Omcan 16" x 18" Wooden Pizza Peel Overall Length 42"

The 16 by 18 inch blade easily moves pizzas up to 16 inches across, which covers the standard large size in most pizzerias. See the full wooden pizza peels range if you need a different blade or handle length.

Reaching the back of a deep deck oven without putting hands and forearms near the deck is what the long handle is for. 42 inches keeps staff a safe distance from radiant heat and wood-fire flame fronts during loading.

Wood absorbs just enough surface moisture from raw dough that the pie releases cleanly off the peel into the oven. Metal peels are smoother but stickier under raw dough, so most pizzaiolos launch with wood and turn or pull with metal.

Yes, lightly rub the blade with food-grade mineral oil before first use, then let it absorb overnight. This seals the wood grain so dough does not stick on the first launch and prevents the peel from drying out and warping.

Keep the peel dry, brush rather than soak it, re-oil the wood monthly with food-grade mineral oil, and hang it vertically so the blade does not warp under its own weight. Specifics: • Never soak the peel in water or run it through a dishwasher. • Wipe clean with a dry brush or barely damp cloth after each shift. • Re-oil with food-grade mineral oil monthly to prevent the wood from drying out. • Hang vertically when not in use so the blade does not warp under its own weight.

Brief contact with 700 to 900 degree F oven decks is no problem since the peel only enters and exits in seconds. Leaving it inside longer than necessary will scorch the blade edge, so always pull it back out promptly after launch.

Yes, the warranty runs 30 days from purchase and covers manufacturing defects only. Damage from soaking, dishwashers, scorching, dropping, or normal wear from daily commercial use is not covered, which is standard for wooden kitchen tools.