You can perfect your dough recipe and source the finest ingredients, but the true moment of truth in pizza making happens in the few seconds it takes to transfer your creation from the prep counter to the scorching hot pizza stone. A clumsy launch can turn a perfect pie into a folded disaster. This is where your equipment truly matters. A high-quality long handle pizza peel is the bridge between your careful preparation and a perfectly cooked pizza. It provides the stability, leverage, and smooth surface needed for a flawless slide. This guide will walk you through everything you need to know, from choosing the right material to mastering the technique.
Key Takeaways
- Prioritize Practical Features: The best peel has a handle long enough for safety but short enough for control, a thin, tapered edge for smooth launches, and a material—wood, metal, or composite—that fits your pizza-making style.
- Master Your Launch Technique: Prevent sticking by dusting your peel with flour or semolina, building your pizza right before you launch it, and keeping toppings light. A perfect slide depends more on your prep than the peel itself.
- Match the Peel to Your Oven: Before buying, measure your oven's depth and consider your workspace. The right size peel lets you safely reach the back of the oven without feeling too awkward or clumsy to handle.
Why You Need a Long Handle Pizza Peel
If you've invested in a premium outdoor pizza oven, you know it gets incredibly hot—we're talking temperatures that can soar well over 700°F. At that heat, the last thing you want is to get too close. A long handle pizza peel is your first line of defense against burns. It creates a crucial buffer zone, keeping your hands and arms safely away from the scorching heat radiating from the oven's opening and interior. Think of it as an essential piece of safety equipment that lets you focus on the fun part: cooking delicious pizza.
Beyond safety, a long handle gives you the reach you need to master your oven space. You want to place your pizza perfectly on the stone, often toward the back where the heat is most consistent. A short peel just won't cut it. However, there's a sweet spot. The goal is to find a peel with a handle that's long enough to reach the back of your oven comfortably but not so long that it becomes clumsy. This balance is key for smoothly placing, turning, and retrieving your pies without any awkward fumbling.
A great pizza launch is a thing of beauty, and a long handle peel is the tool that makes it happen. It provides the leverage and stability to slide your uncooked pizza onto the hot stone with a confident, gentle flick of the wrist. When paired with a thin, tapered edge, it slips easily under the cooked crust for turning and removal. This control is what separates a perfectly cooked pizza from a folded-over disaster. Essentially, a long handle peel isn't just an accessory; it's a necessary extension of your arm that gives you the finesse to manage pizzas like a pro.
The 8 Best Long Handle Pizza Peels
Finding the right pizza peel can feel like a quest, but it's one of the most important tools for mastering your outdoor oven. A long handle is non-negotiable for keeping a safe distance from the intense heat. After countless hours of testing and turning out perfect pies, I’ve put together a list of the top long-handle pizza peels that will help you launch and retrieve your creations like a pro. From sturdy aluminum to classic wood, there’s a peel here for every type of pizza maker and every style of oven. Let's find the one that’s perfect for you.
Sabra Pizza's Premium Selection
When you're looking for a peel that gets the job done without any fuss, the Kitchen Supply Aluminum Pizza Peel is a fantastic choice. It’s one of the top pizza peels we recommend because it perfectly balances strength and maneuverability. You won’t have to worry about this peel bending or warping, even with a heavily loaded pizza. It’s a reliable workhorse that feels sturdy in your hands yet is light enough to handle with precision. This makes it an excellent all-around option for both beginners and seasoned pizza enthusiasts who need a tool they can count on for every pizza night.
Chicago Brick Oven Long Handle Peels
If you’re working with a wood-fired or brick oven, safety is paramount. The Chicago Brick Oven Pizza Peel is designed specifically for these high-heat environments. Its extra-long handle ensures your hands and arms stay well away from the flames, giving you the confidence to place your pizza perfectly on the cooking surface. This peel isn't just about safety; it's built to help you make incredible pizzas. The sturdy construction gives you complete control as you launch and turn your pies, making it an essential tool for anyone serious about artisan, high-temperature pizza making.
Chef Pomodoro Professional Series
For those who value versatility and smart design, the Chef Pomodoro Aluminum Metal Pizza Peel is a standout. Made from strong aluminum with a comfortable wooden handle, this peel is a true multi-tasker. It’s designed to move not just pizzas but also breads, cakes, and delicate pastries in and out of a hot oven with ease. One of its best features is the foldable handle, which makes storage incredibly simple—a huge plus for anyone with limited kitchen or patio space. It’s a professional-grade tool that brings convenience and functionality to your home baking setup.
