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A short list of Ooni pizza oven accessories actually earns its place: a peel to launch and retrieve the pizza, an infrared thermometer to read the stone before you cook, and a turning peel once your bakes get fast enough to need one. Those three cover the decisions that change a result, and our guide to the best pizza peels for outdoor ovens covers the first of them in more depth. If you are still choosing an oven, the Ooni model guide is the better starting point.
The test for everything else is whether the tool changes something you do during the cook. Knowing the stone is at 750°F or above decides when you launch; a turning peel decides how evenly the crust colors; a fitted cover decides whether moisture gets into the oven between sessions. A branded cutter or a glass proofing stack changes none of that, which is why they sit far down this list.
What follows is the shortlist of Ooni accessories worth buying, ranked by how much they affect an ordinary cook, with the ones to skip named as plainly as the ones to buy. Because so many buying mistakes are size and model mistakes, every entry notes which ovens the piece fits.
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The short version
- Every owner: a launch peel plus an infrared thermometer
- Best branded launch peel: Ooni Perforated Pizza Peel, 12 in or 14 in
- Best for fast bakes: Ooni Pizza Turning Peel, 7 in or 9 in
- Best budget launch option: Ooni Bamboo Pizza Peel & Serving Board
- Best small purchase: Ooni Pizza Dough Scraper
- Only for Karu owners: the matching Ooni Gas Burner
- Skip: the Ooni Pizza Steel 13 in any Ooni oven
What Makes a Great Ooni Accessory?
An Ooni reaches 950°F, and a Neapolitan-style pizza is done in about 60 to 90 seconds. That speed separates a real accessory from a novelty. A tool has to survive the heat, reach into the mouth of a specific oven, and help you make a call you cannot make with your eyes. Ooni is not alone at that ceiling, since nearly every oven in the Gozney pizza oven lineup also targets 950°F.
Four things decide whether a piece earns its place. It changes a cook decision, not just the look of your shelf. It fits your oven in size and fuel. It tolerates the temperature without charring, warping or cracking. And it behaves correctly for its material: wood releases raw dough more readily than metal, while a thin metal blade is better for sliding under a set crust and turning it.
Brand matters least of all. Ooni makes well-finished tools, and several are the best version of their category, but a bench scraper is a bench scraper. The place a branded part is hard to beat is where the shape is model-specific, which is why covers and gas burners sit higher here than their price suggests.
#1 Ooni Perforated Pizza Peel: The Launch Tool You Cannot Skip
Specs
- Sizes: 12 in (30 cm) and 14 in (35 cm)
- 12 in: 26 × 12 × 1.18 in, 585 g
- 14 in: 27.5 × 14 × 1.18 in, 610 g
- Anodized aluminum blade with a heat-resistant glass-reinforced nylon handle
- Tapered leading edge; perforations shed loose flour and steam
- Hand wash only; store indoors, away from prolonged high heat
Fits: the 12 in size suits Koda 12, Karu 12, Karu 12G / Karu 2, Fyra 12 and Volt 12; the 14 in size suits Koda 16, Karu 16 and Pro 16.
Positioning: essential category, premium branded version.
Check the Ooni 12-inch Perforated Pizza Peel on Amazon
Check the Ooni 14-inch Perforated Pizza Peel on Amazon
Pros
- The perforations drop surplus flour and semolina instead of baking it onto the stone, which cuts the bitter, smoky edge of burnt dust
- The tapered edge slides under a topped dough, and the head is thin and light for its size
- Finish and handle feel better than most budget peels
Cons
- A plain wooden peel launches just as reliably for less money
- Hand wash only, and Ooni warns against leaving it in extreme oven heat
- The lineup stops at 14 in; there is no standard 16 in perforated peel
Verdict: the Ooni Perforated Pizza Peel is the accessory most owners will touch on every bake, and if you are buying a single peel, this is the safe choice. If you already own a wooden peel, the upgrade is comfort rather than necessity.
Perfect for: anyone who has been launching with a rimless baking sheet or the back of a tray.
#2 Ooni Digital Infrared Thermometer: The Reading That Decides Your Launch
Specs
- Non-contact laser thermometer, calibrated for cordierite pizza stones
- Range: -30°C to 550°C / -22°F to 1,022°F
- Response time under 300 ms
- Accuracy: the larger of ±2°C or ±2%
- 10:1 distance-to-spot ratio
- Adjustable emissivity for cordierite, steel and cast iron
- Scan mode with min and max readings; full-color backlit LCD; two AAA batteries included
- Reads the stone on Koda 12, Koda 16, Karu 12, Karu 12G / Karu 2, Karu 16, Fyra 12, Volt 12 and Pro 16
Positioning: essential category, premium branded version; generic guns do the same job if they reach high enough.
