The Gi.Metal perforated rectangular pizza peel is a professional tool with a 33x33 cm head in S.H.A. hard-anodized aluminium and a 150 cm handle, made for master pizzaioli who load, turn and retrieve pizzas in wood-fired and electric ovens. The perforated head sheds excess flour before launching, while the Special Hard Anodizing surface keeps the dough sliding without sticking. Made in Italy by Gi.Metal, the worldwide reference for pizzeria equipment.
What a perforated pizza peel is
A pizza peel is the long-handled tool used to slide raw pizzas into the oven and rotate or remove them during baking. The perforated version has a head pierced with holes so that the loose flour and semolina used to dust the dough fall through before the pizza reaches the oven floor. Less flour on the base means no burnt, bitter taste and a cleaner, more even bake. The rectangular head is the format preferred in busy pizzerias because it carries the dough squarely and slides under the pizza with minimal lifting.
The manufacturer: Gi.Metal
Gi.Metal has produced professional pizzeria equipment in Montale, in the province of Pistoia (Tuscany), since 1986, reaching around forty years of activity in 2026. The company is recognised worldwide for pizza peels, oven brushes and transport equipment, and is chosen by over 1,500 professionals and resellers across the globe. This peel belongs to the Evoluzione line, built around the S.H.A. (Special Hard Anodizing) treatment.
Material and construction
The head is made of S.H.A. hard-anodized aluminium, a treatment that creates an ultra-smooth, low-friction surface highly resistant to impact, scratches and corrosion. The dough glides off cleanly and the head stays in shape under daily professional use. The anodized aluminium handle keeps the whole peel light, around 1 kg, so the pizzaiolo can work quickly without fatigue across a long service.
Technical specifications
Head format rectangular, 33x33 cm. Partial perforation to release excess flour. Handle length 150 cm, ideal for deep-chamber and wood-fired ovens where the operator must stay back from the flames. Total weight approximately 1 kg. Made in Italy.
Professional uses
Launching raw pizzas into wood-fired and electric deck ovens from a safe distance. Rotating the pizza mid-bake for even browning. Retrieving the finished pizza without dragging it on the floor. Moving focaccia, flatbreads and bread loaves in bakeries. The long 150 cm handle is specifically suited to deep ovens and high-volume Neapolitan-style service.
Care and maintenance
Wipe the head clean with a dry or barely damp cloth after service and avoid the dishwasher, whose detergents and heat can dull the anodized finish. Do not soak the peel or leave it wet. Keep the edge free of dough residue so it stays thin and slides easily under the pizza. Stored dry, an anodized aluminium peel lasts for years of intensive use.
Pairings and complementary products
This peel works alongside professional pizza flours, San Marzano and peeled tomatoes, fior di latte and mozzarella for pizza, extra virgin olive oil and oven brushes for cleaning the cooking surface. A smaller turning peel is the natural companion for rotating pizzas inside the chamber.
Who it is for
Designed for pizzerias, bakeries, restaurants and hotels working with wood-fired or professional deck ovens, as well as for serious enthusiasts equipping a home wood-fired oven who want professional-grade Italian tooling.
Distribution and logistics
LAPA supplies professional kitchens and pizzerias across Switzerland, including Zurich, Basel, Bern, Lucerne, Lugano, Geneva and Lausanne, with its own logistics fleet and partner carriers such as Swiss Post, Planzer, Galliker and Camion Transport for areas outside direct routes. Clients range from pizzerias, restaurants, bakeries, hotels and Italian delicatessens to private customers equipping a home oven.
