Cerutti Inox Pizza Peels

Every launching peel we stock from Cerutti Inox, who have been making pizza tools in Premosello Chiovenda in northern Italy since 1960. The range runs from the aluminised Smart peel through to the hard anodised Tough peels built for daily service, and all of them are perforated, so the flour drops away as you carry the pizza rather than burning onto the oven floor. Heads run from 33cm square and round up to a 30 x 60cm rectangle, with handles from 30cm to 150cm.

Smart: the way into the range

Aluminised sheet metal on an untreated aluminium handle, with a square head in 33cm or 36cm and a 30cm or 60cm handle. This is the peel we point people at when they have just bought a countertop oven and want to stop launching off a chopping board. It handles and perforates like the peels above it, and what you give up is the anodised surface, so it marks more readily with age.

Tulip: the main range

Designed in 2017 by the Milan architect Itamar Harari, and named after the shape of the first round prototype, the Tulip is anodised aluminium finished with the red handle Cerutti are known for. Round for Neapolitan bases, square for larger and higher hydration doughs, rectangular for pizza al metro and al taglio. Blades come in 33, 36 and 41cm and handles run from 30cm to 150cm, which is the widest choice in the range and the reason most people end up here.

Tough: hard anodised, for daily service

The same 33cm blade sizes, but hard anodised rather than anodised, which lays down a considerably thicker and harder oxide layer. That difference shows up when a peel is picked up through a full service and knocked against a stone floor several hundred times a week. These are built for pizzerias, restaurants and trucks, and priced accordingly, though nothing stops a home cook buying one and plenty do.

60th Anniversary: the commemorative Tough

Cerutti marked sixty years of production in 2020 with a hard anodised Tough peel finished to Harari's design, in a 33cm round or square blade on a 120cm handle. Mechanically it does what the Tough does. It is the one people choose when they want the tool and the object.

Which range suits you

If this is your first metal peel and the oven sits on a worktop, start with the Smart. If you make pizza most weekends and want a peel you will not be replacing, the Tulip is the range worth paying for, and there the blade shape should follow your pizza rather than your budget. If the peel is going to be picked up thirty times a night, buy the Tough or the 60th Anniversary, because the hard anodised surface is what survives that.

Also from Cerutti Inox

A launching peel gets the pizza in. For the small blade that turns it mid-bake, see the turner peels. We also stock Cerutti oven brushes and accessories, and there is more about the maker if you want the background. For perforated peels from every brand we carry, including wooden and stainless options, see perforated pizza peels.