WoodFyred Artisan Collection
There's a certain art to sliding a pizza into the oven, and the Long-Handled Wood Pizza Peel by WoodFyred helps you master it. This peel is all about the launch. It features a beautifully tapered edge and an exceptionally smooth surface, two key details that allow your pizza to glide off the peel and onto the hot stone without sticking or stumbling. This makes the often-tricky transfer process feel effortless. If you’ve ever struggled with a pizza that didn’t want to leave its peel, this artisan-crafted tool is the elegant solution you’ve been looking for.
American Metalcraft Wood Pizza Peels
Sometimes you just need a big, sturdy tool that can handle anything you throw at it. The American Metalcraft Wood Pizza Peel is exactly that. This peel is a favorite among home and professional bakers for its impressive durability and versatility. Its generous size and solid construction make it ideal for handling large pizzas, rustic loaves of bread, and more. Customers consistently praise its ability to perform multiple baking tasks without showing signs of wear. If you need a robust, multi-purpose peel that will last for years, this is an excellent investment for your kitchen.
EXO Non-Stick Super Peel Pro
The EXO Non-Stick Super Peel Pro is a game-changer, especially when it comes to loading your pizza into the oven. Often called the ultimate "pizza-lovers' pizza peel," it features a unique non-stick conveyor belt system that makes launching a pizza completely foolproof. You simply set your pizza on the peel and slide it forward—the conveyor belt moves the pizza smoothly onto your baking stone without any need for excess flour or cornmeal. This innovative design is perfect for anyone who has ever had a pizza stick at the critical moment. It’s a modern solution that takes the stress out of the launch.
Other Quality Options
While metal peels are great for turning and retrieving, many pizza makers swear by wood for the initial launch. Wooden peels, like The Baker's Board Pro Perfect Peel, are fantastic for building your pizza directly on the surface. The wood naturally absorbs a bit of moisture from the dough, which helps prevent it from sticking. You can stretch your dough, add your sauce and toppings, and then slide it into the oven with confidence. Using a wooden peel for prep and a metal one for turning can give you the best of both worlds for a seamless pizza-making process.
Wood, Metal, or Composite: Which Peel Material is Right for You?
When you’re choosing a long-handle pizza peel, the material of the peel head—the part that actually holds the pizza—is just as important as the handle. This choice will shape your entire pizza-making workflow, from building your pie to launching it into the fiery heat of your oven. The three main contenders are aluminum, wood, and composite, and each brings something different to the table. Think of them as different tools for different artists.
Metal peels, usually aluminum, are prized for their thin, slick surfaces that make sliding a pizza into the oven feel effortless. They’re the go-to for many professionals who need speed and precision. On the other hand, wood peels have a classic, rustic charm and are fantastic for assembling your pizza right on the surface, as the porous material helps prevent the dough from sticking. Finally, composite peels are the modern hybrid, aiming to offer the non-stick quality of wood with the durability and slim profile of metal. There’s no single right answer here; the best material is the one that complements your style and makes you feel confident as you approach the oven.
Aluminum Peels: Lightweight and Practical
If you’re looking for a nimble and efficient tool, an aluminum peel is your best friend. These peels are lightweight and thin, making it incredibly easy to slide them under a cooked pizza for a quick retrieval. Their main superpower is reducing friction. With a light dusting of flour, your raw pizza will glide off the peel and onto your pizza stone with a simple flick of the wrist. This smooth launch is something many pizza makers, especially those new to the craft, really appreciate.
Because they are so thin and strong, a quality aluminum peel won't bend or warp, even when you're handling a heavily topped pizza. The one thing to remember is that metal conducts heat, so you don’t want to build your pizza on an aluminum peel and let it sit for too long—the dough will start to warm up and stick. For launching and turning, however, their agility is unmatched. A great pizza peel guide can help you compare specific models.
Wood Peels: Traditional and Reliable
There’s something undeniably authentic about using a wood pizza peel. It’s the traditional choice, and for good reason. Wood’s slightly porous surface is excellent for preventing dough from sticking, which is why many chefs prefer to build and top their pizzas directly on a wooden peel. A generous sprinkle of semolina or flour creates a perfect, non-stick layer of tiny ball bearings, giving you plenty of time to get your toppings just right without worrying about the dough becoming glued down.
