Your cart is empty
Looks like you haven't added anything to your basket yet
A pizza turning peel for rotating and repositioning pizza inside the oven while it bakes. The holes in the 20cm head let semolina drop straight through instead of collecting and burning onto the next pizza, and taking that metal out makes the head lighter. A choice of three handle lengths, including the 60cm, the only Cerutti turning peel handle short enough for a countertop oven. Made in Italy.
What a Turning Peel Is For
A turning peel is the small one. The pizza goes in on a full-size peel, then this spins it round while it cooks so it browns evenly. One side of a wood-fired oven is always hotter than the other, and at 400 degrees a pizza needs turning two or three times in about ninety seconds. A full-size peel is too big to move around inside a hot oven, which is why most people end up with one of each.
What This Turning Peel Offers
- Perforated head, spiral pattern: bigger openings than a fine perforation, so coarse semolina clears rather than jamming, and the head is lighter across a long session
- Three handle lengths, 60cm, 90cm and 150cm, covering countertop through to commercial ovens
- Sliding second grip on the 150cm: a hand on the end and a hand on the sliding grip keeps the head level at that length and both hands off hot metal; the 60cm and 90cm have the end grip only
What the holes do not do is stop the pizza sticking. By the time it is being turned, the base has firmed up on the stone. Sticking is a problem when the pizza goes in, not when it is turned, and that is what the perforations on a launching peel are for.
Handle Lengths
- 60cm suits small countertop ovens: Ooni Koda 12, Gozney Roccbox, ZiiPa Piana. This is the shortest turning peel handle Cerutti make, and the only one that fits an oven that size
- 90cm suits bigger garden ovens and smaller commercial pizza ovens
- 150cm suits full-size wood-fired ovens, where the fire sits next to the pizza
Moving Up the Range
The reinforced 21cm heads are built not to bend out of shape over years of use, which keeps them accurate turn after turn. They start at a 90cm handle, so they are not an option for a countertop oven: the reinforced solid 21cm or the reinforced perforated 21cm.
Compare the Cerutti Turning Peels
| Turning Peel | Specification |
|---|---|
| Solid 20cm | Head size: 20cm Head type: Solid Handles: 60cm, 150cm Suits: the simplest option, quickest to clean |
| Perforated 20cm (this peel) | Head size: 20cm Head type: Perforated Handles: 60cm, 90cm, 150cm Suits: heavy semolina, and a lighter head |
| Reinforced Solid 21cm | Head size: 21cm Head type: Solid, reinforced Handles: 90cm, 150cm Suits: turning most days, with a blade that stays flat |
| Reinforced Perforated 21cm | Head size: 21cm Head type: Perforated, reinforced Handles: 150cm Suits: both, for daily service in a deep oven |
Browse the Cerutti Inox Range
See all Cerutti Inox pizza turning peels, or the launching peels that go with them. For a small oven we also stock a low-profile oven brush that fits where there is not much room above the stone.
What size pizza turning peel do I need for an Ooni or Gozney?
The 60cm handle. It reaches the whole floor of a compact countertop oven such as an Ooni Koda 12, a Gozney Roccbox or a ZiiPa Piana, and stays manageable when you turn round in a small outdoor space. It is the shortest turning peel handle Cerutti make. The 90cm and 150cm are longer than those ovens need.
What is the difference between a perforated and a solid pizza turner?
The head. A perforated head, spiral pattern on this one, lets semolina picked up off the stone fall through instead of building on the blade and scorching, and the openings take metal out so it is lighter in the hand. A solid head has an unbroken surface, nothing to clean out, and costs less. Both are 20cm in the same stainless steel.
Do all the handle lengths have the sliding second grip?
No. The 150cm has a second red grip that slides along the shaft, so you can hold the end with one hand and the sliding grip with the other. That keeps the head level at that length and keeps both hands on a grip rather than on hot steel. The 60cm and 90cm have the single end grip, which is all those lengths need.
Is a 20cm or 21cm pizza turning peel better?
The 20cm is lighter in the hand and covers most pizzas fine. The reinforced 21cm is the one for turning pizzas most days: the blade is built not to bend out of shape over years of use, so it stays accurate turn after turn. The 21cm ones start at a 90cm handle, so they are not an option for a countertop oven.
Can you use a turning peel to launch a pizza?
No. A 20cm head cannot carry a whole raw pizza to the oven without it folding. A full-size peel does the launch, and the turning peel rotates and retrieves once the base has set on the stone.
How often should you turn a pizza?
In a wood-fired or gas oven running near 400 degrees, two or three times across a bake of roughly ninety seconds, because one side of the chamber is always hotter than the other. In a domestic oven at 250 degrees the bake is slower and one turn halfway through is usually enough.
Returns
Warranty
This product is not covered by a manufacturer's warranty.
Specialists Since 2016
A family-run, independent retailer with a single focus: Italian cooking equipment.
Every product we add gets used and tested by our team before it goes on the site.
Free UK Delivery
Free standard delivery on orders over £60*, with tracked next-day options available.
Orders dispatched within 1-2 working days. *Exclusions apply.
30-Day Returns
Changed your mind? Return any unused item in original condition within 30 days.
Start your return online in minutes via our returns portal.
Secure Checkout
All major cards, Apple Pay, Google Pay, and Shop Pay accepted.
Spread the cost interest-free with Klarna or PayPal Pay in 3.
Verified Feefo Reviews
Explore more from our range.
You May Also Like
- Choosing a selection results in a full page refresh.