Perforated Pizza Peel

Key Features

• PROFESSIONAL PERFORATED PIZZA PEEL was designed for use in high-heat commercial brick and stone ovens. The perforated peel has holes to simply rid of any excess flour and cornmeal during the pizza launch. Get the perfrectly crisp crust without burrnt flour and nasty singed flour marks. The 12” X 14” peel head lets you transport and handle up to standaard large pizzas.
• TWO ADJUSTABLE LENGTHS: The Chef Pomodoro pizza peel handle extends from two pieces to one. So you can adjust your reach and extend up to 49” (more than 4 feet!). Or go in closer for smaller or lower temperature ovens.
• AVOID BURNT CRUSTS with the precision designed cut-outs in the Chef Pomodoro perforated pizza wheel. Perforations give excess cornmeal and flour a chance to fall from the bottom of uncooked pizza dough. And prevent it from caking and burning onto the bottom of the crust.
• ALUMINUM PEEL HEAD is anodized and treated for kitchen-grade quality. Easily slide under pizza, stromboli pizza and bread while also releasing excess flour or cornmeal during the transfer. High quality aluminum is rust, corrosion, and scratch resistant, to make sure your peel holds up use after use for a perfect pizza every time.
• WOODEN HANDLE easily wipes clean. And provides lightweight, but sturdy leverage to help you safely transport your pizza from counter to oven, and back. And low heat transfer keeps your body and hands safer and more comfortable while working near high temps.

Specifications