The Azzurra rectangular perforated pizza peel by GI.METAL is a professional tool with a 36x36 cm anodised aluminium head and a 150 cm handle, built to launch and retrieve pizzas in wood-fired and electric deck ovens with stability and precision. The perforated head releases excess flour and reduces friction under the dough, so less flour burns in the oven chamber. Made in Italy by GI.METAL, founded in 1986.
What it is
A pizza peel is the pizzaiolo's essential tool for loading, turning and unloading pizzas in the oven. The Azzurra line by GI.METAL is engineered from anodised aluminium for an exceptionally light yet sturdy body. This rectangular model combines a generous 36x36 cm working surface with a long 150 cm handle, ideal for reaching the back of deep deck and wood-fired ovens without leaning into the heat.
The manufacturer
GI.METAL was founded in 1986 in Montale, in the province of Pistoia, Tuscany. Born from a small blacksmith workshop, it has become a world reference for pizzeria equipment, with over 600 catalogue references and distribution in more than 90 countries through branches in the USA and Brazil. In 2026 the company celebrates 40 years of activity.
Why the perforated version
The perforations on the head let excess flour fall away before the pizza enters the oven. Less loose flour means less burnt flour on the oven floor and a cleaner crust. The perforated surface also reduces friction, so the dough slides off more easily and the peel itself is lighter to handle during a busy service.
Construction and finish
The head is made of anodised aluminium and the handle carries the signature light-blue anodised finish of the Azzurra line. Anodising protects the aluminium against oxidation and gives an even, resistant surface that withstands knocks and scratches. The oval tubular handle with internal ribbing favours stability, and the head-to-handle joint overlays two metals secured by three large in-line rivets for safety under heavy loads.
Professional use
The 150 cm handle is designed for large wood-fired and deck ovens where the cooking chamber is deep and the operator must keep a safe distance from the flame. The rectangular head suits Roman-style pizza in teglia, pizza al taglio, focaccia and bread, as well as launching and retrieving round pizzas. Use a smaller turning peel for rotating pizzas inside the oven and reserve this launch peel for loading and unloading.
Care and maintenance
Wipe the anodised aluminium clean with a dry or barely damp cloth after service; avoid prolonged soaking and abrasive pads that can mark the surface. Keep the peel dry and store it hanging to protect the edge. The anodised finish is not dishwasher friendly over the long term, so hand cleaning preserves it best.
Logistics and delivery
LAPA supplies pizzerias, restaurants, hotels and bakeries across Switzerland with refrigerated and standard logistics from the Embrach hub, serving Zurich, Winterthur, Basel, Bern, Lucerne and the wider German-speaking and Romandy regions. For zones outside the LAPA fleet we ship with Swiss Post and Planzer.
Who it is for
Designed for professional pizzaioli working wood-fired and electric deck ovens, this peel is the choice for pizzerias, bakeries and gastronomy operations that need a long-reach, lightweight rectangular launch peel built to last.
