The Gi.Metal Roman-style perforated pizza peel is a professional launching peel for pizza alla pala, Roman pinsa and tray pizza. Its 23x40 cm rectangular head is made of blue anodised aluminium, perforated to shed excess flour and reduce friction, with a 120 cm handle. Made in Italy, it is built for the long, narrow doughs of Roman-style pizza.
What Is the Roman-Style Pizza Peel?
The Roman peel is a launching peel with a long, narrow rectangular head, designed for pizza alla pala, Roman pinsa and tray pizza rather than the round Neapolitan disc. It carries the stretched dough into the oven and brings it out once baked, while the perforations let excess flour fall away.
Gi.Metal and the Perforated Roman Line
Gi.Metal is an Italian benchmark in professional pizza tools. This perforated Roman peel in blue anodised aluminium is selected by LAPA for its lightness, rigidity and durability.
Materials and Perforation
The head is made of anodised aluminium with a blue finish, perforated to reduce the contact area and friction so even hydrated doughs release cleanly. The perforations shed excess flour, keeping the base dry and free of burnt, bitter notes, while the anodising resists heat, corrosion and wear.
Professional Use
- Launch pizza alla pala, pinsa and tray pizza into wood-fired or electric ovens.
- Retrieve the baked pizza quickly and safely.
- Shed excess flour through the perforations for a clean, dry base.
- Reach into deep ovens thanks to the 120 cm handle.
Care and Maintenance
Clean the peel dry or with a damp cloth and avoid abrasive pads that scratch the anodising. Store it dry to preserve the finish and its smooth, sliding surface.
Delivery in Switzerland by LAPA
LAPA supplies pizzerias, bakeries, restaurants and hotels with professional equipment across Switzerland, from Zurich, Basel and Bern to Lausanne, Geneva, Lugano and St. Gallen. Where our own fleet does not reach, we ship with trusted carriers such as Swiss Post and Planzer.
Who It Is For
Designed for professional pizzaioli who make pizza alla pala, Roman pinsa and tray pizza and need a long, perforated launching peel, and equally suited to dedicated home pizza makers.
