The Gi.Metal Napoli perforated pizza peel is a professional launching peel for sliding Neapolitan pizza into the oven and retrieving it. Its 33x33 cm rectangular head is made of hard-anodised S.H.A. aluminium, perforated to shed excess flour and reduce friction. Made in Italy, it is built for the heat and pace of a Neapolitan pizzeria.
What Is the Napoli Pizza Peel?
The Napoli is a launching peel (pala), used to slide raw pizzas into the oven and to take them out once baked. Unlike a turning peel, its large rectangular head carries the pizza, while the perforations let excess flour fall away so the base stays dry and free of burnt, bitter notes.
Gi.Metal and the Napoli Line
Gi.Metal is an Italian benchmark in professional pizza tools. The Napoli line is designed for the gestures of traditional Neapolitan pizza and is selected by LAPA for its strength and durability.
Materials: S.H.A. Anodising
The head is finished with S.H.A. (Special Hard Anodizing), which offers heat resistance up to three times higher than standard anodised aluminium, along with lightness and a smooth, sliding surface. It resists corrosion, impacts, scratches and wear, while the powder-coated handle ensures a comfortable, durable grip.
Professional Use
- Launch raw pizzas into a high-temperature wood-fired oven, up to around 500 °C.
- Retrieve the baked pizza quickly and safely.
- Shed excess flour through the perforations for a dry, crisp base.
- Handle a high volume of pizzas at the pace of a busy pizzeria.
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 S.H.A. finish. The smooth surface keeps the pizza sliding cleanly service after service.
Delivery in Switzerland by LAPA
LAPA supplies pizzerias, 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 bake Neapolitan and classic pizza in high-temperature ovens and need a fast, durable launching peel, and equally suited to dedicated home pizza makers.
