I love my GI Azzura (the Ferrari of peels), really upped my game. BUT the long handle drove me nuts too. So I cut it down with my Dremel (disc attachment), and then just snapped the black plastic end piece back on. Worked like a charm, and it’s held up for 7 years perfectly. Highly recommend this mode if you like shorter handles.
@@jepgato6657 Yeah, I was nervous too about cutting up a $75 peel (they were more affordable a few years ago, and only one guy was importing GI at that time in the US). But I am glad I had the hootzpa to do it...!
Glad to see this video comparison. I got their exact GiMetal 14-inch square and also their round 8-inch turning peel. Already had a 14-inch epicurean wooden peel I used with my Big Green Egg pizza stone.
Great video. Thanks for pointing out the lightness of the peel and ease of transferring the pizzas onto the peel. I like the distribution of holes so more flour can fall off.
Exactly the peels I wanted to see, the metal ooni & the perforated 14" G metal! Thank you for your thoughts. I'm going to get that exact G metal one right now!
@@jepgato6657 Holy cow! I received mine next day from the manufacturer! Made dough last night and I'm very stoked for pizza night tomorrow. Thanks again for the well done comparison and info.
This is exactly what he was trying to warn you about....a spontaneous buy. He did this video on Aug 2 and when his wife got the credit card bill, he was unable to do another video until the swelling went down. I'm lucky that I don't have a wife and can buy the peel and entertain all my friends with pizza and wine. Thanks Jepgato for pointing this out.
Thanks for your review, which pushed me over the edge to buy the GI Metal Azzura peel. It's fantastic. The pizza slides off so easily and no more burnt semolina smell etc from all the flour/semolina that used to end up on my pizza steel. I cut the handle down to 16." Easiest thing imaginable: just pull out the end plug, measure where you want to cut, hacksaw off the unwanted portion of handle, file down the sharp edges (probably not necessary) and slam the plug back in. Easy Peasy. FWIW, I previously was using a cheap aluminum peel without holes.
Gi Metal has a new peel line out now: "Halfway between the Azzurra peel and Gold peel, Evoluzione is an elegant and sophisticated pizza peel guaranteeing excellent performance. The new arrangement of the holes enhances performance in terms of the smoothness and discharge of the flour, while the new aesthetic detail embellishes it, making it elegant and sophisticated. The S.H.A. treatment of the head surface gives the peel greater strength, smoothness and longer life."
I recently got my Ooni 16 after a long backorder delay, and now I'm having a hard time finding pizza peels ... I know where they all went! Lol thanks for the review, I enjoy your vids.
GiMetal owes you a $$$ KICKBACK $$$. After seeing this VERY WELL DONE video discussing and *demonstrating* (that demo shot on your kitchen counter sold us) the GiMetal 14 Perforated peel, we immediately purchased it from an online vendor. Thanks for a great review video!!! (Hopefully GiMetal USA sees this comment and sends you some gear!)
I just ordered this exact peel two days ago. I’m glad to see a positive review. I did ask them about a smaller handle as I saw Vito Iacopelli with one in a video. GI said it was either custom or he took the end piece off, cut it down, and put the end piece back on. It’s a shame that they can’t be found easily other than the manufacturers website.
Vito’s was gifted to him by the company (they even inscribed his name on the blade). It came as a travel kit, and the handle comes with an extension section. Likely he just leaves the extension off, and just caps the end.
I had a problem today getting pizzas from the counter onto my wood peel. I loved seeing how easy the GI Metal slides under the raw dough being so flat. Can you do that with the Ooni? And how much of that success with the GI Metal @ 9:07 was due to a countertop prep (cornmeal or semolina)? Thanks!
Thanks for watching and commenting! I always make sure I thoroughly coat my dough balls prior to shaping my pizza. If you do a good job, you really dont need that much semolina on the counter top or peel. But if you’re new, its never a bad idea to use extra to make sure it launches 😃👍
You’re right, a lot of shops use the perforated metal peels. I do like that new peel more; it’s a beauty. I always had issues launching with metal, but I think the perforated ones are easier. You seem to have really perfected your game.
