Reviewed by Valery Grin · · updated June 2, 2026
Ooni 12" Perforated Aluminium Pizza Peel
The perforated peel that separates the hobbyist from the home baker who never burns a base
EDITOR'S PICKFrom€26
Reference price on Amazon (June 2026) · subject to change
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- Material
- Aluminio anodizado perforado, mango de fibra de vidrio
The holes let excess flour drop away before the pizza hits the oven, so nothing scorches and the crust never tastes bitter. Built for 30 cm pies: light, stiff and honest.
The home pizzaiolo's real enemy isn't the heat, it's charred flour. Ooni's 12" perforated peel fixes that at the source: the holes shed surplus semolina and flour as you slide the dough, so only the base goes in to caramelise. The payoff is a cleaner stone and a crust without that burnt, bitter note.
The anodised aluminium head is thin at the leading edge to slip under the dough and stiff through the body so the pizza doesn't sag as you lift it. It's light, which matters more than it sounds when you're launching and turning at 400 °C one-handed. The handle keeps your knuckles clear of the oven mouth.
It's the natural size for any 12" oven and for kamados fitted with a pizza stone. If you make personal-size Neapolitans, this is your launch peel; many pair it with a turning peel to rotate inside the oven.
The peel we recommend most for starting out: the perforations forgive rookie mistakes and keep the stone clean. A clear pick at 12".
Pros
- Perforations shed surplus flour and stop the burnt taste
- Light, stiff aluminium that's easy to handle one-handed
- Thin leading edge slides under the dough without tearing it
- Long handle keeps hands away from the heat
Cons
- Only suits pizzas up to 30 cm
- Aluminium isn't ideal for turning inside the oven (use a turning peel)
Who it's for
Anyone baking 30 cm personal pizzas in an oven or kamado who's tired of scorched flour.
Not for
Anyone making large 35 cm pies: it's too small, look at the 14" version.
Specifications
- Material
- Aluminio anodizado perforado, mango de fibra de vidrio
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Goes well with
FAQ
Does it fit my 12-inch Ooni oven?
Yes. It's designed for 12" ovens like the Koda 12, Karu 12/12G, Fyra 12 and Volt 12, where the maximum pizza is around 30 cm.
Can I use it with a kamado?
Yes, as long as you bake on a pizza stone. The peel only launches and retrieves; it works the same on a ceramic cooker as on a dedicated oven.
Why perforated instead of solid?
The holes drop the flour before it enters the oven, so it doesn't carbonise on the stone or turn the base bitter. A solid peel holds more flour.
How do I clean and care for it?
Wipe with a damp cloth and dry it well; skip the dishwasher to protect the anodising. Store it dry so the handle doesn't corrode.
Is it good for both launching and turning?
It's ideal for launching and retrieving. For spinning the pizza inside the oven, a small turning peel is more comfortable.