Ideal to bake pizza by the metre/in pala. One-side grip, with frontal milling, for helping both the taking hold and the release of the pizza into the oven. Contrary to the traditional wooden boards, the use of the aluminium makes the item light, strong, long-lasting and hygienic. In the perforated version the board has holes throughout the surface, specifically designed to ensure low friction and to release flour, preventing it from becoming attached to the pizza bottom and risking burning. You can use the board for many preparation: from the roman pinsa (with the 25×50 cm size) to the 1 meter pizza (with the 40×110 cm size) and many other products from the bakery world.
Easy-clean, more hygienic than wood
With one single tool you can put in the oven, rotate and take out the pizza
You can work on all the board surface ( flat grip)
Available in 6 different sizes