For over 30 years, Gi.Metal has been designing and manufacturing tools for people who have made pizza their life and their profession. Our goal has never been to teach the craft to those who work the line every day, but to listen to what pizza makers need and develop solutions that make work in front of the oven smoother, faster and more rewarding. If the large peel is the iconic tool for launching pizzas into the oven, the turning and retrieving peel is your essential ally in the most delicate stage: baking. It's the tool you use to guide the pizza as it rotates, check how the bottom is cooking and pull it out of the oven at just the right moment.

To help pizza makers find the model that best fits their workflow, here's an overview of the design philosophy behind the Gi.Metal lines, plus some practical tips to get the best performance out of them.

 

Design Details: Solutions Born from Listening

At Gi.Metal, every technical detail comes from a real need that surfaced during long hours in front of the oven opening:

• Stainless Steel and Anodized Aluminum Construction: we select materials that deliver maximum mechanical strength, lightness and heat insulation along the handle.
• Ergonomic Sliding Grip: the sliding element and the handle end are made of high-density polymer. The new, exclusive locking interlock system lets you instantly and intuitively find the right grip, even when the tool is stored head-down.
• Perforation: on perforated peels, the beveled holes reduce friction with the pizza and let excess flour fall away before it can burn on the oven deck. That means less smoke in the dining room, a cleaner deck and no bitter aftertaste from scorching on the bottom of the pizza.

Our Lines: Different Solutions for Every Working Style

There's no single "best" turning peel, but there is a perfect one for every pizzeria's technique and oven temperatures.

Azzurra Line – Everyday Reliability

A timeless classic in pizzerias around the world. The Azzurra line combines high strength and lightness in a sturdy, well-balanced tool that's ideal for high-volume service. Classic perforation: the holes all run in the same direction, helping flour fall away as you handle the pizza.

Evoluzione Line – Lightness and Flour-Release Performance

Designed for professionals who want the greatest possible reduction in weight and friction. The hole pattern releases flour in two directions, boosting the effect.

Napoletana Line – Built for High Temperatures

Developed for master pizza makers working with extremely high-temperature ovens (Neapolitan style). Calibrated thicknesses and reinforced heat resistance let you work in direct contact with open flames and extreme temperatures while keeping the peel perfectly flat. The circular perforation is designed to follow the movement of the peel while handling the pizza.

Gold Line – Innovation and G.H.A. Treatment

The pinnacle of our technological research. Thanks to the special Golden Hard Anodizing (G.H.A.) treatment, the surface offers antibacterial properties, exceptional corrosion resistance and a very low friction coefficient. The hole pattern releases flour in two directions, boosting the effect.

Tips to Get the Most Out of Your Turning Peel

To ensure the longest life and the best performance from our turning peels, we recommend a few best practices:

Take Advantage of the Sliding Grip: our turning peels are designed for smooth turns with minimal hand effort: let the middle grip slide instead of squeezing the handle too tightly.

Effective Flour Removal: on perforated models, a few light taps before pulling the pizza make sure all the leftover flour falls straight into the oven, keeping the serving plate clean.

Metal Care: to protect the finish and keep the sliding grip moving smoothly over time, avoid leaving the turning peel in direct contact with the embers or on the red-hot oven deck for long periods when it's not in use.

To explore the full lineup, the different handle lengths and the head sizes available.