Pizza Accessories

This Cambro dough proofing box is a straightforward, purpose-built container designed for storing, proofing, and transporting pizza dough and similar preparations in a professional kitchen environment. Made from food-safe polypropylene, it is built to handle the demands of daily use across a range of temperatures, from cold storage through to ambient proofing conditions.

In a working pizzeria or bakery, consistency in dough handling directly affects the end product. These boxes allow dough portions to rest and prove in a controlled, enclosed environment, reducing surface drying and protecting the dough from cross-contamination or picking up fridge odours. The generous internal footprint gives dough adequate room to expand without pressing against the sides, which matters when you are proofing at scale across multiple batches.

From an operational standpoint, the practical advantages are worth noting:

• Stackable when used with a compatible lid, keeping prep areas organised during high-volume service
• Reinforced sides resist warping and cracking under regular use and cleaning cycles
• Smooth, rounded edges make cleaning straightforward and reduce hygiene risk
• Suitable for use in refrigeration, at ambient temperature, and in cold storage down to -40°C
• Polypropylene construction is odour-resistant and does not absorb dough moisture over time

There are no special installation requirements — these boxes integrate directly into existing cold storage or proofing workflows. It is worth noting that the compatible lid is sold separately, so factor that in if stackability is important to your operation.

This box is well suited to independent pizzerias, bakeries, sandwich shops, and delis where dough is prepared fresh daily. For higher-volume sites running continuous batch production, it may be worth considering a larger or more extensive proofing system to match throughput.

If you are unsure how many boxes your prep volumes require, or whether this fits your current cold storage layout, we are happy to help you work that out.

A roller docker is a straightforward but useful tool in any kitchen producing pizza, flatbreads, pastry or similar baked goods. It works by pressing a series of spikes into the dough before baking, creating small perforations that allow steam to escape evenly. Without this step, dough can blister, bubble unevenly or rise in the wrong places — particularly on a pizza base or blind-baked pastry case where a flat, consistent result is needed.

This Schneider docker is made from polyoxymethylene, a dense engineering plastic that handles the mechanical stress of rolling through firm dough without flexing or cracking over time. The material is also non-absorbent, which matters for hygiene in a food preparation environment, and the docker is dishwasher safe for straightforward cleaning between uses.

In practical terms, it suits operations where dough work is part of a regular workflow — pizza restaurants, bakery cafés, pub kitchens making their own pastry, or any site where consistency of bake matters. It covers a useful working width that gets the job done without requiring multiple passes on a standard portion-size base.

There is nothing complicated to consider here — no installation requirements, no electrical connections. It is a hand tool that performs a specific task reliably. The main consideration is volume: for sites pressing very high quantities of bases continuously throughout a shift, a heavier-framed or roller-table docker may be worth exploring.

If you are unsure whether this suits your dough type or production volume, the team is happy to point you in the right direction.

The Tramontina 1000x300mm metal pizza peel is a straightforward, well-made tool designed for loading and retrieving pizzas in commercial and semi-commercial settings. The metal blade is sized to handle a standard pizza comfortably, while the extended wooden handle keeps operators at a safe distance from deck ovens, wood-fired chambers, and barbecue grills during service.

In practice, the long handle makes a meaningful difference when working with deep or hot ovens where reach matters. The wooden handle is shaped for grip and provides a degree of natural insulation, which is useful during busy periods when the peel is being used repeatedly. A hanging hole in the handle keeps it accessible without taking up bench space between uses.

Key practical points worth noting:

• Metal blade sized for confident pizza loading and removal
• Extended handle length keeps hands clear of intense heat sources
• Wooden handle offers natural insulation and a secure grip during service
• Hanging hole allows wall or rack storage when not in use
• Lightweight enough for repeated use without fatigue over a shift

This peel is best suited to smaller pizza operations, pop-up setups, street food traders, and venues running a limited pizza menu alongside other dishes. For high-volume dedicated pizzerias turning out significant covers at pace, a heavier-duty perforated peel or a turning peel alongside a launcher may be worth considering as part of a fuller toolkit.

