What’s the best pizza peel? Should you get a wood or metal one?
A pizza peel is a paddle (wood or metal) that lets you put a pizza in (and take one out of) an oven. We tried out several pizza peels and then interviewed pizza chefs for their favorites. We also asked our parent readers for their picks.
Along the way, we learned a couple of tips:
- To keep a pizza from sticking to a peel, use a small amount of 00 flour (special flour used in pizza baking—it is milled to a very fine texture).
- For metal pizza peels, let the pizza sit on the peel for 5 minutes after cooking to help it release.
- Raw dough tends to stick to wood pizza peels. One tip: put your pizza on parchment paper, then on the wooden peel. Or try 00 flour on the peel. Also: wood peels require special care: don’t soak it in water, as it can warp. Wash in warm water and dry immediately. If you live in a dry climate, use food grade mineral oil on the wood to keep it from cracking.
For whatever reason, pizza peels can get rather pricey. But there is good news: we found one peel that is both good quality and easy on the wallet: American Metalcraft’s model 3512. Here’s why it is a good buy:
What We Liked
• Thin 14 gauge aluminum blade = slides under dough easily.
• Made in the USA.
What Needs Work
• Doesn’t work well with larger pizzas. This peel is better for 12″ pizzas.
• Edges can be sharp.
• Handle is unfinished.
• A hole to handle the peel would be a most welcome improvement.