14 x 16" Perforated Pizza Peel

Works well. Light but not flimsy. Seems to be built well, I think it's going to last. If you have an outdoor pizza oven you really need this.

Excellent ! Easy slide off pizza launch !

Awesome Pizza Peal! Great for my home oven when I host parties at home with my pizza stone! Makes me feel like a pro!

I really am glad I purchased this style and not the wood ones. First this one can be clean and sanitized. Plus it has a non stick coat assisting in sliding off the baked good.

I recently got my pizza oven and have been learning how to make pizzas. I am, by no means, an expert. I do love making my own creations and controlling what I want on my pizzas.The only problem is that I got a standard 12 inch pizza peel that barely fits through the 12 inch opening. The very first thing i learned is that the pizza oven is super hot in the back by the flame and it will burn the pizza on that side while this side is still raw.After watching a couple online videos, I learned that the pizza needs to be turned every 15 seconds to get an even cook on the pizza. I started by trying to use the 12 inch peel and I failed miserably. Toppings would come off, I would shove it in too far, and I would have to pull it all the way out, just to rotate it.This 8 inch peel is perfect for getting under the pizza on just one side and lifting the pizza just enough to rotate 90 degrees and keep the whole pizza in the oven during the turn. It took some practice, but I am getting pretty good at rotating my pizzas now. More importantly, my pizzas all have a good even cook with no more over-burnt edges. I would not be able to do this without this great turning peel. It works very well!

Just know that pizza dough doesn't slide off of it as well as a wood one would. (If a wood chuck could chuck wood)But I just use a square of parchment paper and all is good. I'd still recommend this product.

Nonstick and perforated? That should mean nothing sticks! In theory yes, but in practice, no. It's GREAT for getting pizzas out, but if you use a fresh dough, it's almost IMPOSSIBLE to get the pizza into the oven without a catastrophe. The dough sinks into the perforations and causes the pizza to NOT slide off the peel. The nonstick coating is sorta negated because when used it gets a coating of whatever fell onto the pizza stone or various charred bits from the bottom of the pizza.The problem has nothing to do with the brand, it's good for the product that it is, it's just not a great product. I replaced this with a stainless steel peel that has without perforations. and just lightly olive oil the peel, it works so much better!

Why did you pick this product vs others?:I'm no pizza maker, but after a couple of years of occasional use, I have realized that perforated, nonstick pizza peels are not the answer, for a couple of reasons. One reason pizza dough is very sticky even on a nonstick surface and therefore you still need a coating of flour or semolina on the peel so it slides off into the pizza oven easily, wherein the second problem lies, the fact that it is perforated means you can't easily coat with the flour, or semolina as it goes through the holes, leaving a mess, In the kitchen, or the prep area, so best use a traditional wooden peel or at least one without any holes or perforations in.