Ooni
Ooni 12 inch Perforated Pizza Peel grill accessory
A lightweight aluminium peel with a perforated blade lets steam escape and flour fall away while sliding 12 in pizzas in and out of the oven
- TypePizza Paddle
- Lightweight aluminium blade for easy pizza handling
- Perforated surface lets steam escape and flour fall away
- Tapered edge slides cleanly under 12 inch bases
- Hard anodized coating resists corrosion and stays hyper-smooth
- Glass-reinforced nylon handle stays cool and grips securely
Ooni 12 Inch Perforated Pizza Peel
The Ooni 12 Inch Perforated Pizza Peel is a lightweight aluminium paddle built for cooking pizzas up to 12 inches wide. Its hard-anodised coating resists corrosion and creates a hyper-smooth surface for launching and retrieving pies. Perforations let steam escape and excess flour fall away for a better crust. A glass-reinforced nylon handle stays cool and provides a secure grip.
Suited to home cooks using compact ovens
This peel suits home cooks who bake pizzas up to 12 inches wide in Ooni or similar high-heat ovens. The tapered edge slides cleanly under bases and the perforations reduce sticking. Bakers who need a solid blade for heavy bread loaves or who prefer a traditional wooden peel for flavour should look at something else. It is not designed for dishwasher cleaning.
Simple to use with one care rule
No assembly is required; the peel is ready to use straight from the box. Dust the blade lightly with flour or semolina before each launch to prevent dough adhesion. The only common mistake is putting it in a dishwasher, which damages the anodised finish and handle — hand wash only with warm water and mild detergent.
Highlights
- Lightweight aluminium blade for easy pizza handling
- Perforated surface lets steam escape and flour fall away
- Tapered edge slides cleanly under 12 inch bases
- Hard anodized coating resists corrosion and stays hyper-smooth
- Glass-reinforced nylon handle stays cool and grips securely
Specifications
| Type | Pizza Paddle |
|---|
Questions about this item
Does my oven need a specific opening width to fit the 12 inch peel?
The blade is sized for pizzas up to 12 in. wide, so your oven opening should be at least that wide to slide the peel in and out without catching the sides.
Will the anodized aluminum blade scratch my older pizza stone or baking steel?
The hard anodized coating creates a hyper-smooth surface that slides cleanly, reducing the risk of marking seasoned stones or steels during launch and retrieval.
How can I confirm the perforations are clearing flour and steam during the first bake?
Watch for loose flour falling through the holes as you shake the peel and check that the crust bottoms come out evenly browned without soggy spots.
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