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A turning peel is useful for lifting the pizza up inside the oven letting the top of the pizza cook more without burning the base. The Ooni one is aluminium where a professional one is made of steel so that it doesn’t deform as easily in a 500degc oven
The perforated peel is definitely better for launching a pizza than a solid aluminium one, and it's probably pretty similar to a wooden one. If you give the pizza a little shuggle before you put it in the oven the perforated one removes excess flour from the base, which means less raw flour under the pizza which can burn easily in the oven.
you want and need both because they do different things :)
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I'm also here for pizza accessory chat. I've just ordered an ooni in the black Friday sale. What things should I buy? And infrared thermometer?
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rj
root
@sodha
can't decide whether i "need/want" the perforated peel vs the turning peel
anyone here upgraded from a standard cheap ebay peel and prefer one over the other?