Wood pizza peels are designed to use as a surface on which to slide your stretched and shaped pizza dough.
Once this dough base is on the peel, you can layer and distribute your sauce and toppings.
The pizza peel must be dry and sprinkled with cornmeal or semolina flour to prevent the raw dough from sticking to your peel.
Once you have built your pizza on your wooden peel, the peel is used to transport the pizza to the oven and slide it onto your hot pizza stone.
Wooden pizza peels (also known as pizza paddles) come in a variety of lengths and widths. When ordering, make sure that the width of the pizza peel blade does not exceed the width of your pizza stone, or your pizza will hang over the edge of the stone and drip toppings on your oven surface.
You also want to be sure you can maneuver the pizza peel in the confines of your kitchen. If the distance between your oven and your opposite countertop or wall is 3 feet, you won't want to be using a 4-foot long peel.