The trade-off is that wood peels are thicker than their metal counterparts. This can create a slightly steeper "lip" to overcome when launching your pizza, requiring a bit more practice to master a smooth landing. They also need a little more care; you’ll want to hand wash them and occasionally treat them with food-safe mineral oil to keep the wood from drying out or warping. For many, these small maintenance steps are well worth the classic feel and reliable performance of a beautiful American Metalcraft wood peel.
Composite Peels: Modern and Innovative
Composite peels are the new kids on the block, designed to blend the best features of wood and metal. Typically made from a mix of wood fibers and resin, they offer a durable, moisture-resistant surface that’s easy to clean and maintain. Like wood, a composite surface is great for building your pizza on, as it provides a good grip for the dough without being overly sticky. At the same time, they can be crafted to be thinner than traditional wood peels, making for an easier launch.
This hybrid approach makes them a fantastic all-in-one tool, especially for home pizza makers who might not want to own separate peels for building and turning. While they can sometimes be a bit heavier than aluminum and may not come with the extra-long handles found on some professional models, their low-maintenance and high-performance nature is a huge plus. They represent a modern solution for anyone looking for a single, versatile peel to handle all their pizza-making needs.
What to Look For in a Long Handle Pizza Peel
Finding the right long handle pizza peel is about more than just picking one that looks good. The best peel for you will feel like a natural extension of your arm, making the process of launching, turning, and retrieving your pizza feel effortless. When you’re shopping, keep an eye out for a few key features that separate the great peels from the merely good ones. Paying attention to details like handle length, weight, and the shape of the edge will make a huge difference in your pizza-making experience, ensuring your creations slide into and out of the oven perfectly every time.
Handle Length and Heat Safety
The first thing to consider is the handle length. Your goal is to find a happy medium. The handle needs to be long enough to keep your hands and arms safely away from the intense heat of your pizza oven, but not so long that it becomes clumsy to manage. A peel that’s too long can be difficult to control, making a smooth launch tricky. Think about the depth of your oven—you want to be able to reach the very back without leaning in too far. A good pizza peel strikes the perfect balance between safety and maneuverability.
Peel Size and Shape
Next, look at the head of the peel—the part that holds the pizza. Its size should correspond to the size of the pizzas you typically make. If you love making large 16-inch pies, a 12-inch peel just won’t cut it. The shape also matters. Rectangular peels offer a larger surface area, which many people find easier for building and launching the pizza. Round peels, on the other hand, are fantastic for turning and repositioning the pizza as it cooks, giving you precise control for an even bake. Many serious pizza makers have both for these reasons.
Weight and Balance
A pizza peel’s weight and balance are crucial for control. A peel that’s too heavy or poorly balanced will feel awkward and can fatigue your arm, especially when it’s loaded with a heavy pizza. You want a tool that feels sturdy but agile. The best peels are strong enough that they won't bend or warp under the weight of your pizza, yet light enough to handle with confidence. This is where material choice comes into play, as aluminum and wood offer different feels. A well-balanced peel gives you the control you need to launch and retrieve pizzas like a pro.
A Tapered Edge
This might seem like a small detail, but it’s a game-changer. Look for a peel with a thin, tapered, or beveled edge. This design allows the peel to slide cleanly under raw dough without sticking or mangling your carefully shaped crust. Trying to shove a thick, blunt-edged peel under a delicate pizza is a recipe for frustration. A tapered edge makes it easy to get underneath the crust for both launching and turning, which is essential for achieving that perfect, evenly cooked base. It’s a feature that truly separates a professional-grade tool from a basic one.
Easy Storage Options
Finally, think about where you’re going to keep this rather large tool. A long handle pizza peel isn’t something you can just tuck away in a kitchen drawer. Before you buy, consider the storage options. Many peels come with a hole or a leather loop on the end of the handle, making them easy to hang on a wall or a hook rack. This not only keeps it out of the way but also turns it into a nice piece of decor for your outdoor kitchen. Some models even feature detachable handles for more compact storage.
How Much Does a Quality Long Handle Peel Cost?
When you’re investing in a premium pizza oven, it’s only natural to want the right tools to go with it. A long handle pizza peel is non-negotiable for safety and performance, but how much should you expect to spend? The good news is that there are excellent options available at every price point. The cost of a peel is typically determined by its material, size, and any special features it might have, like a non-stick surface or a perforated head.