If you're unsure whether this peel suits your oven type or service volume, we're happy to talk it through.

The Vogue large pizza delivery bag is a straightforward, well-made insulated carrier designed to keep pizzas and similar boxed foods at serving temperature during transit. It is built for the practical demands of takeaway and delivery operations rather than occasional use.

The padded insulated inner panels retain heat effectively during typical delivery runs, helping to ensure food arrives at the customer in good condition. The polyester construction holds up well to the daily wear of being loaded, unloaded, and transported — it is more durable than cotton alternatives in this kind of regular operational use, and the surface wipes down easily between runs without requiring any specialist cleaning.

From an operational standpoint, the bag offers a few practical advantages worth noting:

• Insulated panels help maintain food temperature throughout a delivery run
• Polyester outer resists everyday scuffs and abrasion better than fabric alternatives
• Wipe-clean surfaces keep hygiene maintenance quick between deliveries
• Lightweight construction keeps carrying weight low for riders and drivers
• Suitable for pizza boxes and similar flat-packed food packaging

At this size, the bag is suited to carrying standard large pizza boxes. It is a practical choice for smaller delivery operations, dark kitchens, or establishments running a modest delivery fleet alongside a dine-in service. For higher-volume sites dispatching multiple orders simultaneously, it is worth considering whether a larger-format or multi-compartment carrier would better suit the throughput.

If you are equipping a delivery operation and want to talk through bag sizing or quantity, the team is happy to help you work out what fits your service model.

This De Buyer pizza peel is a straightforward, well-made tool designed for loading and retrieving pizzas in commercial deck and stone-base ovens. The stainless steel blade is 310mm wide, and the total length of 1280mm gives operators meaningful distance from the oven mouth during busy service.

In a working kitchen, a peel that flexes, bends, or proves awkward to angle costs time and, at worst, causes dropped product mid-service. The stainless steel construction here keeps the blade rigid and flat, which matters when sliding a dressed pizza cleanly onto a hot stone. The extended handle length is practical for deeper or taller deck ovens where a shorter peel would bring hands uncomfortably close to the heat.

A few practical points worth noting:

• Stainless steel blade stays flat and is straightforward to wipe clean between uses
• Long handle reduces heat exposure for the operator during repeated loading
• 310mm blade width suits standard individual pizzas without being unwieldy in a tight pass
• At 1.18kg, the peel is light enough for continuous use without fatigue
• Stainless construction resists the flour and moisture of a busy pizza station

This peel is best suited to operators running pizza as part of a regular menu — restaurants, pizza-focused sites, or catering operations using commercial deck ovens. It is a single-size tool, so kitchens producing very large pizzas or working with unusually deep ovens may want to confirm the blade width and overall reach are appropriate before ordering.

If you are setting up a pizza station and want to talk through what tools work best alongside your oven setup, we are happy to help.

This 12-inch deep dish pizza pan is made from black iron and is designed for use in deck ovens and conveyor ovens. It is a straightforward, functional pan intended for producing deep-crust pizzas from either fresh dough or part-baked bases, and is a common choice in pizzerias and catering operations where consistency and durability matter more than novelty.

Black iron is well regarded in professional baking environments for its ability to conduct and retain heat evenly across the base. This supports a consistent bake, helping operators achieve a reliably crisp crust without hot spots that can cause uneven cooking during a busy service. The material performs well under repeated thermal cycling, which is typical in high-turnover pizza operations.

• Suitable for fresh dough and part-baked bases
• Compatible with deck and conveyor ovens
• Even heat distribution helps produce a consistent base
• Durable construction suited to regular daily use
• Must be seasoned before first use to establish a non-stick surface and protect against rust

Before use, the pan must be seasoned — this is an essential step, not optional. Proper seasoning builds up a natural non-stick layer and protects the black iron from moisture. Operators should factor this into any pre-opening preparation. Ongoing care should avoid prolonged soaking or abrasive cleaning, which will damage the seasoned surface.

