Pizza making accessory Gi.Metal PRO32/150

A professional pizza preparation kit gathers the essential tools for shaping, transferring and finishing pizzas in a single organised set. Each piece is designed to handle one step of the workflow: the peel slides under the dough, the cutter divides it, the sauce bowl holds the topping, and the wall rack keeps the peels within reach while they are not in use. The kit standardises the process across a busy service, reducing the time spent searching for the right tool and ensuring every pizza is moved and baked consistently.

The sequence begins with the dough cutter, which portions the risen dough into uniform balls. Once proofed, each ball is stretched on the worktop and transferred to the peel. The large rectangular peel, made of lightweight anodised aluminium, slides easily under the stretched base and carries it to the oven. A smaller peel handles individual pizzas or calzones that require finer control. After baking, the peel retrieves the pizza and the triangular scraper cleans any residue from the oven floor or deck. The sauce bowl measures and dispenses the tomato topping, while the brass-bristle brush sweeps flour and semolina from the oven hearth or work surface.

Construction is in two materials: anodised aluminium for the peels and stainless steel for the cutter, scraper and bowl. Anodising hardens the aluminium surface, reducing wear from repeated sliding and resisting corrosion from acidic toppings. The wall rack holds three peels vertically, saving worktop space and keeping the tools dry and clean between uses.

The kit includes two sizes of rectangular peel (33 × 33 cm and 36 × 36 cm), a 20 cm diameter mini peel, a stainless-steel dough cutter, a triangular stainless-steel scraper, a 170 g tomato-sauce bowl and a brass-bristle oven brush. A wall-mounted rack for three peels is also supplied.

Cleaning follows from the materials: the aluminium peels and stainless-steel tools are washed in warm water with mild detergent, rinsed and dried immediately to prevent water spots. The brass-bristle brush is tapped to remove loose flour and stored bristle-down to keep the filaments straight. The wall rack is wiped with a damp cloth to remove dust and flour residue.

The kit is part of the Gi.Metal Azzurra line, designed for professional pizzerias and catering kitchens.