Wooden vs metal pizza peel

Launching: wood has the edge

Raw dough sits on the peel while you add toppings and walk it to the oven. Wood's slightly porous surface absorbs a little moisture and holds a fine layer of flour, so the base is less likely to stick. That makes wooden peels the forgiving choice for beginners and for wetter doughs.

Cold metal is smooth and can pull moisture from the dough, which then glues it down. You can launch from metal well, but you need to build fast, use semolina or rice flour and give the peel a shake test before you head for the oven. See pizza sticking to the peel.

Retrieving and turning: metal wins

A metal blade is thin, often under 2 mm with a bevelled edge, so it slides under a cooked pizza without pushing it across the stone. A wooden peel is thicker, and its blunt edge can catch on the crust. In a small, low oven, the thin metal blade also leaves more room.

For turning during the bake, a small round metal turning peel is the right tool. See how to use a turning peel.

Perforated metal peels

A perforated peel has rows of holes or slots in the blade. Excess flour falls through as you shake, so less of it burns on the stone and turns bitter. The holes also reduce the contact area and trap a little air under the base, which helps it slide off. Many experienced cooks use a perforated peel for everything.

The trade-off is that you cannot build a pizza on it as comfortably, because toppings and sauce can find the holes. Most people stretch the dough on the worktop, slide it onto the peel and top it quickly.

Side by side

General comparison of the three main peel types, based on how each material behaves in use.

Launching technique matters more than material

Whatever peel you buy, the same habits make launches reliable. Dust the peel lightly with semolina or rice flour, which acts like tiny ball bearings. Stretch the dough on the worktop, not on the peel, then lay it on and top it within a minute or two. Before you walk to the oven, give the peel a short shake: the pizza should slide freely. If one spot sticks, lift that edge and toss a pinch of flour underneath.

At the oven, rest the tip of the peel on the back third of the stone, tilt it slightly and pull back in one quick, confident movement. Hesitation is what folds a pizza. Our launch and turn walkthrough shows the whole sequence step by step.

Size, handle and care

Choose a blade at least as wide as your largest pizza: 12 inch for 12 inch ovens, 14 or 16 inch for bigger ones. A long handle keeps hands away from flame in a wood oven; a short handle is easier on a small patio. Our pizza peel sizes explained article has a full size table.

Wooden peels need a little care: wipe them, never soak them and let them dry standing up. A food-safe mineral oil now and then stops them drying out. Metal peels can be washed. Our how to clean a pizza peel guide covers both.

Which to choose

If you are buying one peel and you are new to pizza ovens, start with wood or a perforated metal peel. If you already launch confidently, a perforated metal peel is the most versatile single tool. If you want the easiest life, own both: wood for building and launching, a small metal turning peel for the oven.

Not got your oven yet? See our best outdoor pizza ovens and best portable pizza ovens.

Frequently asked questions

Do professional pizzerias use wood or metal peels? Many use both: wooden peels at the bench for launching and metal peels at the oven for turning and retrieving.

Why does my pizza stick to my metal peel? Cold, smooth metal and wet dough. Use semolina, build quickly and shake the peel before launching.

Can you put a wooden peel in the oven? Only briefly to launch. Leaving it in a hot oven will scorch and eventually char it.

Is a perforated peel worth it? Yes for most people. Less flour on the stone means fewer bitter burnt bits and easier launches.