Ooni's own getting-started guidance tells owners to confirm roughly 750°F / 400°C at the stone before launching, and a non-contact reading is the only practical way to check it without opening the oven and losing heat.
Check the Ooni Digital Infrared Thermometer on Amazon
Pros
- Reads the surface you actually cook on, not the air in the chamber
- Adjustable emissivity means it can also read a steel or cast-iron surface honestly
- Sub-300 ms response and a 10:1 spot ratio make it easy to scan across the stone
Cons
- A generic adjustable-emissivity IR gun rated to at least 500°C / 932°F costs less
- It measures temperature, not doneness; it does not replace a food probe for meat or dough
Verdict: any infrared thermometer that reaches the stone is close to mandatory, and the Ooni Digital Infrared Thermometer is the refined version. Its clearest advantage over cheap guns is adjustable emissivity, which keeps readings honest when you move from a cordierite stone to a steel. Our pizza oven thermometer guide compares the alternatives.
Perfect for: every Ooni owner on an outdoor oven, especially the models with no built-in display.
#3 Ooni Pizza Turning Peel: The Tool That Saves Fast Bakes
Specs
- 7 in Compact: 7 × 31.5 × 0.8 in, 0.4 kg
- 9 in Extra Wide: 9 × 32.2 × 0.6 in, 0.4 kg
- Anodized aluminum heads with heat-resistant glass-reinforced nylon handles
- Compact size for smaller ovens and experienced hands; extra-wide for larger pizzas and beginners
- Rotates the pizza without taking it off the stone; the edge can also be lifted to check bottom color
Fits: the 7 in head suits Koda 12, Karu 12 / 12G, Fyra 12 and Volt 12; the 9 in is the better fit for Koda 16, Karu 16 and Pro 16.
Positioning: near-essential for frequent Neapolitan-style cooking, nice-to-have for occasional use.
Check the Ooni 7-inch Turning Peel on Amazon
Check the Ooni 9-inch Turning Peel on Amazon
Pros
- Keeps the pizza over the flame zone while you turn it, so the stone keeps working
- Thin, light head that slips under a set crust without tearing it
- Doubles as a bottom-color check between turns
Cons
- A wide spatula or a pair of tongs can substitute in a pinch
- Adds a second peel to store and clean
Verdict: on a 60 to 90 second bake, turning is what keeps the crust even, and the Ooni Pizza Turning Peel is the most direct way to do it. Owners who cook often tend to call it the tool they reach for every time.
Perfect for: anyone baking at full heat who is tired of pulling the pizza out to rotate it.
#4 Ooni Bamboo Pizza Peel & Serving Board: The Forgiving Launch
Specs
- 12 in: 19.9 × 12 × 0.47 in, 717 g
- 14 in: 22.6 × 14 × 0.47 in, 1,062 g
- 16 in: 25.1 × 15.7 × 0.5 in, 1.7 kg
- Smooth moisture-resistant bamboo; doubles as a serving and cutting board
- Hand wash only; prolonged high heat can scorch or warp the wood
Fits: the 12 in suits Fyra 12, Koda 12, Karu 12 / 12G and Volt 12; the 14 in suits Koda 16, Karu 16 and Pro 16; the 16 in is for larger ovens, and Ooni notes it fits the Pro 16 only with the pizza door removed.
Positioning: mid-priced alternative to a metal launch peel.
Check the Ooni Bamboo Pizza Peel on Amazon
Pros
- Raw dough releases from bamboo more readily than from metal, which helps on a high-hydration dough
- Works as a launch peel and a serving board, so it earns its storage space
- Cheaper than the perforated aluminum peel
Cons
- The 16 in version is heavy at 1.7 kg
- Wood scorches and can warp if it lingers near the heat
- The smooth surface does not shed flour the way a perforated metal blade does
Verdict: the Ooni Bamboo Pizza Peel & Serving Board is the tool to reach for when a metal peel keeps grabbing your dough. Many owners run a wooden peel to launch and a metal turning peel inside the oven, which is a sensible pairing rather than a duplication.
