It can somehow end up as an afterthought, but the pizza peel is an essential part of the pizza-making process. Without one, your dough would never make it into the oven — and even if you did figure out an alternative method to launch your pizza, there’s virtually no other way to get it back out once it’s scorching hot. You wouldn’t be able to turn your pizza mid-bake to ensure all of the edges are uniformly puffed and leopard-spotted. And while it is technically only needed to get your pizza into and out of the oven, it’s also a great platform for stretching and topping your dough. But you may not know where to start when it comes to choosing the right peel for you.

First things first: Size matters! The size of the peel you use to launch should correspond to the size of the oven you have, and then to the size of pizza you want to make. For example, a 12-inch peel works with a 12-inch oven, and 12-inch, 14-inch or 16-inch peels all work with a 16-inch oven.

Secondly, all peels are not created equal. Each Ooni peel is built with a specific purpose. The form of the peel follows its function, which is why the Ooni Pizza Turning Peel is small, nimble, and circular, while the Ooni Bamboo Peel is hefty, moisture resistant, and aesthetically at home on a dining table.

Here’s a quick primer on each of our peels: What they’re meant to do, and how they can help you throughout your pizza-making process.

The Pizza Peel (12”, 14”, 16”). If you’re a beginner or just someone who wants an all-purpose peel for stretching, topping, turning, and retrieving, our classic pizza peel made of lightweight aluminum is the one for you. It is excellent as a tool for preparing and topping pizzas, and works moderately well (but not as expertly as a turning peel) for rotating your pizzas mid-bake.