{"product_id":"big-green-egg-pizza-peel","title":"Big Green Egg Pizza Peel","description":"\u003ch1\u003eBig Green Egg Pizza Peel\u003c\/h1\u003e\n\u003cp\u003ePizzeria-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 \u003ca href=\"https:\/\/bbqrepublic.com.au\/pages\/contact\" title=\"Wetherill Park Showroom\"\u003eour Wetherill Park showroom\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA pizza peel is not optional equipment if you are cooking pizza on a \u003ca href=\"https:\/\/bbqrepublic.com.au\/collections\/big-green-egg\" title=\"Big Green Egg\"\u003eBig Green Egg\u003c\/a\u003e. 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe have used this peel repeatedly with the Big Green Egg Pizza and \u003ca href=\"https:\/\/bbqrepublic.com.au\/products\/big-green-egg-pizza-and-baking-stone?_pos=1\u0026amp;_sid=13ba2a6f6\u0026amp;_ss=r\" title=\"Big Green Egg Pizza and Baking Stone\"\u003eBaking Stone\u003c\/a\u003e 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs 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 \u003ca href=\"https:\/\/bbqrepublic.com.au\/collections\/replacement-parts\/products\/big-green-egg-conveggtor\" title=\"Big Green Egg convEGGtor\"\u003econvEGGtor\u003c\/a\u003e. If you are setting up your EGG for pizza, this peel is the first tool to add to your setup.\u003c\/p\u003e\n\u003ch2\u003eWhat You Get\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Big Green Egg Pizza Peel\u003c\/li\u003e\n\u003cli\u003eAluminium paddle: 30.5 x 35.6 cm (12\" x 14\")\u003c\/li\u003e\n\u003cli\u003eOverall length: 66 cm (26\")\u003c\/li\u003e\n\u003cli\u003eOversized soft-grip comfort handle\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePizzeria-style aluminium construction \u003c\/strong\u003eThe 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e30.5 x 35.6 cm paddle \u003c\/strong\u003eThe 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e66 cm overall reach \u003c\/strong\u003eThe 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOversized soft-grip comfort handle \u003c\/strong\u003eThe 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSmooth surface for easy release \u003c\/strong\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial - Aluminium\u003c\/li\u003e\n\u003cli\u003ePaddle Dimensions - 30.5 x 35.6 cm (12\" x 14\")\u003c\/li\u003e\n\u003cli\u003eOverall Length - 66 cm (26\")\u003c\/li\u003e\n\u003cli\u003eHandle - Oversized soft-grip comfort handle\u003c\/li\u003e\n\u003cli\u003eUse - Pizza, calzones, bread\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use the Pizza Peel\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eAssembly\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eDust the peel surface lightly with flour or semolina before placing the dough on it\u003c\/li\u003e\n\u003cli\u003eAssemble the pizza directly on the peel (dough, sauce, toppings)\u003c\/li\u003e\n\u003cli\u003eGive the peel a quick shake to confirm the pizza moves freely on the surface\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eTransfer to the stone\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePosition the peel over the preheated Pizza and Baking Stone inside the EGG\u003c\/li\u003e\n\u003cli\u003eTilt the peel slightly and use a quick back-and-forth motion to slide the pizza off the peel and onto the stone\u003c\/li\u003e\n\u003cli\u003eA properly floured base will slide off smoothly in one motion\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eRetrieval\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSlide the peel under the cooked pizza using the same quick motion\u003c\/li\u003e\n\u003cli\u003eLift the pizza out of the EGG and transfer to a cutting board\u003c\/li\u003e\n\u003cli\u003eAlways use both hands to support the weight of the pizza on the peel\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eBig 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.\u003c\/p\u003e\n\u003ch2\u003eUsing the Peel with the Big Green Egg Pizza and Baking Stone\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash the peel with mild soap after each use\u003c\/li\u003e\n\u003cli\u003eRinse thoroughly and dry completely before storage\u003c\/li\u003e\n\u003cli\u003eDo not soak the handle, as prolonged exposure to water can damage the grip material\u003c\/li\u003e\n\u003cli\u003eDo not use abrasive scrubbers, which can scratch the aluminium surface\u003cbr\u003eStore in a dry location\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBig 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.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eDo I need a pizza peel to cook pizza on a Big Green Egg?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. 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.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy aluminium instead of wood?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eAluminium 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.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this peel for bread or calzones?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. 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.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I prevent the pizza from sticking to the peel?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eDust 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.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this peel on display at your showroom?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need a pizza peel to cook pizza on a Big Green Egg?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. A pizza peel is the essential transfer tool for getting assembled pizza onto a 300°C preheated Pizza and Baking Stone safely and in one piece. Without one, you would need to assemble pizza directly on the hot stone (impractical and dangerous) or improvise with tools not designed for the task. The BGE Pizza Peel solves this cleanly — assemble on the peel, slide onto the stone in one motion, retrieve the same way when done.