Perforated pizza peel Hendi 617809

This perforated pizza peel is made from anodised aluminium, combining a manoeuvrable blade with a surface designed to shed excess flour. At a busy pizza station, that helps keep loose flour from travelling with each pizza towards the oven.

Where it is used

Use the peel to transfer pizzas between the preparation bench and the oven. Its perforations let surplus flour fall through before loading, helping limit the flour carried onto the oven deck during a run of orders. The pointed edge and microperforated blade help the operator slide beneath a pizza, supporting a controlled lift when positioning it for baking.

In a pizzeria, these features are useful when loading pizzas one after another: the blade can be worked under the base, while flour sifts away instead of collecting on the tool. The same peel can also be used to handle a pizza at the oven, keeping the work centred on one tool from loading through to removal.

Care

The anodised aluminium construction gives the peel a corrosion-resistant surface suited to regular kitchen use. Aluminium is also lightweight, which helps reduce the effort involved in manoeuvring the tool during repeated transfers across a service.

Its open perforations allow loose flour to pass through rather than remain trapped across a solid blade. This helps prevent flour build-up from interfering with the peel’s working surface between pizzas.

How to choose

The overall length helps determine whether the peel can reach the working area inside the oven from the operator’s position. The blade width gives a practical reference when comparing the size of the pizza being handled and planning where the peel can be kept at the station.

Consider the full length and blade width together when organising the pizza bench and oven-side workspace: the blade needs room to approach the pizza, while the overall tool needs an accessible place between uses. The perforated design is suited to workflows where loose flour on the blade is a concern during repeated loading.