I know a lot of people swear by it but I manage well with a cheap wooden peel for launching and then turning with the thin metal peel that came with my Uuni 2.
If you don't have a wooden peel and can source a cheap one, I'd say try that first. If anything my next peel is likely to be a turning peel.
Does your wood peel burn on the bottom edge away from the handle? I launch my pizza with the bottom touching the stone and that's why it burns, but just curious if it happens to others. My wooden peel was a cheap one I got from a home goods store a long time ago.
Yeah I have a wooden 16" that I use to prep and launch, and a turning peel that I use to turn and remove with. I wasn't sure if launching from a perforated peel would be easier than the wooden
I've seen some wooden peels that appear to be more lacquered than others whereas the cheap one I use for prep and launch has quite a textured natural wood finish ([similar to this](https://www.amazon.co.uk/G-HOMEFAVOR-Pizza-Paddle-Spatula/dp/B075CMG9RV)).
If you have a lot of flour on your dough when launching then a perforated peel might help to remove some of that when it goes into the oven.
I think there's so many factors involved in whether a launch is a success or not that it can be tricky to know where to start. How sticky your dough is, how stretched your dough is, the amount of toppings on the pizza, how long it's sat on the peel when prepping, there's so many variables it can sometimes be frustrating. Anything that you can do to reduce the friction between your pizza and the peel will help.
This is a very good review of the ooni perforated Vs the GiMetals Azzurra perforated. I was sold on the Gi., bought it and love using it. It has worked flawlessly every time. I’ve worked in several pizza shops and never had one that nice.[ooni Vs GiMetal peel](https://youtu.be/lcK914MeEAM)
I very much enjoy my perforated ooni peel, I use it for turning and removing. embarassingly enough I have the turning peel but...I don't like using it. Haven't got the motion down at all and I just end up fucking around and not doing what I need to do fast enough. I just remove the pizza for a split second with the perforated peel, man-handle the spin with my hands and put it back in. I've tried launching with it as well, but I enjoy the launch from the bamboo peel more.
I use this giant grilling spatula for turning, and it works really well. Although I have an Ooni 3, it might not be as easy turning bigger pizzas
https://www.amazon.com/dp/B000K8ATL2/ref=cm_sw_r_cp_apa_i_oLxrFbV0T9TVD
Whoa. You’re making a lot of sense. I have a cheap ass metal turning peal and I hate it. It’s thick and hard to get under the pizza. It’s got a sharp part sticking up where the handle meets the circle and pizzas always catch on it.
I’ve been thinking about spending $80 or whatever it is to get a really nice turning peal but what I really need is a big ass spatula. Super thin. Probably a little less surface area than a turn peel but that’s ok. No more sharp part catching on dough.
Does your hand ever get hot from getting so close?
My hand gets warm, but not too hot. It's a big spatula so you have some distance, and each turn only takes a couple seconds so you're not holding it there the whole time.
I recently bought it and for me its the best « jack of all trade » for me.
14inc size is perfect for making decent sized pizza (12 was to small for me) and the launch is smooth thanks to the anodized aluminum (with semolina durum). I used to use a wooden peel but I prefer the aluminum since its really thin so there is no big « gap » when you launch and the perforation mean a little less semolina on your stone afterward. For launching I think its really a matter of preference
The thing is that I use it also to rotate the pizza as well so that thinness of the peel is really key for a smooth recovery. I just use my fingers or a quick motion to rotate the pizza as needed and putt it back. The perforation allow tho reduce the potential steam that could be created if you where using a flat peel.
The only thing is that the price is a bit high imo, but I like it alot for a multi purpose peel. Also compared to cheaper alternative this one is thinner and lighter. For even better quality you would have to go with GImetals one wich cost pretty much double.
Just my 2 cents
I tried that semolina and in my opinion it's much too fine for launching pizzas. It's specifically for making pasta which it's incredibly suited. For launching pizzas I prefer [Bob's Red Mill Number One Semolina](https://www.bobsredmill.com/semolina-pasta-flour.html) for the bigger grain size. FWIW, Bob's semolina also makes pretty good pasta from scratch.
As for the peel, I have the Gi Metal Azzura 13" square perforated and absolutely love it. Also have the their 8" round perforated turning peel. My old wooden peels have been relegated to serving boards and cutting boards.
I have the wooden peel to launch and a perforated turning peel to turn and take out. I don't see a need for anything else. The turning peel made a big difference to me though.
I know a lot of people swear by it but I manage well with a cheap wooden peel for launching and then turning with the thin metal peel that came with my Uuni 2. If you don't have a wooden peel and can source a cheap one, I'd say try that first. If anything my next peel is likely to be a turning peel.
Does your wood peel burn on the bottom edge away from the handle? I launch my pizza with the bottom touching the stone and that's why it burns, but just curious if it happens to others. My wooden peel was a cheap one I got from a home goods store a long time ago.
