Using a pizza peel correctly is one of the most important skills in home pizza making. A pizza that sticks to the peel during launch — and folds or tears as it hits the stone — is one of the most common frustrations. This guide covers the technique, the right flour to use, and how to avoid the most common mistakes.
The Two Types of Peel
There are two peels used in pizza making and they serve different purposes. A launch peel (typically wood or perforated aluminium) is used to assemble the pizza and slide it onto the hot stone. A turning peel (a small, long-handled metal peel) is used to rotate the pizza while it cooks and to remove it from the oven. You can manage with one peel, but having both makes the process significantly easier — see our guide to the best pizza peels for specific recommendations.
What to Dust the Peel With
The biggest single factor in whether your pizza sticks is what you put on the peel surface. You have two options:
- Semolina flour: The best choice for most situations. Semolina is coarser than regular flour and acts like tiny ball bearings under the dough, letting it slide freely. A moderate dusting is enough — too much semolina and it burns on the stone and leaves a gritty texture on the base.
- 00 or plain flour: Works but compresses more than semolina, so you need a slightly heavier coating and the pizza tends to stick faster as moisture from the dough absorbs into the flour. Fine as a backup if you don’t have semolina.
For a full breakdown of the differences, see our guide on semolina vs flour on a pizza peel.
Step-by-Step: How to Use a Launch Peel
1. Dust the Peel
Sprinkle a thin, even layer of semolina across the surface of the peel before you put any dough on it. Don’t use too much — a light coating is sufficient. Spread it with your hand to ensure even coverage, including the edges.
2. Place the Stretched Dough
Stretch your dough on the work surface first (not on the peel). Once stretched to the right size, lift it and lay it gently onto the dusted peel. Work quickly from this point — the longer the dough sits on the peel, the more moisture it absorbs from below and the more likely it is to stick.
3. Add Toppings Quickly
Apply sauce, cheese, and toppings as quickly as you reasonably can. Every minute the dressed pizza sits on the peel increases sticking risk. Don’t overload — a heavy pizza is harder to launch cleanly and is more likely to fold on landing.
4. The Shake Test
Before approaching the oven, give the peel a gentle shake. The pizza should slide slightly and move freely. If it doesn’t move at all, lift one edge carefully with your hand and dust a little more semolina underneath. Do not try to launch a pizza that is stuck — it will fold onto itself.
5. Launch
Angle the peel slightly downward toward the stone (about 10–15 degrees). Position the front edge of the peel where you want the pizza to land. Use a quick, confident forward-and-back jerk — push the peel forward and immediately pull back sharply. The pizza should slide off onto the stone in one clean motion. Don’t hesitate. A slow, tentative launch is more likely to stick than a fast, committed one.
6. Rotate with the Turning Peel
After 30–45 seconds, slide the turning peel under the pizza and rotate it 180 degrees so the back (closer to the flame) becomes the front. This ensures even cooking on all sides. Remove when done with the same peel.
Common Problems and Fixes
| Problem | Cause | Fix |
|---|---|---|
| Pizza sticks to peel | Too little semolina, dough sat too long, wet toppings | More semolina, assemble faster, drain wet toppings |
| Pizza folds during launch | Dough too thin in centre, hesitant launch | Stretch more evenly, launch with more confidence |
| Uneven shape after landing | Launch angle wrong or pizza slid sideways | Keep peel parallel to stone, square the approach |
| Semolina burns on stone | Too much semolina used | Use less — a light dusting is all that’s needed |
See also: best pizza peels | semolina vs flour on a pizza peel | why is my pizza dough sticking to the peel? | how to stretch pizza dough
