Perforated vs Non Perforated Pizza Peel: are perforated peels worth it?

What is a perforated pizza peel?

A perforated pizza peel, simply put, is a pizza peel with small holes in it. But why do pizza peels have holes? These holes serve a few purposes but deciding whether you want a perforated or solid pizza peel comes down to your unique preferences and application. Perforated and non perforated pizza peels both come with their advantages and disadvantages so let’s explore what those are so you can decide which is right for you. 

Perforated vs Solid Pizza Peel: Non-perforated peels

First let's explore the non perforated pizza peels. For this purpose we will be looking specifically at the metal ones as wood ones typically are not perforated and deciding between wood and metal is a debate of its own. A solid metal pizza peel uses a flat and consistent surface that can be more forgiving for inexperienced cooks, especially with higher hydration doughs or heavily topped pizzas. This all sounds great right? Well, there’s a flipside to this. A non perforated pizza peel can result in extra flour buildup during launching of pizzas. If your crust has too much dry flour during cooking it can sometimes result in a bitter taste in the final product. 

Why use a non-perforated pizza peel?

• Extra support - A solid peel provides complete, uninterrupted support under the pizza. This is especially useful when working with heavy, topped pizzas or wetter doughs that might sag or stretch. It reduces the risk of the dough tearing or losing shape while transferring it.
• Easier to handle sticky dough -  If your dough is on the wetter or stickier side, a non-perforated peel may make it easier to handle without the dough because there is no risk of sinking into the holes.
• More forgiving - Non perforated pizza peels can be more intuitive and forgiving for those new to cooking with a pizza peel. The lack of holes means there's no need to worry about dough catching or poking through which can lead to tearing or sticking.
• Easier to clean - Without any holes or crevices, cleaning is just a simple wipe down. Dough or flour could otherwise get caught in these crevices and dry out, which can make cleanup more challenging.
• Less flour required - Some bakers prefer not to use a lot of semolina or flour for launching pizza, especially when cooking on steel or stone surfaces. A solid peel can handle slightly stickier bases without needing excess flour, which might otherwise be needed to prevent dough from sticking.
• Better for frozen or store-bought dough - Pre-made doughs are often slightly wetter or more processed and may behave better on a solid peel, where there’s no risk of them deforming or sagging into holes.
• Less expensive - Non-perforated peels tend to be more budget-friendly than perforated models simply due to less steps in the manufacturing process. 

Solid pizza peel disadvantages

• Excess flour buildup - Solid peels don’t allow excess flour or semolina to fall through, so it tends to stay on the peel and then transfer to the oven floor or stone. This can result in burnt, bitter taste in the final product.
• Prone to sticking - Without the airflow of a perforated peel, dough is more likely to stick if you don’t use a lot of flour.
• Heavier - Although the difference is miniscule the extra weight can add strain with excessive use.
• Harder to launch - Full contact between the dough and the peel surface can mean more resistance during launching and requires a sharper, more confident movement to slide the pizza off.
  
  

Perforated or Solid Pizza Peel: Are Perforated Peels better?

Now that we know what makes the solid peels stand out, let’s talk about the advantages and disadvantages of perforations (holes). So, why do pizza peels have holes in them? These perforations are designed primarily to allow excess flour to fall through. In a professional setting, product quality is everything. This is why pizzerias almost always use perforated pizza peels even if they may take a little longer for their employees to get the hang of. 

Why use a perforated pizza peel?

• Removes excess flour - The most practical benefit of a perforated peel is that it lets excess flour or semolina drop through before the pizza is launched. This keeps your oven cleaner and reduces the chance of burnt flour negatively affecting the flavor.
• Easier to launch pizzas - Since the pizza dough rests on a series of small points rather than a full solid surface, there’s less friction when launching. Although it takes some getting used to, once you do, pizzas will slide off a perforated peel with ease.
• Ideal for faster-paced cooking - The quick-release design is helpful when cooking Neapolitan-style pizza at very high temperatures. Less friction can help avoid mishaps like sticking or dragging the dough during the launch.
• Lightweight - Perforated peels, especially aluminum ones, are lightweight making them easier to handle, especially during frequent use like in a professional setting.
• Helps avoid soggy bottoms - Circulating air under the dough while it's resting on the peel can help prevent the base from sweating or becoming soggy before it enters the oven.
• Requires less flour - The holes help minimize sticking on their own so you may not need as much flour or semolina to keep the dough loose. This means fewer dry or gritty spots on your crust and less risk of that gritty texture.

Disadvantages of Perforated Pizza Peels

• Harder to clean - The holes can trap small bits of dough, burnt flour, or oil, making cleaning a perforated peel require a little more effort and attention.
• Less forgiving - High-hydration doughs can start to sink into the perforations very quickly if left sitting. This can cause tearing, sticking, or even deforming the pizza during launch.
• More skill required - Perforated peels require good timing and confidence. If you're new to making pizza or you tend to hesitate before launching, a perforated peel might be less forgiving and more prone to error.
• More expensive -  The extra steps required in manufacturing can often make high-quality perforated peels more expensive than solid metal or wood peels. This may not feel justified for casual home cooks who only make pizza occasionally.
• No wood option - If you prefer a wood pizza peel, you may be hard pressed to find a perforated option as it is simply not as practical to manufacture comparatively. 

Perforated vs Non Perforated Pizza Peel Comparison Chart

Conclusion: Are perforated pizza peels better?

The final verdict? A perforated pizza peel is sort of the gold standard of professional pizzaioli. If you are opening a pizzeria this is probably the ideal choice for ensuring the best product quality possible. Are perforated pizza peels better for the home cook? That can depend on the individual. For someone just starting out, a non-perforated pizza peel might be the best choice to avoid frustration during the learning process but for someone a little more experienced who just wants to improve their pizza cooking results, a perforated peel is probably the way to go. So which will you choose in the debate of perforated vs non perforated pizza peels?