Pizza shovel small blade and long handle

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39,95

A long-handled pizza shovel is ideal for turning pizzas that are already in the oven. To make the perfect pizza, place the pizza in the oven with a normal pizza shovel and then continue with this shovel.

Length: 120 centimeters
Diameter blade: 20 centimeters

Manufacturer: GI Metal Italy / Model F20

You need a long-handled pizza shovel if your pizza is already in your oven. You want to be able to turn your pizza well without burning your hands. As you have read in this article , you are now ready to put the pizza on the pizza stone in the right way. Put away your regular pizza shovel and grab your long handle pizza shovel.

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Description

Pizza shovel with long handle

If you are interested in a long-handled pizza shovel, you probably already have a regular pizza shovel. If not, we recommend that you read the info in this article first, because you need both types of scoops to make a pizza.

Length: 120 centimeters
Diameter blade: 20 centimeters

You need a long-handled pizza shovel if your pizza is already in your oven. You want to be able to turn your pizza well without burning your hands. As you have read in this article , you are now ready to put the pizza on the pizza stone in the right way. Put away your regular pizza shovel and grab your long handle pizza shovel.

If your oven is 400 to 500 degrees , it is best to count to 20 from the moment your pizza is in the oven. If your rock is warm enough, your bottom will be hard enough after 20 seconds to lift it with the small long-handled shovel. Rotate it at least 90 degrees, but 180 degrees is also possible. This only works with the long-handled shovel because the blade is smaller.

By making a rotating movement with your wrist, you can easily turn the bottom around while it remains in the oven. When you take the pizza out of the oven to turn it around, it will get a shock due to the temperature difference. This causes it to collapse completely and that is a waste of your hard work. The result is a pizza that is not fluffy but hard.

One of the most difficult skills is judging when to continue spinning the pizza. You will see that the first few times you have some black edges while the other side of the pizza is still white.

Would you like to know more about the different types of pizza shovels? Then also read our blog !

Tips from a professional pizza baker

We give you a few tips to avoid this. Constantly look inside your oven as the pizza bakes, paying particular attention to the edge of the pizza closest to the fire. Once you’ve turned the pizza, you’ll see the crust rise from the heat. As soon as the edge does not rise any further, it is time to turn.

The finishing touch

When all the edges have come up nicely, take the pizza out of the oven with your long handle and judge the result. If it is still a bit white somewhere, you can keep this side floating (don’t let the bottom touch the stone otherwise the bottom of your pizza will burn) close to the fire. A few seconds is enough. Keep doing this until your pizza is evenly browned throughout.

Additional information

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Closed sheet, Leaf with openings

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Pizza

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