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why aluminium instead of wood for a pizza peel?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Aluminium peels have a thinner, smoother blade that slides under pizza dough more easily than wood. The smooth surface provides less friction — pizza releases cleanly with a quick forward motion provided the base is lightly floured. Wooden peels are thicker, have more surface friction, and absorb moisture over time, making them prone to sticking. Aluminium is also lighter, easier to clean, and does not develop the warping or splitting that wood can develop under sustained heat and moisture cycling in an outdoor kitchen environment.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I prevent pizza from sticking to the peel during transfer?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Three steps that eliminate sticking. First, dust the peel surface with flour or semolina before placing dough on it. Second, assemble the pizza quickly — do not let the assembled pizza sit on the peel for more than 60 to 90 seconds. The longer it sits, the more moisture from sauce soaks into the base and bonds it to the peel. Third, give the peel a quick shake before transferring to the stone — if the pizza moves freely, proceed. If it does not move, gently lift an edge and add more flour underneath before the moisture bonding becomes permanent.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What temperature should the Pizza and Baking Stone be before launching the pizza?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The stone needs to be at full cooking temperature — typically 280 to 320°C dome temperature for Neapolitan-style pizza, 230 to 260°C for New York style. Allow 20 to 30 minutes after the EGG reaches temperature for the stone to absorb heat fully through its thickness. Launching onto an insufficiently preheated stone results in a pale, doughy base. A properly charged stone produces the rapid bottom-heat that crisps the base in the same 2 to 4 minutes the top is cooking under the dome's reflected heat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I retrieve the pizza from the stone without it sliding off the peel?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Slide the peel quickly under the cooked pizza using the same decisive motion as launching — hesitant, slow retrieval causes the peel to push the pizza rather than slide under it. Angle the peel slightly downward as you insert it under the pizza, then level out as it comes fully onto the blade. Use both hands — one on the handle for control, one supporting the paddle from below once the pizza is loaded. Transfer immediately to a cutting board and cut with a pizza wheel or rocker blade — never cut directly on the peel as this dulls the cutting tool and damages the aluminium surface.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use this peel to rotate the pizza mid-cook?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — and rotation is often necessary. The EGG's convEGGtor creates even heat but the back of the stone (closest to the dome's highest point) often runs slightly hotter than the front. After 60 to 90 seconds, open the dome and use the peel to rotate the pizza 180 degrees — slide the peel under the front edge, lift slightly, and rotate. This equalises cooking across the pizza and prevents the side closest to the hottest zone from overcooking before the rest of the pizza is done.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use this peel for bread, calzones, and other baked goods?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The peel works for any item that needs to be transferred to or from a hot baking stone — calzones, focaccia, flatbreads, pita, artisan bread loaves, and cookies on a parchment sheet. For bread, the same flour or semolina dusting prevents sticking. For items on parchment, slide the peel under the parchment sheet rather than trying to slide it directly under the bread dough.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I leave the pizza peel inside the EGG while the pizza cooks?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No — Big Green Egg explicitly states not to cook with the peel inside the EGG. The sustained heat at pizza temperatures will warp the aluminium paddle and damage the soft-grip handle. The peel is a transfer tool only — launch, retrieve, and store it outside the EGG between uses. Leaving it propped inside while pizza cooks is a quick way to ruin a $70 tool.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does BBQ Republic use this peel themselves?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — the product description states directly that this peel has been used repeatedly with the Pizza and Baking Stone at the BBQ Republic Wetherill Park showroom. The team notes the aluminium surface releases cleanly with a lightly floured base and the 66cm length provides sufficient reach to position pizza at the back of the cooking grid without leaning into the dome heat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Big Green Egg Pizza Peel in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Big Green Egg Pizza Peel is on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the Pizza and Baking Stone, the Half Moon Pizza Stone, and the full range of Big Green Egg pizza accessories. BBQ Republic is a Big Green Egg Platinum Dealer. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"Default Title","offer_id":45287893860524,"sku":"118967","price":70.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/pizza-peel-501010_3cc1b3c5-58ea-49b2-a304-fc2e3b325dd2.webp?v=1769592638","url":"https:\/\/bbqrepublic.com.au\/products\/big-green-egg-pizza-peel","provider":"BBQ Republic","version":"1.0","type":"link"}