Perforated Pizza Peel, 14 x 16 Inch Rectangular Pizza Turning Peel, Professional Anodized Aluminum Turning Pizza Spatula, 34 inch overall

Seems good quality. It connect tightly to the handle extension. I have zero issues getting the peel under a pizza. Perfect size for my Ooni oven.

Inexpensive and good quality. Cleans easily and works well with my Gozney Arc XL oven.

Restaurant supply places are getting $200+ for theirs and I can't bring myself to justify that kind of cost for my home operation so...tried this out and it does a great job. I'm pretty set on 60% hydration for my dough using semolina on my marble counter to keep my dough from sticking then transferring to the peel. I'm used to a solid aluminum 16" peel and it is always iffy whether I'll get my pizza off it without distorting the round shape which is usually what happens and have had it literally bunch up in the back of the oven from sticking. This eliminates that worry. I cooked 4 14" rounds, 500gr dough, 340gr cheese + a ladle of sauce and it was no problem sliding them off- in fact effortless. The mound of cheese held without fragmenting. Wow! I'd suggest a solid peel for extraction. I was fully prepared to be disappointed but nah, this ups my game to a whole new level. I've read of people complaining of dough sinking into the holes on perforated peels but that's a matter of high hydration dough which requires a lot of release agent (semolina, flour) and is a completely different animal.

I originally considered some more expensive options for a turning peel but couldn’t justify the price jump. This is an excellent, lower cost option that gets the job done if you are baking pizza in a pizza oven (Gozney, Ooni, etc.). You don’t need a fancy turning peel to make great pizza.

For home pizzaiolos tired of wrestling molten pies, the VIKCOLEE Turning Peel could be your hero. This 8-inch anodized aluminum wonder boasts a surprisingly sleek design and a generous 25-inch handle, making it a maneuverable maestro in the pizza oven. First things first, the rotating head. It's a game-changer, allowing you to spin pizzas effortlessly without burning your precious fingertips. The thin profile slides smoothly under even the most precariously topped creations, minimizing cheese-pull disasters. The handle, lightweight yet sturdy, keeps your hands comfortably away from the heat while offering excellent control. Flipping, rotating, and retrieving pizzas becomes a graceful ballet, not a last-minute panic attack. However, no kitchen tool is perfect. The peel's compact size, while ideal for home ovens, might feel limiting for some. And while the anodized aluminum construction is lightweight and heats up quickly, it can also get scorching if left in the oven for too long. A silicone heat shield for the handle would be a welcome addition for absent-minded chefs like myself. Overall, the VIKCOLEE Turning Peel is a solid 4-star investment for pizza enthusiasts. Its innovative design and ease of use make it a worthy challenger to traditional peels, especially for smaller ovens. Just remember, it's not a magic shield – keep those oven mitts handy!

Better priced than what Ooni and other companies try to sell to the customer. The quality of this is amazing, we use it weekly, and the price was even better. Stay away form the expensive name brand and get this, you won't be disappointed. very easy to use!!!

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.

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.

Por su precio es buenisimo trae su mango de silicona y tiene un pequeño filo que hace que la pizza se suba bastante más fácil

Super Turning Peel zum Pizza backen. Macht was es soll und für den Preis super.

Looks huge for the first time. But you get used to it for your period of time. Easy to clean and save me from lots of burns because a hand pretty long

Great pizza peel and cheaper than the name brands. Cleans easily and pizzas glide off the peel if you used a little semolina or flour underneath.

Gibt bessere , aber auch teurere - den Zweck erfüllt sie