A pizza peel is a flat paddle with a handle that slides raw pizza onto a hot stone or steel and lifts it off again. In a restaurant kitchen it is also how flatbreads and loaves go into a very hot oven without anyone reaching in. At home, the peel is usually the step where things go wrong: dough sticks, the pizza folds over itself, and the toppings end up on the oven floor.
This guide picks peels for the oven you actually have. That means a peel that fits a standard home oven and a stone or steel as well as one for a backyard pizza oven, and it covers wood, aluminum, perforated and turning peels. We use America’s Test Kitchen’s published baking peel review, which we name where we cite it. Our separate guide to the best pizza oven peel covers peels for outdoor ovens only, so this page names different models.
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Quick verdict: which pizza peel to buy
For most home cooks, the best pizza peel is the Chef Pomodoro Aluminum Pizza Peel, 12 x 14-inch. Its thin aluminum blade slides under a pizza easily, and the wooden handle folds flat for storage. It is sold for home ovens as well as pizza ovens. If you mainly struggle to get raw dough off the peel, add a New Star Foodservice 16 x 14-inch Wooden Pizza Peel: America’s Test Kitchen found that a wooden peel holds flour and releases raw dough more easily than metal.
Five pizza peels at a glance
Our five standout peels, one for each kind of pizza maker. All nine peels are reviewed in full below.
| Pizza peel | Best for | Blade | Blade size | Buy on Amazon |
|---|---|---|---|---|
Chef Pomodoro Aluminum Pizza Peel, 12 x 14-inchBest overall
|
Home ovens and small pizza ovens | Aluminum, folding handle | 12 x 14 in | View on Amazon |
New Star Foodservice 16 x 14-inch Wooden Pizza PeelBest wood peel
|
Launching raw dough | Pinewood, beveled edge | 16 x 14 in | View on Amazon |
Old Stone 14 x 16-inch Aluminum Pizza PeelBest for big pies
|
Large pizzas, deep ovens | Aluminum, swivel handle | 14 x 16 in | View on Amazon |
Gozney 14-inch Pro Placement Peel, PerforatedBest perforated
|
Gozney Arc and Dome ovens | Perforated aluminum | For 14-in pizzas | View on Amazon |
Chef Pomodoro 9-inch Aluminum Turning PeelBest turning peel
|
Rotating pizza mid-bake | Hard-anodized aluminum | 9 in round | View on Amazon |
Product images from Amazon. Sizes, materials and oven compatibility are as each maker or listing states them.
Our picks for the best pizza peel
The nine peels below cover the main types: thin aluminum for sliding under and retrieving pizza, wood and bamboo for launching raw dough, a perforated blade for high-heat pizza ovens, and two small round turning peels. Each review gives the maker’s or listing’s specifications, who the peel suits and one honest reason to skip it.
1. Chef Pomodoro Aluminum Pizza Peel, 12 x 14-inch – Thin Blade, Folds Flat
Most home cooks bake pizza on a stone or steel in a regular oven, and that oven is not very deep. A peel with a 12 x 14-inch blade and a 24-inch overall length is big enough for a pizza that fits on a standard stone and short enough to work through an oven door without hitting the back wall. That is what Chef Pomodoro sells here: a commercial-style aluminum blade with what the listing calls an ultra-thin front edge, on a pine handle that folds flat.
A thin metal blade is the right tool for getting under a pizza that is already baking. America’s Test Kitchen found aluminum peels excellent for sliding under food to turn and remove it. It also found that raw dough sticks to metal unless the blade is well floured, so build the pizza on a floured or semolina-dusted blade and shake it gently before you launch.
Chef Pomodoro lists home ovens, Ooni, Big Green Egg and other pizza ovens among its uses and says the handle stays cool at oven heat. The folded peel fits in a drawer or hangs from a hook, which matters in a small kitchen. The listing also mentions a small raised back edge that stops a pizza from sliding off the back of the blade.
