Perforated aluminium board for pizza by the metre/in pala

Grip on one side, with front milling, to facilitate both the loading and the release of the pizza in the oven.

Unlike traditional wooden boards, the use of aluminium makes the product lightweight, solid, durable, hygienic and easy to clean.

The preparation of the dough and the topping can be carried out directly on the peel, this is why a sturdy tool is necessary, that facilitates the sliding of the dough onto the refractory stone of the oven and that is at the same time light and easy to handle.

In the perforated version, the board has holes over the entire surface, specially designed to create low friction and release the excess flour, avoiding it sticking to the bottom of the pizza, where it could burn. The same tool is used to turn the pizza inside the oven and take it out once baked.