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Ever tried sliding a perfect pie into a screaming-hot oven only to have it fold or stick? A great baking peel is like a reliable co-pilot: invisible when things go well and the hero when things get tricky. Whether you're tossing dough in a home oven or shepherding pies in a backyard wood-fired oven, the right pizza peel—or paddle—makes the difference between a soggy flop and a crisp, blistered masterpiece.
At its core, a baking peel is a flat, paddle-like tool used to transfer pizzas, breads, and other baked goods between a work surface and a hot oven. Think of it as a pizza skateboard—smooth and sturdy enough to carry your creation but nimble enough to slide under it when you need to move fast.
Wooden peels are perfect for assembling and sliding raw dough because they grip the dough slightly, reducing sliding before the crust sets. Metal peels—usually aluminum or stainless—are thinner and stronger, ideal for turning or retrieving fully baked pizzas from very hot ovens. Hybrid designs pair a wooden handle or paddle with an aluminum face for balance and heat resistance.
There are many options on the market, but a few models repeatedly earn praise for build quality, size variety, and thoughtful design. Below are several popular peels, with sizes listed in inches to help you match them to your oven and workflow.
This compact birch peel is a great starter option if you bake personal-size pies or smaller loaves. Birch provides a pleasant, natural feel and is light to handle—perfect for gentle transfers and everyday use.
If you like larger pies or batch baking, the XL birch peel gives you a roomy surface while keeping the advantages of wood: slight friction for dough control and a warm touch under your hands.
Designed with outdoor grilling in mind, this large wooden-handle peel gives you reach and control for moving pizzas on hot grills and stones. The extra length keeps your hands further from the heat, which is a big plus if you work over wood or charcoal.
This paddle combines a thin aluminum face for easy sliding with a wooden handle for comfort and insulation. The longer length makes it ideal for deep wood-fired ovens and impromptu pizza parties where you’re juggling multiple pies.
A round peel can be surprisingly versatile—great for centering pies and offering even support for round pizzas. The Eva Solo model’s compact diameter is handy for shifting pies in tight home ovens or using as a serving paddle.
Not exactly a peel, but a baking steel is one of the best upgrades you can buy. Carbon steel transfers heat quickly and evenly, giving you a crisp bottom crust that mimics a professional oven. Use it with a thin metal peel to launch and retrieve pizzas like a pro.
Plywood spades strike a middle ground between solid wood and laminated designs. They’re light yet durable and work well for shaping and sliding mid-sized pies without overloading your wrist.
Victorinox offers sturdy, well-made peels in both brown and black finishes. These models are known for ergonomic handles and balanced blades—useful if you value consistent, long-lasting tools in your kitchen or at the grill.
Picking a peel comes down to three questions: What size pizzas do you make? How hot does your oven get? Do you prefer wood’s feel or metal’s thinness? Answering those will point you in the right direction fast.
If you’re baking in a standard home oven, aim for peels under 20 inches in length so you can maneuver easily inside a shallow cavity. Wooden or plywood peels like the Eppicotispai 11.8" or the Kockums plywood spade are excellent for launching dough without sticking.
Outdoor ovens run hot and deep, so you’ll want length and heat resistance. The Dorre 30" aluminum-wood paddle or the 26" wooden-handle peel give you reach and control while keeping your hands at a safe distance. Pair them with a thin metal turner for adjustments inside the oven.
Materials change how a peel behaves. Here’s a quick guide to help you decide based on feel, maintenance, and performance.
Wood is gentle on dough and less likely to stick when lightly dusted. It’s also forgiving—no suddenly warped edges like some metals. Downsides? Wood can wear over time and should never go in a dishwasher.
Aluminum faces are thin and slick, great for sliding under baked pies. When paired with wooden handles, you get the best of both worlds: a fast surface and comfortable grip. However, aluminum conducts heat, so long handles or insulating grips are important.
Carbon steel is a powerhouse for heat transfer and durability. Baking steels reach high temperatures and create professional-quality crusts. They do need seasoning like a cast-iron pan to prevent rust, but the results are worth it.
Stainless steels are corrosion-resistant and easy to clean, but thicker blades can be harder to slide under soft dough. They’re best used for retrieving cooked pies or working in commercial kitchens.
