Pizza Peel Guide

Debunking the mystery behind choosing the right peel!


Evoluzione pizza peel



How to choose the right pizza peel; debunking the mystery behind choosing the right one!

Rectangular, round, perforated, solid, long or short?

Choosing the right pizza peel is serious business, get the wrong one and your pizzas will flop before they’re cooked!  Well, perhaps that’s a mild overstatement but given the range of peels we sell, having a few insights and tips will help you buy the right one.

Peels are designed to lift your pizza easily from the worktop and slide into position in the oven. They come in all shapes and sizes to cater for the size and shape of pizza you make and most have varying handle lengths to match the depth of your oven.


Rectangular or round?

A rectangular peel is the traditional shaped peel that offers a larger surface area for the pizza to sit on.  It’s milled at the front to promote easy lifted and dispatching.

A round peel has an extended grip point and is bevelled around the extension of the curve.  This extension enables the pizza to slide from the side of the peel as well as the end and makes it slightly easily to turn the pizza while it cooks.


Perforated or solid?

The simple explanation is that a perforated peel limits the amount of flour or semolina that sits on the bottom the pizza.  Perforated are lighter, however, solid peels are a little more rigid and robust.  Perforated have a few more advantages too:

  • Ease of lifting and dispatching your pizza: Less surface means less friction. The holes are smooth and rounded at the ends of the cut, so that even the dampest dough slides smoothly. You can also use less flour on the counter.
  • Lightness: The perforated sheet has less material and therefore weighs less.
  • Less smoke: Less flour burning means less smoke.
  • No burnt taste: Burnt flour tastes bitter.

They both do what you need, it’s just done to personal preference!

Turning Peels

The intense heat held within the tiles of the oven floor coupled with searing ambient heat means that the pizza will quickly burn if it’s not rotated regularly.  The turning peel is design to lift half of the pizza and with a dragging motion, the pizza can be turned 90 degrees. Repeat this every 15 to 20 seconds. If the oven floor is super-hot and the pizza topping is not quite cooked through, simply use the turning peel to lift the entire pizza off the floor so the heat cooks just the top.


Ergonomic handles

All handles from Azzurra and Evoluzione range have aluminium handles.  The handles are light and reinforced with an oval tubular shape that’s stable and easy to handle.