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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.
FAQs
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.
Product Information
Product Specifications
Head width
20cm
Head type
Perforated, spiral pattern
Handle lengths
60cm, 90cm, 150cm
Grips
End grip on 60cm and 90cm; end grip plus a sliding second grip on 150cm
Oven types
Countertop, garden, wood-fired and commercial pizza ovens
Material
Stainless steel
Colour
Silver
Country of origin
Italy
Warranty
This product does not come with a specific manufacturer warranty.
What's in the Box
- 1x Cerutti Inox perforated pizza turning peel
Care Instructions
- Hand wash in warm soapy water and dry
Support, Shipping & Returns
Service & Support
Support hours:
Monday to Thursday, 9am to 5pm. Friday, 9am to 3pm.
Closed Saturdays, Sundays and bank holidays.
Phone: +44 (0)1706 224790
Email: info@pasta.kitchen
Have a question about this product? Send us a message below.
Returns
Start a return online within 30 days of delivery via our returns portal. You’ll need your order number and email address, and items should be unused and in their original packaging.
Full eligibility, non-returnable items and refund timings are covered in our returns and refund policy, or email us at info@pasta.kitchen if you need help.
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