The peel has been designed to meet the meets of pizza makers who make pizza in the Neapolitan style, in a traditional Neapolitan wood oven that reaches 500 degrees and cook a large number of pizzas.

The dough disc usually comes out on the peel with both hands and then extensively stretched and stretched out to the ends of the peel.

Drilling the peel head is functional to these movements, the design is a circular shape and the amount of holes allow the ideal release of the flour, considering the gestural work of the Neapolitan tradition.


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  • About GI METAL

    An Italian company based in Montale, in the province of Pistoia, with two foreign subsidiaries: one in the United States and one in Brazil.

    Their mission is to co-operate with professional and amateur pizza makers, understanding their needs and issues and developing solutions aimed at improving and simplifying their daily tasks.

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