Giemme Spoleto provides you with the ideal aluminium peel for every pizza variant, including the so-called Roman-style pizza.
Roman-style pizza has a rectangular, narrow and long shape Its dough is thin and crispy and its crust is low and crumbly. The Roman-style pizza dough is prepared with wheat flour, water, yeast, salt and olive oil.
Also, unlike Neapolitan pizza, Roman-style pizza is rolled out with a rolling pin and its baking time is long, so that the pizza dries out and becomes crispy.
The Roman-style peel is available in various lengths. the choice of the length of the handle depends on the depth of the oven. In general, you must ensure that the peel allows you to easily do all pizza baking operations.