Perforated Pizza Peel, 14 x 16 Inch Rectangular Pizza Turning Peel, Professional Anodized Aluminum Turning Pizza Spatula, 26 inch overall

Por su precio es buenisimo trae su mango de silicona y tiene un pequeño filo que hace que la pizza se suba bastante más fácil

Inexpensive and good quality. Cleans easily and works well with my Gozney Arc XL oven.

Restaurant supply places are getting $200+ for theirs and I can't bring myself to justify that kind of cost for my home operation so...tried this out and it does a great job. I'm pretty set on 60% hydration for my dough using semolina on my marble counter to keep my dough from sticking then transferring to the peel. I'm used to a solid aluminum 16" peel and it is always iffy whether I'll get my pizza off it without distorting the round shape which is usually what happens and have had it literally bunch up in the back of the oven from sticking. This eliminates that worry. I cooked 4 14" rounds, 500gr dough, 340gr cheese + a ladle of sauce and it was no problem sliding them off- in fact effortless. The mound of cheese held without fragmenting. Wow! I'd suggest a solid peel for extraction. I was fully prepared to be disappointed but nah, this ups my game to a whole new level. I've read of people complaining of dough sinking into the holes on perforated peels but that's a matter of high hydration dough which requires a lot of release agent (semolina, flour) and is a completely different animal.

Excellent love it better than the wood ones. Pizza never sticks

Just what we needed, pizza doesn’t stick