Clean a wooden peel immediately after baking, while residues are still soft. Scrape away loose flour, semolina and dough scraps with a dough scraper or a plastic spatula and brush the peel with a dry brush. Never soak a wooden peel in water. Wood soaks up water, swells and then can warp or crack as it dries. If something is still stuck, wipe it away with a well-wrung cloth and dry the peel right away.

You can wash a stainless steel or aluminum peel with warm water, a little dish soap and a soft sponge. Don’t use steel wool or scouring pads, as they create scratches where dough can later catch. Burnt-on residues loosen if you place the peel under a damp cloth for 10 minutes. If your peel has a wooden or plastic handle, keep that as dry as possible and dry the peel immediately after washing. Check the packaging to see if your peel is dishwasher-safe; aluminum can become dull and gray in the dishwasher.

Only store a peel once it is completely dry. A wooden peel is best stored upright or on a hook so air can circulate on both sides of the wood. Lying flat in a cupboard on another peel or cutting board causes one side to dry more slowly and can lead to warping. Also avoid storing a peel right next to the oven or barbecue where it repeatedly heats up and cools down. You can hang a metal peel or put it in a drawer; just be careful the edge isn’t damaged, because a rough or burr-covered edge will tear the dough.