This pan is well suited to independent pizzerias, pub kitchens, and catering operations producing a moderate volume of deep-dish pizzas. For very high-volume sites running continuous covers, a heavier-gauge alternative may offer longer service life. For lower-volume or occasional use, it remains a practical and cost-effective choice.

If you are equipping a new pizza operation or replacing existing bakeware, our team is happy to talk through the right specification for your oven type and service volume.

These Fiesta 9" pizza boxes are made from recycled paper and renewable natural fibre, making them a fully compostable alternative to standard cardboard pizza packaging. They are produced under the Fiesta Green range and are suited to operators who need reliable single-use packaging that meets growing expectations around sustainable disposal.

The corrugated cardboard construction provides reasonable rigidity during transit, helping to protect the base and toppings from impact and reducing heat loss between the kitchen and the customer. The tab-lock closure keeps the lid secure without requiring tape, which supports faster packing during a busy service. The plain white finish means the boxes are ready to receive printed labels, stamps, or stickers if you want to carry your own branding through to the customer.

• Fully compostable — suited to operators with food waste or composting streams
• Corrugated construction reduces heat loss and protects during delivery
• Tab-lock design allows quick, tape-free closure at the pass
• Plain finish accepts labels, stamps, or branded stickers
• Supplied in a pack of 100, practical for stock management in smaller sites

At 9 inches, these boxes are sized for standard individual pizzas rather than larger sharing sizes. They are well suited to independent pizzerias, trattorias, pub kitchens offering a pizza menu, and takeaway operations that want a straightforward compostable option without moving to a custom-printed run. For higher-volume sites or those needing a range of sizes, it is worth considering whether a larger pack quantity or a broader size range would better suit your throughput.

If you are unsure which size or pack format works best for your service volumes, the team is happy to help you work it through.

This Cambro pizza dough box is a straightforward, well-made container designed specifically for the proofing, storing, and transporting of pizza dough in a professional kitchen environment. Made from virgin food-grade polyethylene, it is a reliable workhorse piece of smallware used across pizzerias, restaurant kitchens, and catering operations where dough handling is a regular part of the workflow.

In practice, the box performs consistently across the proofing and cold-storage stages of dough preparation. The close-fitting stackable design means each box acts as a lid for the one below, keeping dough covered without the need for separate wrapping or additional lids. This helps maintain moisture balance during proofing and prevents surface crusting — a common problem when dough is left uncovered, even briefly.

The material is resistant to impact, staining, and food-safe cleaning chemicals, which matters in a busy kitchen where dough boxes take a reasonable amount of daily handling. Key practical points include:

• Stackable design — each box lids the one below, reducing the need for separate covers
• Food-grade polyethylene construction, resistant to staining and chemical cleaning agents
• Suitable for use across a wide temperature range, from freezer storage through to ambient proofing
• Dishwasher safe, supporting straightforward end-of-service cleaning
• Consistent sizing allows organised refrigerator stacking and efficient use of cold storage space

This size is well suited to medium-output pizza operations. For higher-volume sites preparing larger dough batches, a deeper box or a larger format may be worth considering to reduce the number of units in rotation.

If you are building out a dough prep system and want to talk through quantities or configurations, the team is happy to help.

The Vogue pizza cutter is a straightforward, single-piece stainless steel cutting tool designed for slicing pizzas cleanly in one rolling motion. The rigid blade construction keeps the wheel stable under pressure, avoiding the flex that can cause uneven cuts or drag on toppings.

In a busy pizza operation — whether a restaurant, takeaway, or catering kitchen — speed and consistency at the pass matter. A well-balanced, rigid cutter allows staff to portion pizzas quickly and confidently without the blade deflecting or the handle shifting in the grip. Stainless steel construction holds up well to repeated use and high-temperature contact from freshly baked bases.

• Rigid single-piece construction reduces flex during cutting
• Stainless steel blade resists corrosion and withstands daily commercial use
• Simple design with no moving parts to trap food debris
• Suitable for hand-washing or dishwasher cleaning
• Compact form that stores easily in a busy kitchen environment

For most light-to-moderate pizza operations this cutter will perform reliably day to day. Higher-volume sites producing a large number of covers per service may find a heavier-duty or larger-wheel cutter better suited to the pace of work.

