To bake: the professional pizza shovel to bake is wider than the one you use while baking (from 33 to 50 cm), it must ensure that the raw dough slides over the plate of the shovel without sticking and allow the pizza chef to bake the pizza easily releasing excess flour. A flexible material and a joint between the flat part and the handle made in such a way as to guarantee the so-called 'spatula effect' are fundamental characteristics to make it easier for the pizza to rise onto the shovel.
the professional pizza shovel to use while baking has smaller diameters (from 16 to 26 cm), it must resist to high temperatures and it have to be suitable for slipping on the handle in order to avoid burns. It must be particularly handy to allow you to manoeuvre the individual pizzas inside the oven.
Wood: wood is the most traditional material and perhaps the most beautiful to see. The wooden pizza shovels are excellent for not "sticking" the pizza dough and for inserting the pizza in the oven without damaging the distribution of the toppings. The wood, however, requires a constant effort: it must be dried carefully to prevent it from deforming and treated with mineral oils to counteract stains and bad smells. Wooden pizza shovels are obviously not fireproof and being thick they are sometimes difficult to handle. Usually they are used to bake large pizzas.
Steel: Steel pizza shovels are durable, easy to clean and impact resistant. But they have two drawbacks: they are often heavier than wooden shovels and raw pizza dough tends to stick more easily. For these reasons we tend to use steel pizza shovels for prolonged baking. Steel pizza shovels must be stainless and have a very low nickel content, so that they can remain hypoallergenic.
Aluminium: aluminium pizza shovels are very light and reduce friction with the dough: for this reason, they are excellent for transferring the raw pizza from the counter, to the shovel and finally into the oven with maximum fluidity. Aluminium is also easy to clean and dries quickly.
Pizza shovels, especially the smaller ones used to handle pizza, can be smooth, guaranteeing great solidity, stability and balance, or punctured and very light.
The choice depends on thepreferences and needs of the pizza maker.
The perforation of the shovel helps to get rid of excess flour and therefore keep the oven cleaner, while in the baking ones it can be useful to limit the soot under the pizza.
Smooth pizza shovels, on the other hand, are more resistant to wear and, in the case of baking shovels, to high temperatures.
The size of the handle, on the other hand, depends on the depth of the oven in which you are working. The handle can differ in length from 30 cm for small ovens to 200 cm for large artisan ovens. The ideal handle must be long enough to let you touch the bottom of the oven with the shovel and at the same time allow you to keep your hand at least 4-5 cm from the mouth of the oven: to prevent the risk of burns.
Zio Pepe is a company specialized in the production of professional pizzeria equipment.
Zio Pepe is aimed at pizza makers who demand the best and want to elevate their work to excellence.
All Zio Pepe shovels are characterized by great strenght and attention to details. They have a grooved handle to ensure minimum friction and dissipate heat quickly. The course is clutched and equipped with a heat shield. Pizza shovels for baking are light and incredibly strong thanks to the welding that joins the pole to the handle without the need for rivets. The perforation is gradual (smaller in the middle and wider towards the edge) to keep the pizza from spoiling.
Lilly is a leading company in the production of equipment for pizzerias and fast food.
Lilly knows how to combine technological innovation, design and quality: its products are 100% Made in Italy and designed for pizza makers who demand best from their work tools. The top model is the Pala Italia 3D, which stands out for the presence of three slightly raised bands on the base of the shovel that reduce friction with the dough. The Italia 3D shovel is also light (it weighs less than 1 kg) and for this reason it guarantees maximum handling and ductility.
GI-metal designs and manufactures professional items for restaurants and technical tools for all catering sectors.
Its shovels are characterized by great lightness and an accentuated spatula effect. The range of customizations of shovels is the widest on the market. The "Napoletana" perforated shovel is inspired by the Neapolitan tradition and is distinguished by its particular perforated design. This makes it perfect for spreading pizza directly on the shovel and thanks to the aluminium alloy with which it is made, it is resistant to high temperatures.