Cerutti Tulip Perforated Pizza Peel (Round) | Anodised Aluminium

The Cerutti Inox Tulip is a professional-grade perforated round pizza peel, designed in Italy by architect Itamar Harari. Made from anodised aluminium with a distinctive red handle, it is built for clean launches, reduced flour buildup and a crisp pizza base. Available in multiple blade sizes and handle lengths, it suits everything from compact home ovens to full-depth wood-fired ovens.

The Tulip round is the circular-bladed counterpart to the Tulip square peel, sharing the same Italian manufacturing, anodised aluminium construction, and riveted handle design. The round blade is particularly well suited to Neapolitan-style pizza and traditional circular bases, making it the preferred choice for home pizza makers looking for control, consistency, and authentic results.

Prefer a square peel for greater control and larger pizzas? View the Cerutti square perforated pizza peel.

Why Choose a Perforated Pizza Peel

Perforations reduce excess flour during launching, give a cleaner pizza base, and make the launch itself smoother by reducing blade-to-dough contact. Read our full guide to perforated pizza peels here.

• Less flour on the oven floor, reducing burning and bitterness on the base
• Reduced blade-to-dough contact for a cleaner, more confident launch
• Round blade particularly well suited to Neapolitan-style and circular pizzas

Anodised Aluminium Construction

The Tulip is made from an anodised aluminium alloy. Anodising creates a hardened oxide layer on the surface of the metal, making the peel significantly more resistant to abrasion, corrosion and surface wear than untreated aluminium. It is also lighter than stainless steel, which reduces fatigue during longer cooking sessions.

• Material: Anodised aluminium alloy
• Hardened oxide surface layer resists scratching and corrosion
• Lighter than stainless steel, less fatigue during extended use
• MOCA certified for food contact, manufactured to ISO 9001 and ISO 14001 standards

Design Details

The Tulip blade features a partial-length central rib, running approximately half the length of the blade, which Cerutti describe as providing stability while leaving the right space for the dough. The leading edge is precision-milled to a fine bevel for a cleaner entry under the dough, and the handle is secured with structural rivets so the join stays tight with regular high-temperature use.

• Partial-length central rib for blade stability
• Bevelled front edge, slides cleanly under the dough base
• Structural rivets secure handle to blade, will not loosen with regular use
• Red anodised aluminium handle with hanging hook for storage
• One-piece construction on shorter handles; click-lock jointed on longer handles

Choosing the Right Pizza Peel Size

The blade size should be slightly larger than the pizza you intend to make. Choose a blade slightly larger than the pizza you make most often.

• 33cm blade: suits pizzas up to approximately 12 inches (30cm), ideal for compact home ovens
• 36cm blade: suits pizzas up to approximately 14 inches (35cm), better for larger ovens and bigger bases
• 41cm blade: suits pizzas up to approximately 16 inches (40cm), suited to larger wood-fired ovens and commercial use

If you are unsure, the 33cm blade is the right starting point for most home pizza makers.

Choosing Your Handle Length

Match the handle length to the depth of your oven. Use the guide below to find the right fit at a glance.

• Short handle (30cm): Ooni Koda 12, Gozney Roccbox, standard domestic ovens, and any compact oven with a shallow chamber
• Medium handle (60cm): larger home pizza ovens, outdoor countertop ovens, and smaller commercial ovens
• Long handle (120cm): full-depth wood-fired ovens, professional pizzeria ovens, and any oven where the cooking surface is set well back from the opening

Not sure? Contact us and we will help you choose.

The Story Behind the Tulip

Cerutti Inox has been manufacturing professional pizza peels in northern Italy since 1980. The Tulip launched in 2017, designed by Milan-based architect Itamar Harari - the name inspired by the tulip-like shape of the first round prototype. Used in pizzerias and restaurants across Europe since launch.

• Designed by Itamar Harari, Milan
• Manufactured in Premosello Chiovenda, northern Italy
• ISO 9001, ISO 14001 and MOCA certified

Pair With a Turning Peel

This is a launching peel - used to load the pizza into the oven. For turning and retrieving during the bake you need a separate turning peel. We stock Cerutti stainless steel turning peels in several sizes, designed for use at oven temperature.

Browse the Full Cerutti Inox Range

The Tulip is also available as a square pizza peel, better suited to Roman-style pizza, pizza al taglio, and larger rectangular bases. We also stock Cerutti oven brushes for maintaining your oven floor, and the full Cerutti Inox range is available to browse at Pasta Kitchen.

Designed by Itamar Harari. Made in Italy.

What is the difference between the round and square Tulip pizza peel?

The only difference is the blade shape. The round Tulip has a circular blade suited to Neapolitan-style and circular pizzas. The square Tulip has a flat-edged blade better suited to Roman-style pizza, pizza al taglio, focaccia, and larger or rectangular bases. Both share the same anodised aluminium construction, red handle, and rivet join.

What is the total length of the peel?

Total length is the blade size plus the handle length combined. As a rough guide, a 33cm blade with a 30cm handle gives a total of around 63cm; with a 60cm handle it is around 93cm; and with a 120cm handle around 153cm. The larger blade adds a few centimetres to each of those figures. The exact total will vary slightly by configuration - check the variant listing for the specific combination you are considering.

Which blade size and handle should I choose for an Ooni or Gozney home pizza oven?

For Ooni Koda 12, Gozney Roccbox, and similar compact ovens, the 33cm blade with short handle is the right choice. The shorter handle is designed specifically for ovens with shallow chambers and tight openings. If you have a larger Ooni or Gozney model, a medium handle may suit better. Not sure? Contact us before ordering and we will advise.

Is this the same peel used in professional pizzerias?

Yes. Cerutti Inox is a professional manufacturer whose tools are used in pizzerias and pizza trucks across Europe. The Tulip is the same product available to the trade - there is no separate consumer or home version. The only difference when buying through Pasta Kitchen is that you can choose shorter handle lengths suited to home oven depths, rather than the longer handles typically used in deep commercial ovens.

Does it need any special maintenance?

No special maintenance is required. Wipe clean after use - a damp cloth is fine for the blade. The anodised aluminium surface does not need oiling or seasoning. Avoid leaving it submerged in water and do not use abrasive scourers, as these can mark the anodised finish over time.

Can I use this peel to retrieve the pizza as well as launch it?

You can, though it is not ideal. The larger blade of a launching peel makes it harder to slide cleanly under a pizza already sitting on a hot oven floor. A turning peel with a smaller blade is much better suited to retrieval and rotation - it gives you more control without disturbing the crust.

Returns

Warranty

This product is not covered by a manufacturer's warranty.