WITT pizza peel 48651001 — aluminium perforated peel, 305 mm blade width, 625 mm depth

The Witt 12" Perforated Pizza Peel is a lightweight aluminium peel designed for transferring pizzas and baked goods. Its perforated blade reduces dough and flour residue and improves airflow, helping pizzas slide smoothly on and off a pizza stone. Sized for 12"/30 cm pizzas, it suits both home and professional kitchens where precise handling of smaller pizzas or breads is needed.

Advantages

The perforated aluminium blade minimizes sticking and excess flour, making it easier to slide pizzas into and out of the oven. Its compact 305 mm blade width and 625 mm depth provide good control and maneuverability for smaller pizzas while remaining durable and corrosion-resistant due to the aluminium construction.

Suitable for

• Transferring 12"/30 cm pizzas
• Handling small breads and baked goods
• Home kitchens and small professional bakeries or pizzerias

When it may not be suitable

This peel is optimised for smaller pizzas and may be less convenient for very large or oversized pizzas that require a wider blade. It also may not be ideal when frequent heavy-duty commercial use requires thicker or reinforced blades designed for continuous high-volume operation.

Key specifications

• Blade material: aluminium
• Blade type: perforated
• Blade width: 305 mm
• Overall depth/length: 625 mm
• Intended pizza size: approx. 12" / 30 cm

How to use

Slide the peel under the prepared pizza using a quick, confident motion to avoid dough stretching. Use the perforations to shake off excess flour before transferring the pizza to the oven or pizza stone, and use the peel to retrieve the baked item by sliding under it again once cooked. Clean the aluminium blade after use with warm water and mild detergent; dry thoroughly to maintain condition.

What to consider before purchase

• Measured pizza size (best for 12"/30 cm)
• Whether perforated blade suits your dough-handling method
• Required length/depth for your oven or pizza stone

Usage recommendations

For best results, dust the peel lightly with semolina or flour, use quick sliding motions when loading, and ensure the pizza stone is preheated to improve transfer and reduce sticking.