Hi! Hope you are all ok. Pizza Peels - my collection and why I use them and which ones I use every week. Hope you find this useful if you are looking for a pizza peel!
GREAT video - wish I had found this before I bought an expensive metal peel for launching - the thin one in your video is outstanding - so glad I have it with the Ooni Karu 16!
What an excellent video! very informative, I didn't know about the differences in the Launch, Placement and Turning pizza peel types. This video explains the differences so well. Thank you and enjoy your lovely pizzas...
That Was Very helpful & Very Good, we Just Bought A Ooni Karu 12 & We Don't Have Any peels Yet, So Were Trying To Get The Right One/ One's, So Thank You 😀
turning peel was the best purchase i ever did. Got the cheap amazon one and dont regret it at all. Off topic, does anyone have an effective way to clean the ooni pro glass? What about pizza oven brushes anyone ever use those? maybe a video on cleaning the ovens? Can the wood handles be cleaned once charcoal gets on them?
I find a damp cloth dipped into the cold fine ash from the firebox works brilliantly to clean the glass and the stainless steel. A very gentle abrasive substance.
Simplicity same as I clean glass on a wood burner stove....use 0000 grade wire wool and water......you can even clean your car windscreen with this method.....no impact on surface whatsoever.
Nice appearance of the trusty Uuni 3, so funny how primitive it looks compared to the new ovens. Can't wait to get my Karu 12 going and will invest in a turning peel, a learning curve for those but really useful. Thanks for the recommendation for the wooden peel above, I ordered one on Amazon from your link.
Found your channel just this afternoon and another great video. I'm a little budget conscious and after the outlay of an Ooni Fyra I am probably going to go for a basic metal peel for the short term. My trusty wood peel is fine for oven pizza stones but I won't be able to use it to retrieve.
Hi! Thanks so much for watching and a basic metal peel is great - I’m still using the ooni classic metal peel - the one on the far left bottom of the thumbnail! 👍
Can you use the wooden launch peel to pick up the pizza from a kitchen counter? Or doest it only work if you make the pizza and lut the toplings on the wooden peel?
Hi - you can slide the pizza dough onto the peel with or without the toppings - whatever works for you. I just found from experience that adding the droppings once the dough is on the peel, makes it easier to do.
Does the perforations on the turning peel make a noticeable difference? For example, if you used the non-perforated one do you think the bottom would be noticeably soggier?
Hi - I dont think there’s much difference. But the holes also help excess semolina/flour to drop away from the base. And I do see steam going through the holes so it’s doing something, particularly after the first turn.
As always, it's feels so comfortable to watch your videos. This video should be very helpful for all beginners and amateur pizzaiolos. 😁 Please don"t forget to make a video once you've received the Koda 16! The online shop where I ordered mine claims that it could be delivered by early July, while Ooni says the world has to wait until late August. Oh my God!!!!
Hi! Thank you! I will do although I bought it direct from the Ooni site and it had a delivery date of August at that point and now it’s September! Maybe your shop will get it sooner. The US site shows some ovens having different delivery dates from the UK and Europe site. 😀
@@Got2EatPizza The shop where I ordered mine is Germany's biggest oven seller, and they told me that they ordered a very huge number of Koda 16, and Ooni will hopefully prioritize their biggest German customer. That's why I ordered it from there. 😉
Do you/can you serve the pizzas on the wooden peels? Will slicing on them and the grease from the pizzas ruin them over time or is it not really an issue? I use a wooden one for launching, a metal turning peel for turning and removing, but feel I need to use a wooden chopping board for slicing before sliding onto serving plates (messy). I'd buy a stack of wooden peels if they can withstand cuts and oils...
Hi! I do - I use a Bamboo wooden board from a High Street Store that's now unfortunately gone bust - I also use the Ooni Wooden Peel for cutting and serving pizza. I never use the Epicotispai for serving - just use them for launching the pizza!
