Ever tried to launch your pizza into the oven, only for it to stick stubbornly to the peel? You’re not alone. Dough tearing, toppings sliding off, and sticky bases are common frustrations in busy pizzerias. But here’s the good news — with the right tools, flour, and technique, you can stop your pizza from sticking for good.
At Hospitality Connect, we’ve seen this problem in commercial kitchens across Australia. And it’s easy to fix once you know how.
Here are 10 expert tips to keep your pizza sliding smoothly every time.
: Quick Tips to Stop Pizza Sticking
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Use the right peel: Wooden for loading raw dough, metal for turning or removing cooked pizza.
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Prep smart: Dust lightly with semolina, keep your peel dry, and launch your pizza within 90 seconds.
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Bake and care: Preheat your stone or steel, slide cleanly, and keep your peel free from burnt residue.
1. Choose the Right Pizza Peel: Wooden vs. Metal
Wooden Peels – For Raw Dough
Wooden peels are ideal for loading pizzas because their slightly rough texture prevents sticking and absorbs light moisture. Dust the surface with semolina, cornmeal, or flour before placing your dough. But don’t let it sit too long — even the best dusting can’t stop dough from sticking after a few minutes.
Metal Peels – For Cooked Pizza
Once your pizza starts crisping, switch to a metal peel. Its thin edge slides effortlessly under the base, perfect for turning or removing pizzas. However, raw dough will cling to it — so stick with wood for prep and metal for movement.
2. Prep Your Peel the Right Way
The flour you use makes all the difference.
Many professionals prefer semolina flour or durum wheat because they don’t absorb into the dough quickly like soft wheat flour does. A light, even dusting creates a smooth, slippery surface — not a clumpy mess.
Too much flour can burn in the oven and leave a bitter taste on the crust. Less is more.
3. Keep It Dry
Moisture is your enemy. A damp peel turns your flour into glue, making the dough impossible to move.
Always start with a cool, dry peel, and avoid placing it near heat or steam. Even wiping it with a damp cloth before use can cause sticking.
4. Get the Dough Right
If your dough is too wet or under-kneaded, it’ll stick no matter what peel you use.
Aim for a dough that’s soft but not sticky, springs back when poked, and holds its shape.
Use strong bread flour for good gluten development, and mix in a little durum wheat for extra structure. Knead well, let it rest, and it’ll reward you with a beautiful, airy crust.
Tip: Check out Hospitality Connect for professional dough mixers that take the hard work out of prep.
5. Shape on the Bench — Not the Peel
Always stretch your dough on a floured bench, not directly on the peel. This keeps the peel cleaner and gives you better control over the shape.
Once you’re happy with the roundness and thickness, transfer it to your peel for topping.
6. Don’t Let the Pizza Sit Too Long
Time is critical. Once the dough hits the peel and toppings go on, moisture begins to soak through.
If you wait longer than 90 seconds, it’ll start sticking.
Work quickly: sauce, toppings, and straight into the oven.
7. Keep Toppings Light and Even
Heavy toppings = soggy base.
Use a thin layer of sauce and make sure ingredients like mushrooms, tomatoes, or spinach are pre-cooked or patted dry. Even layering keeps the dough dry and helps it cook evenly.
8. Preheat Your Pizza Stone or Steel
A hot baking surface is crucial. Preheat your oven and stone or steel for at least 45 minutes before baking.
The high heat sets the base instantly, stopping it from sticking and giving that perfect crispy texture.
9. Master the Slide Technique
Transferring your pizza takes finesse.
Hold the peel level with your baking surface, give it a quick forward push and pull back, and let momentum do the rest. No shaking or dragging.
Practice with an empty dough on a cold stone to get the feel right before service.
10. Clean Your Peel After Every Use
Burnt flour or leftover cheese from your last pizza can ruin the next one.
For wooden peels, use a dry brush — never soak them.
For metal peels, wipe with a damp cloth and dry completely before use.
A clean peel means smooth transfers every time.
Finding the Right Pizza Peel or Paddle
When choosing your pizza peel, consider:
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Shape & Size: Round peels for flexibility, square ones for support.
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Handle Length: Short for small ovens, long for deep commercial ones.
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Material: Wood for launching, metal for turning and removing pizzas.
Explore Industry Kitchens’ range of professional pizza peels — trusted by chefs and pizzerias across Australia.
Final Thoughts
Stopping your pizza from sticking to the peel is all about the right tools, timing, and technique.
Use a wooden peel for loading, a metal peel for serving, dust with semolina, and work fast. Keep your peel dry, your dough balanced, and your oven hot — and your pizzas will slide like a dream.
At Hospitality Connect you’ll find professional-grade pizza tools designed for busy commercial kitchens. With the right gear and a little practice, every launch can be perfect.
Frequently Asked Questions
Should I spray my pizza peel?
No — oil makes the dough stick more and can burn. Keep the peel dry and dust it lightly with semolina instead.
What flour stops dough from sticking?
Semolina, cornmeal, or durum wheat flour. These stay loose and don’t absorb into the dough.
What’s the best pizza peel to prevent sticking?
A wooden peel for raw dough and a metal peel for cooked pizza — it’s the winning combo.
How can I avoid pizza sticking to the peel?
Keep the peel dry, dust lightly, don’t overload toppings, and launch within 90 seconds.
Should I oil my pizza peel?
Never. Oil burns and causes more sticking. Clean and dry is the way to go.
