OONI PIZZA PEEL Review and Comparison

Having a good pizza peel is the key to having a stress free pizza cooking experience!
Pizza peels come in all materials, shapes and sizes... and prices, but what is the difference between an expensive peel and a lower priced paddle?
In this video, we review and compare a few pizza peels from Ooni and other manufacturers, to see what is the best value for money when launching those pies!

[jcvalenti]

Found your vids and have been watching them all getting ready for pizza season. I've been cooking with my Ooni Pro for 2 years now. When it's outdoor pizza night, I tend to make a LOT of pizzas (6 to 20) ... people just start showing up. Anyway, I'm a solid 2 peel guy ... build and launch on the bamboo, use the solid metal for turning and taking it out. No need for a dedicated turning peel - those are of more use in giant restaurant size ovens, where you have to move multiple pies around the floor. Key to the bamboo is to rub a bit of flour on the thing first, and if you're using high-hydration dough, don't let it sit on the peel too long (ie, build that pizza quickly) - if you have to, give it a couple of shimmy's every so often while assembling, so it doesn't stick. After 5 or 6 pizzas, I usually rub the bamboo peel down again. Cornmeal is find for a couple of pizzas, but it will accumulate and burn if you use too much, so I avoid it.

[RinerDC]

Watching the pros at pizza shops, On pizza peels your suppose to only launch the pizza in with peel and then use the turning peel to turn and take the pizza out. That way you don’t heat up, dirty up, or get it greasy/moisture on the peel you need to launch the next pizza. Use perf peel in, turning peel while pizza in oven and out of oven then put it on the wood peel to cut and serve. Your videos are great thanks for all the info.

[gooders]

When taking your pizza out place it on a wire baking rack for around a minute. It allows the steam to escape and then put it on your wooden serving peel

[richardglover]

We just got a pizza oven and watched your video tips, really good for beginners.😍🍕

[emcee]

Very good vid, thoughtful remarks. Much appreciated! (from the Colonies!)

[teresafields]

Just got my Ooni Karu so I’m watching all of your videos! Love all your additional tips you add that doesn’t come in the manual. Thanks!

[greavous]

I lived in the Naples area in the late 1970s and put away some pizza. The turning peel is what the oven guy used to manipulate his pizza. He didnt goof around and chat or walk away either, he was jonny on the spot for that 90 seconds or so. And a Neapolitan pizza should have a bit of char to make it right. Its part of the flavor makeup that makes them special.

[mchristopher]

I think the purpose of the peel is to release the flour or cornmeal release agent through the perforations before you launch. This lets you put less of the release flour into the oven where it burns. So with he perforated peel you can use lots of cornmeal or flour and shake it out before you launch. Try using two peels one for launching and one for removing. This way the launch peel will not warm up.

[daniellepetrill]

Very helpful to see the side by side comparisons. Thanks for the great info!

[NextWithDave]

Great video Tom! I'm just starting my pizza oven journey. Using the Camp Chef two burner stove with their pizza oven. A lot different than OONI but still works great. Been struggling with getting the pizza off the wooden peel but getting better with every try. Using semolina and regular flour mix under the pizza and on the peel. I noticed in the comments below that someone said that if the dough is too cold it may stick more and if you take too long it may stick more. Guilty on both counts! Thanks again for the quality video, commentary, editing and information. New sub here!

[Michael_]

I've tried quite a few different peels and honestly the one item that makes it all easier in my experience is using semolina flour for stretching and dusting. Also, taking the pizza straight from the oven to a cooling rack does wonders for preventing soggy pizza and keeping the peel dry. That being said, I'd pick the wood or perforated for launching and the turning for turning and removing.

[lostmykeysagain]

Excellent explanation of the pros and cons of these peels.

[jonathancompston]

Hi Tom, many thanks for the videos, they've been a great help as I'm a complete novice to all of this! I cooked my first two pizzas this afternoon on my newly acquired Ooni Karu 12, and as my wife is away at the moment I ate both, so now have that 'need to lay down and digest' feeling! I was very fortunate that I managed to buy a hardly used, second hand model that came with a bit of kit including an Ooni bench and two peels as well as a few other bits and pieces. The peels that came with the oven was a bamboo one and a plain aluminium one. I was interested to watch your review, particularly of the perforated peel, as that was the one that I would have bought if I hadn't found my 'bargain'! My first pizza worked perfectly but my second stuck on the peel and ended up in a bit of a heap in the oven, so now I'm wondering if I had the perforated peel that issue might not be repeated. Many thanks again, the videos are a great help, and very informative.

[toddpeterson]

Thanks for the video Tom. You have a great way about you.

[mwright]

Thanks for the great video, Couldn’t I just drill some holes in the solid metal peel? Just seems like a simple / cheap solution to getting some air under the pizza.

[GlubschiaugLP]

as far as i know the perforations on the peel are just there to get rid of excess semolina or flour, it doesnt make the pizza slide better....

[greavous]

Id be interested to hear what happens if you used a pizza steel vs. stone. My bottoms with a steel in a kitchen oven are way better than any stone was. They rebound much faster too. Just heavy.

[johnc]

When cornmeal bakes on the pizza stone it becomes gritty. Semolina is far superior to sprinkle on the peel - make sure to use enough. When we place the shaped pizza dough on the peel, we keep it close to the leading edge of the peel so that the distance it has to travel at launch is shorter. If you don't have the budget or space for multiple peels, you can get by with one wooden peel to launch and remove the baked pizza. Use tongs to life the leading edge of the pizza, then slide the wooden peel under it to remove it from the oven. Given the perforations in that slotted peel, it must allow flour to fall out on the floor and counter space making extra clean up.

[ricardp]

Hi Tom, great review. My Ooni metal peel did come with my Ooni 12 so that is a no brainer. I will get the turning peel though, it looks usefull.

[KR-uokr]

I’ve just purchased the perforated and turning peel today. I’m starting to think the turning peel is going to be tricky. Do you think I should cancel this from my order? I did get it at a discounted price so winning there.