Hi - if it is very warm dough, it can get sticky and so yes that would affect its launch off your peel. Add more semolina underneath to those sticking areas and blow under the pizza - avoid flour. The semolina acts like little hard roller balls and they don’t absorb the warm dough.
Which pizza turner do you prefer using with your Koda 16? Have you ever looked at the GI Metal turners & metal peels? I have the same wood peel...now need to order a turner & metal peel. Thank You!
Hi - I don’t have a turning peel for the 16, so I use a square aluminium Ooni 12 peel and use it to rotate which works but is a bit awkward. The GI metal peels look very good. I need a bigger steel head and short handle like the Gozney 7” turning peel.
The handle is a perfect size - it’s the head for the bigger 15” pizza that needs to be bigger, like the 9 or 10” steel head - that would be a good size.
Just bought a ooni karu and love it. I have been looking at the round turning peels, but after the cost of the karu and a thermometer think I've spent enough. Will have to ask santa for one and keep using tongs 😥🤣 love your vidoes
Hi - thanks so much! I waited a year before I bought my turning peel because at that time - back in 2018 they were pricey but so many more have come on the market now they have come down quite a bit!
Hi, thank you for your thorough review! I want to start baking my own pizza due to quarantine restrictions but I need help picking a peel. I'm intending to bake in a regular oven. I understand that the wood peel is your favorite for launching but is it possible to remove the pizza from the oven with the same wood peel or do I need a metal one? thank you!
Hi! Thanks for watching! if you are using a regular electric oven you could use the metal square launch and placement/retrieve peel without the handle - like the Ooni classic peel - it’s got a sharp top to help get under the pizza on the stone to move it out and around outside of the oven and save you buying 2 types of peel. 👍
Hi - I use this one ⇢* 12” Wooden Pizza Peel - amzn.to/2nQfKvs (for the 12" Pizza Ovens) and it fits in the Ooni Koda 12 - it's about 11 inches wide so it can fit into the 12" oven perfectly.
You kinda rambled in the video...but I do appreciate you taking the time to tackle this topic. How EASY does a made up pizza, go on the perforated ooni pizza peel, & come off of said pizza peel?
Hi! I personally don’t find it easy at all to make and launch my pizza using a metal perforated peel using any brand, including Ooni. I struggle, use too much flour because the pizza is harder to get off and I tend to get the pizza to concertina in the oven on launch. That’s why I use the wooden one. The concept makes sense, they are perforated, have non-stick surfaces....but for me it sticks and the perforations just stop the pizza sliding off easily!
When I first started making pizza I used the ooni classic peel - a solid metal sheet and that was much easier to use for both the launch and the turn but I would always rather use wood for launch now, but if I had to take just one peel on holiday to use for both launch and turn for camping or something I would take the ooni classic peel.
hey, thanks for the video, very informative. Question, have you tried using a "normal" turner (usual kitchen utensil) to turn the pizza? If so, does it work alright? Maybe you can try it in one of your videos ;p
Hi! Thanks so much, the turning tongs, I haven’t - I think what’ll happen is when I’m trying to turn at the start of the cook with the uncooked dough it could misshape and or rip it?! But I’ll get some and have a go!
@@Got2EatPizza thanks, but not the turning tongs, just the flat one, burger flipper if you want to call it. ;p seems lots of those turning peels are sold out, the rest online seem to be coming from China. I will try it when I get the Karu delivered.
@@Got2EatPizza I've got wooden peels and I can't seem to keep the dough from sticking. I have the same problem with a non perforated cheap metal peel too. Since I heard that both the Ooni and Grozney peels were non-stick, I'd like to give one of them a try.
Hi, congratulations on the video, it's very entertaining and helps to choose a pair of pizza peels. I would like to ask you a question please, what is the size of the pizza peel that does not have holes in it? I see that it is a little bigger than the ooni and the gozney, isn't it? Is it comfortable? Does it fit inside the ooni koda 16 oven? Regards
Hi there! Thanks so much! It’s a super light and comfortable aluminium peel and it fits perfect.y in a 16” oven, I bought it for the ooni pro. I bought it on Amazon in 2018 off a random supplier so I don’t have a link to it anymore - sorry! I have now lent it to my friend and she loves it but is using it in a 12” oven!
