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Patio Chef

14-Inch Perforated Acacia Wood Pizza Peel

14-Inch Perforated Acacia Wood Pizza Peel

Regular price $99.95 AUD
Regular price Sale price $99.95 AUD
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Elevate your pizza-making with our 14-Inch Perforated Acacia Wood Pizza Peel, crafted for serious home chefs and pizza enthusiasts. This perforated version offers enhanced performance by allowing excess flour and semolina to fall through, preventing a burnt taste and ensuring a perfect, crispy crust every time. Made from high-quality, durable acacia wood, this peel combines functionality with natural beauty. The generous size is perfect for larger pizzas, while the perforated design reduces friction for a seamless transfer of your creations. The ergonomic handle provides a secure, comfortable grip, making it easier than ever to maneuver even the heaviest of pizzas.

Specifications:

• Material: Premium Acacia Wood
• Dimensions: 35.5 cm wide x 40.5 cm long (blade) with a 20 cm handle
• Weight: Approximately 700 grams (1.5 lbs)
• Design: Perforated blade with a natural wood finish
• Perforation Details: Multiple 10 mm holes to reduce friction and release excess flour
• Handle: Ergonomically shaped for comfort and control, featuring a smooth finish for a comfortable grip
• Edge: Beveled edge for easy sliding under pizzas
• Maintenance: Hand wash only; oil periodically to maintain the wood’s luster and prevent drying
• Ideal For: Wood-fired, gas, and electric ovens; suitable for pizzas, bread, and pastries

Key Benefits:

1. Avoids Burnt Taste: Perforations allow excess flour and semolina to fall through during launch, preventing a burnt taste and ensuring a clean, crisp pizza base.
2. Improved Crispiness: Reduces moisture retention on the peel, enhancing a crisper pizza crust.
3. Enhanced Maneuverability: Lightweight and easy to handle, even with larger pizzas.
4. Aesthetic Appeal: Natural acacia wood provides a rustic, elegant look that complements any kitchen.
5. Durable Construction: Crafted from high-quality materials for longevity and reliable performance.

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