Gi.Metal - The peel and paddle line was designed to meet the needs of pizzaiolos who make pizza in the Neapolitan style, i.e., in traditional Neapolitan wood-fired ovens that reach 500 degrees Celsius and churn out a large number of pizzas.

The peel and small peel set has been designed to meet the needs of pizzaiolos who make Neapolitan-style pizza, i.e., in traditional Neapolitan wood-fired ovens that reach 500 degrees and bake a large number of pizzas. The dough disc is usually placed onto the peel, guided with both hands, and then expertly widened and stretched towards the edges of the peel. The perforation of the peel head is functional to these movements: the design, the circular shape, and the number of holes allow for ideal flour discharge, keeping in mind the traditional Neapolitan working gestures. The Neapolitan-style peel: entirely made of anodized aluminum; 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 flour discharge;