Perfect for: high-hydration doughs and anyone who wants one tool for both launching and serving.
#5 Ooni Pizza Dough Scraper: The Best Small Purchase
Specs
- 6 × 4 × 0.5 in / 16 × 11 × 2 cm
- 0.2 kg
- Stainless steel blade with a glass-reinforced nylon handle
- Dishwasher safe
- Divides dough, moves a bulk batch, and scrapes sticky residue off the work surface
- Not oven-specific; works with dough for any Ooni model
Positioning: high-value, budget tool.
Check the Ooni Pizza Dough Scraper on Amazon
Pros
- Cuts clean dough portions without dragging
- Lifts and moves a wet bulk dough that would otherwise stick
- Cheap enough that there is little reason to go without one
Cons
- A generic stainless bench scraper performs almost identically
- Only useful if you mix your own dough
Verdict: the Ooni Pizza Dough Scraper is the highest-value small item Ooni sells, and one of the clearest cases where any straight stainless scraper will do. Buy it for the job, not the branding.
Perfect for: anyone dividing dough balls on a counter.
#6 Model-Specific Ooni Cover: Buy It Only If the Oven Lives Outside
Specs
- Koda 12 carry cover: 2-in-1 waterproof cover, padded handle, regulator loop, 24 × 15 × 7 in, 1 lb, 210D polyester with aluminum hardware
- Koda 16 cover: waterproof breathable polyester with an elasticated fit
- Karu 12 / 12G / Karu 2 carry cover: waterproof with an elastic edge and carry straps; cannot be fitted with the gas burner attached, 0.8 lb
- Karu 16 / Karu 2 Pro cover: waterproof with an elastic edge and an adjustable strap, 0.5 lb
- Fyra 12 carry cover and a Volt 12 cover are also offered; the Volt should still be stored indoors
- Pro 16 is a legacy oven, and current universal covers are not assumed to fit it
Positioning: essential if the oven is stored outdoors, skippable if it lives dry indoors or in a garage.
Check Ooni oven covers on Amazon
Pros
- Fitted to the exact oven, so it seals around the shape and the regulator
- Waterproof, with straps or an elastic edge to hold it down in wind
- Protects the shell and keeps rain out of the chamber between cooks
Cons
- Model-specific, so it is useless if you switch ovens
- Some owners still report moisture finding a way in during long humid spells
- A cover is protection, not a substitute for keeping the oven dry
Verdict: the fitted Ooni cover is worth buying the moment the oven sits outside, and worth skipping if it does not. Get the exact model version; a generic cover that traps condensation can do more harm than good. Our pizza oven cover guide breaks down the fit differences.
Perfect for: patio and backyard owners who leave the oven out year-round.
#7 Ooni Dual Platform Digital Scales: For Precision Dough
Specs
- 12 × 7 × 1.1 in; 0.8 kg
- Plastic body with brushed stainless steel platforms
- Main platform: up to 10,000 g in 1 g increments
- Precision platform: up to 200 g in 0.1 g increments
- Dual LCD; includes a small measuring dish and three AAA batteries
- Not dishwasher safe; do not submerge
Positioning: nice-to-have for serious dough makers.
Check the Ooni Dual Platform Digital Scales on Amazon
Pros
- One device weighs bulk flour and water on the large platform and sub-gram yeast and salt on the small one
- The 0.1 g precision matters for long ferments where a fraction of a gram of yeast changes the timing
- Stainless platforms are easy to wipe down
Cons
- A standard 1 g kitchen scale plus an inexpensive 0.1 g pocket scale covers the same range
- Hand wash only
Verdict: the Ooni Dual Platform Digital Scales solve a real problem, since most kitchen scales cannot resolve the small yeast doses a cold ferment needs. If you already own two scales, you do not need this one.
Perfect for: bakers running long, cold fermented doughs who are tired of guessing yeast.
#8 Ooni Pizza Dough Boxes: Workflow, Not Flavor
Specs
- Set of two boxes and two lids
- Each box holds up to six 250 g dough balls
- Approximately 16.7 × 12.7 × 3.7 in per box
- BPA-free polypropylene; fridge and freezer safe; stackable and nestable
Positioning: nice-to-have for batches of 4 to 12 pizzas, overkill for one or two.