If you are equipping a new pizza station and want to make sure you have the right tools for your service style, feel free to get in touch with the team.

The Vogue cast iron tortilla press is a straightforward, manually operated tool for pressing uniform rounds of dough. Place a portion of pre-rolled dough between two sheets of non-stick or greaseproof paper, position it on the lower plate, and bring the upper plate down using the lever handle. The result is an evenly pressed round, consistent in thickness and diameter, ready for the griddle or comal. Beyond tortillas, the same action works well for pressing taco shells before frying, or for flattening small rounds of pizza or flatbread dough.

Cast iron construction gives this press its weight and stability — the mass holds the tool firmly on the counter during pressing and distributes pressure evenly across the dough without requiring significant effort from the operator. The material is durable and, if properly seasoned and dried after use, will last well in a working kitchen environment.

Practical points worth noting before purchase:

• Always use greaseproof or non-stick paper between the dough and plates to prevent sticking and aid easy release
• Cast iron requires drying thoroughly after washing to prevent surface rust
• Periodic light seasoning with cooking oil will maintain the surface condition
• The 200mm pressing diameter suits standard tortilla and small flatbread sizes

This press is well suited to street food operators, taco bars, Mexican restaurants, and small eateries where fresh-pressed tortillas or flatbreads are a regular menu item. At this size and output, it is a single-operator hand tool rather than a high-volume production solution — for kitchens pressing large quantities continuously, a heavier or motorised alternative may be worth exploring.

If you are unsure whether this size and format suits your menu and service volume, our team is happy to talk it through.

The Vogue small pizza peel is a straightforward tool designed for placing and retrieving pizzas in commercial deck ovens, stone-base ovens, and similar high-temperature baking environments. The blade is sized for individual pizzas, and the aluminium handle keeps the operator's hands clear of the heat during loading and retrieval.

In a working kitchen, a well-proportioned peel makes a practical difference. A blade that matches the pizza size reduces awkward manoeuvring inside a hot oven, and a rigid handle gives the operator confident control when working quickly during a busy service. This peel is well suited to smaller pizzas and to kitchens where oven openings are compact.

Practical points worth noting:

• Lightweight aluminium construction keeps the tool easy to handle over a long service
• Blade size suited to individual or starter-sized pizzas
• Smooth blade surface helps pizzas slide cleanly on and off
• Straightforward to wipe down and maintain between services
• Manageable overall length for tighter kitchen layouts

This peel is appropriate for pizzerias, pub kitchens, and restaurant operations running a pizza offering as part of a broader menu. It is not intended for very large-format pizzas or high-volume operations where a longer, wider peel would be more practical. For sites turning out large numbers of covers or working with bigger pizza sizes, a larger peel would better suit the workload.

If you are unsure which peel size fits your oven setup or service style, the team is happy to help you work it out before you order.

The Vogue medium pizza peel is a straightforward, functional tool designed for placing pizzas into and retrieving them from hot ovens. The flat blade slides cleanly under a pizza base, and the extended wooden handle keeps the operator's hands clear of the heat during service.

In a busy kitchen environment, a well-proportioned peel makes a practical difference. The medium size suits most standard pizza ovens and works comfortably for operators handling a steady flow of covers without the weight and reach of a larger peel becoming a burden during a long service.

• Wooden handle provides heat insulation and a secure grip during service
• Blade size suits standard pizza portions without being unwieldy
• Straightforward construction with no moving parts to maintain or replace
• Suitable for both loading raw dough and retrieving cooked pizzas

It is worth considering whether the medium size is the right fit for your operation. Kitchens producing larger pizzas or working with deck ovens that have a deeper mouth may find a larger peel gives better control. Equally, if your oven is more compact or your menu runs to smaller portions, the medium size will handle the job without unnecessary reach.

