A pizza board is perfect for serving pizza, tarte flambée, and snacks in a stylish, rustic way – at home or in restaurants. It creates a great presentation right at the table.

Yes, many people use it for slicing and plating as well. For heavy chopping, however, we recommend a dedicated work board or an end-grain chopping block.

A pizza board is mainly designed for serving and plating. A pizza/tarte flambée peel is usually thinner and often has a tapered edge to slide under pizza more easily and move it in and out of the oven.

It depends on your pizza diameter and how you want to use it. Smaller boards work well for single pizzas, while larger boards are ideal for sharing. You’ll find the exact dimensions on each product page.

A handle makes carrying and serving easier – especially when presenting pizza directly at the table. A cord is handy for hanging and storage.

On models with a tapered edge, you can lift pizza more easily from a stone or baking tray. This is especially practical for serving.

No. Wood is not intended as a baking tray. Please use the board only for plating and serving after baking.

No. Never put wooden boards in the dishwasher – heat and prolonged moisture can warp the wood or cause cracking.

Clean with warm water, a little mild dish soap, and a soft sponge. Dry immediately and ideally let the board air-dry upright. Do not soak.

That depends on the surface finish. Untreated or oiled boards benefit from occasional care with a food-safe oil when the surface looks dry. Sealed/lacquered surfaces generally do not need oiling.

For many versions, personalization is possible (e.g., name, quote, or logo via laser engraving). Choose a customizable model or contact us before ordering.

Yes, wooden pizza boards are popular for a premium, rustic presentation. For daily restaurant use, we recommend a robust design and consistent care.