Big Green Egg Pizza Peel

Pizzeria-style aluminium pizza peel. 30.5 x 35.6 cm paddle, 66 cm overall reach. Smooth surface for easy release. Oversized soft-grip handle. Designed for handling pizza, calzones, and bread. On display at our Wetherill Park showroom.

A pizza peel is not optional equipment if you are cooking pizza on a Big Green Egg. Without one, you are stuck trying to slide an assembled pizza directly onto a 300°C ceramic stone without burning your hands, tearing the dough, or dumping toppings across the grid. The Big Green Egg Pizza Peel solves this cleanly: assemble the pizza on the peel, slide it onto the preheated stone in one smooth motion, and retrieve it the same way when it is done.

We have used this peel repeatedly with the Big Green Egg Pizza and Baking Stone at our Wetherill Park showroom. The aluminium surface is smooth enough that a lightly floured pizza base releases without sticking, and the 66 cm overall length gives you enough reach to position the pizza at the back of the cooking grid without leaning into the dome heat. It is a straightforward tool that does exactly what it is designed to do: get pizza on and off a hot stone safely and efficiently.

As a Big Green Egg Platinum Dealer, we stock the full range of Big Green Egg pizza accessories including the Pizza Peel, Pizza and Baking Stone, and convEGGtor. If you are setting up your EGG for pizza, this peel is the first tool to add to your setup.

What You Get

• 1 x Big Green Egg Pizza Peel
• Aluminium paddle: 30.5 x 35.6 cm (12" x 14")
• Overall length: 66 cm (26")
• Oversized soft-grip comfort handle

Key Features

Pizzeria-style aluminium construction The peel is made from aluminium, which is the standard material used in commercial pizzerias. Aluminium is lightweight, does not rust, and transfers minimal heat to your hands even when working at high temperatures. The smooth surface allows dough to slide off cleanly without catching or tearing, provided the base is lightly dusted with flour or semolina before assembly.

30.5 x 35.6 cm paddle The paddle dimensions are large enough to handle a standard 30 cm (12 inch) pizza with clearance around the edges. This gives you room to position the dough on the peel, add toppings, and slide the assembled pizza onto the stone without the edges catching on the peel surface.

66 cm overall reach The 66 cm total length (including the handle) gives you enough reach to position the pizza at the back of the cooking grid or to rotate it mid-cook without leaning into the dome. This matters when you are working at pizza temperatures (typically 300°C or higher), where the radiant heat inside the EGG is significant even with the lid open.

Oversized soft-grip comfort handle The handle is longer and thicker than standard kitchen tool handles, with a soft-grip surface that remains comfortable during extended use. This is relevant if you are cooking multiple pizzas in one session, where the repetitive motion of sliding pizzas on and off the stone can become uncomfortable with a poorly designed handle.

Smooth surface for easy release The aluminium surface is smooth and untextured, which allows pizza dough to slide off cleanly. A lightly floured or semolina-dusted base releases without sticking, provided the dough is not overly wet or left sitting on the peel for too long before transferring to the stone.

Specifications

• Material - Aluminium
• Paddle Dimensions - 30.5 x 35.6 cm (12" x 14")
• Overall Length - 66 cm (26")
• Handle - Oversized soft-grip comfort handle
• Use - Pizza, calzones, bread

How to Use the Pizza Peel

Assembly

1. Dust the peel surface lightly with flour or semolina before placing the dough on it
2. Assemble the pizza directly on the peel (dough, sauce, toppings)
3. Give the peel a quick shake to confirm the pizza moves freely on the surface

Transfer to the stone

1. Position the peel over the preheated Pizza and Baking Stone inside the EGG
2. Tilt the peel slightly and use a quick back-and-forth motion to slide the pizza off the peel and onto the stone
3. A properly floured base will slide off smoothly in one motion

Retrieval

1. Slide the peel under the cooked pizza using the same quick motion
2. Lift the pizza out of the EGG and transfer to a cutting board
3. Always use both hands to support the weight of the pizza on the peel

Big Green Egg recommends always using both hands to support the weight of the pizza on the peel. This is good practice, particularly when retrieving a fully loaded pizza from the EGG, as the combined weight of the dough, toppings, and peel can cause the paddle to flex if not properly supported.

Using the Peel with the Big Green Egg Pizza and Baking Stone

The Big Green Egg Pizza Peel is designed to work with the Big Green Egg Pizza and Baking Stone. The stone is preheated to 300°C or higher (depending on your preferred pizza style), which creates the intense bottom heat required for a crisp base and quick cook time.

We have used this peel with the Pizza and Baking Stone repeatedly at our showroom. The process is straightforward: dust the peel with flour or semolina, assemble the pizza on the peel, slide it onto the preheated stone, and retrieve it when the crust is done. The smooth aluminium surface releases cleanly every time, provided the dough is not overly wet and the peel is properly dusted before assembly.

The 66 cm reach is sufficient to position the pizza at the back of the cooking grid, which is useful if you are cooking multiple pizzas and need to rotate them mid-cook to manage hot spots. It also keeps your hands at a safe distance from the dome heat when the lid is open.

Care and Maintenance

• Hand wash the peel with mild soap after each use
• Rinse thoroughly and dry completely before storage
• Do not soak the handle, as prolonged exposure to water can damage the grip material
• Do not use abrasive scrubbers, which can scratch the aluminium surface
  Store in a dry location

Big Green Egg specifies that you should not cook with the pizza peel inside the EGG. The peel is designed for transferring pizza to and from the stone, not for direct heat exposure. Leaving it inside the EGG during cooking will damage the handle and warp the aluminium paddle.

Frequently Asked Questions

Do I need a pizza peel to cook pizza on a Big Green Egg?

Yes. A pizza peel is the practical tool for transferring assembled pizza to and from a preheated Pizza and Baking Stone. Without a peel, you would need to assemble the pizza directly on the stone (which is impractical at 300°C) or use makeshift tools that are not designed for the task.

Why aluminium instead of wood?

Aluminium peels have a smooth, thin surface that makes it easier to slide pizza on and off the stone. Wooden peels are thicker and have more surface friction, which can cause dough to stick if not properly floured. Aluminium is also easier to clean and does not absorb moisture or odours over time.

Can I use this peel for bread or calzones?

Yes. The Big Green Egg Pizza Peel works for any baked item that needs to be transferred to and from a hot stone, including calzones, flatbreads, focaccia, and artisan bread loaves.

How do I prevent the pizza from sticking to the peel?

Dust the peel surface with flour or semolina before placing the dough on it. Assemble the pizza quickly and transfer it to the stone without delay. If the dough sits on the peel for too long, moisture from the sauce and toppings will soak into the base and cause it to stick.

Is this peel on display at your showroom?

Yes. The Big Green Egg Pizza Peel is on display at our Wetherill Park showroom alongside the Pizza and Baking Stone and the full range of Big Green Egg pizza accessories. We are open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.