oven itself to properly use its conveyor function, putting your limbs directly into the heat source—something we never recommend doing at high, pizza-firing temps.More expensive ones might offer better features, but keep in mind that a higher price doesn’t always translate to higher quality. Material The ones recommended in this guide are middle of the range when it comes to pricing. The Ooni Perforated Pizza Peel is a little more expensive. It is 100% worth it. Handle Though it may be an idea to use a separate chopping board to cut the pizza, to avoid damaging the appearance of the peel. If you have a wooden one then you can use olive oil on the peel to help it last longer. Can You Cut The Pizza On the Peel? Pros: Thin and flexible blade gets under baked pies and breads with ease, durable and lightweight, wide enough to accommodate the average 12-inch pizza

You would usually assemble your pizza on your worktop. Next the pizza peel would go under the pizza and “peel” it away and allow you to pop it in the oven. ( This is where it gets its name from) The azzurra range is characterised by lightness, extreme strength and flexibility which are able to satisfy any need of the professional pizza maker. During testing, it was simple to slide pizzas from the peel onto the baking steel, but it did take more effort to get the cloth under the finished pizza to remove it from the oven. The cloth can be removed, however, and the peel can be used like a traditional peel to retrieve the pizza.Its light head is flexible to favor the scraper effect. Gi 14″ Aluminum Perforated Turning Pizza Peel comes with an extra-long 47-inch handle to allow you to turn and retrieve your pizza from the hot oven safely and conveniently. Unlike most models on this list, the Komista 9″ Stainless Steel Round Perforated Pizza Peel features a full stainless steel handle and head to minimize heat transfer and guarantee snappy cleanup and impressive cleanliness. Fortunately, the holes in a perforated pizza peel are meant to rid of the excess flour on the base of the pizza.

Other pizza peels come with shorter handles and would work best for smaller and more shallow pizza ovens. However, because they are lighter, they tend to not be as durable as steel– though they can last forever, they can morph or become oddly shaped. Steel The last type of pizza peel is a turning peel. This is more of an optional item as you can turn a pizza just fine with a standard one. The Homevibes 12″ Perforated Pizza Peel slides under bread, stromboli pizza, sandwiches, and pizza with ease. This unit is 26 inches long and acts as a perfect arm extension for any baker. It’s suitable for both commercial and personal purposes. Keep your oven size in mind when thinking about the right handle size for your pizza peel. The 7 Best Perforated Pizza PeelsSuch as oak, ash, beech, cherry, apple, pear, hawthorn or olive or kiln-dried hardwood with a moisture content of less than 20%. Hardwood produces the most heat and less ash. Softwood has an unpleasant smell and painted or treated wood can give off toxic fumes. Hardwood Logs One thing I would say about the handle on this paddle is that it’s a little small. If you are just using your home oven then it’s fine. In terms of the shape and size of a pizza peel, it’d be best to have both types on hand. A round pizza peel allows you to turn the pizza effortlessly as it cooks, and the rectangular versions are for taking out or putting the pizza in your oven. Handle length Please note - the length is measured from the top of the peel head to the end of the handle. Products can be easily cut down to suit, or we can do this for you at no extra cost, provided we have overall measurements. This stainless steel peel is built to withstand high-heat pizza ovens, and the handle is reinforced with three rivets for extra stability. Verdict

This peel is incredibly lightweight, and the small grooves help to get rid of excess flour on the bottom of a pizza when it's being fired. Not every perforated pizza peel is the same. Therefore, it is up to you to decide between a few factors to make the best choice for your individual needs. When you’re baking pizza on a hot pizza stone or steel, you don’t want flour on the baking surface because it burns. Fine wheat flour, like Tipo 00, which you most commonly use for baking pizza, burns at fairly low temperatures. It’s this flour that causes trouble. Dusting your pizza peel with semolina, which can handle higher heat better, is not a problem!The design of this pizza paddle from Chef Pomodoro is great. Combining wood and metal can give it a stylish look. The handle is tapered for a comfortable grip when transferring pizzas. It also has a hole at the end of the handle, so you can hang it up when finished. This particular peel has a lifetime guarantee, if there’s any faults then you know that you’re covered. Pros: The blades are riveted to the handle to guarantee safety and secure handling. Also, it eliminates vibrations and guarantees secure handling. More so, the perforation design offers low friction for easy food release and eliminates excess flour, which minimizes your chances of ruining your pizza. Verdict