You're baking pizzas in your home pizza oven — home oven or Ooni — and launching with a wood peel or a non-perforated metal peel loads flour onto the stone and creates steam under the pizza that makes the bottom soggy instead of crisp. You end up with unevenly cooked crust and you're constantly scraping flour off the stone between bakes. 12-inch perforated aluminum pizza peel. The perforations in the blade let excess flour fall through before launching — less flour on the stone means less smoke and a crisper bottom crust. Aluminum transfers heat less aggressively than steel, which reduces the chance of cooking the bottom before the top is done. The 12-inch size handles most home oven and Ooni pizza sizes without being oversized for a home kitchen. The thin blade profile slides under the pi Stocked at Crofton Lumber and Akron Lumber.