Become a Master of your pizza peel! #pizza

Transitioning your pizza to the peel can be tricky! Master Pizzaiolo Luigi Forte is here to show you how it’s done!

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The equipment we recommend:
SunMix Evo 6 Nero Profondo: https://www.sunmix.it/en/products/1/6

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Link to full recipe and method: https://salvo1968.co.uk/blog/luigis-contemporary-neapolitan-pizza-recipe

Products used in this video:

Molino Casillo La 8 Plus Flour:
https://salvo1968.co.uk/casillo-la-8-plus-speciali-con-germe-12-5kg.html?queryID=0dcbfc6ad93456b62bce6ba9244acae0&objectID=3877&indexName=prod_products_default_products

Molino Casillo Rimacinata ‘TOP’:
https://salvo1968.co.uk/casillo-semola-rimacinata.html?queryID=530bd1d6a4980f7b23954f8972818849&objectID=3849&indexName=prod_products_default_products

Rega San Marzano Tomatoes:
https://salvo1968.co.uk/rega-san-marzano-dop.html?queryID=cfb0b46810075671b4b08c51908d4265&objectID=2424&indexName=prod_products_default_products

Castelli Grated Parmigiano Reggiano:
https://salvo1968.co.uk/castelli-grated-parmigiano-reggiano.html?queryID=a2a280d2eaf1af36cd086cec5e9aa2f3&objectID=2164&indexName=prod_products_default_products

Latteria Sorrentina Mozzarella Fior Di Latte Taglio Napoli Fette:
https://salvo1968.co.uk/ls-fior-di-latte-taglio-napoli-fette.html?queryID=88553c4b422ec31ab805ddbf7897a888&objectID=3141&indexName=prod_products_default_products