Gozney Pro Placement Peel for 12" Pizzas for Arc & Dome Pizza Ovens, 100% Aluminum Design, Fully Perforated Blade & Replaceable Handle

The Pro Placement Peel is designed to offer chefs a superior lightweight and optimized pizza experience, developed with and for the world’s best pizza makers. Designed with input from elite Gozney pizza chefs, the Pro is tuned specifically to the needs of pizza-makers who want to create their best pizza. A fully perforated blade allows maximum flour dispersion, completely minimizing the chance of excess flour accumulating on the bottom of the pizza and burning during your cook. The blade’s rounded shape helps you shape a perfect circle every time. The chiseled shape of the aluminum handle has angled sides for a confident grip and a curved underside so the peel slides freely through the hand when launching pizza. The fully aluminum construction provides lightweight comfort and overall responsiveness, creating a seamless extension of the chef’s arm – giving you the edge to reach your pizza-creating potential.

• [IDEAL FOR]: This is designed for intermediate to expert pizza launchers that want the most responsive feel with maximum flour dispersion
• [SIZE & SPECS]: This Pro placement peel is designed for 12" pizzas with a handle length of 15.5"; for a total length of 28.5". The 12" placement peel is our most compatible placement peel, it can be used with all of our ovens including! Use it on our Tread, Roccbox, Arc and Dome series in all sizes.
• [DESIGNED BY EXPERTS]: We partnered with some of the world's best pizza makers to design this placement peel for them! The Pro peel is tuned for their needs. Things happen, so we made this peel with a replaceable handle
• [FULLY ALUMINUM CONSTRUCTION]: Provides lightweight comfort and overall responsiveness, creating a seamless extension of the chef’s arm. Things happen, so we made this peel with a replaceable handle
• [ELIMINATES BURNT FLOUR TASTE]: The fully perforated blade allows maximum flour dispersion, completely minimizing the chance of excess flour accumulating on the bottom of the pizza and burning during your cook