@@Got2EatPizza Hi, thanks so much for replying WoW, that's great to read, I was wondering, because I bought an ooni koda 16, along with some accessories, and I was wondering how the slightly larger shovel moves in the oven, is it comfortable or is it clumsier because it's a bit bigger? I have seen one in a local shop in my area in stainless steel with a sliding handle that I really liked, but it is 22cm, so I was wondering how it will work in the ooni koda 16. Please, if you could get me the size of the shovel, I would greatly appreciate it 🙂 Thank you very much. Thank you very much
@@Got2EatPizza Hello, thank you very much for replying Oohh, I'm delighted to read that it's a 9", as the one I'm interested in is also 9". Do you recommend it in that size round? Is it agile for use inside the ooni koda 16? I'm sorry for so many questions, but I'm just a newbie and you have a lot of experience hehe Best regards
Hi again! Sorry it's been so long! An unrelated question for you if you'd be so kind. When you use fresh mozarella which comes in liquid, do you dry it off before you top the pizza? I often slice it up and put it in the fridge overnight in some kitchen towel. Works fine but maybe some extra humidity in the Koda would be good? I'd appreciate your advice. Best wishes from France. Rich. Forgot to say thanks for this video! Sorry.
Hi! Yes, I totally dry it off. I have an express method for doing that - slice the mozzarella and lay out on paper towels , bottom and top and squeeze the liquid out, replace the towel a few times as it gets soggy, but it’s a fast way to dry them out a few mins before the cook. I do that for every cook in fact as I’m not organised enough to remember to place in the fridge overnight and this works too! Lol.
Thanks so much for your prompt reply! My sister in law is coming to visit us from Paris Thursday and has 'ordered' a pizza from me, her English brother in law! I made 'your' dough this evening, 62 percent hydration, 24 hours ambiant and 3.5 days in the fridge. Thanks so much for your advice! Much love and best wishes to you and your loved ones in this difficult time. Rich.
I personally like using a wooden launch peel and the lightest one at that so between the two I prefer the wood peel. Saying that the Gozney launch peel is also very light! 👍
Got2EatPizza in terms of non stick capacity do you still prefer the wooden? I have the same wooden peel and I was also looking at the gozney . Thank you!!
Hi - yes I find it’s easier to use wood to prepare on and launch, however that’s my personal view, as other cooks may prefer a metal non-stick with holes to launch. I think I need to practice more with it to get it to work for me!
Have you found that your Eppicotispai peel has splintered? I've only used mine one and its a bit splintery, I haven't used it again since noticing (so it might be fine) but its no longer smooth to the touch.
Hi - I haven’t - I’ve used that peel for a few years now and it’s only now that the tip has darkened slightly but it’s always been smooth. I’ve only hand washed it and dried it straight away. Never put it in the dishwasher or used abrasives on it. So not sure why yours has splintered like that...🤔
Thanks for getting back to me, maybe if it causes me some problems I'll give it a light sanding. Either way, it definitely was easier to launch from than the solid metal one I had first. Cheers!
Not yet. But I think I'll try that next. I also saw this pizzaiolo in Italy that uses ice in the middle instead of toppings to precook the dough first . He says it makes the dough much. chewier?. I think his name is SBanco
Thanks - that’s interesting! But the host really needed to show us the pizza base - it’s a really important part of the pizza cook and I wanted to see how the ice affected it!
Hi! The peels? These are links from the description: Amazon and Gozney:site for the small round Roccbox metal turning peel: ⇢* 12” Wooden Pizza Peel - amzn.to/2nQfKvs (for the 12" Pizza Ovens) ⇢* 15” Wider Wooden Pizza Peel - amzn.to/3rXxlwB (for the 16" Pizza Ovens) ⇢* Roccbox Pizza Peels Official Website - tidd.ly/a4e21eb9
I really have a hard time with the fact, that all (most) of the metal peels are Aluminum. Not the healthiest choice to get in the body as far as I currently know - was a major topic a few years ago in regards to Deodorant and Alzheimer's. *Aluminum is quite soft, so when in contact with the stone, there should always be small shavings,* going with the pizza and the body. For me a major drawback, even though the perforated designs and the low weight are an upside. I prefer wood, or stainless tools.
