What is peel?

A flat wooden or metal paddle used to launch shaped dough onto a hot baking stone or steel, and to retrieve the baked loaf or pizza after. Wooden peels (usually maple or beechwood) are better for raw dough — the wood's slight grain gives the dough less to stick to and floured wood releases cleanly. Thin metal peels (usually anodized aluminum) are better for retrieving baked items because they slide easily under a crisp crust without crushing it. Many home bakers own both. Practical alternative: an unrimmed baking sheet or upside-down sheet pan works as a peel substitute, though it's heavier and less elegant.