This peel is well suited to pizzerias, gastropubs, and restaurant kitchens with a regular pizza offer. It is a practical everyday workhorse rather than a high-volume specialist tool — for sites turning out large volumes continuously, a heavier-duty or longer peel may be worth considering.

If you are unsure which peel size works best with your specific oven setup, our team is happy to help you work it out before you order.

The Vogue 11-slot pizza pan stacking rack is a straightforward storage solution designed to keep pizza pans organised, protected, and ready for service. Rather than stacking pans flat — where they can scratch, warp under their own weight, or become awkward to retrieve during a busy service — this rack holds each pan individually in its own slot, keeping them separated and stable.

In a working pizzeria or catering kitchen, the practical value becomes clear quickly. Pans stored horizontally in a pile tend to stick together, accumulate debris between them, and slow down the prep line when a specific size is needed in a hurry. A slotted rack eliminates that friction, allowing kitchen staff to pull a single pan cleanly without disturbing the rest.

• Keeps pans separated to prevent scratching and warping
• Allows quick, single-handed retrieval during service
• Reduces clutter on prep surfaces and shelving
• Supports consistent pan rotation and hygiene practices
• Compact footprint suits both standalone prep areas and shelved storage

Eleven slots provide enough capacity for most small to medium pizza operations. For higher-volume sites running a wider range of pan sizes or larger quantities, a rack with greater capacity may be worth considering.

If you are unsure whether this rack suits your current pan inventory or storage setup, our team is happy to help you work through the options.

The KitchenCraft Professional Pizza Wheel is a compact, stainless steel pizza cutter designed for slicing through pizzas cleanly and quickly. The fully rotating blade runs smoothly across the cut, and the oval-shaped handle gives a comfortable, controlled grip during use. A built-in hanging loop allows for straightforward storage on a utensil rail or hook.

For light catering environments — pizza cafés, small restaurants, or hospitality operations where pizza features occasionally on the menu — this wheel handles the everyday demands of portioning without fuss. Both the blade and handle are stainless steel, which makes cleaning straightforward and supports standard kitchen hygiene routines.

It is worth being realistic about where this cutter sits in the range. It is a practical smallware suited to moderate service volumes, not to high-throughput pizza operations where a larger, heavier-duty wheel cutter would be the better choice. For kitchens producing consistent volume across a long service, it may be worth considering a more robust option.

If you are equipping a new kitchen or reviewing your smallwares and would like a straightforward conversation about what suits your service, the team is happy to help.

This pizza wheel from Kitchen Craft is a straightforward stainless steel cutter with a rotating blade and an acacia wood handle. It is a manual portioning tool designed for slicing pizza cleanly at the pass or on the prep bench, and it is well suited to light to moderate service use.

The acacia wood handle offers a comfortable, secure grip during service, and the fully rotating stainless steel blade allows a smooth single-pass cut through most pizza bases without dragging toppings. For operators running a busy pizza section, a tool that cuts cleanly without hesitation helps maintain speed and presentation at the pass.

• Rotating stainless steel blade for smooth, clean cuts
• Acacia wood handle for a comfortable, non-slip grip
• Straightforward to wipe down between uses during service
• Compact size suits tight prep and pass areas

It is worth noting that acacia wood handles require hand washing and should not be submerged or put through a commercial dishwasher, as repeated high-temperature or prolonged water exposure will shorten the life of the handle. This is a practical consideration in any kitchen with a high dishwasher throughput. Operators running a high-volume pizza operation may find a fully stainless or dishwasher-safe model better suited to their workflow.

This cutter is most appropriate for cafés, small restaurants, and catering operations serving pizza at moderate volumes. For sites where the cutter is in near-constant use across multiple services, a heavier-duty alternative would be worth considering.

If you are unsure whether this tool suits your service style or volume, the team is happy to point you in the right direction.

The Vogue wood handle aluminium pizza peel is a straightforward, practical tool for loading and retrieving pizzas from deck ovens and solid-hearth ovens. The aluminium blade is lightweight, which reduces arm fatigue during a busy service, and the wooden handle provides a comfortable, heat-resistant grip when reaching into a hot oven.

