Do you have to use a pizza peel make at restaurant?

While a pizza peel is the standard tool for moving pizzas in and out of a restaurant oven, it's not strictly necessary. Here's why:

Why a pizza peel is usually used:

* Ease of Transfer: The flat surface and long handle make it easy to slide the pizza into and out of the hot oven without touching the dough.

* Prevents Sticking: A properly floured peel allows the pizza to slide smoothly and prevents it from sticking to the oven floor.

* Control and Accuracy: The long handle gives chefs control and accuracy when placing and removing the pizza.

Alternatives to a pizza peel:

* Baking Sheet: You could use a baking sheet, but it would be more difficult to slide the pizza in and out of the oven.

* Metal Spatula: This could be used to lift the pizza, but it would be challenging to control and could risk tearing the dough.

* Gloves: Some chefs use heat-resistant gloves to handle the pizza directly, but this is generally considered riskier and less efficient.

The Takeaway:

While a pizza peel is the most effective and common tool, you could technically use other methods. However, it would be significantly more difficult, potentially damaging to the pizza, and less efficient than using a dedicated pizza peel.