The 10 Best Pizza Peels

We spent 38 hours on research, videography, and editing, to review the top picks for this wiki. If you’ve ever suffered the trials and tribulations associated with removing a hot pizza from the oven with something like a small spatula, then you’ll appreciate the ease and convenience provided by these peels. With choices ranging from wood to stainless steel, our selections are designed with durability, safety, and sustainability in mind. When users buy our independently chosen editorial picks, we may earn commissions to support our work.

10. New Star Foodservice

Though the New Star Foodservice isn’t necessarily designed with style in mind, the combination of its aluminum blade and long handle provides easy, functional, and safe access to the hottest wood-fired ovens. At under $20, it’s a great value, as well.

  • Good for lifting sheet cakes too
  • Dough has a tendency to stick to it
  • It’s a pain to store

Brand New Star Foodservice
Model 50158
Weight 1.3 pounds
Rating 3.9 / 5.0

9. Checkered Chef Folding

Different from some of its wood-crafted competition, the Checkered Chef Folding has a sturdy and easy-to-clean stainless steel paddle that lends itself well to transporting your foods to and from almost any indoor or outdoor oven.

  • Rubber grip prevents slippage
  • Doubles as a turner for barbecues
  • Rather heavy at almost 2 pounds

Brand Checkered Chef
Model 751570952410
Weight 1.9 pounds
Rating 3.6 / 5.0

8. Frederica Premium

Whether it’s cutting, carrying, or serving that you need help with, the solid bamboo construction of the Frederica Premium makes it a formidable and multifunctional option for meeting all those needs when it comes to your pizzas, fruits, or vegetables.

  • Eco-friendly and sustainable
  • Also works as a cheese board
  • It’s a bit on the narrow side

Brand Frederica Trading
Model pending
Weight 15.2 ounces
Rating 4.0 / 5.0

7. Heritage Products Acacia

The Heritage Products Acacia boasts a thin tapered edge for accommodating almost any size of pie you choose to bake for the family. Its thick and sturdy wooden surface can withstand the extreme heat of your oven without warping or cracking over time.

  • Works with grills and pizza stones
  • Sanded design prevents splintering
  • Handle is a bit short

Brand Heritage Products
Model SYNCHKG125894
Weight 2.5 pounds
Rating 3.8 / 5.0

6. Pomodoro Luxury

With a commercial-grade aluminum paddle and a handsome natural pinewood handle, the Pomodoro Luxury is as attractive as it is functional. It’s perfect for removing any delicate baked goods from the oven, including pies, pastries, and cakes.

  • Sleek minimalist design
  • Handle folds flat for storage
  • Comes packed in a gift box

Brand Pomodoro
Model COMINHKPR136940
Weight 1.8 pounds
Rating 4.5 / 5.0

5. Ironwood Gourmet Napoli

Sourced from elegant and sustainable acacia wood, the Ironwood Gourmet Napoli offers the combination of both an extra-wide grip as well as a slanted edge for the easy sliding and transfer of your food from the oven to the dinner table.

  • Grommet for wall hanging
  • Price is affordable
  • Requires periodic oil treatments

Brand Ironwood Gourmet
Model 28214
Weight 2.3 pounds
Rating 4.8 / 5.0

4. Epicurean Slate

The versatile Epicurean Slate features a cutting and transfer surface crafted from compressed layers of nonporous wood fiber composite that can easily withstand temperatures of up to 350 degrees Fahrenheit, allowing it to double as a trivet for hot pots and pans.

  • Available in several colors
  • Slim design for compact storage
  • Dishwasher-safe for easy cleaning

Brand Epicurean
Model 007-231402
Weight 1.5 pounds
Rating 4.9 / 5.0

3. Pizza Royale

Made from environmentally-friendly and ethically-sourced bamboo, the Pizza Royale has a naturally nontoxic and antimicrobial surface durable enough to withstand the impacts and deep grooves that would ordinarily result from the sharpest of cutting knives.

  • Lightweight and sturdy
  • Contoured shape is easy to hold
  • 180-day satisfaction guarantee

Brand Pizza Royale
Model pending
Weight 1.9 pounds
Rating 4.8 / 5.0

2. Exo Super Pro

Setting the Exo Super Pro apart from most other tools in its category is the patented, nonstick, sliding conveyor belt motion that allows for the effortless transfer of almost any type of pie or bread dough, regardless of its consistency or weight.

  • Fine leading edge for thin dough
  • Warp- and split-resistant
  • Endorsed by america’s test kitchen

Brand EXO
Model 2414 Comp
Weight 2.9 pounds
Rating 4.9 / 5.0

1. Honey-Can-Do Aluminum

Extra wide at 16 inches across, the Honey-Can-Do Aluminum can accommodate large pies and fresh-baked loaves of bread. Its handle is reinforced and triple-riveted for added stability, so it won’t bend or break under heavy loads.