Why we like it
- 12 x 14-inch blade suits home-oven stones
- Thin front edge for getting under baked pizza
- Handle folds flat for storage
- Aluminum will not warp or crack like wood, per the maker
Key specifications
| Model | CP-AlumPP |
|---|---|
| Type | Launching and retrieving peel |
| Blade material | Aluminum |
| Blade size | 12 x 14 in |
| Overall length | 24 in |
| Handle | Pine, folds flat |
| Perforated | No |
| Made for (per maker) | Home ovens and pizza ovens |
Why we recommend it
It suits home cooks who bake on a stone or steel in a kitchen oven and want one compact peel that can both launch and retrieve.
Skip it if raw dough keeps sticking for you; a wooden peel is more forgiving for the launch.
Pros and cons
Pros
- Thin, light blade
- Stores in a drawer
- Works in home and pizza ovens
Cons
- Raw dough needs plenty of flour
- Too small for a 16-inch pie
- Folding joint is one more part to wear
2. New Star Foodservice 16 x 14-inch Wooden Pizza Peel – Forgiving Wood for the Launch
If your pizzas stick and tear on the way into the oven, the fix is often wood. America’s Test Kitchen found that wood is better than metal for unloading raw dough because its slightly rough surface holds flour, and it recommends a New Star Foodservice wooden peel in its baking peel review. ATK’s main criticism was that the thick blade made rotating and removing baked pizza harder.
This New Star peel has a 16 x 14-inch blade with a thin, beveled front edge and an 8-inch handle, model 50295. The listing describes it as pinewood with a smooth, even grain; ATK described the New Star peel it reviewed as basswood with a 14-inch blade, so this may not be the identical version. New Star sells it for pizzerias and restaurants, and the big blade is a good place to build a pizza, a flatbread or a large free-form loaf before it goes onto the stone.
Because wood is thick, pair it with a thin metal peel or a turning peel for retrieving. Wood also needs to stay dry: scrape off flour and dough, wipe it, and never soak it.
Why we like it
- ATK recommends a New Star wooden peel
- Wood holds flour, so raw dough releases
- Large 16 x 14-inch blade with a beveled edge
- Short 8-inch handle for control
Key specifications
| Model | 50295 |
|---|---|
| Type | Launching peel |
| Blade material | Pinewood (per listing) |
| Blade size | 16 x 14 in |
| Overall length | 24 in (listing size) |
| Handle | Wood, 8 in |
| Perforated | No |
| Made for (per maker) | Pizzerias and commercial kitchens |
Why we recommend it
It suits anyone whose main problem is getting raw dough off the peel and onto a stone in one clean slide.
Skip it if you want a single peel that also turns and retrieves pizza; ATK found the thick blade poor at that.
Pros and cons
Pros
- Easy launches
- Big build surface
- Simple, one-piece design
Cons
- Thick for retrieving
- Wood must be kept dry
- Wood species differs from ATK’s description
3. Old Stone 14 x 16-inch Aluminum Pizza Peel – Big Blade, Handle Comes Apart
Old Stone makes the rectangular cordierite stones many home cooks bake on, and this aluminum peel is sized to match: a 14 x 16-inch carrying surface, large enough for a big pizza or two flatbreads. Old Stone says it lets you place a pizza far back in the hottest part of the oven, and that it also handles bread, pastries and vegetables.
The wooden handle swivels so the peel breaks down for storage, which helps with a blade this wide. The listing describes the aluminum as heavy duty but does not give its thickness or the overall length. Like any metal peel, it is good at sliding under baked pizza, and raw dough needs a well-floured blade.
The listing carries Honey-Can-Do’s warranty, which covers defects for 60 days after purchase.