Check the Ooni Pizza Dough Boxes on Amazon
Pros
- Fits six 250 g balls per box, which maps to a normal pizza night
- Stacks and nests, so proofing takes less fridge space
- Fridge and freezer safe
Cons
- A food-safe deli container or a Cambro tray ferments dough just as well
- Overkill for a one- or two-pizza household
Verdict: the Ooni Pizza Dough Boxes are about organization rather than a better crust. They are worth it if you proof several balls at once and want them to stack; otherwise, ordinary containers do the same job.
Perfect for: households feeding a crowd and proofing a dozen balls at a time.
#9 Ooni Gas Burner for Karu Ovens: The Situational Pick
Specs
- Karu 12-family burner (Karu 12 and Karu 12G / Karu 2): about 7 × 9.5 × 4 in, 2.09 lb, 5.3 kW, reaching around 850°F in 25 minutes; the Karu 12 runs with the door off and the chimney on, and glass-door variants follow different instructions
- Karu 16 / Karu 2 Pro burner: 11.7 × 7.7 × 4.3 in, 1.1 kg, approximately 25,000 BTU / 7.3 kWh, burning about 0.5 kg of propane per hour, with the chimney left in place
- Both are propane accessories, not natural-gas conversions
Fits: Karu 12 and Karu 12G / Karu 2, or Karu 16 and Karu 2 Pro, depending on the burner. Not compatible with Koda, Fyra, Volt or Pro.
Positioning: premium, situational.
Check the Ooni Karu gas burner on Amazon
Pros
- Adds propane convenience to a multi-fuel oven without giving up wood and charcoal
- The Karu 16 burner delivers about 25,000 BTU, enough to run a full pizza session on gas
- Turns a Karu into a faster weeknight oven
Cons
- Not a natural-gas option; that is a separate question entirely
- Only makes sense if you will actually cook on gas
- Some owners report flame-outs and had to work through regulator and airflow issues
Verdict: the Ooni gas burner is the right buy for a Karu owner who wants to cook on gas after work and keep wood for the weekend. If you bought a Karu specifically to tend a fire, you will never need it. Our Karu 16 and Karu 2 Pro review covers how the burner behaves in practice.
Perfect for: Karu owners who want both solid-fuel character and propane speed.
Ooni Accessories You Can Skip
Some of the catalog is easy to leave on the shelf.
The Ooni Pizza Steel 13 is not for your Ooni oven. It measures 13.46 × 13.46 × 0.24 in, weighs 11.51 lb, and is 430-grade stainless steel, and Ooni states plainly that it is for home ovens up to 527°F / 275°C and not for use in any Ooni oven. At the temperatures an Ooni runs, steel also carries a real risk of burning a base before the top sets.
Replacement stones are repair parts, not upgrades. A dark, stained cordierite stone is normal, and the right time to buy a new one is when the original cracks, which is what our Ooni pizza stone care guide walks through.
The Ooni Modular Table is a premium convenience. The Medium is about 23 × 31 × 35 in with a 110 lb load rating, the Large is 31 × 31 × 35 in rated to 132 lb, and the Folding Table measures about 22.6 × 27.6 × 35.4 in at roughly 22.9 lb. A sturdy stainless prep table does the same job for less, which is the theme of our pizza oven tables and stands guide.
The Ooni Pizza Cutter wheel and rocker blade are fine tools, but a kitchen cutter works. The Ooni Stack, three 970 ml borosilicate bowls, is attractive rather than necessary; ordinary food-safe containers proof dough for far less.
Skip the Ooni Connect Digital Temperature Hub unless your oven supports it. It is listed for Karu 12G / Karu 2, Karu 16, Karu 2 Pro, Koda 2, Koda 2 Pro and Koda 2 Max, and is not compatible with Koda 12, Koda 16, Karu 12, Fyra 12, Volt 12 or the Pro. A normal instant-read probe is more useful if all you need is dough-water or meat temperature.
Finally, fuel is a consumable, not an ecosystem. Ooni pellets and logs are predictable, but dry, correctly sized hardwood and food-grade lump charcoal from almost anywhere do the job; our pizza oven fuel comparison breaks down what each fuel actually changes.
And if you are weighing a natural-gas setup, the Koda 16 conversion kit and the Karu propane burners are different products that are not interchangeable, which is exactly what our Ooni natural gas conversion guide covers.
