Reviewed by Valery Grin · · updated May 29, 2026
Ooni Long-Handle Aluminium Pizza Peel
Anodised non-stick aluminium, long reinforced-nylon handle
From€31
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- Material
- Aluminio anodizado, mango de nylon reforzado
The thin aluminium peel that wood can never be: an anodised non-stick surface that slides under a baked pizza to turn and retrieve it. A long reinforced-nylon handle resists heat to reach the back of the kamado.
Aluminium's thin edge is exactly what the wooden peel lacks: it slides under the baked pizza to rotate it mid-cook (key to even browning on a Neapolitan) and to retrieve it cleanly. The long nylon handle keeps your hand off the kamado's radiant heat. The winning combo is this metal one to retrieve and turn, plus a wooden one to launch raw dough.
Thin non-stick aluminium edge to turn and pull a baked pizza. A long heat-resistant handle. The complement to a wooden peel.
Pros
- Anodised non-stick aluminium — thin edge slides under the pizza
- Ideal for rotating the pizza mid-bake and retrieving it
- Long reinforced-nylon handle, heat resistant
- Light and nimble
- Easy to clean
Cons
- Can stick more than wood when launching raw dough
- The thin edge can dent with a hard knock
Who it's for
For those baking pizza in a kamado or oven who want to rotate it mid-cook and pull it clean with a thin metal edge.
Not for
For launching raw dough, aluminium can stick more than wood; flour it well or use a wooden peel for that step.
Specifications
- Material
- Aluminio anodizado, mango de nylon reforzado
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Goes well with
Navaris Cordierite Pizza Stone Rectangular XL (38×30×1.5 cm)
The aluminium peel turns the pizza on the rectangular stone for an even bake in the kamado.
€24
Kamado Joe Wooden Pizza Peel
The wooden peel launches raw dough better; the Ooni aluminium turns and retrieves: use them as a pair.
€42
Rösle Pizza Wheel Cutter
Once the pizza is lifted with the peel, the wheel cutter slices the thin base without bunching the cheese.
€20
FAQ
Does the long handle on the Ooni peel suit deep ovens?
Yes, the long handle is designed to reach the back of a hot pizza oven without bringing your hand near the fire mouth. The aluminium blade is thin and stiff, so it slips under a cooked pizza to turn and retrieve it. As a handling peel it is ideal; to launch raw dough many prefer the Kamado Joe wood.
Does raw dough stick to the aluminium peel?
Smooth metal needs more flour or semolina than wood for raw dough to slide, and if you dawdle the launch it can stick. That is why many pizzaioli launch with a wooden peel and use the Ooni aluminium only to turn and retrieve. Dust well and work fast and you will have no drama.
Can it be used in a kamado with a pizza stone?
Yes, it is great for turning the pizza on a stone inside the kamado, where uneven heat makes rotating almost mandatory for an even bake. The thin blade slips under the dough without lifting the cheese. Pair it with a rectangular stone like the Navaris or Onlyfire and a wheel cutter for serving.