ROMA type Perforated Pizza peel

Anodised aluminium peel ideal for “pinsa romana” or for “pizza alla pala”.

It has a reduced weight compared to the classic models but an extreme strength with the oval tubular handle to promote stability.

The light and flexible head allows the spatula effect with special ribs. The holes on the surface are specially designed to give low friction and discharge the flour, preventing it from sticking to the bottom of the pizza, risking burning.

Gi.Metal’s proposal for “Roman-style” pizza is to replace the wood, commonly used for this type of paddle, in favor of a light, solid, durable and certainly more hygienic material such as anodized aluminum. The neutral anodizing makes the surface of the blade uniform, protecting it from oxidation, as well as ensuring an incomparable lightness.

Advantages of the perforation:

• Maximum smoothness: Less surface means less friction. The holes are smooth and rounded at the ends of the cut, so that even the dampest dough slides smoothly. You can also use less flour on the counter.
• Lightness: The perforated sheet has less material and therefore weighs less.
• Less smoke: less flour burning means less smoke in the room.
• No more burning and bitter taste of the pizza: the flour burning under the pizza creates black burns and makes the taste bitter.
• Less cleaning: less burnt flour in the oven means less cleaning of its surface.