baking tip

I bought a metal peel first, which caused me some problems with sticking for a while. Then I bought a wooden one and never had the problem once. The metal peel tends to get moisture from the condensing dough, while the wooden peel absorbs it. So go for a wooden peel if you are a beginner. A metal peel comes in handy for retrieving the pizza once cooked, as the thinner edge can get under the pizza better than 1cm of wood. So if you can afford both then I would recommend it.