Using a pizza peel effectively takes a little practice, but it’s essential for transferring pizza in and out of the oven without disturbing the crust. Here’s a step-by-step guide:

1. Prepare the Peel
Dust the peel with flour or cornmeal to prevent the dough from sticking. You can also use parchment paper as a non-stick surface. Be sure to spread it evenly and not too thick.

2. Assemble the Pizza on the Peel
Place your stretched pizza dough directly on the peel. Assemble your pizza with sauce, cheese, and toppings while it’s on the peel, making sure that the pizza can still move around slightly. You can test this by shaking the peel gently—if the pizza slides, it's ready to transfer.

3. Gently Shake the Peel
Before transferring the pizza to the oven, give the peel a gentle shake. This helps ensure that the pizza will slide off easily. If the dough sticks, lift it gently and add a little more flour or cornmeal beneath it.

4. Transfer the Pizza to the Oven
Open the oven door and pull out the rack where the pizza stone or steel is placed (preheated). Hold the peel slightly above the stone or steel at a 20-30 degree angle.
With a quick forward jerk, then a slight backward pull, the pizza should slide off the peel onto the hot surface. Don’t try to push the pizza off with your hands; the quick motion does the work.

5. Remove the Pizza After Baking
When the pizza is done baking, use the peel to take it out of the oven. Slide the peel underneath the pizza with a quick but smooth motion, getting the leading edge under the crust, then gently pull it out.

Tips for Best Results:
Use a Wooden Peel for Launching: Wooden peels are less likely to stick to the dough, making them better for transferring the pizza into the oven.

Use a Metal Peel for Removing: Metal peels are thinner and easier to slide under a baked pizza, so they’re perfect for pulling it out of the oven.

Avoid Too Much Sauce or Toppings: Overloading your pizza can make it harder to slide off the peel. Spread toppings evenly and avoid sogginess.

Practice the Sliding Motion: The key is the quick, jerk-forward and pull-back motion. This takes some practice, so don’t be discouraged if it doesn’t work perfectly at first!

With a little practice, using a pizza peel becomes a smooth process that will give you professional pizza results!