A pizza that sticks to the peel on its way into the oven costs time, ruins the pie, and creates a mess on the deck — the right peel and screen setup is a small investment that protects both speed and consistency on a busy pizza line.
Types of Pizza Peels
| Type | Best For |
|---|---|
| Wood peels | Launching raw dough into the oven, natural non-stick surface |
| Perforated metal peels | Loading and unloading, lets excess flour fall away |
| Turning peels | Rotating pizzas mid-bake for even cooking in deck/wood-fired ovens |
Pizza Screens: When to Use Them
Pizza screens support the dough during the initial bake, preventing sticking and helping maintain shape for thinner or wetter doughs, then are typically removed for the final minutes to crisp the crust directly on the deck or stone. Screens are especially useful for high-volume operations training newer staff, since they reduce the skill required to launch dough cleanly.
Choosing the Right Setup
- Match peel size to your standard pizza diameter, with a few inches of clearance on each side.
- Use wood or well-floured metal peels for launching to prevent sticking.
- Choose perforated peels for retrieving finished pizzas, letting excess flour and crumbs fall through.
- Stock screens in your standard pizza sizes if your dough tends to be wetter or thinner-crust style.
Peel Handle Length for Deck Ovens
Handle length should match your oven’s depth — a peel that’s too short forces cooks to reach uncomfortably close to the heat, while one too long becomes unwieldy in a tight kitchen. Measure your deck oven’s interior depth before ordering a peel to ensure a comfortable, safe reach to the back of the deck.
Should I use a wood or metal peel for launching pizza?
Wood peels are generally preferred for launching raw dough since their slightly textured surface resists sticking better than metal, especially with well-floured or cornmeal-dusted dough.
Do I need pizza screens if I have a good peel technique?
Screens aren’t required, but they significantly reduce sticking issues for newer staff or wetter doughs, making them a useful training and consistency tool even in kitchens with skilled pizza cooks.
What handle length do I need for my deck oven?
Measure your oven’s interior depth and choose a handle long enough to comfortably reach the back of the deck without forcing cooks too close to the heat source.
How do I keep pizza from sticking to a metal peel?
Dust the peel generously with flour, semolina, or cornmeal before placing the dough, and don’t let the dough sit on the peel too long before launching.
Equip your pizza line for fast, clean service.