Pizza Peels and Pizza Paddles are quite different. Even though more experienced pizzaiolos use them interchangeably, each one is made a little differently. Find out the difference today!
So often in the industry, you’ll hear the terms interchanged – pizza paddle and pizza peel. While folks call them different names know that they both perform very different functions.
These items come in different sizes and lengths as well. Personally, for my outdoor pizza ovens (that can hold 2-12″ pizzas at one time), I prefer a pizza peel that has an 18″ handle where my pizza peel (the one that works in the fire and removes the pizza) a longer handle of about 36″.
Pizza Is My Life
With 35 years of industry experience, I’m breaking down the pizza world into easy-to-follow tips and techniques. My love of pizza started at a VERY young age. I can remember sitting in my high chair and my Mom giving me a small bite. It was the best thing I had ever had in my very young life.
And yes, I remember back that far. I’m weird like that as I can remember my first birthday party down to sitting in the high-chair, who sang to me, the cake, the people. Weird, I know.
But back to pizza… I so love it! From family pizzerias to getting trained, from teaching classes to looking for a brick-and-mortar, pizza just makes me happy.
Let’s Talk Pizza Paddle
So a pizza paddle is typically made of wood though there are some metal ones. They are also known as “launchers”. As their function is to launch the pizza into the oven or onto the hot stone.
- Traditionally pizza paddles are made of wood and are thicker
- *There are metal pizza paddles that are easier to maintain but can sometimes be hard to manage when you’re starting out
- They have a beveled edge that helps the pizza slide off (launch) off paddle into the hot oven or onto a hot pizza stone
- They can vary in paddle size (to fit larger pizzas) and also longer handles (more used by commercial pizzerias
Typically folks will either stretch out their pizza dough on a counter or directly on the paddle coated in bench flour (80%flour mixed with 20% semolina).
Let’s Talk Pizza Peel
A pizza peel can also be called a pizza turner, or turning peel. This is what you’ll use once the pizza is in your hot oven or on the stone. You’ll use it to pick up the pizza and or rotate it while it’s cooking.
- Almost all pizza peels are metal. Honestly, I don’t think I’ve ever even seen a wooden one
- They are very thin. The thin blade is what helps you get up and under the pizza when you’re turning it/rotating it away from the heat source (*note – you don’t need to do this on the Big Green Egg).
- It’s used to remove the pizza from the pizza oven or take it off of the pizza stone.
Looking For Pizza Recipes?
Simple Pizza Dough Recipe
PIzzeria-style hand-tossed pizza dough that you can make right at home. No special pizza oven is needed either!
Southwestern Mexican Chicken Pizza
Elevate pizza night with one of the best pizzas made from scratch. Mexican pulled chicken, roasted salsa, veggies, & cheese on the most amazing t pizzeria-style pizza dough.
Ultimate Pizza al Pastor with Pineapple, Salsa & Pickled Red Onions
Bringing Latin flavor to pizza night! Char-grilled al Pastor meat on a wood-fired pizza topped with roasted salsa, pineapple, cotija, and pickled red onions.
How to Cure a Wood-Fired Pizza Oven
Curing a brick-and-mortar pizza oven is a must. Follow along with me in this 5-day curing process. Soon enough you’ll be on your way to becoming your best backyard home pizzaiolo! This post is being sponsored by my friends at Authentic Pizza Ovens, featuring my Buena Ventura Red Brick Premium Pizza oven. As
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