Jepgato my bad didn’t see your replies. Me too man, awesome review, and I think I may order the Gi. Metal. Deciding on what length handle I should get. I’ll follow your Instagram and hit you up for sure!
Thanks for the review, I'm thinking about picking up the GiMetal turning peel. I just ordered the Koda 16 and am looking for a table/stand for it. Was that the Ooni table in the background (that your ovens were on?
Hi mate, do you use a turning peel? I was hopi g yo get away with using a ooni bamboo 12 inch peel and a small perforated turning peel to turn the pizza and remove from the oven. What would be your advice? T hgv at new peel looks dope BTW.
Hey Martin! Oh yeah you can definitely get away not having a turning peel. I didnt use one for the longest time. I do use one but its not absolutely necessary. Hope that helps 😃👍
I'm considering getting the GI metal peel. I have the Ooni one like yours but have trouble with the pizza sticking. Even using flour/cornmeal mix. I heard the GI metal has much less trouble with sticking, is this true?
Supposedly it helps excess flour or semolina fall out from underneath the pizza prior to launching. I usually give it a nice tap before i put it in the oven
Thanks for the great review, I was on the verge of buying the Ooni peel until I saw this. I make a lot of gluten free Pizza's that are super sticky and fragile to work with so a really thin peel is important. Is there a chance that the aluminium GI peel could scratch/ damage your kitchen counters?
Thanks for watching Scott! I have quartz countertops and so far so good, no scratches. I still liberally coat my dough with lots of semolina so it slides on and off easily. Hope that helps! 😃👍
I am going to bite the bullet and get the GI metal one, which site did you get it from? The shipping is always high, too bad!! Thank you for your review 🙏🏻
I love mine! I got mine from GimetalUSA.com. You’ll still need semolina or flour on the peel before getting the pizza onto it, but its significantly less than other peels. Hope you like it!
Jepgato,......you can't talk about this new fancy peel, without showing us sliding a pizza in and out of the the Oven. But it looks fantastic that peel, and I guess it would last forever. So therefore why not having cool stuff in your pizza factory. I want one too !!!
LOL hey bud. Not sure if you saw it, but I did include a clip of me using it in my oven as well as literally sliding a pizza onto it. You should get one too! 😎👍👍
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Perfect! Exactly what I needed to see before I upgrade to a metal pizza peel. Thx!
😃👍
I love my GI Azzura (the Ferrari of peels), really upped my game. BUT the long handle drove me nuts too. So I cut it down with my Dremel (disc attachment), and then just snapped the black plastic end piece back on. Worked like a charm, and it’s held up for 7 years perfectly. Highly recommend this mode if you like shorter handles.
I agree 100%. Still a bit long. I havent had the guts to cut down the handle, but its good to know it can be done 😃👍
@@jepgato6657 Yeah, I was nervous too about cutting up a $75 peel (they were more affordable a few years ago, and only one guy was importing GI at that time in the US). But I am glad I had the hootzpa to do it...!
I wouldve been so nervous lol
That’s a great idea but I won’t hv the guts to cut it so I am still looking for a site that sells the shortest handle version
@@Toddster63 75$ is cheap, I kept seeing $100 plus dollars
Glad to see this video comparison. I got their exact GiMetal 14-inch square and also their round 8-inch turning peel. Already had a 14-inch epicurean wooden peel I used with my Big Green Egg pizza stone.
Great video. Thanks for pointing out the lightness of the peel and ease of transferring the pizzas onto the peel. I like the distribution of holes so more flour can fall off.
Thanks for always being so kind. I need to give you guys a shout out for making awesome videos. I enjoy watching all of them 😃👍
Exactly the peels I wanted to see, the metal ooni & the perforated 14" G metal! Thank you for your thoughts. I'm going to get that exact G metal one right now!
Awww man Im glad it helped! There arent many videos online about the GiMetal huh? Let me know if you have any questions 👍
@@jepgato6657 Holy cow! I received mine next day from the manufacturer! Made dough last night and I'm very stoked for pizza night tomorrow. Thanks again for the well done comparison and info.
