Collection: Pizza Tools

Pizza tool kit — what every pizzeria needs

• Pizza peels (paddles): Wood for launching, aluminium for retrieval — sized to match your standard pie diameter plus 30–50mm.
• Pizza cutters: Wheel cutters for high-volume; rocker (mezzaluna) blades for cleaner cuts on thicker doughs.
• Dough scrapers and bench knives: Stainless or polypropylene — for dough portioning, bench cleaning, and scraping flour off the surface.
• Dough docker (roller pricker): For pricking pizza bases to prevent bubbling — used on Roman, Detroit, and pan styles.
• Pizza screens and stones: Aluminium mesh screens for par-baking; pizza stones and steels for direct-fire crisp bases.
• Saucing ladles and spoons: Portion-control ladles (60–120ml) for even sauce application across pies.

Cutter selection and maintenance

• Wheel cutters (steel, plastic-handled): Standard for high-volume — replace blades when they stop cutting cleanly through cheese.
• Rocker / mezzaluna blades: Better for thick crusts and pies with heavy toppings — clean rocking motion through dough and toppings.
• Wash and sharpen: Cutters dull faster than knives — keep a sharpener at the pass.

Peels — wooden vs aluminium

Wooden peels (typically beech or birch) launch dough cleanly because semolina-dusted dough doesn't stick to wood. Aluminium peels are better for retrieval and turning — the thin blade slides under the cooked pie without disturbing toppings. Most operators run both: a wooden peel for launching and one aluminium peel per oven for retrieval.

Pair with

• Pizza accessories for the full pizza-program kit.
• Pizza serving boards for table service.
• Dough boxes for fermentation storage.
• Commercial pizza ovens — the cooking partner.

Why buy pizza tools from Hospitality Connect

• 21+ years in the trade: Hospitality Connect has supplied Australian commercial kitchens since 2003 — our experience saves operators from over-spec or under-spec mistakes.
• Genuine Australian stock: Inventory held in our Penrith warehouse for fast Sydney dispatch and Australia-wide freight — not generic offshore drop-ship.
• Sharp trade pricing: Volume and trade-account pricing for cafés, restaurants, hotels, and catering operators — get in touch for a project quote.
• Sizing and workflow advice: We help match equipment to your covers, menu, and bench layout — including GN compatibility and electrical requirements.
• Multi-category fit-outs: Source cooking, refrigeration, prep, warewashing, and front-of-house from one supplier — fewer vendors to manage on a build.
• Manufacturer-backed warranty: Full Australian warranty cover with spare-parts support and service-agent referrals across the country.

Pizza tool care

• Hang peels on hooks: Lying flat warps wooden peels — hang or use a dedicated rack.
• Oil wooden tools monthly: Food-grade mineral oil keeps wood from drying and cracking.
• Sharpen or replace dull cutter blades: Dull cutters tear cheese — replace as a consumable.
• Inspect dockers: Loose docker pins create injury risk and uneven docking — replace damaged units.
• Don't dishwasher wood: Hand-wash wooden peels and boards only.
• Replace bent screens: Warped pizza screens don't sit flat — discard.

Need help choosing? Talk to us

Speak to our team for capacity, voltage, and bench-fit advice before you buy — over-spec costs money to run, under-spec costs money in service calls. Penrith showroom open for inspection, trade pricing for operators, and Australia-wide freight on most lines.