Pizza making accessory Gi.Metal R-23F/150

A perforated pizza peel slides under risen dough, lifts it from the worktop and transfers it to the oven floor without tearing or sticking. The round head matches the shape of a pizza base, letting the operator spin the peel to centre the load. Perforations reduce the surface area that touches the dough, so less flour clings to the peel and less sticks to the pizza. The holes also cut the weight of the head, making the tool easier to handle under a hot oven door.

The operator dusts the peel with flour, lays the stretched dough on the head, then slides the peel under the pizza while it rests on the worktop. A quick jerk forward and back frees the dough from the bench, and the peel carries it into the oven. Once the pizza is on the oven floor, a short pull removes the peel without shifting the pizza. The perforations let air circulate between the dough and the peel, so the pizza does not stick as it starts to bake.

The peel is made of high-strength stainless steel, with a head 23 cm in diameter. The handle is 1500 mm long, giving reach to the back of a deck oven without stepping into the heat. An intermediate sliding grip of high-density polymer sits part-way down the handle; the operator can hold it with the second hand to steady the peel when it carries a heavy load. The grip locks in place with a fastening at the handle base, so it does not slide when the peel is stored head down.

The 23 cm diameter suits small pizzas and personal-sized bases. The stainless steel construction resists rust and stands up to daily washing. The polymer grip does not soften under oven heat and absorbs impact if the peel is dropped.

Cleaning is straightforward: the perforations let water and detergent through, so the head rinses clean without trapped flour. The polymer grip wipes with a damp cloth, and the stainless steel handle needs only a quick wipe to remove dust or flour.