The GI.METAL AM-4090AF is a perforated board in anodized aluminum, head 40x90 cm, designed to handle pizza al metro, pala-style pizza and Roman pinsa. The perforated surface lets excess flour fall away during loading, reducing burnt crusts, while the anodized finish keeps the aluminum light, hygienic and resistant to oxidation. Reinforced head for high-heat ovens, milled sides and front for a fluid load-and-release motion, integrated handle opening and an end loop for hanging storage. Weight about 1.5 kg, food-contact safe, Made in Italy.
What is a perforated pizza board
A perforated board is the flat tool a pizzaiolo uses to compose, transfer and bake long pizzas. Unlike a traditional wooden peel, the anodized aluminum version is lighter, easier to sanitize and does not absorb moisture. The holes drilled across the surface let surplus flour and semolina drop through instead of burning on the oven floor, which keeps the base clean and the crust evenly cooked.
Pizza al metro and pala: the tradition
Pizza by the meter is a Ligurian and central-Italian format served on long rectangular boards and sold by length, while pizza in pala and Roman pinsa are baked as elongated ovals. All three formats need a rigid, long surface that a round peel cannot provide, which is exactly what the 40x90 cm head of the AM-4090AF delivers.
The manufacturer GI.METAL
GI.METAL has produced professional pizzeria equipment since 1986, starting as an artisan workshop in Tuscany and growing into a plant in Montale that supplies more than 2,000 distributors worldwide. The brand is a global reference for peels, boards and oven tools used by professional pizzaioli.
Technical characteristics
Head measuring 40x90 cm (16 by 35.5 inches) in anodized aluminum, with a reinforced head for repeated high-heat use and milling along the sides and front edge to slide the dough on and off without effort. The wide opening doubles as a handle for one-hand transport, and the loop at the end of the handle allows vertical hanging to save bench space and dry the board fully.
Professional uses
Compose pizza al metro directly on the board before loading; transfer pinsa and pala dough into the oven with a single fluid push; rotate and retrieve long pizzas during baking; rest stretched dough on a clean, non-absorbent surface; and present sliced pizza al metro at the counter. The light anodized body reduces wrist fatigue during a busy service.
Pairings and complementary tools
Combine the board with a turning peel for rotating pizzas mid-bake, a stainless steel scraper for the bench, and high-protein flours and tomato preserves from the LAPA catalog to complete the long-pizza station.
Care and maintenance
Hand wash only with a soft cloth and dry thoroughly. Do not use the dishwasher, abrasive sponges, caustic cleaners or acidic detergents, and never leave the board soaking in water. Avoid prolonged contact with strongly acidic or strongly salty foods to preserve the anodized layer.
Who it is for
Designed for pizzerias, restaurants, gastronomie and hotels that produce pizza al metro, pizza in pala or Roman pinsa and need durable, hygienic, professional handling equipment.
Logistics and delivery
LAPA supplies foodservice professionals across Switzerland, from Zurich, Basel and Bern to Lucerne, St. Gallen, Lugano, Lausanne and Geneva, with its own fleet and partner couriers such as Swiss Post, Planzer and Galliker for areas outside direct routes. Order on LAPA with delivery in Switzerland.