Haha no problem man. Im glad it was able to help at least ONE person lol 😂👍
This is exactly what he was trying to warn you about....a spontaneous buy. He did this video on Aug 2 and when his wife got the credit card bill, he was unable to do another video until the swelling went down. I'm lucky that I don't have a wife and can buy the peel and entertain all my friends with pizza and wine. Thanks Jepgato for pointing this out.
Thanks for your review, which pushed me over the edge to buy the GI Metal Azzura peel. It's fantastic. The pizza slides off so easily and no more burnt semolina smell etc from all the flour/semolina that used to end up on my pizza steel. I cut the handle down to 16." Easiest thing imaginable: just pull out the end plug, measure where you want to cut, hacksaw off the unwanted portion of handle, file down the sharp edges (probably not necessary) and slam the plug back in. Easy Peasy. FWIW, I previously was using a cheap aluminum peel without holes.
I agree! I think it’s probably one of my best pizza purchases besides to oven itself 😃👍
Gi Metal has a new peel line out now: "Halfway between the Azzurra peel and Gold peel, Evoluzione is an elegant and sophisticated pizza peel guaranteeing excellent performance. The new arrangement of the holes enhances performance in terms of the smoothness and discharge of the flour, while the new aesthetic detail embellishes it, making it elegant and sophisticated. The S.H.A. treatment of the head surface gives the peel greater strength, smoothness and longer life."
I recently got my Ooni 16 after a long backorder delay, and now I'm having a hard time finding pizza peels ... I know where they all went! Lol thanks for the review, I enjoy your vids.
Lol!!! My bad Michael. Thanks for watching 😃🙏🙏
GiMetal owes you a $$$ KICKBACK $$$. After seeing this VERY WELL DONE video discussing and *demonstrating* (that demo shot on your kitchen counter sold us) the GiMetal 14 Perforated peel, we immediately purchased it from an online vendor. Thanks for a great review video!!! (Hopefully GiMetal USA sees this comment and sends you some gear!)
I appreciate that buddy!!! LOL in all honesty, hope it helped. I didnt see a video of one online so I thought Id make one 😃👍
I have one new in box, waiting for my pizza oven to be finished. Can't wait!
🙌🙌🙌
@@jepgato6657 Finally got to use it labor day.. rocks!
I just ordered this exact peel two days ago. I’m glad to see a positive review. I did ask them about a smaller handle as I saw Vito Iacopelli with one in a video. GI said it was either custom or he took the end piece off, cut it down, and put the end piece back on.
It’s a shame that they can’t be found easily other than the manufacturers website.
100%!
Btw...thanks for watching!
Vito’s was gifted to him by the company (they even inscribed his name on the blade). It came as a travel kit, and the handle comes with an extension section. Likely he just leaves the extension off, and just caps the end.
Looks like a giant fly swatter, love it!
Lol it does
I had a problem today getting pizzas from the counter onto my wood peel. I loved seeing how easy the GI Metal slides under the raw dough being so flat. Can you do that with the Ooni? And how much of that success with the GI Metal @ 9:07 was due to a countertop prep (cornmeal or semolina)? Thanks!
Thanks for watching and commenting! I always make sure I thoroughly coat my dough balls prior to shaping my pizza. If you do a good job, you really dont need that much semolina on the counter top or peel. But if you’re new, its never a bad idea to use extra to make sure it launches 😃👍
Oh plus the carbon as far as I know cooks the largest size aside from koda 16 for a propane only grill
You’re right, a lot of shops use the perforated metal peels. I do like that new peel more; it’s a beauty. I always had issues launching with metal, but I think the perforated ones are easier. You seem to have really perfected your game.
I still mess up all the time! Definitely getting better since having this channel lol
Im on IG too if you ever wanna message me 👍👍
Jepgato my bad didn’t see your replies. Me too man, awesome review, and I think I may order the Gi. Metal. Deciding on what length handle I should get. I’ll follow your Instagram and hit you up for sure!
