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Made in Italy for Professional Use
Milled, beveled edge make it easier to get under the pizza
Easy to handle and use
Perforations allow you to use less cornmeal or flour when transferring the pizza from the work station to the pizza oven
ERGONOMIC. The oval tubular handle is easy to hold and heat resistant
Strong and Light: All models have strong and lightweight peel handles that are oval and tubular. The tubular form makes them more stable, and the oval shape is easy to hold.
Practical: Light, flexible aluminum heads allow for scraper effect to get under dough easily. Neutral anodizing process on head surface makes the surface even and protects it from oxidization. The milled beveled edge makes it easier to take hold of the pizza.
Hard-wearing and secure riveted joint between the head and handle prevent vibration transmission to the handle.
Perforated head is designed to ensure low friction and release excess flour from bottom of pizza.
You can buy a carbon constructed or golden hardened anodized pizza peel for high performance use, but they are expensive ($200-300). You can buy a moderate use pizza peel (AMICA) that are inexpensive and cheap ($20-50), and they will need to be replaced often. Or you can buy this professional grade (Azzurra) pizza peel that is built to last for repeated use, moderately priced, and will last longer than the inexpensive pizza peels.
15-inch Circular Perforated Pizza Peel - 47-inch Handle - B008A7HKB2