Ooni Turning Peel: Everything You Need to Know to Master Your Ooni Oven

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Ooni Turning Peel

Having an Ooni pizza oven is a step in the right direction if you try to make delicious, chef-quality pizza at home.

However, professionals have a whole host of other tools to help them cook the delicious pizza that you know and love.

One of these excellent tools is a pizza turning peel, and one of the best turning peels on the market is the Ooni turning peel.

In this article, we will go over everything you need to know about the Ooni turning peels and how you use them to up your pizza-making game.

What Is An Ooni Turning Peel?

An Ooni turning peel is just the tool you need to upgrade your pizza-making game. The Ooni turning pizza peel will significantly help you prevent your pizza from getting burnt and evenly cooked.

Ooni Turning Peel Description

This turning peel is 7 inches wide, making it the perfect size for rotating your pizza while keeping it inside the oven and cooking consistently.

It is lightweight and has a long handle so you can navigate the high temperatures of your pizza oven safely and efficiently.

It is made of aluminum and heat-resistant glass-reinforced nylon, so it will hold up to those high temperatures and last a long time without replacement as long as you care for it properly.

What Is The Difference Between A Turning Peel and A Regular Pizza Peel?

A traditional pizza peel is square-shaped and generally between 12 and 14 inches.

These peels are used to put your pizza into the oven and take it out.

When you turn your pizza with a traditional peel, you remove the pizza from the oven, turn it with your hands, and then put it back into the oven.

On the other hand, a turning peel is round and much smaller, and you do not use it to put your pizza into the oven.

Instead, you can use a turning peel to turn your pizza while it is still in the oven, which allows your pizza to cook faster and more consistently.

Why You Need An Ooni Turning Peel?

Every time you remove your pizza from the pizza oven before it is actually done cooking, you are increasing the amount of time it will take to cook your pizza, along with increasing the chance that your pizza could cook unevenly.

If you are ready to up your pizza-making game and cook like a PRO, you need to get an Ooni pizza turning peel.

How To Use An Ooni Turning Peel

First, you will put your pizza into the oven using a launching peel or a perforated pizza peel. Before using your turning peel, hold it underneath the flames for a couple of seconds to warm it up.

Remember, you cannot use your Ooni turning peel to launch your pizza into the oven.

When your pizza has been in the oven for about 20 seconds, slide your tuning peel underneath the pizza, which should loosen it from the baking stone.

With your turning peel, slightly lift one side of your pizza and then pull your peel back while rotating the pizza in a circular motion.

Watch your pizza and continue this process to turn it as necessary until your pizza is completely cooked. When your pizza is done, remove it from the oven, slice, and enjoy.

Benefits of Getting An Ooni Turning Peel

Perforated Peel 

Many turning peels on the market are solid, but the Ooni turning peel is perforated. The perforation benefits you in a couple of different ways.

First, it allows heat to continue to reach and cook your pizza even when you lift it slightly off the stone.

This will both speed up the cooking process and will make sure your pizza cooks consistently all around. The perforations will also allow excess flour to fall off the bottom of your pizza, improving the flavor.

Other Uses 

While the most common use for a turning peel is to turn the pizza, you can use it to help you in other ways while cooking your pizza.

For instance, you can use the peel to shield the top of your pizza to keep it from overcooking while the outside cooks.

You can also use the peel to lift your pizza towards the flame to help the crust cook if it takes longer than the base.

Tips On Using an Ooni Turning Peel

Keep it on the Stone 

The most important tip when using your Ooni turning peel is to keep your pizza as last as possible while you turn your pizza.

You want to keep the pizza in contact with the baking stone as long as possible, so it continues to cook while you turn it and cooks consistently.

If you are lifting the pizza as you turn it, you will miss out on many of the benefits that come with the use of a turning peel.

Keep Peel Warm and Dry 

If your peel is too cold or too wet, your pizza will likely stick to the peel and cause problems for you.

In between turning your pizza, you should wipe off your peel to remove excess moisture and stick your peel under the flame for a couple of seconds to keep it warm.

This will make the whole process a lot easier for you.

Frequently Asked Questions

What size is the Ooni turning peel?

The Ooni pizza peel is 7 inches wide at the end (the part you will actually use to turn the pizza) and 32 inches long.

The length will give you plenty of distance to stay safely away from the heat while you turn your pizza.

It also weighs only 1 pound which means it is plenty light so that you can maneuver it easily without much effort.

How does a turning peel work? 

A turning peel is round and generally smaller than a traditional peel. It is also always metal, while a conventional peel is sometimes made of wood.

This allows you to hold the peel in the oven while you turn it quickly while keeping it connected to the stone and constantly cooking.

Because your pizza can stay in the oven, it can cook consistently and speedily.

Why is my pizza sticking to the peel? 

If the pizza sticks to the turning peel, it’s because there is too much moisture or a lack of heat. It will likely stick if there is an excess amount of moisture on your peel or your dough.

Additionally, it is much more likely to stick if you do not warm your peel before sliding it under your pizza.

How do you keep the pizza dough from sticking to the peel?

First, you must ensure you warm your peel under the flame for one to two seconds every time you go to put the peel underneath your pizza.

It would be best if you also wiped any moisture off your peel between turns.

Finally, make sure you give your pizza time to warm up before turning it the first time: wait at least twenty seconds after you first put it in.

How big should my turning peel be? 

Most importantly, you want to get a turning peel between 6 to 10 inches in diameter.

Smaller pizza peels are generally better for at-home pizza ovens because they will not overcrowd the oven. If you have an Ooni pizza oven (or a pizza oven similar in size), the Ooni turning peel will be perfect for you.

In the end, different pizza chefs have other preferences, but a seven-inch peel like the Ooni peel is a great starting point for beginners who are new to turning peels.

Should I oil my pizza peel? 

No, it would be best if you did not oil your pizza peel. Some people feel tempted to oil their peel if they have problems with sticking because they believe the oil will solve the problem; however, this will worsen the situation.

Any grease or moisture on the peel will prevent the pizza from sliding off easily. Additionally, oil left on the peel will oxidize quickly and go rancid before you know it.

The last thing you want is rancid oil on the bottom of your delicious homemade pizza.

The Last Slice

In conclusion, getting an Ooni turning pizza peel is an excellent way to up your pizza-making game. You will get your pizza in and out of the oven much faster because it will be able to cook while you turn it continuously.

Now that you have read this article, you should know everything you need about the benefits of an Ooni turning peel and how to use it.

So what is stopping you?

Go ahead and order that turning pizza peel; before long, you will be cooking top-notch pizzas like the best pizza chefs!

Where to Buy an Ooni Turning Peel

If you still don’t have one, you can get your Ooni turning peel at ooni.com.

Ooni Turning Peel

Cook your pizzas faster with the Ooni Pizza Turning Peel, keeping pizzas in contact with the stone baking board as you spin them like a pro in your flaming-hot Ooni pizza oven.

The seven-inch, durable anodized aluminum surface has a non-stick effect for sliding right under pizzas, while the perforations let excess flour fall away for a perfectly cooked pizza base. 

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