The presence of the holes offers countless advantages and makes the pizza chef's work much easier:
•The tool is lighter: perforated peels have less material and therefore weigh less
•The friction is drastically reduced: the special rounded and bevelled shape of the holes eases the sliding of the dough over the surface of the peel because it reduces considerably friction during loading
•Less flour on the oven baking surface: when the dough is put on the peel, the holes allow the total release of excess flour. Excess flour under the pizza would create black burn marks and make the dough more bitter. Less flour burnt in the oven also means that the pizza chef's work is easier to manage, as there is less need to clean the oven surface.
Giemme Spoleto allows you to select the size of the plate of the peel for “pizza by the metre”.
This peel for “pizza by the metre” 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.
Click on the drop-down menu to choose the size of the plate and the desired length.