Ooni Accessory Comparison Table
| Accessory | What it does | Fits | Priority |
|---|---|---|---|
| Ooni Perforated Pizza Peel (12 in / 14 in) | Launches and retrieves pizza | 12 in: Koda 12, Karu 12 or Karu 2, Fyra 12, Volt 12; 14 in: Koda 16, Karu 16, Pro 16 | Essential |
| Ooni Digital Infrared Thermometer | Reads stone surface temperature | All current Ooni ovens | Essential |
| Ooni Pizza Turning Peel (7 in / 9 in) | Rotates pizza on the stone | 7 in: 12 in ovens; 9 in: 16 in ovens | Near-essential for fast bakes |
| Ooni Bamboo Pizza Peel (12 / 14 / 16 in) | Launches; doubles as a serving board | 12 in: Koda 12, Karu 12 or Karu 2, Fyra 12, Volt 12; 14 in: Koda 16, Karu 16, Pro 16 | Alternative to metal |
| Ooni Pizza Dough Scraper | Divides dough, scrapes the counter | Any | High-value |
| Ooni Cover | Weather and moisture protection | One version per oven model | Essential if stored outdoors |
| Ooni Dual Platform Digital Scales | Weighs bulk dough and sub-gram yeast | Any | Nice-to-have |
| Ooni Pizza Dough Boxes | Proofs up to six 250 g balls per box | Any | Nice-to-have |
| Ooni Gas Burner | Adds propane to a Karu | Karu 12 / 12G / 2 and Karu 16 / 2 Pro | Situational |
Which Ooni Accessories Should You Buy?
Start with the two that touch every cook: a peel of the right size and an infrared thermometer. That pair gets you launching consistently, and nothing else on this list fixes a launch that goes wrong. Pair a wooden peel for the launch with a small metal turning peel for inside the oven if you bake at full heat, and the turning peel earns its place quickly.
If your oven stays outside, add the fitted cover for that exact model before the wet season. If you own a Karu and cook on weeknights, the matching gas burner is the upgrade that changes how often you use the oven, though it is money wasted on a dedicated wood tender.
For dough work, the order is simple. The bench scraper first, because it is cheap and used every time you portion. Then the dual-platform scales if you run cold ferments that turn on sub-gram yeast doses. The dough boxes come last, and only if you proof a dozen balls and want them to stack.
Two things not to buy: the Pizza Steel 13 for an Ooni oven, and any cover that is not fitted to your specific model. Both are the kind of mistake that is easy to make and easy to avoid once you know the compatibility.
Frequently Asked Questions
Q: Do I need the Ooni-branded peel, or will a cheap wooden one work?
A wooden peel launches dough just as reliably for less, and raw dough actually releases more readily from wood than from metal. The branded perforated peel earns its price with the perforations, which drop excess flour instead of baking it onto the stone, and with a thinner, lighter blade for turning. Buy the category first and the branded version second.
Q: Does an infrared thermometer replace the thermometer built into the oven?
No. A lid or chamber gauge reads the air inside the oven, which can sit well above or below the cooking surface. The number that decides your launch is the stone or steel surface itself, and a non-contact infrared reading is the only practical way to check it without opening the oven and losing heat.
Q: Can I use the Ooni Pizza Steel in my Ooni oven?
No. The Ooni Pizza Steel 13 is a 13.46 in square, 430-grade stainless plate rated for home ovens up to 527°F / 275°C, and Ooni states it is not for use in any Ooni oven. At pizza-oven temperatures, a steel can also scorch a base before the top finishes.
Q: Do I have to use Ooni pellets in the Fyra?
No. Any dry, food-grade hardwood pellet sized for cooking and hot enough to hold the oven temperature will work, and some owners report the same results as with Ooni fuel. Moisture is the bigger variable, so store pellets warm and dry; damp pellets bridge in the hopper and starve the flame.
Conclusion
The accessory list that actually matters for an Ooni is short. A peel to launch and retrieve, an infrared thermometer to read the stone, and a turning peel for fast bakes cover the decisions a cook makes. Add a fitted cover if the oven lives outside, a gas burner if you own a Karu and want weeknight convenience, and the cheap dough tools if you mix your own.
Everything past that is optional, and several popular items are actively wrong for an Ooni oven. The Pizza Steel 13 is a home-oven product, and stone swaps belong on the list of things to consider only when the original cracks. Knowing which parts are model-specific, and which are generic tools wearing a logo, is most of the battle.
If you are still building out the rest of the setup, our guides to pizza peels, pizza oven thermometers, oven covers and oven tables and stands go deeper on each category.
Check the current price of the Ooni Perforated Pizza Peel on Amazon
