GI.METAL rectangular perforated pizza peel Napoli 36x36 cm blade, 60 cm handle

The GI.METAL rectangular perforated pizza peel Napoli features a 36x36 cm metal blade and a 60 cm handle designed for transferring pizzas, focaccia and other baked goods. The perforated blade reduces excess flour and allows steam to escape, contributing to a crisp crust and preventing sogginess. The rectangular shape provides full support for thin or irregularly shaped products, while the long handle delivers reach and control when loading and removing items from ovens and grills. Constructed for frequent use, the peel balances durability with manageable weight for both professional kitchens and home bakers.

Advantages

The perforated metal blade minimizes flour buildup and improves airflow under the dough to help achieve an even, crisp bake. The 36x36 cm blade offers a stable surface for transferring pies, flatbreads and pastries, and the rectangular profile simplifies alignment and placement. A 60 cm handle increases safety by keeping hands away from high heat and provides leverage for precise maneuvers. The metal construction is suitable for repeated use and is easy to clean compared with wooden peels.

Suitable for

• Shifting pizzas, flatbreads and focaccia in and out of deck or stone ovens
• Working with grills and barbecue ovens where direct heat and quick transfers are required
• Professional pizzerias, bakery counters and catering operations
• Home kitchens that use baking stones or high-temperature ovens

Key specifications

• Blade dimensions: 36 x 36 cm rectangular metal surface
• Blade type: perforated metal to reduce excess flour and allow steam release
• Handle length: 60 cm for extended reach and heat clearance
• Intended use: pizza, flatbreads, pastries and general oven transfers
• Suitability: professional and domestic baking environments

How to use

Lightly dust the perforated blade or the dough with flour or semolina to prevent sticking before sliding the peel beneath the product. Use a quick, confident motion to transfer the pizza or baked item onto the stone or oven rack, and reverse the motion to remove it. Hold the handle with a secure grip and keep a steady angle to support the product across the full blade. After use, allow the peel to cool before cleaning; metal blades can be wiped or washed according to the oven-room hygiene practices.

Usage recommendations

For best results, use a moderate dusting of flour or semolina and preheat the baking surface. Avoid excessive force when levering from the peel to prevent tearing delicate doughs. Regularly inspect and maintain the handle attachment to ensure safe operation.