In a high-volume pizzeria, seconds count. On a Friday night rush, when the tickets are piling up and the oven is blazing at 900 degrees, the flow of your kitchen depends entirely on your tools.
While the oven gets the glory and the dough gets the love, there is one tool that is the literal extension of the pizzaiolo’s hand: The Pizza Peel.
At Gerharz Restaurant Equipment, we know that a stuck pizza or a clumsy transfer isn’t just an annoyance—it’s money lost and a disruption to your line. That’s why we stock a massive selection of commercial-grade pizza peels and smallwares designed to keep your business moving.
But with so many options on the rack, which one is right for your specific workflow? Let’s break down the essential gear every serious pizzeria needs.
Wood vs. Metal: The Great Debate
One of the most common questions we get is, “Should I use wood or metal?” The answer for most professional kitchens is: You need both.
Lillsun Wooden Peels
The industry standard for launching. Available in all blade sizes.
Shop Lillsun Peels >
1. The Wooden Peel (The Launcher)
Wooden peels are the classic choice for “launching” raw pizzas into the oven. Wood absorbs moisture, which prevents raw dough from sticking to the paddle. It also has a texture that holds flour or cornmeal better, acting as minuscule ball bearings for your dough.
2. The Metal Peel (The Retriever)
Aluminum or stainless steel peels are thinner, lighter, and easier to clean. The thin blade allows you to slide effortlessly under a cooked pizza without pushing it back into the fire.
American Metalcraft Peels
The industry standard for launching. Available in all blade sizes.
Shop American Metalcraft Peels >
Beyond the Peel
Ready to Upgrade Your Gear?
Don’t let worn-out tools slow down your Friday night rush.
