Why You Need Two Pizza Peels

A wooden peel is best for transferring pizza into the oven; a metal peel is better at removing it.

A pizza peel is an essential tool for getting pizza into and out of the oven. But there are two main styles of peels: thin metal ones and thicker wooden ones. Should you buy one instead of the other? Because each peel is best suited for a different purpose, you should have both. Here’s why.

USE A WOODEN PEEL TO LOAD PIZZA INTO OVEN

A wooden peel excels at getting baked goods into the oven. Its rough, porous texture makes it harder for dough to bond to its surface, and the wood also does a good job of holding on to a dusting of flour, which decreases sticking. A wooden peel’s one drawback: It’s too thick to easily slide under baked bread and pizza.

USE A METAL PEEL TO REMOVE IT 

A metal peel is thin and flexible, so it’s great at getting under a pizza to rotate it in the oven or to take it out. But it’s not the best tool for unloading dough onto a baking stone in the oven, since its smooth, nonporous surface makes it easier for dough to stick.

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