I purchased the Ooni peel at the same time as the Koda 16. The peel is sturdy, well-made, and has a handle that's long enough to reach in and launch or retrieve the pizza without needing a mitt. I also use the peel to turn the pizza as it cooks. It's obviously large and may present a storage challenge for some, but we've found a great spot for it (and an extra large cutting board) atop our refrigerator. There are many cheaper peels available, some with folding handles, but I really like the quality of this one.

I was gifted an Ooni Karu for Christmas and it is my new favorite thing to cook in! The heat this puts off is incredible, make sure you have an infared thermometer or you'll be guessing temps. It is also great for cooking shrimp, any kind of vegetables or protein. I made wedge cabbage steak for new years and they were so good! Highly recommend!

I think I would prefer a vented peel - I've one on order - but as long as your put cornmeal or semolina flour on the peel it helps the pizza slide off - straight flour does not cut it and burns in the pizza oven.The quality, durability, and size (length and width) are perfect for the Oooni. It's super lightweight, but all one piece, so it can be tricky to store. I have space in the basement as this is too big for the kitchen (unless you have an enormous kitchen or outdoor kitchen with storage).