Pizza on a square metal peel with a wooden handle, the metal side of the wood vs metal pizza peel choice
Ovens & Equipment

Wood vs Metal Pizza Peel: Which Is Better? What Tests Show

Wood vs metal pizza peel: wood launches raw dough, metal turns and retrieves. The test data, the perforated-peel myth, sizes by oven, and which peels to buy.

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Regional Styles Neapolitan, New York, Detroit, Sicilian, Roman, Chicago deep dish, New Haven, grandma pies. Each style done the way it's supposed to be done, with the technique that makes the difference. Dough & Fermentation Hydration math, cold ferment timelines, 00 flour, sourdough starter, gluten development. The dough is 80% of pizza; this is where the obsession lives. Ovens & Equipment Ooni Karu vs Koda vs Volt, Gozney Roccbox, pizza steels, peels, pans, infrared thermometers. Head-to-head reviews of pans we own and cooked on. Sauce & Toppings Tomato sauce that has flavor, fresh mozzarella that does not soak the crust, pepperoni that cups, technique behind each topping. Technique Stretching, launching, baking, finishing. The mechanics of making one pie at home that comes out right every time.

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