@@Got2EatPizza melting point might be that high, but the small particles (stone most likely acts as sand paper) don't need to melt to stick to the pizza and in the next step get into the digestive system where is a low pH and the Aluminum dissolves/goes in solution, and then might be able to break the barrier to the brain...
Hi! Hope you are all ok. Pizza Peels - my collection and why I use them and which ones I use every week. Hope you find this useful if you are looking for a pizza peel!
2
I’ve not long had my pizza oven and been looking at getting a turning peel, You’ve answered all my questions! thank you
Hi! Glad I could help!
Very helpful video. I needed to understand what peel or peels I needed when I start making fire baked pizzas. Thank you.
Hi there! Thanks - that’s great feedback and I’m still using those same peels!
I use the ooni bamboo launch peels and love it, got a second one to serve the pizza on. I use a regular 9” metal peel to turn
Thank you for this! Couldn't find a good video until yours. 11/10 from Canada!
Awesome! Thank you!
GREAT video - wish I had found this before I bought an expensive metal peel for launching - the thin one in your video is outstanding - so glad I have it with the Ooni Karu 16!
Glad it was helpful!
What an excellent video! very informative, I didn't know about the differences in the Launch, Placement and Turning pizza peel types. This video explains the differences so well. Thank you and enjoy your lovely pizzas...
Hi - thanks for the feedback! That’s great to hear!
Love the content i had no idea about pizza peels myself , A big thank you sharing with us. Enjoy a pizza today YAY .
Hi! Thanks so much for watching!!
That Was Very helpful & Very Good, we Just Bought A Ooni Karu 12 & We Don't Have Any peels Yet, So Were Trying To Get The Right One/ One's, So Thank You 😀
Glad it was helpful!
You got peels coming out your ears. Definitely an addict lol!
😀. I haven’t bought a peel for ages so I think I’ve cured myself! lol
turning peel was the best purchase i ever did. Got the cheap amazon one and dont regret it at all.
Off topic, does anyone have an effective way to clean the ooni pro glass? What about pizza oven brushes anyone ever use those? maybe a video on cleaning the ovens? Can the wood handles be cleaned once charcoal gets on them?
I find a damp cloth dipped into the cold fine ash from the firebox works brilliantly to clean the glass and the stainless steel. A very gentle abrasive substance.
Simplicity same as I clean glass on a wood burner stove....use 0000 grade wire wool and water......you can even clean your car windscreen with this method.....no impact on surface whatsoever.
Thank you for this video. Im hoping to get a ooni frya soon.
Thank you! Enjoy your new oven!
Great video! I definitely need to get a turning peel.
Hi! Thanks! They are great to use.
Summary/Overview at 6:50
Nice appearance of the trusty Uuni 3, so funny how primitive it looks compared to the new ovens. Can't wait to get my Karu 12 going and will invest in a turning peel, a learning curve for those but really useful. Thanks for the recommendation for the wooden peel above, I ordered one on Amazon from your link.
Enjoy your lovely new Karu! I’m still using that same wooden peel, love it!
Brilliant video, that’s been a great help thank you 👍🏼
Hi! Great to hear! Thanks!
Nice like always, i bought the ooni multi pro because of ur youtube clips ^_^ and im very happy with it thank you
Hi! Fantastic and so pleased to hear you are enjoying your new oven!
Found your channel just this afternoon and another great video. I'm a little budget conscious and after the outlay of an Ooni Fyra I am probably going to go for a basic metal peel for the short term. My trusty wood peel is fine for oven pizza stones but I won't be able to use it to retrieve.
