Stone-Baked Pizza - Peel Guide

Issue

• Why can't I get the pizza into the oven from the Peel?
• Metal Peel vs Wood Peel

Applies to

• Pizza Peel
• Stone-Baked Pizza Oven

Solution

Avoid stretching or shaping your dough directly on the peel. Instead, work on a counter, table, or cutting board, using just enough cornmeal or flour to keep the dough from sticking. Once it’s shaped, transfer the dough to the peel. Before placing the pizza in the oven, give the peel a gentle shake to make sure the dough moves freely. If it sticks, lift the edges and add a light amount of cornmeal or flour underneath.

When you’re ready to launch the pizza, angle the peel so the tip touches the hot stone, then gently push forward. Use the pizza shield as a backstop and lightly jiggle the peel to guide the pizza onto the stone. Take care to avoid the broil element. Once the dough hits the hot surface, let it be—leaving it undisturbed delivers the best crust. After placing the pizza in the oven, select Confirm to start the two‑minute cook countdown.

For more guidance, see the Stone‑Baked Pizza – Cooking Guide and Stone‑Baked Pizza – Cooking Tips and Tricks.

Metal Peel vs Wood Peel

• Gas Ranges come with a metal peel, everything else comes with wood. We went with a thinner peel on the gas ranges, since there is less clearance because the burner hangs down further than electric.

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