Pizza peels

A pizza peel is how you slide a pizza into the kamado and pull it off the hot stone without burning yourself or tearing the dough. It should be slightly larger than your pizzas, have a thin front edge that slips under the base, and a handle that keeps you clear of a dome running above 300 °C.

Material is the first criterion. Wood or bamboo, like the 35 cm Ooni bamboo peel, releases raw dough easily when launching; perforated aluminium, like the 12-inch perforated Ooni or the 14-inch version, sheds excess flour and makes turning the pizza quicker. Size is the second: compare the peel with your stone, because in a 46 cm kamado a 14-inch peel already covers much of the surface. The 32 × 34 cm Falci aluminium peel is a pizzeria-style alternative, and the perforated G.a HOMEFAVOR is a compact choice for smaller pizzas.

In Torrevieja we bake pizza on a Big Green Egg Large over a deflector and stone, and the setup that works best for us is two peels: a wooden one for launching and a metal one for turning and retrieving. A peel won't fix sticky dough; a little semolina will. We don't take money for reviews and affiliate links are marked. Temperatures, timings and how to set up the kamado are in our guide to making pizza in a kamado.