Why we like it
- Large 14 x 16-inch surface
- Swivel handle breaks down for storage
- Made to reach the back of the oven
- Also for bread, pastries and vegetables
Key specifications
| Model | KCH-08436 |
|---|---|
| Type | Launching and retrieving peel |
| Blade material | Aluminum |
| Blade size | 14 x 16 in |
| Overall length | Not stated |
| Handle | Wood, swivels to collapse |
| Perforated | No |
| Made for (per maker) | Ovens with a pizza stone |
Why we recommend it
It suits cooks with a large rectangular stone or steel who bake 14- to 16-inch pizzas.
Skip it if your oven or stone is small; a wide blade is awkward in tight quarters.
Pros and cons
Pros
- Room for large pies
- Stores compactly
- Matches Old Stone’s stones
Cons
- Few specifications listed
- Short 60-day warranty
- Raw dough needs flour
4. Gozney 14-inch Pro Placement Peel, Perforated – Holes Shed Excess Flour
In a pizza oven running far hotter than a kitchen oven, loose flour on the peel ends up on the stone and can burn onto the bottom of the pizza. A perforated blade lets that excess fall through before the launch. Gozney’s Pro placement peel has a fully perforated aluminum blade and an all-aluminum build, which Gozney says it designed with professional pizza makers for the most responsive feel.
It is sized for 14-inch pizzas, with a 15.5-inch handle and a total length of 32.5 inches. Gozney says it fits its Arc, Arc XL and Dome ovens and is not compatible with the Tread or Roccbox. The handle is replaceable. Gozney pitches it at intermediate to expert pizza makers.
Be aware that America’s Test Kitchen found no significant difference from perforations in its peel review, so think of the holes as a way to shed flour rather than a cure for sticking. Our pizza oven peel guide covers Gozney’s more forgiving Balance peels.
Why we like it
- Fully perforated blade sheds loose flour
- All-aluminum, lightweight build
- Replaceable handle
- Clear oven compatibility from Gozney
Key specifications
| Model | AD1778 |
|---|---|
| Type | Placement (launching) peel |
| Blade material | Aluminum |
| Blade size | For pizzas up to 14 in |
| Overall length | 32.5 in |
| Handle | 15.5 in, replaceable |
| Perforated | Yes, fully |
| Made for (per maker) | Gozney Arc, Arc XL, Dome |
Why we recommend it
It suits owners of a larger Gozney oven who already launch confidently and want less burnt flour.
Skip it if you bake in a kitchen oven; a long 32.5-inch peel is more than you need there.
Pros and cons
Pros
- Less flour on the oven floor
- Light and responsive
- Handle can be replaced
Cons
- Not for Tread or Roccbox
- Aimed at experienced launchers
- ATK saw no benefit from holes
5. Chef Pomodoro 9-inch Aluminum Turning Peel – Long Reach for Rotating
A turning peel is a small, usually round blade on a long handle. You slide it under the edge of a baking pizza and spin it so the side nearest the fire does not burn. In a home oven you can usually manage with tongs or a regular peel, but in a pizza oven with a live flame at the back, turning is part of every bake.
Chef Pomodoro’s turning peel has a 9-inch hard-anodized aluminum head with a tapered edge, and a wooden handle in two parts that extends to 47 inches. Taking the handle apart makes it easier to store. The maker lists Ooni and other home pizza ovens as well as commercial ovens, and suggests dusting with cornmeal, wheat bran or flour first.
It is not meant for launching a full pizza. Use it alongside a placement peel like the Chef Pomodoro 12 x 14-inch above.
Why we like it
- Handle extends to 47 inches
- Handle comes apart for storage
- Tapered edge slides under the crust
- Hard-anodized aluminum head
Key specifications
| Model | CP-AlumTPP |
|---|---|
| Type | Turning peel |
| Blade material | Hard-anodized aluminum |
| Blade size | 9 in round |
| Overall length | Up to 47 in |
| Handle | Wood, detachable in two parts |
| Perforated | No |
| Made for (per maker) | Home pizza ovens and commercial ovens |
Why we recommend it
It suits pizza-oven owners who want to rotate pizzas from a safe distance.
