Mastering the pizza peel is all about confidence, technique, and practice. Many amateur bakers struggle with sliding pizza onto a baking stone without it clinging to the peel, but with the right approach, you can achieve perfectly baked pizzas consistently.

Start by selecting your ideal peel. A traditional wooden paddle is ideal for initial placement because it draws out dampness for effortless release. A thin metal paddle is best for final removal because it’s thinner and more durable.

Always keep your peel gently coated in flour, cornmeal, or fine grit. Overdusting causes ash and bitterness, too little and your pizza will stick. A fine, uniform coating is optimal.

When you’re ready to transfer the pizza, set your hand-tossed round on the paddle and tilt and nudge it gently to make sure it slides without resistance. If it adheres, peek under the crust and dust sparingly. Once you’re sure it slides easily, open your oven and position the peel at a slight angle—about a shallow incline—just above the stone.

With a steady, fluid gesture, angle the paddle downward and allow the crust to glide onto the stone. Don’t hesitate or vegas108 link pause—this motion needs to be continuous. If your oven has a stone base, aim for the back third of the oven so the pizza can heat consistently.

After the pizza bakes for 2–4 minutes, use the steel paddle to carefully flip and turn it for even browning. When it’s done, insert the peel beneath the crust, gently elevate it, and pull it out.

Consistency breeds confidence. Try it a several times without any wet ingredients first to get comfortable with the motion. Over time, you’ll develop the rhythm and confidence to handle even the wettest, most delicate doughs like a true artisan.