I cook on a koda 16 as well. Ibought a 14 inch ooni perforated peel a few months back, after watching your videos. It just arrived today. excited to use it.
Thank you for the video. I have the standard ooni peel and was getting a lot of sticking. Initially I tried to build the pizzas on the worktop and then scoop it onto the peel but it never worked. Then I started building the pizza on the peel but I found you really have to be quick or it sticks again. I just bought the bamboo peel so I am excited to try that, but of course it's too thick to use it to scoop up a pizza from the work top. One thing I have noticed from further research is the perforated peels are usually anodised, which I think gives it some extra non-stick properties.
The Ooni 14" perforated peel is my current fav. I never have sticking issues and never toss any flour onto it (bottom of the pizza is floured when I stretch)
I have a wooden launching peel and the GI Metal Perforated Turning Peel. I really wish I would have gone for the GI Metal 14" Perforated Peel first and then maybe added the turning peel later. It seems like a lot of people with the Ooni Koda 16 have better luck taking the pizza completely out, rotating it, and then putting it back in. I've gotten better at the turning peel, but I'll be ordering the 14" perforated peel soon.
I have the 14" perforated peel from GI, and a 8" turning peel. I do my first 180 turn with the 14" peel like you said (still trying to get the hang of the oven and usually get sketched out trying to use the turning peel for my first turn). After the first 180 turn I use the turning peel the rest of the way to get even doneness.
@@stickijimmi1385 That sounds like a great way to do it. Get that first turn done, get a good feel for how the pizza is cooking, then finish with the turning peel for the preciseness. I like it.
The turning peel is really what you want to be using to turn the pizzas. The pizzas bake better. Pulling it out of the oven you are cooling down the whole pie and also have a significantly higher chance of ripping/sticking using the loading peel. The turning peel allows the pizza to stay on the heat as it only touches part of the pie and allows it to spin in the same spot. My bottoms are more evenly baked and crispier faster when using it. If you are having trouble with it try practicing when the oven is off with something non-pizza, like an round pizza tray or plate. Once you get the hang of it you’re all good. Better bakes, less rips. I have a more focused pizza turning vid in the works too. 🤙🏻🍕
@@SantaBarbaraBaker Thoughts on these? They're getting a lot of run on forums lately. Seems like a no brainier to try them for $12. www.amazon.com/Cuisinart-CPS-022-Alfrescamore-Pizza-Spinners/dp/B00N0L5Q6O
@@SantaBarbaraBaker A couple good ones so far! But really have to watch the temp on the Koda since it gets so close to that hot zone and there's nowhere to go haha
This channel deserves more subs. Highly underrated.
Thanks for the support 🙏🏻✌🏻
I cook on a koda 16 as well. Ibought a 14 inch ooni perforated peel a few months back, after watching your videos. It just arrived today. excited to use it.
A 14in perforated peel will be sweet! I’d use that if I had it.
Thank you for the video. I have the standard ooni peel and was getting a lot of sticking. Initially I tried to build the pizzas on the worktop and then scoop it onto the peel but it never worked. Then I started building the pizza on the peel but I found you really have to be quick or it sticks again. I just bought the bamboo peel so I am excited to try that, but of course it's too thick to use it to scoop up a pizza from the work top. One thing I have noticed from further research is the perforated peels are usually anodised, which I think gives it some extra non-stick properties.
The Ooni 14" perforated peel is my current fav. I never have sticking issues and never toss any flour onto it (bottom of the pizza is floured when I stretch)
I have a wooden launching peel and the GI Metal Perforated Turning Peel. I really wish I would have gone for the GI Metal 14" Perforated Peel first and then maybe added the turning peel later. It seems like a lot of people with the Ooni Koda 16 have better luck taking the pizza completely out, rotating it, and then putting it back in. I've gotten better at the turning peel, but I'll be ordering the 14" perforated peel soon.
I have the 14" perforated peel from GI, and a 8" turning peel. I do my first 180 turn with the 14" peel like you said (still trying to get the hang of the oven and usually get sketched out trying to use the turning peel for my first turn). After the first 180 turn I use the turning peel the rest of the way to get even doneness.
@@stickijimmi1385 That sounds like a great way to do it. Get that first turn done, get a good feel for how the pizza is cooking, then finish with the turning peel for the preciseness. I like it.
The turning peel is really what you want to be using to turn the pizzas. The pizzas bake better. Pulling it out of the oven you are cooling down the whole pie and also have a significantly higher chance of ripping/sticking using the loading peel. The turning peel allows the pizza to stay on the heat as it only touches part of the pie and allows it to spin in the same spot. My bottoms are more evenly baked and crispier faster when using it. If you are having trouble with it try practicing when the oven is off with something non-pizza, like an round pizza tray or plate. Once you get the hang of it you’re all good. Better bakes, less rips. I have a more focused pizza turning vid in the works too. 🤙🏻🍕
@@SantaBarbaraBaker Thoughts on these? They're getting a lot of run on forums lately. Seems like a no brainier to try them for $12. www.amazon.com/Cuisinart-CPS-022-Alfrescamore-Pizza-Spinners/dp/B00N0L5Q6O
No clue on these. Now I'm curious.
I've never liked someone so much in like 2 seconds. Subscribed for lyfe!
LOL thanks!
Dang that GI metal one looks dank... I've been using a 16" wooden peel I got online to really max out the koda 16.
Having a 16” wooden peel in the lineup is a good call. How are the 16” bakes going?
@@SantaBarbaraBaker A couple good ones so far! But really have to watch the temp on the Koda since it gets so close to that hot zone and there's nowhere to go haha
Waynes World 3: Pizza attack 🤣🤣🤣
Hi from Stevespizzaoven!
Hey Steve 🤙🏻 Nice to see you on here 🍕❤️
OMG 😍💋 💝💖❤️