Hi! Thanks so much for watching and a basic metal peel is great - I’m still using the ooni classic metal peel - the one on the far left bottom of the thumbnail! 👍
I really really wanna get that old uuni peel. Too bad they don't make it anymore
True - I wish they still made them as I still use mine and love it.
Thank you!
Hi You're welcome!
@3:50 what is on that pizza?
i use a cheap plywood peel. so so so easy to launch
Can you use the wooden launch peel to pick up the pizza from a kitchen counter? Or doest it only work if you make the pizza and lut the toplings on the wooden peel?
Hi - you can slide the pizza dough onto the peel with or without the toppings - whatever works for you. I just found from experience that adding the droppings once the dough is on the peel, makes it easier to do.
@@Got2EatPizza Thanx for the answer. Was doubting if the wooden peel would be too thick compared to the steel one and scooping would fail.
I use the eppicotispai peel, which is thin and light to use - I avoid heavy wooden peels. 🍕🔥⚡️
You add droppings to the pizza?!!! Yuck!!@@Got2EatPizza
very useful video. thank you!
You're welcome!
Wow nice vid,
Take care from Montréal,Québec 😀
Thanks, you too!
Hey have you tried using your 21 inch pizza turner in the ooni 16? If so, does it work well or too short for this oven? Thanks!
Hi - I haven't yet but I use the Gozney Roccbox and that has a short handle and it works really well in there!
Do the ooni pizza peels, have a coating on them?
Hi! Yes - there is a non-stick coating on them.
Does the perforations on the turning peel make a noticeable difference? For example, if you used the non-perforated one do you think the bottom would be noticeably soggier?
Hi - I dont think there’s much difference. But the holes also help excess semolina/flour to drop away from the base. And I do see steam going through the holes so it’s doing something, particularly after the first turn.
As always, it's feels so comfortable to watch your videos. This video should be very helpful for all beginners and amateur pizzaiolos. 😁
Please don"t forget to make a video once you've received the Koda 16!
The online shop where I ordered mine claims that it could be delivered by early July, while Ooni says the world has to wait until late August. Oh my God!!!!
Hi! Thank you! I will do although I bought it direct from the Ooni site and it had a delivery date of August at that point and now it’s September! Maybe your shop will get it sooner. The US site shows some ovens having different delivery dates from the UK and Europe site. 😀
@@Got2EatPizza The shop where I ordered mine is Germany's biggest oven seller, and they told me that they ordered a very huge number of Koda 16, and Ooni will hopefully prioritize their biggest German customer. That's why I ordered it from there. 😉
Do you/can you serve the pizzas on the wooden peels?
Will slicing on them and the grease from the pizzas ruin them over time or is it not really an issue?
I use a wooden one for launching, a metal turning peel for turning and removing, but feel I need to use a wooden chopping board for slicing before sliding onto serving plates (messy).
I'd buy a stack of wooden peels if they can withstand cuts and oils...
Hi! I do - I use a Bamboo wooden board from a High Street Store that's now unfortunately gone bust - I also use the Ooni Wooden Peel for cutting and serving pizza. I never use the Epicotispai for serving - just use them for launching the pizza!
Hi can you use the 14 inch ooni pizza peel in the roccbox
Hi - the Rocc is a 12” pizza oven, so 14” would be too big.
So my dough get stuck on the peel with flower and corn meal on it. I'm not sure what to do? Does the temp of the dough matter
Hi - if it is very warm dough, it can get sticky and so yes that would affect its launch off your peel. Add more semolina underneath to those sticking areas and blow under the pizza - avoid flour. The semolina acts like little hard roller balls and they don’t absorb the warm dough.
Which pizza turner do you prefer using with your Koda 16? Have you ever looked at the GI Metal turners & metal peels? I have the same wood peel...now need to order a turner & metal peel. Thank You!
Hi - I don’t have a turning peel for the 16, so I use a square aluminium Ooni 12 peel and use it to rotate which works but is a bit awkward. The GI metal peels look very good. I need a bigger steel head and short handle like the Gozney 7” turning peel.
