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Pizza peels and spare parts
Pizza peel for loading and baking
For loading: the professional pizza peel for loading is wider than the one used for turning (from 33 to 50 cm). It must ensure that the raw dough slides over the blade of the peel without sticking and allow the pizza maker to place the pizza in the oven while easily removing excess flour. A flexible material and a joint between the blade and the handle designed to guarantee the so-called 'spatula effect' are key features to make it easier for the pizza to slide onto the peel.
For turning: the professional pizza peel for turning has much smaller diameters (from 16 to 26 cm). It must withstand very high temperatures and have a sliding grip that moves along the handle to prevent burns. The turning peel must be highly manoeuvrable to allow the pizza maker to easily manage individual pizzas inside the oven.
The best material for your pizza peel
Wood: wood is the most traditional material and perhaps the most beautiful to look at. Wooden pizza peels are excellent for preventing the pizza dough from sticking and for placing the pizza in the oven without disturbing the toppings. Wood, however, requires constant care: it must be dried carefully to prevent warping and treated with mineral oils to counteract stains and bad odours. Wooden pizza peels are thicker than metal ones and therefore sometimes difficult to handle. They are usually used for loading large pizzas or family-size pizzas.
Steel: steel pizza peels are durable, easy to clean and impact resistant. They have two drawbacks: they are often heavier than wooden peels and raw pizza dough tends to stick more easily. For this reason, steel is usually used for turning peels, which typically remain inside the oven for a long time. Steel pizza peels must be stainless and have a very low nickel content, so as to remain hypoallergenic.
Aluminium: aluminium pizza peels are very light and reduce friction with the dough. For this reason, they are excellent for transferring the raw pizza from the counter to the peel and loading it into the oven with great fluidity. Aluminium is also easy to clean and dries quickly.
Pizza peel: perforated or solid?
Pizza peels, especially the smaller ones used to handle pizza, can be solid, guaranteeing great solidity, stability and balance, or perforated and very light.
The choice depends on the preferences and needs of the pizza maker.
In loading peels, the perforation helps to get rid of excess flour and therefore keep the oven cleaner. In turning peels, it can be useful to limit the soot under the pizza.
Solid peels, on the other hand, are more resistant to wear and, in the case of turning peels, to high temperatures.
The length of the handle
The size of the handle of a pizza peel depends on the depth of the oven in which you are working. The handle can vary in length from 30 cm for bar ovens to 200 cm for large artisan ovens. The ideal handle must be long enough to let you reach the bottom of the oven with the peel and at the same time allow you to keep your hand at least 4-5 cm from the mouth of the oven, to prevent the risk of burns.
ZIO PEPE PIZZA PEELS
Zio Pepe is a company specialised in the production of professional pizzeria equipment. Zio Pepe is aimed at pizza makers who demand the best and want to elevate their work to excellence. All Zio Pepe peels are characterised by great strength and attention to detail. They have a grooved handle to ensure minimum friction and dissipate heat quickly. The sliding grip is friction-fitted and equipped with a heat shield. The turning peels are light and incredibly strong thanks to the welding that joins the blade to the handle without the need for rivets. The perforation is gradual (smaller in the centre and wider towards the edge) to minimise damage to the dough.
LILLY PIZZA PEELS
Lilly is a leading company in the production of equipment for pizzerias, gastronomy and fast food.
Lilly combines technological innovation, creative design and quality: its products are 100% Made in Italy and designed for pizza makers who demand the best from their work tools. The flagship model is the Pala Italia 3D, which stands out for the presence of three slightly raised bands on the blade of the peel that reduce friction with the dough. The Pala Italia 3D is also very light (it weighs less than 1 kg) and therefore guarantees maximum manoeuvrability and versatility.
GI-METAL PIZZA PEELS
GI-Metal designs and manufactures professional items for pizzerias and technical trolleys for the catering sector. Its peels are characterised by great lightness and a highly accentuated spatula effect. The range of peel customisations is the widest on the market. The "Napoletana" perforated peel is inspired by the Neapolitan tradition and is distinguished by its particular perforation design, perfect for placing the pizza directly on the blade, and by the aluminium alloy with which it is made, specially designed to withstand the highest temperatures.