You can find a perfectly functional peel for under $40, or you can invest in a commercial-grade tool that costs over $70. The right choice for you really comes down to how often you plan on making pizza and what features will make your experience more enjoyable. A higher price tag often gets you lighter materials, enhanced durability, or innovative designs that make launching a pizza feel effortless. Think about your budget and your baking style, and you’ll find a peel that feels like it was made just for you. We’ll break down the different price tiers to help you decide where to start looking.
Budget-Friendly Options ($25-$40)
You don’t need to spend a fortune to get a reliable long handle pizza peel. If you’re just getting started or are a casual home pizza maker, the budget-friendly range offers some fantastic choices that get the job done well. These peels are typically made from wood and provide a classic, sturdy surface for building and launching your pizzas. For example, the WoodFyred Long-Handled Wood Pizza Peel is a great entry-level option that offers a great balance of quality and affordability. It’s a simple, effective tool that proves you can achieve delicious results without a hefty price tag.
Mid-Range Professional Peels ($40-$70)
For the serious home chef who fires up their oven regularly, the mid-range category is the sweet spot. In this price bracket, you’ll find peels with enhanced durability and more thoughtful designs. These tools are often built to withstand frequent use and higher temperatures, making them a solid long-term investment. A standout in this category is the American Metalcraft Long Blade Wood Pizza Peel, praised for its versatility and sturdy construction. It’s a true workhorse that’s great for sliding pizzas, breads, and other baked goods into and out of the oven with confidence.
Premium Commercial-Grade Peels ($70+)
If you’re looking for the best of the best, the premium category is where you’ll find it. These commercial-grade peels are designed for ultimate performance, precision, and ease of use. They often feature innovative materials and designs that solve common pizza-making challenges. The EXO Non-Stick Super Peel Pro is a perfect example, often considered the ultimate tool for loading pizzas. It uses a unique conveyor-belt-like system that makes launching a fully-loaded pizza completely foolproof. For the dedicated enthusiast who wants professional-level gear, investing in a premium peel is a game-changer.
What Real Pizza Makers Say About Their Long Peels
Don't just take our word for it. We looked at reviews and talked to seasoned pizza makers to find out what they really think about their long-handle peels. From the heat of a wood-fired oven to the final perfect slice, here’s what the pros value, what they struggle with, and what makes a peel truly great.
Performance in High-Heat Ovens
When you're working with an oven that's blazing at 900°F, performance is everything. Pizza makers agree that the best peels have a very thin, tapered edge. This design makes it much easier to slide the peel under a delicate crust for turning or retrieving your pie without tearing it. Many chefs prefer aluminum peels for their high-heat work. Aluminum is lightweight and creates less friction, which helps you launch your pizza into the oven with a smooth, confident motion. A slick launch means your pizza keeps its shape and cooks evenly on the hot stone.
What Users Love
Beyond performance, certain features make a peel a joy to use. A common point of praise is sturdy construction. Nobody wants a peel that bends or warps under the weight of a loaded pizza. Peels known for their balance of strength and agility get top marks from home cooks and professionals alike. Another beloved feature is an innovative non-stick surface. Some modern composite peels use a conveyor-belt-like system that moves the dough from the peel to the stone, completely eliminating the risk of sticking. It’s this kind of thoughtful design that turns a good tool into an indispensable one.
Common Challenges and Fixes
Even with the best peel, things can go wrong. One of the most frequent mistakes is letting a topped pizza sit on the peel for too long. The moisture from the sauce and toppings will eventually make the dough stick, no matter how much flour you use. The fix is simple: build your pizza quickly and launch it right away. Another challenge is finding the right handle length. A peel that’s too long can feel awkward and difficult to manage in your space, while one that’s too short won’t let you safely reach the back of a deep oven. The key is to measure your oven depth and consider your workspace before you buy.
How to Choose the Right Size Pizza Peel
Picking the right size pizza peel is just as important as choosing the right ingredients. It’s all about finding the perfect fit for your oven and your space. A peel that’s too long can be clumsy to handle in a tight patio area, while one that’s too short can make reaching the back of your oven a risky business. The goal is to find that sweet spot where you have enough reach to place and retrieve your pizza safely, without feeling like you’re wielding a giant, awkward paddle.