@@Got2EatPizza Is your Gozney handle too short for the Koda 16? This is the shortest GI one they make with 7-10" steel head options.
The handle is a perfect size - it’s the head for the bigger 15” pizza that needs to be bigger, like the 9 or 10” steel head - that would be a good size.
@@Got2EatPizza I don’t think I’ll be making any pizzas that large. I’m thinking around 12” max.
Then the 7” to a 9” should be fine. I use a 7”peel for up to 11” pizza
Hello,do you know of any place where I can find used ooni ovjects such as the peel o the cover or thermometer ?
Thanks
Hi - sorry I don’t - maybe try the Ooni communities on Reddit and Facebook?
Just bought a ooni karu and love it. I have been looking at the round turning peels, but after the cost of the karu and a thermometer think I've spent enough. Will have to ask santa for one and keep using tongs 😥🤣 love your vidoes
Hi - thanks so much! I waited a year before I bought my turning peel because at that time - back in 2018 they were pricey but so many more have come on the market now they have come down quite a bit!
Hi, thank you for your thorough review! I want to start baking my own pizza due to quarantine restrictions but I need help picking a peel. I'm intending to bake in a regular oven. I understand that the wood peel is your favorite for launching but is it possible to remove the pizza from the oven with the same wood peel or do I need a metal one? thank you!
Hi! Thanks for watching! if you are using a regular electric oven you could use the metal square launch and placement/retrieve peel without the handle - like the Ooni classic peel - it’s got a sharp top to help get under the pizza on the stone to move it out and around outside of the oven and save you buying 2 types of peel. 👍
@@Got2EatPizza Thank you!!
What oven is that with the actual wood in the back?
I think the one you are asking about is the old Ooni Pro pizza oven.
Can you use a turning peel with a Ooni Kota 12? Or is the space just too small?
Hi - yes you can - I use a 7” Gozney turning peel with the Koda 12 and there’s lots of room to manoeuvre with it. 👍
@@Got2EatPizza Thank you
What size is your wooden eppicotispai pizza peel? Does it fit in the ooni koda 12?
Hi - I use this one ⇢* 12” Wooden Pizza Peel - amzn.to/2nQfKvs (for the 12" Pizza Ovens) and it fits in the Ooni Koda 12 - it's about 11 inches wide so it can fit into the 12" oven perfectly.
What size turning peal would you recommend for the OONI KARU ? 7", 8" or 9" ?
IHi! use the 7” peel in the Ooni Karu and it works well.
@@Got2EatPizza ok Thanks. I got the 7"
You kinda rambled in the video...but I do appreciate you taking the time to tackle this topic.
How EASY does a made up pizza, go on the perforated ooni
pizza peel, & come off of said pizza peel?
Hi! I personally don’t find it easy at all to make and launch my pizza using a metal perforated peel using any brand, including Ooni. I struggle, use too much flour because the pizza is harder to get off and I tend to get the pizza to concertina in the oven on launch. That’s why I use the wooden one. The concept makes sense, they are perforated, have non-stick surfaces....but for me it sticks and the perforations just stop the pizza sliding off easily!
@@Got2EatPizza So have you had better luck with the solid metal ones then over all? or has it been the same experience?
Thanks for your time & reply.
When I first started making pizza I used the ooni classic peel - a solid metal sheet and that was much easier to use for both the launch and the turn but I would always rather use wood for launch now, but if I had to take just one peel on holiday to use for both launch and turn for camping or something I would take the ooni classic peel.
@@Got2EatPizza Thank you very much!
hey, thanks for the video, very informative.
Question, have you tried using a "normal" turner (usual kitchen utensil) to turn the pizza? If so, does it work alright? Maybe you can try it in one of your videos ;p
Hi! Thanks so much, the turning tongs, I haven’t - I think what’ll happen is when I’m trying to turn at the start of the cook with the uncooked dough it could misshape and or rip it?! But I’ll get some and have a go!
