The Alice Pizza Peel by Gi.Metal is a professional anodised aluminium peel with a perforated rectangular 33x33 cm head and a 120 cm handle. The perforated head lets excess flour fall through and prevents the dough from sticking, for cleaner launching and more even baking in wood-fired and electric ovens. Entirely made in Italy, it is built for daily, high-volume use in pizzerias and professional kitchens.
What it is
A pizza peel is the pizzaiolo's core tool for launching, turning and retrieving pizzas in the oven. The perforated version, with holes milled across the head, lets surplus flour and semolina drop away before the pizza enters the oven: less burnt flour on the oven floor, less smoke and a cleaner base. The Alice line is the entry professional standard within the Gi.Metal range.
The manufacturer Gi.Metal
Gi.Metal was founded in Tuscany in 1986 by Marco D'Annibale and is today one of the world's leading manufacturers of pizza tools, with headquarters in Montale, Pistoia, and branches in Chicago and Curitiba. The company designs its tools side by side with professional pizzaioli, focusing on lighter, faster and more durable working tools.
Construction and materials
The head is made of anodised aluminium with front milling and reinforced thickness to resist knocks and scratches over years of service. The handle is black-anodised, lightweight and smooth, measuring 120 cm to reach the back of a deck or dome oven while keeping the operator away from direct heat. The 33x33 cm rectangular head suits round pizzas up to roughly 32 to 33 cm as well as pizza in teglia portions.
Why perforated rather than smooth
A perforated head reduces the contact surface between dough and metal, so the pizza slides off more easily and excess flour falls through the holes instead of burning in the oven. The result is a crust that stays crisp, a cleaner oven floor and faster, more confident launching during service rushes.
Professional uses
- Launching the raw pizza into wood-fired or electric deck ovens
- Turning the pizza mid-bake for an even cornicione
- Retrieving the finished pizza without dragging flour
- Handling focaccia, pizza in teglia and flatbreads
- Daily service in pizzerias, restaurants, hotels and delicatessens
Care and maintenance
Before first use, clean the peel with a damp microfibre cloth. Avoid aggressive detergents and abrasive products, which can damage the anodised finish. Dry thoroughly after cleaning and store the peel hanging or flat to protect the edge.
Common mistakes to avoid
- Leaving too much flour on the head: with a perforated peel a light dusting is enough
- Using harsh chemical cleaners that strip the anodised layer
- Letting raw dough rest on the peel too long before launching, which causes sticking
Distribution and logistics in Switzerland
LAPA supplies pizzerias, restaurants, hotels, delicatessens and private customers across Switzerland, including Zurich, Basel, Bern, Lugano, Lausanne and Geneva. Where the LAPA fleet does not cover a zone, deliveries are handled through partner carriers such as Swiss Post, Planzer, Galliker and Camion Transport. Over 1,500 foodservice professionals rely on LAPA for their daily Italian supplies.
Who it is for
The Alice perforated peel is designed for pizzaioli and professional kitchens that need a reliable, durable everyday tool, as well as for skilled home enthusiasts equipping a wood-fired or electric pizza oven.