Think of your peel as an extension of your arm. It needs to feel balanced and give you complete control over the pizza’s journey into and out of the heat. Before you buy, consider the depth of your oven, the size of the pizzas you plan to make, and the amount of space you have to work with around your oven. Getting these dimensions right will make your pizza-making nights smoother, safer, and a lot more fun.
Home vs. Commercial Kitchens
The ideal peel size for a backyard setup is often quite different from what a commercial pizzeria needs. For home chefs, maneuverability is key. You’re likely working in a more compact space, so a peel that’s too long will be cumbersome and difficult to manage. You need to strike a balance. The peel must be long enough to let you reach the back of your oven, but short enough to handle easily on your patio. A massive, commercial-style peel might look impressive, but it can quickly become a liability if you’re constantly bumping into furniture. For most home outdoor pizza ovens, a handle between 24 and 36 inches is a great starting point.
Matching Your Peel to Your Oven
The single most important factor in choosing a peel is the depth of your pizza oven. The handle needs to be long enough to keep your hands and arms safely away from the intense heat, especially when you’re placing a pizza on the far side of the cooking stone. A good rule of thumb is to measure the depth of your oven’s cooking surface and choose a peel with a handle that allows you to comfortably reach every part of it. You want to maintain control without getting too close to the heat source. This ensures you can place, turn, and retrieve your pizza with confidence and without risking a burn.
Finding the Right Handle Length
Once you know your oven’s depth, you can zero in on the perfect handle length. While a longer handle provides more distance from the heat, it can also make the peel harder to control, especially if it’s top-heavy. Consider the overall weight and balance. You should be able to hold the peel steady with a pizza on it without straining your wrist. The material can also play a role here; some heavier composite peels can’t support the same handle lengths as lighter wood or aluminum models. It’s about finding the right combination of length, material, and balance that feels right for you and your specific pizza-making setup.
Common Mistakes to Avoid When Using Your Pizza Peel
A pizza peel is your best friend for getting a pizza into a blazing hot oven, but a few common missteps can turn a perfect pie into a folded, sticky mess. We’ve all been there: that moment of truth when you try to slide your creation onto the pizza stone, only to watch in horror as it stubbornly refuses to launch. The good news is that these mistakes are incredibly easy to fix. By paying a little more attention to your prep work and your dough, you can guarantee a perfect slide every single time. Let's walk through the most frequent errors and how to correct them for good, so you can finally put that pizza-launch anxiety behind you.
Forgetting to Flour the Peel
This is hands-down the most common reason a pizza gets stuck. Without a barrier between the dough and the peel, moisture from the sauce and toppings can cause the dough to adhere like glue. Before placing your stretched dough on the peel, give it a light but even dusting of flour, cornmeal, or semolina. This creates tiny ball bearings that allow the pizza to glide off smoothly. You don't need much—too much flour can burn and leave an unpleasant taste on your crust. A quick shake of the peel should tell you if the pizza is mobile. If it moves freely, you’re ready for the oven. This simple step is essential for even the best aluminum pizza peels.
Building the Pizza on the Peel
It seems logical to assemble your pizza right on the tool you'll use to launch it, but this is a classic mistake. The longer your dough sits on the peel, the more time it has to absorb moisture and stick. Instead, build your pizza on a lightly floured countertop. This gives you plenty of time to add sauce and toppings without the pressure of a ticking clock. Once it's fully assembled, you can slide the prepared peel underneath it in one quick, confident motion. Many pizza-making tutorials show this exact technique because it dramatically reduces the risk of sticking and gives you much better control over the final transfer into the oven.
Overloading on Toppings
While it’s tempting to load your pizza with every topping you can imagine, less is often more. Piling on too much cheese, sauce, or watery vegetables like fresh tomatoes and mushrooms releases a lot of moisture. This moisture seeps through the dough, creating a soggy bottom that will almost certainly stick to your peel. A heavy pizza is also much harder to launch successfully. Stick to a balanced amount of toppings to let the flavors of your high-quality ingredients shine through. This not only improves the taste and texture of your pizza but also ensures a clean and successful launch from the peel to the oven every time.
