Reviewed by Valery Grin · · updated June 2, 2026
Ooni 14" Perforated Aluminium Pizza Peel
The big perforated sibling for 35 cm pies that won't fit a 12" peel
From€26
Reference price on Amazon (June 2026) · subject to change
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- Material
- Aluminio anodizado perforado, mango de fibra de vidrio
Same principle as the 12" — perforations shed surplus flour — but with a 35 cm head for 16" ovens and more generous doughs.
When you step up to a 16" oven or make family-size pizzas, the 12" peel runs short and the dough drapes over the sides. The 14" perforated peel gives you the width you need: a 35 cm head that carries the whole pizza without it folding as you launch.
The perforations do the same job as on the smaller version: they shed semolina and flour before the pizza enters the oven, so the stone stays clean and the base doesn't taste burnt. The anodised aluminium stays stiff despite the size, and the thin edge slips under large doughs without tearing them.
It's the logical peel for the Koda 16, Karu 16 and Koda 2 Max, and for anyone baking large pies on a stone in a kamado. If you're torn between 12" and 14", choose by your oven: the 14" can launch small pizzas, but the 12" can't handle the big ones.
The right call if your oven is 16". Same perforated win, more surface. It just isn't a Pick because the 12" suits more people.
Pros
- 35 cm head for large pizzas that won't fit a 12"
- Perforations avoid burnt flour and keep the stone clean
- Stiff despite its size, doesn't sag when loaded
- Compatible with every 16" Ooni oven
Cons
- Bigger and more awkward to store than the 12"
- Overkill for anyone making only personal pizzas
Who it's for
Owners of 16" ovens and anyone making large 33-35 cm pizzas.
Not for
Anyone baking only 30 cm personal pies: the 12" is more manageable.
Specifications
- Material
- Aluminio anodizado perforado, mango de fibra de vidrio
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Goes well with
FAQ
Which ovens is this peel for?
For 16" ovens like the Koda 16, Karu 16 and Koda 2 Max, and for large pies on a stone in a kamado. The 35 cm head uses the full oven mouth.
Can I launch small pizzas with it?
Yes, a 14" peel launches 30 cm pizzas easily; what you can't do is the reverse, a 12" with 35 cm pies.
How does it differ from the solid 14"?
The perforations shed surplus flour before entering the oven, avoiding the burnt taste. The solid one holds more flour but slides a touch differently.
Is it dishwasher safe?
Better not. Clean it with a damp cloth and dry it; the dishwasher can damage the anodising over time.
Does it work with a kamado?
Yes, as long as you bake on a pizza stone. The peel launches and retrieves the same in any oven.