<p><p>Peel with stainless steel smoother sliding head without holes and light blue anodised handle. To obtain maximum sliding Gi.Metal applied a specific treatment to the steel sheet to make the rice-grain relief surface that reduces the surface contact between peel and dough, decreasing the friction and limiting the use of dusting flour, leaving the oven clean, decreasing the frequency of dusting and avoiding that any flour stuck on the bottom burns giving the pizza a bitter flavour.</p></p>

<p><p>Ideal to bake pizza by the metre/in pala. One-side grip, with frontal milling, for helping both the taking hold and the release of the pizza into the oven. Contrary to the traditional wooden boards, the use of the aluminium makes the item light, strong, long-lasting and hygienic. In the perforated version the board has holes throughout the surface, specifically designed to ensure low friction and to release flour, preventing it from becoming attached to the pizza bottom and risking burning. You can use the board for many preparation: from the roman pinsa (with the 25x50 cm size) to the 1 meter pizza (with the 40x110 cm size) and many other products from the bakery world. &nbsp; &nbsp;&nbsp;</p></p> <p><p>Benefits:</p></p> <p><ul><br /> <li>Light</li><br /> <li>Easy-slide</li><br /> <li>Easy-clean, more hygienic than wood</li><br /> <li>Long lasting</li><br /> <li>With one single tool you can put in the oven, rotate and take out the pizza</li><br /> <li>You can work on all the board surface ( flat grip)</li><br /> <li>Front milling</li><br /> <li>Available in 6 different sizes</li><br /> </ul></p> <p><p>&nbsp;</p></p> <p><p>Material:Neutral anodised aluminium</p></p>