Using Sticky Dough
The foundation of a great pizza is great dough, but if your dough is too wet or sticky, you’re setting yourself up for trouble. Overly hydrated dough is a primary cause of sticking. Before you place it on the peel, feel your dough. If you find any tacky spots or small holes, it’s best to address them immediately. You can often fix this by lifting the sticky section, pinching it closed, and dusting it with a little extra "00" flour or semolina. Applying these simple dough-handling techniques creates a smoother, more durable surface that is far less likely to weld itself to your peel during the crucial transfer to the hot stone.
How to Care For Your Long Handle Pizza Peel
Your pizza peel is an essential tool, and with a little bit of care, it will last for years of pizza nights. Keeping it clean, storing it properly, and using it correctly will protect your investment and ensure it’s always ready for action. A well-maintained peel not only performs better but also prevents any unwanted flavors from transferring to your pizza. Think of it as part of your pizza-making ritual—a quick clean and proper storage after each use makes all the difference.
How to Clean Different Materials
The material of your peel dictates the best way to clean it. If you have an aluminum peel, always wash it by hand with warm, soapy water and dry it immediately to prevent any corrosion. Even the product page for the popular Chef Pomodoro Aluminum Metal Pizza Peel warns against putting it in the dishwasher, as the harsh detergents and high heat can damage the finish. Wooden peels, while durable enough for the heat of an oven, also require gentle care. You can learn more about maintaining them in our guide to wood pizza peels to prevent warping or cracking over time.
The Best Way to Store Your Peel
Proper storage does more than just keep your kitchen tidy—it extends the life of your peel. A long handle can be awkward, but many modern peels are designed with storage in mind. Some models, like the CBO Pizza Peel, have removable handles that allow for much more compact storage. Others feature a foldable design, which significantly reduces the peel’s footprint. If your peel has a hole in the handle, hanging it on a wall hook is a great way to keep it flat, accessible, and out of the way. This prevents it from getting banged up in a drawer or cabinet.
How to Prevent Common Damage
One of the easiest ways to prevent damage—to both your peel and your hands—is to use a peel with the right handle length. A handle that’s too long can be clumsy to manage, while one that’s too short puts you dangerously close to the heat. Finding the right balance is crucial for both safety and ease of use, a point emphasized in this complete pizza peel buyer's guide. The ideal handle allows you to comfortably reach the back of your oven without losing control. This prevents you from accidentally scraping the peel against the oven dome or dropping your perfectly crafted pizza.
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Frequently Asked Questions
Do I really need separate peels for launching and turning my pizza? While you can certainly manage with just one, many experienced pizza makers find that using two different peels makes the process much smoother. A wooden peel is fantastic for building your pizza and launching it into the oven because the porous surface helps prevent the dough from sticking. Then, a thinner, nimbler aluminum peel is perfect for turning the pizza as it cooks and retrieving it when it's done. It’s not a requirement, but it’s a professional trick that can make your pizza nights a lot less stressful.
What's the best peel material if I'm just starting out? If you're new to making pizza in an outdoor oven, a wooden peel is often the most forgiving choice. Its surface naturally helps keep the dough from getting too sticky, giving you a little more time to get your toppings just right before launching. If you prefer to have just one all-purpose tool, a quality aluminum peel is also a great option. Just be sure to work quickly and use a good dusting of flour or semolina to ensure a smooth slide.
My pizza always sticks to the peel. What's the single most important tip to prevent this? The most common reason for a stuck pizza is letting the topped dough sit on the peel for too long. Moisture from the sauce and toppings will eventually make the dough adhere, no matter what you do. The best fix is to build your pizza on a floured countertop, then slide the prepared peel underneath it right before you're ready to launch. This minimizes contact time and is the surest way to guarantee a clean release into the oven.
How do I figure out the right handle length for my oven? A great rule of thumb is to measure the depth of your oven's cooking surface and choose a peel with a handle that allows you to comfortably reach the very back without leaning into the heat. You want enough length for safety, but not so much that the peel becomes clumsy to handle in your outdoor space. For most backyard ovens, a total peel length of around 36 to 48 inches strikes the perfect balance between safe reach and easy control.
Is it okay to build my pizza directly on a metal peel? It's best to avoid building your pizza on a metal peel. Unlike wood, metal is a conductor, and it will quickly warm the dough, causing it to sweat and stick to the surface. Metal peels are fantastic for their thinness and agility, which makes them ideal for quick launches and turns. For the assembly process, however, you'll have much more success building your pizza on a floured countertop or a wooden peel.