@@Got2EatPizza thanks, but not the turning tongs, just the flat one, burger flipper if you want to call it. ;p seems lots of those turning peels are sold out, the rest online seem to be coming from China. I will try it when I get the Karu delivered.
Gozney vs Ooni metal launch peels. Which do you like better? Which do you feel is less likely to have the dough stick?
With metal launch peels - have you considered using a wood peel to launch instead? That would be my recommendation.
@@Got2EatPizza I've got wooden peels and I can't seem to keep the dough from sticking. I have the same problem with a non perforated cheap metal peel too. Since I heard that both the Ooni and Grozney peels were non-stick, I'd like to give one of them a try.
Yep- they are both good quality and non-stick - both as good as the other!
@@crabjoe try a light dusting of semolina on the peel
What gauge metal are your favorite peels? Any idea? I’d like to make one.
Hi - I don't sorry. I know that some are made from aluminium and others are steel.
Hi, congratulations on the video, it's very entertaining and helps to choose a pair of pizza peels.
I would like to ask you a question please, what is the size of the pizza peel that does not have holes in it? I see that it is a little bigger than the ooni and the gozney, isn't it? Is it comfortable? Does it fit inside the ooni koda 16 oven?
Regards
Hi there! Thanks so much! It’s a super light and comfortable aluminium peel and it fits perfect.y in a 16” oven, I bought it for the ooni pro. I bought it on Amazon in 2018 off a random supplier so I don’t have a link to it anymore - sorry! I have now lent it to my friend and she loves it but is using it in a 12” oven!
@@Got2EatPizza Hi, thanks so much for replying
WoW, that's great to read, I was wondering, because I bought an ooni koda 16, along with some accessories, and I was wondering how the slightly larger shovel moves in the oven, is it comfortable or is it clumsier because it's a bit bigger?
I have seen one in a local shop in my area in stainless steel with a sliding handle that I really liked, but it is 22cm, so I was wondering how it will work in the ooni koda 16.
Please, if you could get me the size of the shovel, I would greatly appreciate it 🙂 Thank you very much.
Thank you very much
That particular round peel was 9”. I use a ooni 12” peel for the Koda 16 in my vids - I love using it - it’s not round but it still works for me!
@@Got2EatPizza Hello, thank you very much for replying
Oohh, I'm delighted to read that it's a 9", as the one I'm interested in is also 9".
Do you recommend it in that size round? Is it agile for use inside the ooni koda 16?
I'm sorry for so many questions, but I'm just a newbie and you have a lot of experience hehe
Best regards
Hi again! Sorry it's been so long!
An unrelated question for you if you'd be so kind.
When you use fresh mozarella which comes in liquid, do you dry it off before you top the pizza?
I often slice it up and put it in the fridge overnight in some kitchen towel. Works fine but maybe some extra humidity in the Koda would be good?
I'd appreciate your advice.
Best wishes from France.
Rich.
Forgot to say thanks for this video! Sorry.
Hi! Yes, I totally dry it off. I have an express method for doing that - slice the mozzarella and lay out on paper towels , bottom and top and squeeze the liquid out, replace the towel a few times as it gets soggy, but it’s a fast way to dry them out a few mins before the cook. I do that for every cook in fact as I’m not organised enough to remember to place in the fridge overnight and this works too! Lol.
Thanks so much for your prompt reply! My sister in law is coming to visit us from Paris Thursday and has 'ordered' a pizza from me, her English brother in law! I made 'your' dough this evening, 62 percent hydration, 24 hours ambiant and 3.5 days in the fridge. Thanks so much for your advice! Much love and best wishes to you and your loved ones in this difficult time. Rich.
Thanks and I hope you all had a lovely time! Take care!
Do you prefer the cheap wooden launch peel over the gozney?
I personally like using a wooden launch peel and the lightest one at that so between the two I prefer the wood peel. Saying that the Gozney launch peel is also very light! 👍
Got2EatPizza in terms of non stick capacity do you still prefer the wooden? I have the same wooden peel and I was also looking at the gozney . Thank you!!
