Ooni 12 inch Perforated Pizza Peel
Ooni's anodised aluminium launch peel with perforations that shed excess flour and steam - the upgrade pick over the standard smooth peel.
4.2 / 5
★★★★★ ★★★★★ Highly recommended
Strengths
- Perforations drop excess semolina/flour before it burns on the stone
- Steam escape reduces the soggy-underside effect on the short trip from bench to oven
- Hard anodised surface releases dough more cleanly than raw aluminium
Watch outs
- Costs more than Ooni's standard smooth peel of the same size
- Wet or sticky high-hydration doughs can still catch in perforations if left sitting
- 12 inch blade is the wrong size for 16 inch ovens - buy the size matching the oven
- Blade material Perforated aluminium with hard anodised coating
- Blade size 12 inch (30 cm); overall length approximately 26 inches
- Perforations Let steam evaporate and excess flour fall away before launch, keeping burnt flour off the stone
- Edge Tapered edge to slide under pizza bases
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By Rob Griffiths1 min read
- Blade material
- Perforated aluminium with hard anodised coating
- Blade size
- 12 inch (30 cm); overall length approximately 26 inches
- Perforations
- Let steam evaporate and excess flour fall away before launch, keeping burnt flour off the stone
- Edge
- Tapered edge to slide under pizza bases
- Sizes available
- 12 inch and 14 inch
- Weight
- Not published by Ooni; described as lightweight