Pizza making accessory Gi.Metal AM-2340F/120

A perforated pizza peel transfers pizzas from the worktop to the oven floor without tearing the dough or scattering flour. Instead of a solid blade, the surface is pierced with holes that let excess flour fall through, cutting drag and keeping the tool light. The holes are arranged so the blade stays rigid under the weight of a fully topped pizza, preventing flex that could tip the load off centre.

The operator slides the peel beneath the pizza on the worktop, lifts it clear and carries it to the oven. The perforations reduce surface contact, so the pizza glides onto the oven floor with a single push. When the peel is withdrawn, the holes allow air to circulate, cooling the blade faster and reducing the risk of warping over time.

The blade and handle are formed from a single piece of aluminium that has been anodised to seal the surface. This treatment stops oxidation, keeps the colour uniform and adds no weight. The result is a tool that is lighter than a solid peel of the same size, yet strong enough to support heavy toppings without bending.

The peel measures 1200 mm from tip to end, giving the operator room to reach the back of a deep oven without stepping inside. The blade is 400 mm wide, matching the diameter of a standard pizza, while the 230 mm depth provides enough support to keep the pizza level during transfer. At 0.8 kg the peel is easy to manoeuvre with one hand, reducing fatigue during long service.

The anodised finish resists scratches and does not absorb moisture, so the peel stays cleaner than a wooden one and does not harbour bacteria. After use, the holes allow water and detergent to flow through, speeding up rinsing. The tool can be washed in a sink or dishwasher and dries quickly, ready for the next service.

This model is a single-piece peel in the Roman style, with a straight handle and a rectangular blade. The perforations are uniform across the blade, ensuring consistent performance with every transfer.