Pizza making accessory Gi.Metal I-26/150

A round pizza peel transfers and turns pizzas inside deck or wood-fired ovens without burning the operator or disturbing the bake. The flat stainless-steel blade slides under the dough, lifting it from the stone or steel deck. Because the metal conducts almost no heat, the peel stays cool at the handle end even when the oven is at full temperature. The blade's shallow curve matches the shape of a standard pizza, so the pie can be spun or repositioned with a single flick of the wrist.

To use the peel, dust the blade with flour or semolina to prevent sticking. Slide the blade under the raw pizza, lift it clear of the worktop, and carry it to the oven. Once inside, give the peel a quick jerk forward and back; the pizza will slide off onto the deck. For turning, slide the blade under the pizza again, lift slightly, and rotate the peel to spin the pie. When the bake is done, repeat the sliding motion to remove the pizza from the oven.

The blade is made of high-strength stainless steel, polished to a smooth finish that resists dough adhesion. A polymer collar at the base of the handle insulates the hand from any residual heat, while a second sliding grip further down the handle allows the operator to adjust the balance point for one-handed or two-handed use. The sliding grip also tucks into a recess on the underside of the handle, so multiple peels can be stacked head-down without tangling.

The overall length of 1500 mm keeps the operator's hands well clear of the oven opening, while the 260 mm blade diameter handles pizzas up to 26 cm across. At 0.54 kg, the peel is light enough for extended use without fatigue, yet rigid enough to support a fully loaded pizza without sagging.

Cleaning is straightforward: wipe the blade with a damp cloth to remove flour and cheese residue, then dry it to prevent water spots. The polymer grips can be cleaned with warm soapy water and a soft brush, avoiding abrasives that could scratch the surface.