Skip it if you only bake in a kitchen oven; a 47-inch handle is unwieldy in a kitchen.
Pros and cons
Pros
- Keeps hands well back from the flame
- Breaks down for storage
- Works with many oven brands
Cons
- Not a launching peel
- Long handle needs space
- Care not stated
6. Ooni 14-inch Bamboo Pizza Peel – Build, Launch, Then Slice and Serve
Bamboo behaves much like wood for the launch, and a bamboo peel doubles as a cutting and serving board, so the pizza can go from oven to table on the same surface. Ooni’s 14-inch bamboo peel is designed for pizzas up to 14 inches wide and measures 22.6 inches long. Ooni describes the bamboo surface as smooth and moisture resistant, and recommends a light dusting of flour before you build the pizza on it.
Ooni lists it as compatible with its 16-inch ovens, the Pro 16, Karu 16 and Koda 16. It also suits a kitchen oven with a large stone, since its short handle keeps the peel easy to manage near an open oven door.
Like any wooden board, keep it out of the dishwasher and let it dry fully after washing. Slicing on it will mark the surface over time.
Why we like it
- Launches and serves on one board
- Made for pizzas up to 14 inches
- Smooth, moisture-resistant bamboo, per Ooni
- Compact 22.6-inch length
Key specifications
| Model | UU-P08300 |
|---|---|
| Type | Launching and serving peel |
| Blade material | Bamboo |
| Blade size | 14 in wide |
| Overall length | 22.6 in |
| Handle | Short bamboo handle |
| Perforated | No |
| Made for (per maker) | Ooni Pro 16, Karu 16, Koda 16 |
Why we recommend it
It suits cooks who want a forgiving launching surface that also works as a serving board.
Skip it if you need to retrieve or turn pizzas; a bamboo board is too thick for that.
Pros and cons
Pros
- Easy launches
- Serving board too
- Easy to handle
Cons
- Too thick to retrieve
- Knife marks over time
- Short handle near a hot oven
7. Outset 18 x 14-inch Bamboo Pizza Peel – A Large Board for Bread and Flatbreads
Outset’s extra-large bamboo peel is a wide, flat board with a slanted front edge, measuring 14 x 17.5 inches and half an inch thick. Outset says it holds pizzas up to 11 x 14 inches, which suits the oblong pizzas and flatbreads that fit a rectangular home-oven stone, and the slanted edge helps scoop a pizza off the stone.
It also works as a large serving or bread board. Outset says it is made from responsibly sourced bamboo. Care is simple but strict: hand wash it with warm soapy water, never in the dishwasher, and hang it from the hole in the handle to dry.
At half an inch thick it is a launching and serving board, not a retrieving peel, so pair it with a thin metal peel.
Why we like it
- Holds pizzas up to 11 x 14 inches
- Slanted front edge
- Doubles as a serving board
- Hanging hole in the handle
Key specifications
| Model | 76661 |
|---|---|
| Type | Launching and serving peel |
| Blade material | Bamboo |
| Blade size | Holds pizzas up to 11 x 14 in |
| Overall length | 17.5 in (14 x 17.5 x 0.5 in) |
| Handle | Short, with hanging hole |
| Perforated | No |
| Made for (per maker) | Pizza, bread, pastries; serving |
Why we recommend it
It suits home bakers who make oblong pizzas, flatbreads and loaves and want one board to build and serve on.
Skip it if you need a long reach; its short handle keeps hands close to the oven.
Pros and cons
Pros
- Big surface
- Slanted edge
- Doubles for serving
Cons
- Half an inch thick
- Hand wash only
- Short handle
8. Ooni 12-inch Aluminum Pizza Peel – Sized for Compact Pizza Ovens
Many portable pizza ovens bake 12-inch pizzas, and a 14-inch peel is more than they need. Ooni’s 12-inch aluminum peel is a plain, smooth rectangle on a long handle. Ooni says it is for stretching dough, adding toppings and launching, and that its light weight makes it easy to slide, turn or retrieve a pizza.
