Here is the full original article translated back into English, complete with all centimeter measurements converted directly to inches:
In the professional pizzeria industry, the peel is not just a transport tool, but a true extension of the pizzaiolo's arm. What aspects should be evaluated to make the right choice based on specific needs?
Anatomy and Dimensions of the Peel: Head and Handle
To choose the ideal peel, three main factors must be carefully analyzed: head size, head shape, and handle length.
Head Sizes (Width and Special Formats)
Head size should be calibrated according to dough ball diameter or the style of pizza produced:
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Standard Sizes for Round/Classic Pizza: 12" , 13", 14" , 16" , 18" , and 20" .
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Special Formats for Pizza by the Meter, Peel, and Pinsa: 12" x 24", 12" x 31.5" , 16" x 24" (40x60 cm), and 16" x 31.5" for pizza by the meter/peel; 9" x 16" for Roman-style Pinsa/Pizza; aluminum boards from 10" x 20" up to 16" x 43" for complete management on the preparation counter.
Head Shape: Rectangular or Round?
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Rectangular Peel: The traditional choice. Offers a large contact surface on the front side thanks to the beveling of the blade, making it extremely stable during pizza loading.
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Round Peel: Features a smooth, regular bevel across a wide curvature radius. This allows the baker to pick up the pizza not only from the front but also from the side. With no sharp corners, it enables placing pizzas inside the oven very close to each other without collision.
Handle Length and Structure
The handle must guarantee stability, ergonomics, and thermal safety. Gi.Metal handles are made of tubular aluminum (or carbon fiber), equipped with internal knurling and longitudinal ribs to prevent accidental rotation in the hands. Available lengths:
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Short Handle — 12" and 23": Ideal for countertop electric ovens, compact workspaces, or direct preparation counter management.
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Medium Handle — 47" and 59": The versatile standard size for electric fan-forced, gas, or medium-sized wood-fired ovens.
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Long Handle — 70" and 79": Essential for deep professional wood-fired ovens, ensuring complete operator safety from radiant heat. Available 2SMART only.
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2SMART Technology (Divisible Handle): Available on many lines (and standard on 70" and 79"), allowing the handle to split into 2 pieces via a durable hex key joint for easy storage, transport, and reduced shipping costs.
Aluminum vs Wood: Technical Comparison and Selection Guide
Although wood represents the traditional material par excellence, modern aluminum technology has overcome its historic limits.
Drawbacks of Wooden Peels
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Hygienic Limits and Perishability: Wood is porous and perishable. It is difficult to clean thoroughly, absorbs moisture and fats, and risks harboring bacteria or germs that standard professional washing cannot eliminate.
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Weight and Reduced Ergonomics: Compared to light metals, wood is heavier, rigid, and less flexible. This makes loading and unloading pizzas less fluid, increasing operator fatigue (especially for less experienced users).
Advantages of Aluminum
Aluminum is now the benchmark choice for modern pizzerias due to several operational factors:
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Lower Friction and Smoothness: Reduces friction between the peel and the dough, making the launching motion natural and fluid.
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Hydration Preservation: The lightness and thinness of the blade allow picking up the pizza quickly from the counter, preventing the dough from sticking while keeping ideal hydration intact.
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Durability and Maximum Hygiene: Anodic oxidation treatments ensure a perfectly smooth, unalterable surface free of porosity, complying fully with strict hygiene standards.
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Stretching Versatility: Aluminum suits both those who stretch dough on the counter and pizzaiolos who traditionally open and top the dough directly on the peel head before baking.
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Suggested Usability Guide and Product Line Profiles
The official Gi.Metal catalog categorizes products into three technical usage levels:
EXCELLENCE LEVEL (Extreme Performance & Intensive Use)
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Carbon Line: Carbon fiber handle paired with an S.H.A. hard-anodized head. The lightest peel on the market (the 13"size weighs only 570 g). Suggested Use: For those working exhausting shifts who want to eliminate arm muscle fatigue.
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Gold Line: Features special G.H.A. (Golden Hard Anodizing) treatment with silver ions. Suggested Use: For maximum hygiene (antibacterial/antimold), near-zero friction, and heat resistance up to 3 times higher than standard aluminum.
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Evoluzione Line: Equipped with S.H.A. hard anodization and patented double-direction flour discharge perforations. Suggested Use: Ideal for high-temperature ovens and high production rates, combining maximum scratch/wear resistance with great maneuverability.
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Napoli Line: S.H.A. hard anodization combined with special circular perforations. Suggested Use: Designed for contemporary Neapolitan pizza styles in extreme temperature ovens (up to 932 °F) wood or gas, supporting manual stretching directly on the peel.
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HIGH PERFORMANCE LEVEL (Versatility and High Volumes)
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Azzurra Line: The global benchmark for professional neutral anodized aluminum peels. Suggested Use: Ideal for high-volume pizzerias seeking the perfect balance between spatula effect flexibility and lightness.
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WoodTech Line: Anodized aluminum head paired with a handle treated with W.E.S. (Wood Effect Sublimation) technology. Suggested Use: Dedicated to bakers who love the warm, traditional look of wood without giving up the hygienic, lightweight, and durable benefits of aluminum.
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Napoletana Line: Features an increased head thickness to withstand continuous thermal shock in traditional Neapolitan 500 °C ovens. Suggested Use: Maximum resistance to radiant heat and optimal flour release for master pizzaiolos of the Neapolitan tradition.
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Gluten Free Line: Identified by a bright green color and an engraved logo. Suggested Use: Tools dedicated exclusively to gluten-free pizza preparation to prevent cross-contamination and demonstrate maximum hygienic care to celiac customers.