12"x 14" Perforated Pizza Peel 47 Inch overall, G.a HOMEFAVOR Rectangular Aluminum Pizza Turning Peel with Extended Silcone Handle For Baking Pizza Brick Oven

I got the 47" version of this peel and I love it and highly recommend it.The segments of the handle screw together tightly and feel completely solid. The quality was great with no damage or imperfections. The peel itself is stiff but thin and with a beveled edge so you can prep a pizza on the counter, lift up the edge of the dough, and with one quick and strong motion slide the peel under the pizza before taking it to the oven. This is way way easier than trying to get a thick wood peel under a fully prepped pizza or prepping a pizza on the peel and racing against the clock before it sticks.You might think that the 47" length would be cumbersome but it's great because you can hold it with one hand near the peel and the rest of the long handle acts as a partial counter balance and makes it easier to hold one handed than an actual one handed peel. This leaves your other arm free to open the door or bring a plate or whatever. Then when you go to actually launch the pizza you can use two hands for really good control, no accidental bumping of the small pizza oven opening, just put the pizza exactly where you want, a little shimmy to get the edge of the dough off, then a quick strong pull to leave the pizza in place. It makes it all easy.I use a turning peel for cooking and removal so I can't comment on that but for picking a pizza up from my kitchen counter, taking it outside, and launching it into my Solo Pi Prime this is the perfect tool.I store this fully assembled but to protect the edge I recommend keeping the shipping box. You can put the cardboard insert back on the edge and then slide the whole peel back into the shipping box and just leave the long handle sticking out one end of the box.

Nice little peel. I use it for putting pies in and out of my Ooni karu 13. I make the pies on a traditional large wood peel I already had, then scoop them off with this peel while at the oven, and launch them. The wood peel does better to keep the dough from sticking or settling into the holes on this while building the pies.This works great for putting in and taking out, but it leaves no room to maneuver for rotating. Easy tool for rotating pies in these small ovens are the 6-8” spatulas like you would use on a griddle. Way cheaper than a dedicated turning peel and much easier to store in a drawer.

the slots on the surface occasionally snag the dough when launching the pizza and that also makes cleanup a bit of a chore. But overall, a very good pizza peel.

I had considered a GI Metal peel, but they cost five times as much as this one, so I decided to try it. After preparing the pizza on my counter, this peel loads with ease. I've got a 16" x 16" pizza steel in my oven and the peel launches onto it perfectly. Since it's got a lot of real estate, you really can't turn a pizza with it in a home sized oven, but I hacked through that by using a long barbecue spatula. Clean up is a breeze and the most difficult part of owning this peel is finding a place to store it when not in use. If you're thinking about buying this peel, stop thinking and just buy it. You can thank me later!

I love this thing! I had been having issues of my pizza dough sticking to my peel when I would launch it into my pizza over. I watched some videos on YouTube and a lot of people were saying having a perforated peel really helps (the one I had been using was a solid piece of aluminum, not perforated). I looked at a bunch of different peels then decided on this one based on the great reviews and the good price. I used it last weekend for the first time and WOW, what a difference! Not one of my pizzas stuck to my peel this time! They all launched beautifully into my pizza oven. The size is perfect and I can't see myself ever using a different launching peel than this one.

I wanted a perforated Peel to reduce the amount of Flour on my crust when taking it from counter to oven and this one works perfectly. The anodized metal is also easier to work with than Wood models. I recommend this Peel to anyone making Pizza at home with fresh dough!

Don’t listen to the haters! This is an amazing tool for helping you make your quality dreams come true! I have moved into high hydration pizza dough, 70%. Before I got this peel, I was having to really flour up (or corn meal up) the solid aluminum peel. All of that flour was preventing the crust to crisp up. All of that has changed with this perforated peel. I made my pizza on a wooden board with nothing but a light sprinkle of flour. After adding the toppings, I could shove the new peel under the pizza effortlessly! I use a Pizza Pronto oven, it was up to 700 degrees. I placed the peel so that pizza was near the far edge of the oven and, with a quick pull, the pizza landed neatly on the oven floor. Beautiful!!! The crust was the best I have ever made. You need this peel!

This peel worked great with my Ooni fyra pizza oven. The pizza slid off the peel easily and it was just as easy to scope the pizza up again with it. One point that i would like to make is that the Ooni Fyra is a small oven and the handle on this thing is much longer than you need for it. However i was able to remove the extension on the peel handle and now it's the perfect length for me with my small oven.