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If you love homemade pizza, artisan bread, or sizzling pastries straight from the oven, a baking peel is one of those small investments that changes the game. Think of a peel as a magician’s wand for dough — it helps you launch, retrieve, and rotate whatever you’re baking without burning your hands or wrecking the crust. Whether you’re shoving a pizza into a roaring stone oven or pulling a tray of baguettes from a baking steel, a good peel makes the process smoother, faster, and a lot more fun.
Not all peels are built the same. You’ll find wooden peels, metal peels (aluminum or steel), and hybrid designs that combine different materials. Each type has its sweet spot depending on how you bake, the heat you use, and how you like to handle your dough. I’ll walk you through the pros and cons so you can pick the right tool, not just the prettiest one on the shelf.
Wood peels are great for transferring dough from your work surface to the oven because the dough is less likely to stick. They’re like that reliable friend who cushions your fall — gentle on fragile dough and ideal for shaping. The downside? They’re larger and can’t be used for turning food near an open flame, and they need more care, like occasional oiling, to stay in good nick.
Metal peels, especially aluminum and carbon steel, are slim and let you slide things on and off a stone or steel with surgical precision. They’re perfect for high-heat ovens and pizza makers who want quick transfers and thin edges. If you’re using a metal peel, expect to dust it with semolina or flour to keep the dough moving — and be prepared for a firmer feel in your hands compared to wooden peels.
Perforated metal peels are great for letting excess flour fall away so your crust doesn’t burn or darken unevenly. Hybrid peels combine a wooden paddle with a metal face or a long aluminium shaft with a wooden handle; these aim to give you the best of both worlds: the gentle touch of wood and the slim edge of metal.
When you’re on a buying mission, don’t get seduced by looks alone. Consider handle length for safety, blade size for the pizzas you make, and weight for comfort. A well-balanced peel will feel like an extension of your arm — not like you’re lifting a board or wrestling a mop.
Materials dictate how you’ll clean and store a peel. Wooden boards prefer a wipe and dry routine and occasional rubbing with food-grade oil. Metals can often be wiped clean and tolerate higher temps, but they may require drying straight away to avoid rust on carbon steel. Think about the time you want to spend maintaining the tool — some people love the ritual of caring for wood; others want a wipe-and-go solution.
Match the peel size to your oven and pizza size. If you’re baking 12 to 14-inch pizzas, look for blades around 12 to 15 inches wide so you can slide and rotate with ease. Want to roast large loaves? Go for an XL peel that gives you a generous surface. A tip: a longer handle (two feet or more) helps keep you away from hot stones and flames and puts less stress on your wrists.
Handles come in wooden, stainless steel, or aluminium varieties and may be straight or ergonomically angled. If you rotate pizzas in the oven a lot, a comfortable handle and a balanced blade will reduce fatigue. Try to imagine the peel in action: does the grip feel secure? Will it allow fine wrist movements for rapid twists and tucks?
Nordic Nest is often cited as a spot to find premium kitchenware, and several peel models stand out for different reasons. If you’re browsing their range, here are the types you’ll likely encounter and what makes each one a contender for your kitchen.
This model pairs a slim aluminium face with a wooden handle and a long reach of roughly 30 inches, giving you clearance from heat and a quick slide-off. It’s ideal if you use an outdoor pizza oven or a high-heat grill and need that extra safety distance between your hand and the flame.
For those who make smaller pizzas or crisp pastries, a birch peel with a face around 12 inches is compact and easy to manoeuvre. Birch is lightweight and offers a tactile surface that helps prevent sticking, making it a favourite for careful pizza makers who like to shape and launch by hand.
Carbon steel is a serious material for cooks who want speed and heat tolerance. A round steel peel of roughly 13.8 inches is great for rotating pies on a stone or steel, transferring them quickly without disturbing the spring in the crust. Steel is also perfect for high-temperature ovens used for Neapolitan-style pizzas.
If you bake larger flatbreads or multiple small items at once, an XL blade of about 14.8 by 19.7 inches gives you the surface area to transfer more than one item in a single go. Birch keeps it light so you’re not lugging a heavy slab into and out of the oven.
Long-handled wooden peels around 26 inches provide control and safety for thicker-crust or heavier loaves. Plywood spades in sizes like 11.4 by 15.8 inches are great for smaller home ovens where getting the angle right is more important than reach. And sleek options like the Eva Solo round peel (about 12.6 inches) blend style with functionality for everyday use.
Victorinox is known for knives, but they also offer sturdy pizza peels with practical designs. Their metal peels typically feature durable faces and comfortable grips that feel like a professional chef’s tool. These are great for people who want reliability and a tool that will stand up to frequent use without fuss.
Looking for peels in the UK? You’ve got options. Specialty shops like Nordic Nest and Kitchen Knives often stock high-quality models and brands like Eppicotispai, Kockums Jernverk, Eva Solo, Dorre, and Victorinox. On the high street and online, look to retailers such as John Lewis & Partners, Lakeland, Robert Dyas, and KitchenCraft for a mix of budget and mid-range choices. Amazon UK and Etsy are good for wide selections and artisan, handmade peels respectively. If you’re after pro-grade tools, independent pizza-oven suppliers and cookware specialists can offer guidance and demo models to test handling and balance.
Ask yourself: are you a thin-crust speed demon, a deep-dish creator, or a casual weekend baker? Thin-crust pizzas and fast ovens favour metal peels for their thin edges; deep crusts and doughy focaccias appreciate the forgiving nature of wood. If you have a countertop stone that’s used in a domestic oven, a peel with a slim edge and a handle length around two feet is usually perfect. For outdoor ovens, choose longer handles to protect your arms from flare-ups and radiant heat.
Want that peel to last? Treat it right. Wooden peels do best with hand washing, immediate drying, and occasional rubbing with food-safe oil to prevent cracking. Metal peels usually tolerate a bit more aggressive cleaning but wipe them dry to avoid rust on raw carbon steel. Avoid soaking wooden peels in water and never put large wooden or hybrid peels in the dishwasher — heat and moisture will warp the wood and loosen glue joints.
Here are a few tricks I’ve picked up: dust the peel with semolina or fine cornmeal to act like tiny ball bearings for the dough; stow the pizza on a floured surface and give it a gentle shake before sliding it into the oven; rotate quickly and confidently using the handle as a fulcrum rather than pulling with your shoulders. Want crispier bottoms? Preheat a stone or steel and give the peel a quick dusting just before transfer.
Peels can be long and awkward, so store them vertically in a tall cabinet or hang them on the wall — they make decorative kitchen art while staying accessible. Keep handles away from kids and ensure any wall hooks are secured. When using peels in high-heat ovens, consider heat-resistant gloves or a long-handled design to prevent burns from splatter and radiant heat.
Choosing a baking peel is part practical decision, part personal taste. Do you want a lightweight wooden board for shaping, a slim metal blade for speed, or an XL paddle for multiple loaves? Brands like Eppicotispai, Kockums Jernverk, Victorinox, Eva Solo, and Dorre all offer solid options, and UK retailers ranging from specialist stores to general cookware shops stock models to suit most budgets and skill levels. Try to visualise how you bake — that will tell you more about the peel you need than any specification sheet.
Picking the right baking peel transforms the way you approach pizza and bread baking. With the right material, size, and handle length you can move from anxious fumbling to confident launches and effortless recoveries. Whether you shop a specialist like Nordic Nest or Kitchen Knives, or choose a high-street retailer, think about how you bake, how much maintenance you’ll do, and how the peel will feel in your hands. Once you find the one that suits you, every bake becomes a little more joyful — and tastier too.
| £ 69,- |