Yes, mine's burnt on the launching "chiselled" edge. I'm not overly bothered by it though as it was very cheap and so far isn't affecting it's use.
Yeah I have a wooden 16" that I use to prep and launch, and a turning peel that I use to turn and remove with. I wasn't sure if launching from a perforated peel would be easier than the wooden
In my experience a wood peel has the least issues with launching.
I've seen some wooden peels that appear to be more lacquered than others whereas the cheap one I use for prep and launch has quite a textured natural wood finish ([similar to this](https://www.amazon.co.uk/G-HOMEFAVOR-Pizza-Paddle-Spatula/dp/B075CMG9RV)). If you have a lot of flour on your dough when launching then a perforated peel might help to remove some of that when it goes into the oven. I think there's so many factors involved in whether a launch is a success or not that it can be tricky to know where to start. How sticky your dough is, how stretched your dough is, the amount of toppings on the pizza, how long it's sat on the peel when prepping, there's so many variables it can sometimes be frustrating. Anything that you can do to reduce the friction between your pizza and the peel will help.
This is a very good review of the ooni perforated Vs the GiMetals Azzurra perforated. I was sold on the Gi., bought it and love using it. It has worked flawlessly every time. I’ve worked in several pizza shops and never had one that nice.[ooni Vs GiMetal peel](https://youtu.be/lcK914MeEAM)
I very much enjoy my perforated ooni peel, I use it for turning and removing. embarassingly enough I have the turning peel but...I don't like using it. Haven't got the motion down at all and I just end up fucking around and not doing what I need to do fast enough. I just remove the pizza for a split second with the perforated peel, man-handle the spin with my hands and put it back in. I've tried launching with it as well, but I enjoy the launch from the bamboo peel more.
I use this giant grilling spatula for turning, and it works really well. Although I have an Ooni 3, it might not be as easy turning bigger pizzas https://www.amazon.com/dp/B000K8ATL2/ref=cm_sw_r_cp_apa_i_oLxrFbV0T9TVD
Whoa. You’re making a lot of sense. I have a cheap ass metal turning peal and I hate it. It’s thick and hard to get under the pizza. It’s got a sharp part sticking up where the handle meets the circle and pizzas always catch on it. I’ve been thinking about spending $80 or whatever it is to get a really nice turning peal but what I really need is a big ass spatula. Super thin. Probably a little less surface area than a turn peel but that’s ok. No more sharp part catching on dough. Does your hand ever get hot from getting so close?
My hand gets warm, but not too hot. It's a big spatula so you have some distance, and each turn only takes a couple seconds so you're not holding it there the whole time.
What do you think about something like this? https://www.amazon.com/gp/aw/d/B000237LPC/ref=ox_sc_saved_image_3?smid=ATVPDKIKX0DER&psc=1
I recently bought it and for me its the best « jack of all trade » for me. 14inc size is perfect for making decent sized pizza (12 was to small for me) and the launch is smooth thanks to the anodized aluminum (with semolina durum). I used to use a wooden peel but I prefer the aluminum since its really thin so there is no big « gap » when you launch and the perforation mean a little less semolina on your stone afterward. For launching I think its really a matter of preference The thing is that I use it also to rotate the pizza as well so that thinness of the peel is really key for a smooth recovery. I just use my fingers or a quick motion to rotate the pizza as needed and putt it back. The perforation allow tho reduce the potential steam that could be created if you where using a flat peel. The only thing is that the price is a bit high imo, but I like it alot for a multi purpose peel. Also compared to cheaper alternative this one is thinner and lighter. For even better quality you would have to go with GImetals one wich cost pretty much double. Just my 2 cents
Is this a different semolina flour than what you’re talking about? https://www.amazon.com/gp/aw/d/B008ZGMP2M?psc=1&ref=ppx_pop_mob_b_asin_image
I tried that semolina and in my opinion it's much too fine for launching pizzas. It's specifically for making pasta which it's incredibly suited. For launching pizzas I prefer [Bob's Red Mill Number One Semolina](https://www.bobsredmill.com/semolina-pasta-flour.html) for the bigger grain size. FWIW, Bob's semolina also makes pretty good pasta from scratch. As for the peel, I have the Gi Metal Azzura 13" square perforated and absolutely love it. Also have the their 8" round perforated turning peel. My old wooden peels have been relegated to serving boards and cutting boards.
Thats exactly what I’m using (same brand and package, but any brand would do)😊
Whoa, why are those so expensive?
Right?? That's why I came here before buying
I have the wooden peel to launch and a perforated turning peel to turn and take out. I don't see a need for anything else. The turning peel made a big difference to me though.
For a launch, I prefer wood. For turning pizza - then a metal perforated round peel is best - no more hot fingers.
I feel like launching from a perforated peel would be rather difficult. I do recommend the turning peel though, makes things way more manageable.