The 16 inch is the one that works, because there's room to bring the rocker down past the crust.
Equipment review
Wooden pizza boards
Circular wooden board, 16 inch. Mine are 16 inch and 12 inch.
By Steven · Updated September 2026
A round wooden board wide enough to cut on, and a good reason to own more than one.
Two to start with, at least 50mm wider all round than your biggest pizza, and a third as the upgrade.
BakeClass Snapshot
- Cost
- Budget
- Longevity
- Long lasting
- Learning curve
- Immediate
- Best for
- Carrying a finished pizza indoors, then cutting and serving from the same board.
Size decides whether the crust cuts cleanly, so buy it bigger than you think.
Do I actually need one?
Yes.Yes, and ideally more than one. Something has to receive a finished bake straight away, and a plate doesn't really work: you can't cut on it, and the pizza then has to be moved again. Two boards is the sensible minimum for anyone making more than one pizza in a session, three if people are eating as you go, because the board still on the table isn't available to the oven.
What it does, and why this one
It takes the pizza off the hot surface and becomes the surface you cut and serve on, so the pizza is only handled once. Wood is quiet under a blade and doesn't mind a base straight out of the oven.
Width, mainly. A board wants roughly 50mm of clear space all the way round the pizza. If the base reaches the edge, the blade has nothing to bear on as it comes off the crust, and that last inch tends to tear rather than cut. Cut at an angle on a board that's too small and you'll take a chunk out of the board instead.
Pros and cons
What works
- Cut and serve from the same surface, so the pizza is handled once
- Kind to a blade, and unbothered by a base straight off the deck
- Cheap enough to own two or three
- Useful for everything else a board is useful for
What does not
- Too small and the crust won't cut cleanly, which you only discover in use
- Wooden boards want hand washing and the occasional oil
- A stack of large boards takes real cupboard space
- Angled cutting damages the edge over time
My experience
I have a 16 inch and a 12 inch. The 16 inch is the one that works: there's room to bring the rocker down past the crust with the board still under it. The 12 inch isn't too small exactly, it's about as small as you'd want to go, and it's less convenient every time I use it. Given the choice on a busy night, the big one comes out first.
Steven, BakeClass
Alternatives
A large wooden chopping board you already own, if it's round or square enough to take a pizza with room to spare. A metal serving tray, which will blunt a blade and is noisy to cut on.
Will you outgrow it?
No, though you'll want another one the first time you make four pizzas back to back.