Pelle à pizza perforée Ooni

The perforations let flour fall right through, so the dough doesn’t stick when I launch it, and the whole peel is surprisingly light for its size. I’ve used it for a few weekends now and the handle stays comfortable even over a hot fire.

The handle staying cool even after sliding a pizza straight out of a 900°F oven is a game-changer, and the perforated surface lets excess flour drop right off so nothing sticks. I’ve used it a dozen times already and it’s become my favorite tool for launch and turn.

The handle stays completely cool even after I've been sliding pies in and out of a screaming hot oven, which honestly surprised me for how light this thing is. The thin perforated face lets excess flour fall right through, so my dough doesn't stick or tear when I transfer it.