The handle is glass-reinforced nylon, which Ooni says resists heat better than most handle materials. Ooni notes its ovens can reach 500°C, so the long handle keeps you back from the opening. Remember to flour the blade first, as Ooni advises.
A 12-inch blade also fits a small home-oven stone, but the long handle is less handy in a kitchen than a short one.
Why we like it
- Right size for 12-inch ovens
- Light aluminum blade
- Heat-resistant nylon handle, per Ooni
- Launches, turns and retrieves
Key specifications
| Model | UU-P0A400 |
|---|---|
| Type | Launching and retrieving peel |
| Blade material | Aluminum |
| Blade size | 12 in |
| Overall length | Not stated |
| Handle | Long, glass-reinforced nylon |
| Perforated | No |
| Made for (per maker) | Ooni pizza ovens |
Why we recommend it
It suits owners of a 12-inch portable pizza oven who want a matching, light peel.
Skip it if you bake pizzas larger than 12 inches.
Pros and cons
Pros
- Light
- Long reach
- Simple design
Cons
- Small blade
- Raw dough needs flour
- Overall length not stated
9. Ooni 7-inch Perforated Turning Peel – A Small Head for Small Ovens
Ooni’s turning peel has a 7-inch anodized aluminum head with perforations and a long, extra-light handle in glass-reinforced nylon. Ooni says it lets you spin a pizza while the base stays in contact with the stone, and that the perforations let excess flour fall away.
The small head fits through the narrow mouth of a compact pizza oven more easily than a 9-inch turner. Ooni markets it for its own ovens, but nothing about it is specific to one brand.
It is strictly a turning tool. You still need a placement peel to launch and retrieve.
Why we like it
- Small 7-inch head for narrow oven mouths
- Perforations shed flour
- Light glass-reinforced nylon handle
- Anodized aluminum surface
Key specifications
| Model | UU-P09400 |
|---|---|
| Type | Turning peel |
| Blade material | Anodized aluminum |
| Blade size | 7 in |
| Overall length | Not stated |
| Handle | Extra long, glass-reinforced nylon |
| Perforated | Yes |
| Made for (per maker) | Ooni pizza ovens |
Why we recommend it
It suits owners of a small pizza oven who want to rotate pizzas without disturbing the base.
Skip it if you own a large oven and bake big pies; a 9-inch head gives more support.
Pros and cons
Pros
- Nimble
- Light
- Sheds flour
Cons
- Turning only
- Small support area
- Length not stated
Wood, metal, perforated or turning: the best kind of pizza peel
Wood and bamboo
Thick, slightly rough and forgiving. America’s Test Kitchen found wood best for unloading raw dough because it holds flour, but its thickness makes it poor at sliding under a baked pizza. Wood and bamboo also double as serving boards.
Solid aluminum
Thin and light. ATK found metal peels excellent for rotating and removing pizza, but raw dough sticks unless the blade is well floured. One aluminum peel can do every job if you flour it generously.
Perforated aluminum
Holes let loose flour and semolina fall away so less of it burns on the stone. Pizza-oven makers favor them. ATK, however, found no significant difference from perforations, so do not expect them to stop dough sticking.
Turning peels
A small round head on a long handle, used to rotate a pizza in a pizza oven where one side faces the flame. Most kitchen-oven cooks do not need one.
How to choose a pizza peel for home
Match it to your oven. A kitchen oven is shallow and its door opening is low, so a short handle and a 12 x 14- or 14 x 16-inch blade are easiest. Pizza ovens are hotter and the opening is deeper, so a longer handle keeps your hands back from the flame.
Match it to your stone or steel. The blade should be at least as wide as the pizzas you make and no wider than the baking surface. Our guides to the best pizza stone and the best pizza steel give the sizes of each.
