Pizza shovel

We shall talk about the Pizza Shovel on this page. Is there anything that smells and looks fantastic like a baked pizza fresh out of an oven or a grill? Contrary to what people expected, the process of making a home baked pizza is not a breeze.

Trouble starts if you make poor choice of pizza making tools. Investing in the right tool is crucial to those who want to make pizza that looks and taste as if they came out of an Italian bistro. Among the primary pizza tools that will exponentially enhance the results of your pizza is a pizza shovel.

Also known as pizza spatula or more professionally pizza peel, a pizza shovel is a large flat paddle with a long handle used for transferring the raw dough into the oven, flip half cooked pizza and retrieve the cooked pizza out of the oven.

pizza shovel

The shovel is essential if you opt baking your pizza on a pizza stone. Thinking of getting started on homemade pizzas? Here are some pizza shovel 101 to help make an informed purchase and bake like a professional pizzaiolo.

Shape of the pizza shovel

There are two primary shapes for pizza shovel, round, and square. The round ones are appropriate for restaurants using large ovens with a single small doorway. The circular pizza spatula allows a professional to work on pizzas in all corners of a large oven. On the other hand, a square shaped pizza shovel match conventional ovens making the business of inserting and retrieving the pizza much easier.

Pizza shovel material

If you browse through an online shop or visit a local store, you will come across pizza peel made from different materials: Metal, wood, and composite.

A metal pizza peel is probably the best pizza peel. Under metal peel, there is Aluminum pizza spatula and stainless steel peel. Metal pizza shovel is easy to maintain and long lasting. The thin blade allows a more natural retrieving of the pizza. From an aesthetics point of view, metal peels are quite appealing hence can be hanged on kitchen walls to spare space in the cabinets. The downside of having the pizza spatula is the material’s strong cohesion with raw dough. To reduce the stickiness, dust the pizza spatula with flour before use. Metal pizza shovel cost more compared to peels made from other materials.

metal pizza shovel

The downside of having the pizza spatula is the material’s strong cohesion with raw dough. To reduce the stickiness, dust the pizza spatula with flour before use. Metal pizza shovel cost more compared to peels made from other materials.

Wooden pizza shovel has one significant advantage; it does not stick with dough hence minimal damage to the precooked pizza. Apart from that and the fact that it cost the least, wooden pizza spatula is a pain. Maintaining it is a hassle, from cleaning to drying before storage. The peels are also thick making it difficult to slip it under the pizza when retrieving. Again, you need to be extra cautious with the pizza shovel when baking on a grill.

wooden pizza peel

The peels are also thick making it difficult to slip it under the pizza when retrieving. Again, you need to be extra cautious with the pizza shovel when baking on a grill.

Composite pizza shovel is better for looks and easier to maintain. However, it shares shortcomings with wood pizza shovel: thick, not fireproof, less durable.

Length of the pizza shovel

The handle length of the pizza spatula needs to be long enough that the head can touch the end of the oven while keeping one’s hand 5 inches away from the door of the oven. The feature is imperative and should not be ignored whatsoever. A pizza spatula is supposed to keep ones knuckles away from the furnace. If concerned about where to store a long-handled pizza shovel, you can get one with a fold down feature.

A pizza spatula is supposed to keep ones knuckles away from the furnace. If concerned about where to store a long-handled pizza shovel, you can get one with a fold down feature.

The parchment paper has worked wonders in adopting some of the problems seen when sliding raw pizza dough form the pizza spatula. The sheet prevents contact between the raw dough and the blade eliminating the destructive stickiness. The parchment paper does not require the use of cornmeal, flour or semolina. Just keep it dry, and it won’t disappoint.

Check out some of our other articles. We talk about everything pizza related. From the business end to the tools and equipment needed to be successful.

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