In a working pizzeria or busy kitchen, a reliable peel matters more than it might seem. A blade that flexes or sticks can cost you a pizza at the wrong moment. Aluminium strikes a reasonable balance here — light enough for repeated use, smooth enough to slide under a pizza without disturbing the base, and robust enough for regular daily service.

• Lightweight aluminium blade reduces fatigue during high-volume service
• Smooth blade surface helps slide cleanly under baked dough
• Wooden handle stays comfortable and cool to the touch
• Practical size suited to standard individual pizzas
• Simple to wipe down and keep clean between uses

It is worth noting that aluminium peels are best suited to retrieving cooked or near-cooked pizzas rather than launching raw dough directly onto a stone hearth — for that purpose, a perforated or lightly floured peel is generally preferred. This peel works well as part of a two-peel system, or as a general-purpose retrieval tool in operations where oven-to-plate speed matters.

This size suits individual pizzas in a standard range up to around 12 inches. For larger format pizzas or high-throughput operations, a wider blade may serve better.

If you are setting up a pizza station and want to talk through which peel sizes and styles suit your oven type and service volume, the team is happy to help.

The Vogue pizza wheel cutter is a straightforward, well-made slicing tool built for commercial use. The wheel is stainless steel, the handle is black, and the overall design is intended for the kind of repetitive, high-volume cutting that happens during a busy pizza service — not the occasional slice at home.

In practice, the handle geometry allows the operator to apply downward pressure directly through the wheel, which makes for a cleaner cut with less dragging of toppings. It works across most pizza styles — thin crust, deep dish, stuffed crust — and the wheel tracks reliably without needing excessive force. For a kitchen turning out covers steadily through a lunch or evening service, that consistency matters.

• Stainless steel wheel resists staining and holds a clean edge with regular use
• Handle design allows direct downward pressure for clean, efficient cuts
• Suitable for a range of pizza styles and base thicknesses
• Dishwasher safe, supporting straightforward end-of-service cleaning

There is nothing complicated about installation or setup — this is a hand tool. The main practical consideration is volume: for very high-output operations such as dedicated pizza restaurants cutting dozens of pizzas per hour across multiple shifts, a heavier-duty or rocking-blade style cutter may prove more durable over time. For most sites, this wheel cutter is a reliable everyday option.

It suits pizzerias, pub kitchens, casual dining operations, and any kitchen where pizza features regularly on the menu. If you are kitting out a new kitchen and want to talk through the full range of pizza preparation tools, the team is happy to help you find the right fit.

The Nisbets Essentials pizza cutter is a straightforward stainless steel wheel cutter designed for everyday use in commercial kitchens. The rotating wheel blade moves through pizza bases cleanly, from thin and crispy to deeper-pan styles, without dragging or compressing the crust. The handle is proportioned to give a reasonable degree of control during repeated use across a busy service.

In a working kitchen environment, a reliable pizza cutter earns its keep through consistency and ease of cleaning. The wheel design allows operators to follow the curve of a pizza naturally, which can be more practical than rocker-blade alternatives when working with varied pizza sizes or on a busy pass. It handles flatbreads and pastry sheets as well as pizza, which gives it some versatility in kitchens where a single cutting tool needs to cover more than one application.

• Stainless steel wheel blade cuts cleanly without dragging or tearing
• Wheel design suits varied pizza sizes and shapes more easily than a rocker blade
• Dishwasher safe, supporting quick turnaround between services
• Suitable for pizza, flatbread, and pastry sheet work
• Ergonomic handle provides adequate control during repeated cuts

There are no particular installation requirements — this is a hand tool. It is dishwasher safe, which matters in a kitchen where cleaning speed is important. It is worth noting that this is an entry-level tool from the Essentials range; for very high-volume pizza operations running continuous covers, a heavier-duty cutter with a more substantial blade housing may prove more durable over time.

This cutter is well suited to smaller operations, café kitchens, pub kitchens, and any site that serves pizza or flatbread as part of a broader menu rather than as the primary output. If you are running a dedicated pizza kitchen at volume, it is worth discussing whether a more robust option would be a better long-term choice. We are happy to help you work that out.

