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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 under heavy use, and perforated so the semolina picked up off the stone drops straight through instead of building up and burning onto the next pizza. On a 150cm handle with a sliding second grip, for full-size wood-fired and commercial pizza ovens. 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
- Perforated head: semolina drops through instead of building up and burning onto the next pizza, and the head is lighter across a long shift
- Sliding second grip: at 150cm, holding from the end alone makes it hard to keep the head level; a hand on each grip keeps it steady and both hands off hot metal
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.
Which Oven This Suits
Full-size wood-fired and commercial pizza ovens, where the fire sits next to the pizza. For a small countertop oven such as an Ooni Koda 12, a Gozney Roccbox or a ZiiPa Piana, this is far too long and the 60cm on the perforated 20cm turning peel is the fit. For something in between, the 90cm on the reinforced solid 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 | 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 (this peel) | 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. A brass oven brush keeps the stone clear between pizzas.
FAQs
What do the perforations do on a pizza turning peel?
They let the semolina you pick up off the stone fall away between turns, instead of building on the blade, scorching, and transferring burnt flour onto the next pizza. Taking that metal out of the head also reduces the weight, which tells across a full service. What they do not do is stop the pizza sticking. By the time you are turning, the base has set on the oven floor. Sticking is a launching problem, not a turning one.
Why does this pizza turner only come with a 150cm handle?
It is specified for deep ovens, where you need the reach and want your hands away from a fire burning alongside the bake. At 150cm it is the longest turning peel we stock. For shorter reach, the perforated 20cm pizza turning peel comes in 60cm, 90cm and 150cm, and the reinforced solid 21cm comes in 90cm and 150cm.
Will a 150cm turning peel fit an Ooni or Gozney oven?
The 21cm head will, but a 150cm handle is far longer than a compact countertop oven needs and is awkward to work with in a small space. For an Ooni Koda 12, a Gozney Roccbox or a ZiiPa Piana, the 60cm option on our perforated 20cm pizza turning peel is the fit.
Do I need a perforated turning peel if I do not use semolina?
Less so. The main benefit is clearing semolina off the blade, so on a lightly dusted bench there is not much to clear. The weight saving still applies, and that is worth having across a long service. If neither applies, the reinforced solid 21cm pizza turner gives you the same reinforced head, and the same durability and accuracy, for less.
Can you launch a pizza with a turning peel?
No. A 21cm head is too small to carry a whole raw pizza to the oven without it folding. You launch with a full-size peel and turn with this. Most people who cook pizza regularly own both, and our guide to pizza peel versus turning peel explains where each one is used.
Can you leave a pizza turner in the oven while cooking?
It is stainless steel and rated for oven temperatures in use, but it is not designed to sit inside a lit oven between pizzas. It is better out of the heat and back in hand when the next turn comes, since the handle gets hot if it stays in there.
Product Information
Product Specifications
Head width
21cm
Head type
Perforated, reinforced
Handle length
150cm
Grips
End grip plus a sliding second grip
Oven types
Full-size wood-fired and commercial pizza ovens
Material
Stainless steel
Colour
Silver, Red
Country of origin
Italy
Warranty
This product does not come with a specific manufacturer warranty.
What's in the Box
- 1x Cerutti Inox reinforced 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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