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Mastering the pizza peel is all about confidence, technique, and practice. Many home cooks struggle with getting their pizza onto the stone or into the oven without it sticking or tearing, but with the proper method, you can achieve perfectly baked pizzas consistently.

Start by selecting your ideal peel. A wooden peel is great for loading the pizza because it creates a natural non-stick barrier. A thin metal paddle is better for turning and removing the pizza because it’s lighter and sturdier.

Always keep your peel lightly sprinkled with a dry release agent. Excess will char and smoke, vegas 108 too little and your pizza will stick. A fine, uniform coating is ideal.

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 clings, peek under the crust and dust sparingly. Once you’re sure it slides easily, prepare the oven and tilt the peel—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 pause—this motion needs to be seamless. If your oven has a hearth or baking surface, aim for the back third of the oven so the pizza can heat consistently.

After the pizza bakes for a short while, use the metal peel to slightly lift and reposition it for balanced crispness. When it’s done, insert the peel beneath the crust, raise it slowly, and remove it with control.

Practice makes perfect. Try it a multiple occasions without sauce or toppings first to master the technique. Over time, you’ll build instinct and poise to handle the stickiest, thinnest crusts like a pro.