Peels

A pizza peel gets the dough into the oven and back out without tearing it or burning your hands. To work, it has to be slightly wider than your pizza: 14" for 30 cm pizzas, 12" for individual ones, and a thin edge that slides over a stone at 350-400 °C.

Perforated aluminium is the most versatile: the holes shed excess flour, which burns and turns bitter on the stone. The Ooni 14" perforated peel is our reference for kamados and 16" ovens, and the 12" perforated suits 12" ovens. Wood, like the Ooni bamboo peel or the Kamado Joe wooden peel, grips wet dough less and is kinder for building the pizza on top. The Falci 32 × 34 cm is the classic unperforated aluminium option.

Our advice after a lot of pizzas in Torrevieja: build the pizza on a wooden peel and turn or retrieve it with a perforated metal one. In a pizza oven, with a narrow mouth and a pizza done in a minute, a long handle matters most; in a kamado, where the lid should stay open as briefly as possible, a thin edge matters more. We are not paid to review any peel. Launching and turning are covered in how to make pizza in a kamado.