Pelles à pizza

A turning peel such as the Gozney Utility Turning Peel is used to rotate pizzas inside the oven for even cooking, while a placement peel launches the pizza into the oven.

For the best pizza-making experience, we recommend having both a placement peel and a turning peel.

• Placement Peel: This is essential for launching your uncooked pizza into the oven. Its large, flat surface supports the dough and toppings, making it easy to slide the pizza onto the hot stone without losing shape or ingredients.
• Turning Peel: Once your pizza is in the oven, a turning peel makes it easy to rotate and move the pizza for an even bake, especially in high-heat ovens. It’s smaller and more maneuverable, so you can turn the pizza without removing it from the oven.

While you can get by with just a placement peel, using both tools will give you more control and help you achieve that perfect, evenly cooked crust every time.

• Pro Placement Peel: Lightweight, fully perforated, rounded blade, best for pizza pros looking to step up their game.
• Balance Placement Peel: Flat-nosed perforated blade, ergonomic wood handle, increased stability, best for pizza beginners.
• Venture Placement Peel: Lightweight, short handle, fully perforated, designed for portability and smaller ovens like the Tread and Arc Lite.

A wooden peel, like our Acacia Wood Pizza Peel & Server, is often easier to use because the natural wood surface is less likely to stick to raw pizza dough. This gives you more time to build your pizza directly on the peel without worrying about it sticking or tearing when you launch it into the oven. The wood also stays cooler than metal, which helps prevent the dough from starting to cook or sweat before it hits the oven floor. Plus, the chamfered edge makes it easy to slide under your pizza, and the peel is sturdy enough for both launching and serving. Overall, a wooden peel is a great choice for beginners and pros alike who want a smooth, stress-free pizza-making experience.