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Pizza Shovels.
The right pizza peel makes a difference at the oven – for loading, turning, and achieving an even baking result. Here you’ll find pizza peels in wood, aluminium, and perforated steel, as well as turning peels for professional pizza baking. The range is suitable for everything from restaurant kitchens and pizzerias to cafés and hotels with pizza ovens.
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Choose the right material: Wood, aluminium or perforated?
The material of your pizza peel affects how easily the dough releases and how smoothly you can handle the pizza. A wooden pizza peel is the classic choice and works perfectly as a loading peel, as the natural surface helps prevent raw dough from sticking.
For maximum durability and easy cleaning, aluminium or stainless steel peels are a popular option in professional kitchens. If you want to take your pizza baking to the next level, we also offer perforated pizza peels. The holes make the peel lighter, reduce friction, and allow excess flour to fall through before baking—preventing a burnt, bitter taste on the crust.
What is a turning peel?
To achieve an even bake in a high-temperature pizza oven, the pizza needs to be rotated during baking. A turning peel is smaller, round, and designed specifically to rotate the pizza inside the oven without removing it. Combining a wider loading peel with a flexible turning peel is the key to an evenly baked pizza with crispy edges.
The right handle length for your pizza oven
Handle length is crucial for both ergonomics and safety. Deep, wood-fired or commercial ovens require a longer handle to protect the baker from intense heat. For smaller electric ovens or limited kitchen space, a shorter handle provides better control and precision. We offer multiple sizes to suit your needs.
Complete your setup with the right accessories
A pizza peel works best as part of an efficient workflow. Combine it with a dough scraper for handling dough, a pizza stone for optimal heat distribution, and a pizza cutter for clean slicing. We offer peels and accessories from Exxent and Hendi – brands designed for professional daily use.
Frequently asked questions about pizza peels
A wooden peel or a perforated aluminium peel works best for loading. The wood surface helps prevent the raw dough from sticking, while a perforated peel reduces surface contact and makes it easier to transfer the pizza into the oven.
Perforation serves two key purposes: it makes the peel lighter and removes excess flour from the pizza base. This prevents burnt flour in the oven, which can otherwise affect taste and create smoke.
A wooden peel should never go in a dishwasher or be soaked, as this can damage or crack the wood. Instead, scrape off dough residues and wipe it with a lightly damp cloth.
A loading peel is wider and used to move the pizza in and out of the oven. A turning peel is smaller and round, designed to rotate the pizza during baking without removing it. Professional kitchens use both – one for transport and one for controlling the bake.
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