Pizza peels

A good pizza peel is a must for successful pizza making, and fortunately, we have plenty to choose from. Firstly, it's really annoying to have a bad peel that turns every pizza in the oven into a project, and secondly, the result can be worse when the pizza isn't loaded correctly. We ourselves use aluminum peels at the pizzeria, for the simple reason that they are more durable. However, they don't necessarily have to be better otherwise! Previously, we always used wood.

Wooden peels have better glide once seasoned, and they work better even with a little moisture from tomato sauce that has run off the edge or similar. In the restaurant or when we have guest chefs, we use aluminum peels because they don't warp from moisture and are simply more durable. A pizza peel takes a beating when you're loading hundreds of pizzas a day... In other words, wooden peels require a bit more care.

Do you need any other oven tools besides pizza peels and turning peels to bake Neapolitan pizza? No, you don't. Ash can easily be removed with the turning peel, and cleaning the floor works perfectly with a damp cloth wrapped around the same peel. Then you're ready to go! No complications needed.

Here, we sell pizza peels that work for all needs, so take a look and see what suits you. If you want to know a little extra about pizza peels, you can check out our pizza peel guide.