| Step | Do | Why |
|---|---|---|
| Dust | Semolina or flour on the peel | Lets the pizza slide, not stick |
| Work fast | Build quickly, shake to check it's loose | Wet dough glues down if it sits |
| Launch | Low angle, sharp pull-back onto the stone | Slides the pizza off cleanly |
| Turn & retrieve | Rotate mid-bake, slide under to lift out | Even cooking; metal peel is easiest here |
How to Use a Pizza Peel
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Dust the peel with semolina or flour, build the pizza on it quickly, and shake it now and then so the dough stays loose — if it sticks, lift the edge and add more flour underneath. To launch, hold the peel at a low angle to the hot stone and pull it back with a sharp jerk so the pizza slides off, then use the peel to rotate and retrieve it.