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A pizza turning peel for rotating and repositioning pizza inside the oven while it bakes. The 21cm head is reinforced, so it stays flat instead of slowly bending out of shape after repeated loading, levering and knocking against a stone floor, and both handle lengths have a second grip that slides along the shaft for two-handed control. Stainless steel, 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
- Reinforced head: stays flat rather than slowly bending out of true over years of heavy use, so the pizza goes where it's pointed as reliably on the fiftieth turn as the first
- Sliding second grip: a fixed end grip plus a second grip that slides along the shaft, for two points of control and both hands off hot metal, on both handle lengths
- Solid head: nothing for dough to lodge in, and the quickest in the range to wipe clean
Handle Lengths
- 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 and hands need to be further away
Both are too long for a small countertop oven. For an Ooni Koda 12, a Gozney Roccbox or a ZiiPa Piana, the 60cm on the perforated 20cm turning peel is the fit.
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 | Head size: 20cm Head type: Perforated Handles: 60cm, 90cm, 150cm Suits: heavy semolina, and a lighter head |
| Reinforced Solid 21cm (this peel) | 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. Our guide to pizza peel vs turning peel covers where each one is used.
Technical Specifications
| Specification | Detail |
|---|---|
| Head width | 21cm (approx. 8.25 inches) |
| Head type | Solid, reinforced |
| Material | Stainless steel |
| Handle lengths | 90cm (approx. 35 inches), 150cm (approx. 59 inches) |
| Grips | End grip plus a sliding second grip, on both lengths |
| Oven types | Garden, wood-fired and commercial pizza ovens |
| Cleaning | Hand wash in warm soapy water and dry |
| Country of manufacture | Italy |
What is a pizza turning peel used for?
A pizza turning peel rotates and repositions the pizza inside the oven while it bakes. The small 21cm head slides under one edge and pivots the base on the stone rather than lifting it off. That keeps the bake even when one side of the oven runs hotter, which at 400 degrees means turning two or three times inside ninety seconds. A pizza turner does not launch the pizza; that is a job for a full-size peel.
What does a reinforced head do on a pizza turning peel?
It means the blade lasts. A standard stainless head works perfectly well and plenty of people never have a problem with one, but a blade that gets loaded, levered and knocked about several hundred times a week can slowly bend out of true. The reinforced head does not. A flat blade is also more accurate: the pizza goes where you point it, and it does the same thing on the fiftieth turn as the first.
What handle length do I need for a pizza turning peel?
Handle length is decided by the oven rather than the pizza. The 90cm suits larger garden ovens, outdoor countertop ovens and smaller commercial pizza ovens. The 150cm suits full-depth wood-fired and pizzeria ovens where the fire sits beside the bake. For a compact countertop oven such as an Ooni Koda 12, a Gozney Roccbox or a ZiiPa Piana, both are longer than the space allows, and the 60cm perforated 20cm pizza turner is the fit.
Solid or perforated pizza turning peel: which should I buy?
Solid gives an unbroken surface under the base and is the quicker of the two to wipe down, with nothing for dough to lodge in. Perforated lets semolina picked up off the stone fall through rather than collecting on the blade and scorching onto the next pizza, and the openings make the head lighter across a long session. For anyone who dusts heavily with semolina, the perforated version is the one. Both are available with the reinforced 21cm head.
What is the sliding handle on a pizza turning peel for?
There are two grips. A fixed red one sits at the end of the shaft, and a second red grip slides along it. You hold the end with one hand and the sliding grip with the other, which gives you two points of control so the head stays flat through the pivot instead of dipping under the weight of the pizza. It also keeps your second hand on a grip rather than on bare steel that has been in and out of a hot oven. Both handle lengths on this peel have it.
Are professional pizza turning peels suitable for home use?
Yes, provided the handle suits your oven. This one is built for professional service and holds up to it, and home pizza makers with a garden or wood-fired oven buy it regularly. Handle length is the thing to get right rather than whether the tool is too serious: a 90cm or 150cm pizza turner is unwieldy in a countertop oven, where a 60cm is the correct choice.
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This product is not covered by a manufacturer's warranty.
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