Hi - yes I find it’s easier to use wood to prepare on and launch, however that’s my personal view, as other cooks may prefer a metal non-stick with holes to launch. I think I need to practice more with it to get it to work for me!
What is the name of your "favorite" launch peel, wooden one from Italy? Thank you
Hi! It’s a 12” Eppicotispai Italian wooden peel - amzn.to/3fGJiBz. 👍
@@Got2EatPizza I ordered this peel. How has it held up?
Have you found that your Eppicotispai peel has splintered? I've only used mine one and its a bit splintery, I haven't used it again since noticing (so it might be fine) but its no longer smooth to the touch.
Hi - I haven’t - I’ve used that peel for a few years now and it’s only now that the tip has darkened slightly but it’s always been smooth. I’ve only hand washed it and dried it straight away. Never put it in the dishwasher or used abrasives on it. So not sure why yours has splintered like that...🤔
Thanks for getting back to me, maybe if it causes me some problems I'll give it a light sanding. Either way, it definitely was easier to launch from than the solid metal one I had first. Cheers!
Are the Onni peel only for the onni oven ? Can we use them for kitchen oven?
Hi! Yes you can use them for the kitchen too.
No. If Ooni finds out you are using it in a home oven , they will confiscate it. Beware!
I got arrested for using it in the kitchen oven, be careful
have you ever done a stuffed crust pizza?
Hi! I have - I’ll do a vid on that again - I first made one in the Ooni 3! It was easier than I thought - have you made one?
Not yet. But I think I'll try that next.
I also saw this pizzaiolo in Italy that uses ice in the middle instead of toppings to precook the dough first . He says it makes the dough much. chewier?. I think his name is SBanco
Ice! Well I never!
@@Got2EatPizza ruclips.net/video/GajbZY0l7oY/видео.html
@11:45
Thanks - that’s interesting! But the host really needed to show us the pizza base - it’s a really important part of the pizza cook and I wanted to see how the ice affected it!
Any tips for getting a oven in stock? Lol
That's one tip out of my reach!
how to buy that thing?
Hi! The peels? These are links from the description: Amazon and Gozney:site for the small round Roccbox metal turning peel:
⇢* 12” Wooden Pizza Peel - amzn.to/2nQfKvs (for the 12" Pizza Ovens)
⇢* 15” Wider Wooden Pizza Peel - amzn.to/3rXxlwB (for the 16" Pizza Ovens)
⇢* Roccbox Pizza Peels Official Website - tidd.ly/a4e21eb9
Hey, could you please tell if the Ooni 12 perforated is bigger than the Gozney peel? surface size I mean
Thanks!!
Hi! The Ooni turning perforated peel - the round head one is the same size as the Gozney turning peel. 7”
@@Got2EatPizza Hi :) sorry I meant to the launching peels
Aha! They are both 12”! The gozney has a more rounded area by the handle.
@@Got2EatPizza thanks! Love your reviews!
Pizza Peels like Clouds Swords
GI Metal!!!
Their peels look really good too!
You are very appealing 👍
Thanks so much!
I really have a hard time with the fact, that all (most) of the metal peels are Aluminum. Not the healthiest choice to get in the body as far as I currently know - was a major topic a few years ago in regards to Deodorant and Alzheimer's. *Aluminum is quite soft, so when in contact with the stone, there should always be small shavings,* going with the pizza and the body. For me a major drawback, even though the perforated designs and the low weight are an upside. I prefer wood, or stainless tools.
Hi - doesn’t aluminium melt at 650c though? And the stone is 430c. I regularly use the Gozney peel which has a steel head.
@@Got2EatPizza melting point might be that high, but the small particles (stone most likely acts as sand paper) don't need to melt to stick to the pizza and in the next step get into the digestive system where is a low pH and the Aluminum dissolves/goes in solution, and then might be able to break the barrier to the brain...
Oh my. I will keep that in mind when using the peels going forward....