Reviewed by Valery Grin · · updated June 2, 2026
Ooni 14" Pizza Peel Grey (Super-Smooth)
The solid super-smooth peel: silk-glide release for cooks who've mastered the flour
From€60
Reference price on Amazon (June 2026) · subject to change
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- Material
- Aluminio con acabado supersuave gris, mango plegable
A super-smooth finish that lets the dough slide on its own, plus a folding handle so it won't swallow half a drawer. The elegant 14" without perforations.
Not everyone wants perforations. Cooks who already gauge the right amount of semolina sometimes prefer a solid surface, and here Ooni refines it with a super-smooth grey finish: the dough slides with minimal friction, almost as if it were floating, which makes launching more predictable once you have the touch.
It's a 14" peel for 16" ovens, with a stiff 35 cm head and one very practical detail: the handle folds, so it takes far less room hung up or in a drawer. It still keeps your hands well away from the heat when extended.
Versus the perforated peel, it holds a little more flour, so it pays to shake off the excess before launching. In return it gives a continuous surface under the dough that many experienced pizzaioli find easier to control for delicate or high-hydration pies.
For the cook with practised hands: the super-smooth glide and folding handle are a luxury. If you're a beginner, start with the perforated one.
Pros
- Super-smooth finish that releases the dough with minimal friction
- Folding handle that saves storage space
- Stiff 35 cm head for large pizzas
- Continuous surface, pleasant for delicate doughs
Cons
- Unperforated: holds more flour, you must shake off the excess
- Less forgiving than the perforated one for beginners
Who it's for
Experienced cooks who dose flour well and value storing the peel folded.
Not for
Beginners still heavy-handed with flour: the perforated one is more forgiving.
Specifications
- Material
- Aluminio con acabado supersuave gris, mango plegable
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Goes well with
FAQ
How does it differ from the perforated peel?
This one is solid: it doesn't shed flour, so you must shake off the excess before launching. In return it offers a continuous super-smooth glide under the dough.
Which ovens is it for?
It's 14" (35 cm), built for 16" ovens and for large pizzas on a stone in a kamado.
Does the handle really fold?
Yes, the handle is collapsible, which greatly reduces the space it takes hung up or in a drawer.
How do I care for the super-smooth finish?
Wipe it with a damp cloth and dry it well; avoid abrasives and the dishwasher so you don't scratch the surface.
Is it better than the perforated one?
It's neither better nor worse, it's for a different user: the expert who doses flour well and wants a silky glide and compact storage.