  • Available in three sizes
  • Long handle prevents burns
  • Made in the usa

Brand Honey-Can-Do
Model 4439
Weight 2.8 pounds
Rating 4.9 / 5.0

Why You Need A Pizza Peel

Most people probably wouldn’t guess what a pizza peel does just based on the name, which is presumed to come from the French word pelle, roughly translating to “peel” or “shovel.” And while its name may make the pizza peel sound like a single-use tool, it’s anything but. The main purpose for this humble and underutilized utensil is removing hot pizzas from the oven, but it’s good for much more than that.

A pizza peel is an excellent tool for moving around delicate doughs that would easily break or become misshapen from being transported by hand, like pastries and loaves of homemade bread. Plus, wooden peels, particularly those made from acacia and other visually-appealing woods, can double as serving boards for baguettes, cheeses, and charcuterie, making them very useful when you’re throwing a dinner party.

Pizza peels also allow you to position food closer to the back of the oven without burning your hands or forearms. Their elongated handles make it easy to flip, turn, and move food around during baking without having to remove the tray from the oven. Plus, if you use a pizza stone for your homemade pies, a peel makes it significantly easier to slide them on and off without having to worry about taking the stone out of the oven and burning yourself.

Tips For Choosing And Using Your Pizza Peel

There are a variety of shapes, sizes, and materials to consider when choosing your ideal pizza peel. For professional use, you want the longest handle possible, as pizza ovens get much hotter than regular household models. But for home use, you should be more concerned with how it’s shaped and what it’s made of.

Rounded edges are great for getting into the corners of your oven, but if you only ever bake one or two pies at a time, a square or rectangular peel will do the trick. And when it comes to materials, consider how you’ll be using it — wooden peels are aesthetically pleasing, but they’re considerably thicker and more difficult to maintain than metal ones, and not nearly as resistant to high temperatures.

You may think that your pizza is only in danger of sticking to the peel when the dough is raw. But sometimes, your perfect, hot-out-of-the-oven crust can get stuck too, which is, arguably, even worse. There are a few things you can do to prevent sticking, both before and after cooking, that will save you a lot of frustration and have you eating your dinner sooner.

When transferring raw dough to the oven, make sure to coat your pizza peel in flour or cornmeal, which will essentially act as a lubricant to allow the dough to slide across the surface of the peel. If you choose to use cornmeal, though, apply it with a light hand, as it can easily burn on top of your pizza stone or baking sheet. It also helps to move as fast as possible — use a quick back and forth motion to transfer the pie from the peel to the oven in order to loosen it up and prevent it from sticking.

After you’ve removed your piping hot creation from the oven, time is of the essence. You don’t want to let it sit on the peel for any longer than absolutely necessary, as the heat can cause it to stick. Plus, the heat trapped between your pie’s perfectly crisp exterior and the peel will cause steam to build up, which will make the crust start to soften, and no one likes a soggy crust.

Making Your Own Homemade Pies

The idea of making pizza at home may sound intimidating, and unless you get really lucky, there’s a good chance that your first pie (or three) won’t turn out perfect. But, with a little bit of trial and error, you’ll find that the effort is well worth your while.

First off, know that making your own dough from scratch, while very rewarding, is not your only choice. There are plenty of decent store-bought options out there, both fresh and frozen, but if you want to step it up a notch, look no further than your neighborhood pizza shop. Most people don’t know this, but a lot of pizzerias will sell you a ball of house-made dough if you ask.

However, if you do want to make your own dough, start by choosing the right flour. You can use all-purpose flour if it’s the only thing you have lying around, but a high-protein blend will produce a chewier crust, so you’re better off going with a bread flour, and there are even special, extra-fine flours made specifically for pizza dough. And you don’t need a fancy stand mixer to make homemade dough — you can also use a food processor, but if you don’t have that either, you can simply use your hands, and there are even some no-knead methods out there to make the process even easier.

When it comes to toppings, less is often more. Choose a few of your favorites that complement one another, and try not to be too heavy-handed — you don’t want to overwhelm the flavors of the sauce and crust. There are plenty of traditional options, like pepperoni, sausage, peppers, onions, mushrooms, and olives. But if you want to go for something a little more avant-garde, try some unusual flavors, like figs, prosciutto, buffalo chicken, goat cheese, or even greens, like spinach, arugula, and broccoli.

Once your pie is assembled and ready to go into the oven, the simplest thing you can do to improve the final result is to crank up the heat as high as it will go. If the idea makes you skittish, keep in mind that when pizza is cooked in a commercial or wood-fired oven, the temperature can reach as high as 800-1,000°F. This not only helps it to bake faster, but also makes the crust lighter and crispier and creates deliciously charred bits that add a depth of flavor you won’t get at lower temperatures.


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