Perforated Pizza Peel, 14 x 16 Inch Rectangular Pizza Turning Peel, Professional Anodized Aluminum Turning Pizza Spatula, 26 inch overall

Works wonderfully with our ooni oven

Por su precio es buenisimo trae su mango de silicona y tiene un pequeño filo que hace que la pizza se suba bastante más fácil

Restaurant supply places are getting $200+ for theirs and I can't bring myself to justify that kind of cost for my home operation so...tried this out and it does a great job. I'm pretty set on 60% hydration for my dough using semolina on my marble counter to keep my dough from sticking then transferring to the peel. I'm used to a solid aluminum 16" peel and it is always iffy whether I'll get my pizza off it without distorting the round shape which is usually what happens and have had it literally bunch up in the back of the oven from sticking. This eliminates that worry. I cooked 4 14" rounds, 500gr dough, 340gr cheese + a ladle of sauce and it was no problem sliding them off- in fact effortless. The mound of cheese held without fragmenting. Wow! I'd suggest a solid peel for extraction. I was fully prepared to be disappointed but nah, this ups my game to a whole new level. I've read of people complaining of dough sinking into the holes on perforated peels but that's a matter of high hydration dough which requires a lot of release agent (semolina, flour) and is a completely different animal.

Why did you pick this product vs others?: I'm no pizza maker, but after a couple of years of occasional use, I have realized that perforated, nonstick pizza peels are not the answer, for a couple of reasons. One reason pizza dough is very sticky even on a nonstick surface and therefore you still need a coating of flour or semolina on the peel so it slides off into the pizza oven easily, wherein the second problem lies, the fact that it is perforated means you can't easily coat with the flour, or semolina as it goes through the holes, leaving a mess, In the kitchen, or the prep area, so best use a traditional wooden peel or at least one without any holes or perforations in.

Great pizza peel and cheaper than the name brands. Cleans easily and pizzas glide off the peel if you used a little semolina or flour underneath.