Peels come round or rectangular, short or long. Round peels like the 12.6" Eva Solo are great for centering round pies and rotating them during baking. Rectangular blades provide more support for large or rectangular breads. Length matters: longer shafts keep your hands away from heat, while shorter shafts give you better control in tight ovens.
Think of peels as part of a kit: a pizza stone or steel, a good cutter, and a stiff oven brush complete the setup. Here are a few must-haves:
A baking steel like the Kockums 13.8" carbon steel delivers intense, even heat for that coveted blistered crust. Stones work well too but heat slower—both are a step up from baking on bare racks.
Use a thin metal peel for actually launching pizzas and retrieving them when the surface is hot and space is tight. Its slim profile slips easily under the dough.
A sharp wheel cutter or rocker makes clean slices faster than a serrated knife, while an oven brush helps you sweep away ash or char in a wood-fired oven without scratching steel or stone.
Bench scrapers, flour shakers, and a dough tray reduce frustration during prep. Nonstick flour like semolina acts like tiny ball bearings under the dough—handy for sliding pizzas off a peel.
Taking care of your peel doesn’t require a PhD—just a little routine. A quick cleanup and occasional oiling will keep wooden peels healthy for years, while metal peels benefit from occasional scrubbing and thorough drying.
Wipe with a damp cloth and mild soap if needed, then dry upright to avoid warping. Every few months treat with a food-safe oil to keep the wood from drying out.
Carbon steel should be seasoned like cast iron: a light coat of oil and a brief bake until it browns. This builds a nonstick surface and prevents rust.
Using a peel well is about timing, confidence, and a little finesse. Here are practical tips that make a measurable difference.
Work on a lightly floured peel or sprinkle semolina for the ball-bearing effect. Don’t overload the dough with toppings; heavier pies stick more easily. Give the peel a gentle shake before you lift to ensure the dough slides freely.
With your oven and stone or steel preheated, place the pizza toward the edge of the peel and give it a few quick shakes to make sure it’s not sticking. Sling it into the oven with a confident thrust—think of it like tossing a Frisbee rather than dropping a plate.
Use a metal peel to check underneath the crust; slide it under to lift and rotate the pie mid-bake for even browning. For very high-temperature ovens, work quickly and keep your hands away from hot walls.
Need a quick recommendation based on how you bake? Here’s a short guide:
A medium wooden peel like the Eppicotispai 11.8" is forgiving and easy to use for small batches and learning basic technique.
Long paddles such as the Dorre 30" aluminum-wood or the 26" wooden-handle model give you reach, control, and confidence near high heat.
If you crave ultra-crispy crusts, combine a steel like the Kockums 13.8" with a thin metal launch peel. The steel provides intense bottom heat and the peel gets your pie on and off quickly.
A hybrid aluminum-wood paddle gives you versatility across home and outdoor scenarios—slick face, comfy grip, and enough length to keep your hands cool.
We all learn the hard way sometimes. The most common issues are sticky dough, overloaded toppings, and peels too large for the oven. Keep dough lightly floured, avoid soggy toppings, and match paddle size to oven depth to avoid cramped, nerve-wracking maneuvers.
Test the feel: weight and balance matter. If the handle feels like a lever you can’t control, try a shorter or lighter model. Consider storage: longer peels need room, and heavy steels require secure shelving. And remember—no tool replaces practice; the right peel just makes practice more fun and less frustrating.
Choosing the right baking peel is a bit like picking the right shoes for a hike: comfort, fit, and purpose matter. Whether you go for the natural feel of birch, the heat-hungry performance of carbon steel, or a hybrid aluminum-wood design, the right peel will transform how you bake and serve pizzas. Pair your peel with a good stone or steel, keep it cared for, and you’ll be turning out restaurant-quality pies with confidence.
| Baking Peels | Price | |
|---|---|---|
| Victorinox Pizza Peel Brown 7.4133 | £ 34,49 | |
| Victorinox Pizza Peel Black 7.4133.3 | £ 34,49 | |
| Victorinox Pizza Peel Brown 7.4134 | £ 42,49 | |
| Victorinox Pizza Peel Black 7.4134.3 | £ 42,49 | |
| Kockums Jernverk Kockums Bak-pizzasteel Ø35 Cm Carbon Steel | £ 83,90 |
