Gi.Metal - The peel and turning peel line was designed to meet the needs of pizza makers who make pizza in the Neapolitan style, i.e., in traditional Neapolitan wood-fired ovens that reach 500 degrees and produce a high number

The peel and small peel line has been designed to meet the needs of pizza makers who make pizza in the Neapolitan style, i.e. in traditional Neapolitan wood-fired ovens that reach 500 degrees and churn out a high number of pizzas. The dough disc is usually placed onto the peel by hand and then expertly spread and stretched towards the edges of the peel. The perforations in the peel head are functional to these movements: the design, the circular shape and the number of holes allow for the ideal release of flour, considering the traditional Neapolitan working gestures. The Neapolitan style peel: entirely made of anodised aluminium; reinforced head to withstand the most intense heat; lightweight handle from the Azzurra series; 3 rivets that ensure stability and resistance; holes with a circular design to allow for the release of flour;