Anytime bud
Thanks for the unbiased review. Fsr to many people get the products from the manufacturer and give rave reviews. I miss honest reviews
Thank you! I appreciate that 😃👍
I recommend you try the pizza party essence shovel
I tried to look. Couldnt find that one
Amazing review,
What is the size of your peel, so it is the 36 by 36 and handle of 60cm?
Thanks for the review, I'm thinking about picking up the GiMetal turning peel. I just ordered the Koda 16 and am looking for a table/stand for it. Was that the Ooni table in the background (that your ovens were on?
Hey! Thanks! Yeah its the Ooni medium sized. If you look on my channel i have a video on it 😃👍
@@jepgato6657 excellent, I’ll check it out now, thank you.
Hi mate, do you use a turning peel? I was hopi g yo get away with using a ooni bamboo 12 inch peel and a small perforated turning peel to turn the pizza and remove from the oven. What would be your advice? T hgv at new peel looks dope BTW.
Hey Martin! Oh yeah you can definitely get away not having a turning peel. I didnt use one for the longest time. I do use one but its not absolutely necessary. Hope that helps 😃👍
I'm considering getting the GI metal peel. I have the Ooni one like yours but have trouble with the pizza sticking. Even using flour/cornmeal mix. I heard the GI metal has much less trouble with sticking, is this true?
Definitely! Though...if you’re not careful it will still stick. I think the overall build of the GiMetal is better too.
Thanks!
Any time!
There is a Napoletana version of this peel too that claims to handle the high heat better.
I just checked. The only one available to the US is 59 inches long lol
@@jepgato6657 I've seen people just cutting the arm and put the plastic end back. It's just extruded metal so that's what they do anyway :)
Hahaha soo true lol 😃👍
What’s the benefit to peel with holes .. I just find them messy
Supposedly it helps excess flour or semolina fall out from underneath the pizza prior to launching. I usually give it a nice tap before i put it in the oven
@@jepgato6657 i like them but just find them too messy lol
Great video. That peel looks awesome.
Thanks for watching! 😃👍
Thanks for the great review, I was on the verge of buying the Ooni peel until I saw this. I make a lot of gluten free Pizza's that are super sticky and fragile to work with so a really thin peel is important.
Is there a chance that the aluminium GI peel could scratch/ damage your kitchen counters?
Thanks for watching Scott! I have quartz countertops and so far so good, no scratches. I still liberally coat my dough with lots of semolina so it slides on and off easily. Hope that helps! 😃👍
@@jepgato6657 That's perfect, I've got the same. I'll never hear the end of it if I scratch our new counters 😂
LOL!!!
I am going to bite the bullet and get the GI metal one, which site did you get it from? The shipping is always high, too bad!! Thank you for your review 🙏🏻
I love mine! I got mine from GimetalUSA.com. You’ll still need semolina or flour on the peel before getting the pizza onto it, but its significantly less than other peels. Hope you like it!
@@jepgato6657 Thank you, I shall do that ! Are you on Facebook? join our pizza group !
Sure! What’s the group?
@@jepgato6657 like me to invite you ?
Of course! How are you going to do that? I can look up the name of your Facebook group
which website did you get the Gi metal peel from?? cheers bro
Thanks for watching!!! You’ll love it if you get it. gimetalusa.com
Great video do you have a link were you got the peel?
This where i purchased mine gimetalusa.com 😃👍
Jepgato,......you can't talk about this new fancy peel, without showing us sliding a pizza in and out of the the Oven. But it looks fantastic that peel, and I guess it would last forever. So therefore why not having cool stuff in your pizza factory. I want one too !!!
LOL hey bud. Not sure if you saw it, but I did include a clip of me using it in my oven as well as literally sliding a pizza onto it. You should get one too! 😎👍👍
@@jepgato6657 dammit your'e right ok I will get of your back HAHAHAHA
4 years later, this $110 pizza peel is now $202!!!!!
Use a western grip with that peel!
Add Tourna-Grip too lol
You can saw the peel and put the plastic cap back on! Everyone does it!
Gi metal by FAR¡¡¡¡¡¡¡¡¡¡¡¡¡. i dont like onni products sorry¡¡¡¡¡
Gi metal is awesome! I love their peels