Professional aluminum pizza peel for placing/inserting pizzas into the oven, with an oval working surface - width of 50 cm and a total length with the handle 85 cm.
Suitable for intensive use in professional pizzerias.
SPECIFICATION
| Model | Working surface (cm) | Lenght with handle (cm) |
| 235250 | 50 | 85 |
Oval pizza peel – a professional solution for maneuverability and control
The oval shape offers an excellent balance between surface area and maneuverability, allowing precise insertion and positioning of the pizza in the oven. Suitable for both classic and pinsa or modern Roman pizza, it provides stability during operation and easy handling in limited spaces. A perfect choice for pizzerias with a dynamic rhythm and a varied menu.
Perforated vs. Unperforated surface
| Type | Advantages | Disadvantages | Recommended use |
| Perforated | Better flour separation - Lighter - Faster cooling | More difficult to clean - Not suitable for very thin dough | Intensive work, electric/gas ovens |
| Unperforated | More durable - Easy to clean - Suitable for heavy pizzas | Heavier - Can hold flour | Traditional ovens, thick dough |
In the commercial kitchen, every move counts. Thanks to our selected assortment of pizza peels in different shapes and materials - round, rectangular, perforated or solid - you have the opportunity to make an informed choice tailored to the needs of your bakery or pizzeria. Whether you are creating a classic Neapolitan pizza or a "pizza al metro" to share, with us you will find the right tool that works as precisely as your team.
