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Mastering the pizza peel is all about a steady hand, proper form, vegas 108 and repetition. 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 professional-level outcomes on demand.

Start by picking the optimal tool. A wooden peel is perfect for transferring dough because it creates a natural non-stick barrier. 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. Too much and it can burn, 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 rock it lightly side to side to make sure it shifts smoothly. If it sticks, lift the edges and add a little more flour underneath. Once you’re sure it slides easily, prepare the oven and tilt the peel—about a gentle slant—just aligned with the hot deck.

With a confident, smooth motion, tilt the peel forward 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 deck or stone, aim for the back third of the oven so the pizza can heat consistently.

After the pizza bakes for a few minutes, use the thin metal tool to slightly lift and reposition it for uniform color. When it’s done, insert the peel beneath the crust, lift it carefully, and pull it out.

Consistency breeds confidence. Try it a multiple occasions without any toppings 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.