How to launch a pizza without a peel

Method 1: upside-down baking tray

A rimless baking sheet, or an ordinary tray turned upside down, is the closest thing to a peel in most kitchens. The flat, thin edge slides under a pizza easily, and the metal is stiff enough to support the base.

Dust the tray with semolina or rice flour, lay the stretched dough on it and top quickly. Give the tray a shake to check the pizza moves. Open the oven, hold the tray's far edge over the back of the stone, tilt slightly and pull back in one smooth, quick movement.

1. 1

   Dust the upturned tray with semolina.

2. 2

   Stretch the dough on the worktop and lay it on the tray.

3. 3

   Top quickly and shake to check it slides.

4. 4

   Line the tray up with the back of the stone.

5. 5

   Tilt and pull back sharply to leave the pizza on the stone.

Method 2: baking paper

For a guaranteed launch, build the pizza on a sheet of baking paper trimmed close to the dough. Slide pizza and paper onto the stone using a tray or board. After three to four minutes, once the base has set, pull the paper out with tongs so the base finishes directly on the stone.

Check the paper's temperature rating on the box. Most are rated to around 220°C to 250°C; above that they brown and become brittle. That is fine for a few minutes in a kitchen oven, but baking paper is not for outdoor ovens running at 400°C or more, where it can char and catch.

Method 3: a thin chopping board

A thin wooden or plastic chopping board works like a wooden peel. Wood holds flour well and is forgiving for launching. The edge is thicker than a tray, so it is harder to slide under a cooked pizza; use tongs and a tray to lift the pizza out instead.

Do not leave a plastic board anywhere near the oven or let it touch the stone. Wood is better if you have the choice.

Method 4: build it on the stone

Some people pull the oven shelf out, build the pizza directly on the hot stone and slide it back. This avoids the launch entirely, but it means working quickly over a very hot surface, with the oven losing heat the whole time. It also makes burns more likely. We do not recommend it, especially with children around.

Why an outdoor oven needs a real peel

Outdoor pizza ovens run at 400°C to 500°C with a live flame at the back or side. You need a long enough handle to keep your hands out of the heat, a thin blade to get under the pizza and a size that matches the opening. Baking trays and chopping boards are too short, can warp or scorch, and put your hands right at the mouth of the oven.

You also need to turn the pizza every 15 to 30 seconds in most portable ovens, which is a job for a small turning peel. See how to use a turning peel and pizza peel sizes explained.

Note:Never reach into a hot outdoor pizza oven with improvised tools. Use a proper peel and heat-resistant gloves.

Buying your first peel

If you plan to make pizza more than a couple of times, a peel is a small purchase that makes everything easier. A wooden peel is forgiving for launching; a perforated metal peel is a good all-rounder. Our wooden vs metal pizza peel article explains the trade-offs.

Many outdoor ovens come with a peel in the box. Check what is included when comparing models in our best outdoor pizza ovens and best pizza ovens under £400 guides. For home ovens, see how to use a pizza stone at home.

Frequently asked questions

Is a pizza peel necessary? For a kitchen oven, no: a tray or baking paper works. For an outdoor pizza oven, yes.

Can I use a pizza pan instead of a peel? You can bake on a pan, but it shields the base from the stone. Use it as a launching tray instead if it has no rim.

How do I get the pizza out without a peel? Slide a rimless tray under it with tongs, or pull the oven shelf out slightly and lift with two spatulas.

Why does the pizza stick to the tray? Too little semolina, wet dough or taking too long to top. Build quickly and shake before launching.