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A launching peel built to withstand daily use. Hard anodising puts a far thicker protective layer on the aluminium than standard anodising, so the blade shrugs off the knocks of a stone floor and a nightly wash-down instead of scuffing through to bare metal. A 33cm perforated blade in round on a 120cm handle or square on a 60cm handle. Made in Italy.
What This Peel Offers
- Hard anodised aluminium: a much thicker oxide layer than standard anodising, resisting abrasion, corrosion and heat, with an extremely smooth surface that releases dough without tearing
- Perforated blade: loose flour and semolina drop through before they burn onto the stone, and taking that metal out makes the head lighter across a long service
- Choice of round, on a 120cm handle for full-depth wood-fired ovens, or square, on a 60cm handle for larger garden and shallower commercial ovens
Blade width matters as much as handle length: worth checking the oven opening before ordering, since this 33cm blade does not fit every compact oven, including the ZiiPa Piana or a Gozney Roccbox; see the FAQs below for oven-by-oven fit.
Suitable at Home
Nothing about the Tough peel rules out a home oven, and plenty go to people with a garden oven who want a peel they will never replace. Size is the thing that decides it: a 120cm handle is unusable in a countertop oven such as an Ooni Koda 12, where the 30cm handle on the Tulip is the fit.
Where the Tough Sits in the Range
| Cerutti Peel | Specification |
|---|---|
| Tough (this peel) | Blade: hard anodised aluminium Size: 33cm round or square Handles: 120cm (round), 60cm (square) Suits: daily service, blades that take knocks |
| 60th Anniversary Tough | Blade: hard anodised aluminium, spike perforations Size: 33cm round or square Handle: 120cm Suits: the same work, in the Harari anniversary design |
| Tulip | Blade: anodised aluminium Sizes: 33cm, 36cm, 41cm, round or square Handles: 30cm to 150cm Suits: regular use, widest choice of sizes |
Browse the Cerutti Inox Range
See all Cerutti Inox pizza peels. This peel puts the pizza in; a pizza turning peel turns it once it is cooking, and a brass oven brush keeps the stone clear between pizzas.
Technical Specifications
| Specification | Detail |
|---|---|
| Blade shapes | Round, square |
| Blade size | 33cm (approx. 13 inches) |
| Blade type | Perforated |
| Material | Hard anodised aluminium |
| Handle | Grey anodised aluminium |
| Handle lengths | 120cm with the round blade (approx. 47 inches), 60cm with the square blade (approx. 24 inches) |
| Cleaning | Hand wash in warm soapy water and dry |
| Country of manufacture | Italy |
The 120cm option carries an additional shipping charge because of its length, even if your order qualifies for carriage paid.
What does hard anodised mean on a pizza peel?
Anodising grows a protective oxide layer on the surface of aluminium. Hard anodising, done by galvanic treatment, grows a much thicker one. It resists abrasion, corrosion and heat far better than a standard anodised finish, which is what a blade needs when it is scraped across a hot stone floor several hundred times a week and washed down every night.
What is the difference between the Tough and the Tulip pizza peel?
The thickness of the surface layer. The Tulip is anodised and holds up to years of weekend and regular use. The Tough is hard anodised, with a considerably thicker layer built for a blade taking knocks every day in a pizzeria. The Tulip comes in more blade sizes and handle lengths; the Tough comes in 33cm only, round or square.
Round or square blade on the Tough pizza peel?
Both are 33cm and perforated. The round blade matches a round pizza, so nothing hangs past the dough to catch on the oven mouth, and it comes on the 120cm handle for full-depth wood-fired ovens. The square blade carries more dough for the same width because of the corners, which helps with wet dough and bases that spread, and it comes on the 60cm handle for larger garden ovens and shallower commercial ovens.
Is a professional pizza peel suitable for home use?
Yes, provided the handle suits the oven. Nothing about the Tough peel rules out a garden or wood-fired oven at home, and it is bought by home pizza makers who want a peel they will not replace. A 120cm handle is unusable in a compact countertop oven such as an Ooni Koda 12 or a Gozney Roccbox, where a 30cm handle on the Tulip peel is the fit.
How do you clean a hard anodised pizza peel?
Hand washing in warm soapy water and drying is all it needs. It is not dishwasher suitable and at this length would not fit one. The hard anodised surface resists the staining and corrosion that untreated aluminium picks up, so there is nothing to season or oil. Brushing loose flour out of the perforations after each session keeps it working properly.
Why does the peel cost more to ship?
The 120cm handle takes the peel to just over 150cm overall, which puts it outside standard parcel dimensions with our couriers. An additional charge applies to that option even when the order qualifies for carriage paid. The 60cm square version ships as a normal parcel.
Will this peel fit the ZiiPa Piana?
No. The Piana's cordierite stone and oven opening are sized for a blade of around 31cm or under, and every Cerutti Inox peel starts at 33cm. For Piana compatibility, the ZiiPa Aquila is the fit, at 30.5cm.
Will this peel fit my Ooni or Gozney oven?
It depends on the oven's opening. This 33cm blade fits an Ooni Koda 12 or Volt 12 (opening around 33.7cm) and an Ooni Karu 12 (around 36.8cm), but is too wide for a Gozney Roccbox (around 30.2cm) or Arc Lite (around 32.5cm). An Ooni Koda 16 or Gozney Dome, both with wider openings, take it comfortably. Figures are the ovens' published opening widths, so worth checking against your own model before ordering.
Returns
Warranty
This product is not covered by a manufacturer's warranty.
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