Use the charts below to find out which peel you should use:
Size of peel:
| Fits in 12” and 16” ovens Used for medium-sized pizzas
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| Used for medium to large-sized pizzas
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| Used for large to extra large-sized pizzas
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Style of peel:
Available in 12”, 14”, 16” | | Great for beginners or anyone who wants an all-around useful peel
Used for launching, turning and retrieving |
| | Takes your pizzas to the next level Perforations allow steam to evaporate = crispier base Perforations allow flour to fall through = less burnt residue Tapered front edge to easily slide under your pizza 3 raised ridges = less chance of dough sticking
Used for launching, turning and retrieving |
Available in 12”, 14”, 16” | | Moisture resistant bamboo = less chance of dough sticking
Used for launching and serving |
One size - fits in all ovens | | Specialized peel for turning Allows pizzas to stay in contact with baking stone for a longer period of time as you spin them Anodized aluminium provides a non-stick finish = base of pizza will rotate with ease Perforations allow flour to fall through = less burnt residue 32 inch (80 cm) length = easy to maneuver and work with
Used for turning and retrieving
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