Choose the material for your problem. If raw pizzas stick on the way in, start with wood. If you struggle to get under a baked pizza, choose thin aluminum. America’s Test Kitchen suggests owning both, since each suits a different job.
Think about storage. Folding, swivel and detachable handles save space. A long peel with a fixed handle needs a wall hook.
Care. Wood and bamboo should be scraped, wiped and dried, never soaked or put through the dishwasher. Aluminum is lower maintenance, but check each maker’s instructions.
Launching pizzas, flatbreads and loaves
The peel is only half of a clean launch. Stretch the dough, lay it on a dusted peel, and top it quickly so moisture does not soak into the base. Give the peel a gentle shake before the oven: if the pizza slides freely, it will launch. Set the peel’s front edge at the back of the stone, then pull the peel back toward you in one smooth motion.
The same technique works for a flatbread or a large free-form loaf. A peel also makes it safer to slide anything onto a very hot surface, whether that is a stone in a kitchen oven or the floor of a backyard pizza oven. For slicing once it is out, see our pizza cutter guide, and keep good oven mitts nearby.
How we chose these nine peels
We looked at wood, bamboo, composite, solid aluminum, perforated and turning peels from Chef Pomodoro, New Star Foodservice, Old Stone, Gozney, Ooni, Outset, Epicurean, American Metalcraft and others, and kept only those showing as in stock on Amazon when we checked. Specifications come from the Amazon listings. We read America’s Test Kitchen’s baking peel review and its article on why you might want two peels, and cite their findings by name.
We left out the Epicurean composite peels because ATK did not recommend the Epicurean 23 x 14-inch model it reviewed, finding the thin handle uncomfortable. ATK’s winner, the EXO Super Peel, was not available on Amazon when we looked, apart from replacement belts. The Kitchen Supply aluminum peel showed limited stock. We did not find GI Metal peels sold directly on Amazon. Peels already reviewed on our pizza oven peel page, such as the Ooni 14-inch perforated peel and American Metalcraft’s wood and aluminum peels, are covered there. We did not read Serious Eats or Wirecutter for this guide, and we have not used these peels for it.
Pizza peel questions, answered
What is the best type of pizza peel?
It depends on the job. Wood is best for launching raw dough and thin metal is best for turning and retrieving, according to America’s Test Kitchen. For one peel at home, a thin aluminum peel with plenty of flour does both.
Which pizza peel does America’s Test Kitchen recommend?
ATK’s overall winner is the EXO Non-Stick Super Peel Pro Composite. It also recommends a New Star Foodservice wooden peel, the American Metalcraft 2814 aluminum peel and the Ooni 14-inch perforated peel.
What is the best pizza peel for home use?
A peel with a 12 x 14- to 14 x 16-inch blade and a short handle, such as the Chef Pomodoro 12 x 14-inch, which folds flat for storage.
Are perforated pizza peels better?
They shed excess flour, which matters in a very hot pizza oven. ATK found no significant difference from perforations, so a perforated peel still needs a dusted surface.
What is the best pizza peel for the money?
A simple wood peel such as the New Star Foodservice model, which ATK recommends for launching, or a basic aluminum peel. Neither needs moving parts to work well.
Do I need two pizza peels?
Not to start. ATK suggests owning both, a wooden peel to load and a metal peel to turn and remove, and names its Super Peel winner for anyone who wants only one. A single well-floured aluminum peel can handle occasional pizza nights.
The pizza peel to start with
Buy the Chef Pomodoro 12 x 14-inch aluminum peel for a kitchen oven, add the New Star wooden peel if launches keep sticking, and add a turning peel only if you cook in a pizza oven.
Prefer metal? See our guide to the best metal pizza peels.
Rotating pizzas in a hot oven? See our guide to the best pizza turning peels.
Prefer wood? See our guide to the best wooden pizza peels.
On a budget? See our guide to the best cheap pizza peels.
Choosing a material? See wood vs metal pizza peels.
Related guide: Best dough docker.
Related guide: Pizza peel alternative.
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