A metal pizza peel is a flat tool, typically made from aluminum or stainless steel, used to slide pizzas into and out of extremely hot ovens and onto baking stones or steels. Its primary value comes from its thin, durable construction, which allows it to easily slip beneath a formed pizza without damaging the delicate crust. The metal peel’s slim profile and heat tolerance make it the preferred tool for maneuvering a pizza once it is in the oven or retrieving it when fully cooked. The smooth, non-porous surface of a metal peel can, however, be susceptible to sticking if not prepared correctly.
Preparing the Peel to Prevent Sticking
Successful pizza transfer begins before the dough touches the metal surface. The smooth, conductive nature of aluminum or steel means that moisture from the dough will quickly create a sticky bond, so a proper barrier must be applied. The choice of dusting agent is important in creating a slick, non-stick surface.
Coarse semolina flour is a highly effective choice because its texture acts like tiny ball bearings, enabling the dough to slide easily. Semolina is also slower to absorb moisture than standard all-purpose flour, which gives you more time before the dough starts to adhere to the peel. Cornmeal is another coarse option that works similarly, but it may impart a noticeable grittiness to the crust and can burn more easily in high-temperature ovens, potentially creating a bitter taste.
To apply the dusting agent, sprinkle a light, even layer across the entire surface of the peel. Then, tilt and gently tap the handle to shake off any excess. The goal is to have a thin, mobile layer of particles, not a thick pile that will burn in the oven. This preparation must happen immediately before you transfer the stretched dough onto the peel and begin topping it, because time and moisture are the biggest enemies of a successful launch.
The Launch: Transferring Pizza to the Oven
Once the pizza is fully topped, a final check is needed to ensure a clean launch. This is often called the “shuffle test,” where you gently shake the peel a few times to confirm the pizza slides freely across the dusted surface. If the dough is loose, you are ready to approach the oven, making sure the baking stone or steel is preheated to its maximum temperature.
Angle the peel low and deep into the oven, positioning the front edge of the pizza just above the hot baking surface. The launch requires a quick, deliberate motion. As you pull the peel back toward you, simultaneously give the peel a short, sharp forward jerk to start the pizza moving, quickly withdrawing the peel at the same low angle. This combined motion allows the pizza to slide off the peel and onto the hot surface in a single, fluid movement.
If the pizza sticks mid-launch, quickly pull the peel back. Lift the sticky edge of the dough and blow a puff of air underneath to redistribute the dusting material and dry the tacky spot. A thin metal bench scraper or spatula can also be used to quickly scrape the sticky part free and slide a small amount of fresh dusting agent underneath before attempting the launch again. Working quickly is important, as the heat from the oven and the moisture from the dough will cause sticking to worsen the longer you delay.
Retrieval and Post-Use Care
When the pizza is cooked, the metal peel is used for retrieval. Its thin blade allows you to slide the peel easily under the crisp crust without tearing the bottom. Once the peel is fully under the pizza, lift it with a steady, controlled motion and remove the pie from the oven.
After use, proper cleaning and storage will maintain the peel’s quality and prevent rust. Because metal peels are non-porous, they should be cleaned by wiping them down with a damp cloth or sponge immediately after they cool. Avoid soaking the peel in water, especially if it is aluminum, as prolonged exposure can lead to oxidation. Hand washing with mild soap is appropriate for removing stuck-on residue. After cleaning, the peel should be dried completely to prevent moisture retention and then stored by hanging it vertically to keep the thin blade from warping.