Your basket is empty
Looks like you haven't added anything to your basket yet
A pizza turning peel for rotating and repositioning pizza inside the oven while it bakes. The 20cm stainless steel head has no holes in it, so there is nothing for dough to get stuck in and it wipes clean in seconds. Available with a 60cm handle for small countertop ovens or a 150cm for full-size wood-fired ones. 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
- Solid head: nothing for dough to lodge in, and the quickest in the range to wipe clean
- Two handle lengths, 60cm and 150cm, covering countertop through to full-size wood-fired 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 has the end grip only
Handle Lengths
- 60cm suits small countertop ovens: Ooni Koda 12, Gozney Roccbox, ZiiPa Piana
- 150cm suits full-size wood-fired and commercial pizza ovens, where the fire sits next to the pizza and hands need to be further away
Moving Up the Range
Two things sit above this one. The perforated 20cm lets semolina drop through the blade instead of building up and burning onto the next pizza, and it adds a 90cm handle for ovens that fall between the two lengths here. The reinforced 21cm heads are built not to bend out of shape over years of use, which keeps them accurate turn after turn: the reinforced solid or the reinforced perforated.
Compare the Cerutti Turning Peels
| Turning Peel | Specification |
|---|---|
| Solid 20cm (this peel) | 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 | 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. Our guide to pizza peel vs turning peel covers where each one is used.
FAQs
Which Cerutti pizza turning peel should I buy?
There are four. This solid 20cm has an unbroken blade and the quickest clean-down. The perforated 20cm adds flour clearance and a 90cm handle option. The reinforced 21cm heads, solid and perforated, are built to stay flat under repeated heavy use, which makes them the more durable and more accurate choice for frequent service. All four are made in Italy from the same stainless steel.
What handle length do I need for my pizza oven?
The oven decides. 60cm suits a compact countertop oven such as an Ooni Koda 12, a Gozney Roccbox or a ZiiPa Piana. 150cm suits a full-depth wood-fired or pizzeria oven. For an oven between the two, a larger garden oven or a smaller commercial one, the 90cm option on our perforated 20cm pizza turning peel covers that gap.
Do all Cerutti pizza turning peels have a sliding grip?
Not all. On this peel only the 150cm has the second red grip that slides along the shaft; the 60cm has the single end grip. Both lengths of the reinforced 21cm pizza turner have it. The sliding grip lets you work two-handed, which keeps the head level on longer peels and keeps both hands off hot metal.
Solid or perforated pizza turning peel?
Solid gives an unbroken surface under the base and is the quicker of the two to wipe down, with nothing for dough to lodge in. Perforated lets semolina picked up off the stone fall through rather than collecting on the blade and scorching onto the next base, and the openings make the head lighter. For anyone who dusts heavily with semolina, the perforated version is the one.
Can you use a pizza turning peel in a normal oven?
Yes, and the 60cm is the right length for a domestic oven with a pizza stone. The bake is slower than in a wood-fired oven, so one turn halfway through is usually enough, but the turning peel still beats trying to manoeuvre a full-size peel inside a shelf.
Do I need both a pizza peel and a turning peel?
If you cook above 350 degrees, yes. A 20cm head cannot carry a raw pizza to the oven without it folding, and a full-size peel is too large to manoeuvre inside a hot chamber without catching the rim. The peel launches, the pizza turner rotates and retrieves. Most people who cook pizza regularly own both.
Product Information
Product Specifications
Head width
20cm
Head type
Solid
Handle lengths
60cm, 150cm
Grips
End grip on 60cm; end grip plus a sliding second grip on 150cm
Oven types
Countertop, 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 solid 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.
Verified Reviews from Our Customers
Recently Viewed
- Choosing a selection results in a full page refresh.