Omcan 12" x 14" Wooden Pizza Peel Overall Length 42"

The 12 by 14-inch surface accommodates personal and medium pies, the standard size range for most pizzerias and café programs. For larger 16-inch and 18-inch pies, step up to a wider peel.

Wood releases raw dough cleanly because the slight grain texture lets the dough breathe rather than stick. Metal peels slide better under finished pies for retrieval but stick badly during loading.

Wipe with a damp cloth after each use, then air dry. Never submerge in water, never run through a dish machine, and re-oil with food-safe mineral oil every few weeks to prevent cracking.

Don't leave near direct heat sources, don't soak in water, and don't use abrasive cleaners that strip the wood fibres. Each shortens peel life and creates splinter risk during use.

Use wood for the initial topping and oven launch, then keep a metal peel for finished-pizza retrieval and rotation inside the oven. Most experienced pizzaiolos run both tools side by side, along with other commercial bakery equipment for full pizzeria support.

Lightly flour or semolina the peel before placing dough, then move quickly to the oven before the dough absorbs moisture. Excess hold time on the peel causes sticking that no amount of flouring can fix.

Stock a metal peel, dough docker, dough scrapers, and pizza screens from the bakery equipment catalogue. Browse smallwares on Zanduco Canada for matching gear.