The Azzurra Perforated Rectangular Pizza Peel by Gi.Metal is a professional 36x36 cm tool with a 120 cm handle, built entirely in anodized aluminium. The oxidation-resistant perforated head lets excess flour fall away and reduces friction, so the pizza slides off cleanly without sticking or burning on the oven floor. Lightweight yet rigid thanks to reinforcing ribs, it is the daily working peel for pizzerias, bakeries and professional kitchens.
What is the Azzurra perforated pizza peel
The Azzurra line is Gi.Metal's anodized aluminium range, designed for pizzaioli who need a balance of lightness, strength and smooth glide. This model has a 36x36 cm rectangular head, ideal for handling round pizzas up to about 33 cm as well as pizza in teglia and focaccia. The 120 cm handle keeps the operator at a safe distance from the oven mouth while reaching the back of the baking chamber.
The producer: Gi.Metal
Gi.Metal is an Italian manufacturer of professional pizza tools founded in 1986 in Tuscany by Marco D'Annibale. Starting from a small workshop, the company has become a worldwide reference for pizza peels and accessories, supplying pizzaioli and World Pizza Championship competitors. Every Azzurra peel is made in Italy.
Why a perforated head
The strategic perforations on the head serve two purposes: they let surplus flour and semolina drop off before the pizza enters the oven, preventing the flour from burning and smoking, and they reduce the contact surface so the dough releases with a light flick. The result is a cleaner bake, fewer scorched bottoms and faster handling during service.
Anodized aluminium construction
The head is made of neutral anodized aluminium with a smooth, oxidation-resistant surface, reinforced with ribs that give flex without losing firmness. The blue anodized oval tubular handle improves grip and control, and the head-to-handle junction is secured with three large inline rivets that absorb vibration. Anodizing protects the metal, keeps the surface food-safe and extends the working life of the peel.
Professional uses
Use the peel to launch pizzas into wood-fired, gas or electric deck ovens, to rotate and check pizzas during baking, to retrieve the finished pizza, and to move focaccia, pinsa and pizza in pala. The 120 cm handle is suited to large deck and dome ovens where reach matters; for tighter benches the same Azzurra line offers shorter handles.
Care and maintenance
Clean the peel with a damp cloth after each service and dry it thoroughly. Do not use abrasive pads or aggressive detergents that can mark the anodized surface, and avoid the dishwasher. A light, well-kept peel glides better and lasts for years of professional use.
Distribution and logistics by LAPA
LAPA supplies pizzerias, bakeries, restaurants, hotels and gastronomy businesses across Switzerland, from Zurich and Basel to Geneva, Lausanne, Bern and Lugano. Equipment ships with refrigerated and standard deliveries six days a week; areas outside the LAPA fleet are served through partner couriers such as Swiss Post, Planzer and Galliker. Order from LAPA today and receive tomorrow.