This is a replacement or additional handle designed to pair with the Vogue GE204 pizza oven brush head, sold separately. At 950mm in length, it gives operators enough reach to clean deep into the deck of a commercial pizza oven without the need to lean in close to intense heat — a practical consideration for staff safety and cleaning efficiency during or between service periods.

The steel construction is suited to the demands of a working pizza kitchen, where oven interiors accumulate carbonised debris, flour residue, and ash. A handle that flexes, corrodes, or degrades quickly under these conditions becomes a maintenance problem in itself; this one is built to hold up under regular use in that environment.

For kitchens running continuous pizza service — whether in a restaurant, events catering operation, or high-volume takeaway — being able to clean the oven hearth quickly between bakes is part of maintaining consistent cooking results. A properly sized handle makes that task easier and safer for whoever is responsible for it.

It is worth confirming compatibility before ordering: this handle is designed specifically for use with the Vogue GE204 brush head and may not be suitable for other brush heads. If you are unsure which combination is right for your oven type or cleaning routine, we are happy to point you in the right direction.

A pizza peel is one of the most straightforward tools in a commercial kitchen, but choosing the right size and build matters when service is busy and oven temperatures are unforgiving. This Vogue large peel is designed for loading and retrieving pizzas from deck ovens, stone-base ovens, and similar high-temperature units where a safe, controlled transfer is essential.

In a working kitchen environment, the flat aluminium-style blade allows operators to slide cleanly under a pizza base without tearing it, while the extended wooden handle keeps hands and forearms well clear of the oven opening. The wooden handle also reduces heat transfer during repeated use, which matters across a full service when the peel is in constant circulation.

Practical benefits for a commercial setting include:

• Extended handle length keeps operators at a safe distance from intense oven heat
• Wooden handle resists heat conduction during continuous service use
• Flat blade profile allows clean, low-resistance entry under pizza bases
• Durable construction suitable for the pace of a professional kitchen
• Straightforward to wipe down between uses

This peel is well suited to pizzerias, Italian restaurants, and any kitchen running a deck or stone oven as part of regular service. It handles a standard large pizza comfortably. For operations producing very large or deep-crust formats, it is worth considering whether a wider blade would better suit your output — options at different blade dimensions are available.

If you are setting up a pizza station or expanding an existing one and want to talk through what combination of peel sizes works best for your oven setup and service volume, we are happy to help.

The Eddingtons 13" round pizza stone is a cordierite baking stone designed for use on barbecues, in pizza ovens, and over open fires. It comes supplied with a chrome stand that allows the stone to be lifted from the grill and presented directly at the pass or table without additional serving equipment.

Cordierite is a well-established material for pizza stones in commercial and semi-commercial settings. It handles the rapid temperature changes common when cooking over live heat without cracking, and its micro-porous surface draws moisture from the dough during cooking, helping to produce a crisp base rather than a soft or soggy one. Heat is absorbed steadily and retained well, which supports consistent results across multiple covers without the stone needing extended recovery time between pizzas.

At 13 inches, the stone suits personal-sized pizzas, flatbreads, and calzones. For operators running a barbecue or outdoor kitchen as part of their offer, it adds a practical pizza capability without significant investment or setup complexity.

• Cordierite construction handles direct flame and rapid temperature change without cracking
• Porous surface draws moisture from dough for a consistently crisp base
• Chrome stand allows safe transfer from grill to service without additional equipment
• Suitable for use on barbecues, in wood-fired ovens, and over open fire
• Compact 13" format suits personal pizzas, flatbreads, and similar portions

This stone is best suited to lower-volume outdoor cooking operations — street food traders, pub gardens, pop-up events, and casual dining venues with a barbecue offering. It is not intended for high-throughput indoor pizza production, where a larger dedicated stone or deck oven would be more appropriate.

If you are unsure whether this format suits your service volumes or outdoor setup, the team is happy to talk it through with you.