Two Gozney Balance launch paddles, measuring 12 and 14 inches, shown in perspective against a white background.
Pala Gozney Balance Medium de 12 pulgadas en perspectiva sobre fondo blanco.
Pizza sin hornear sobre la pala Gozney Balance de 12 pulgadas mientras unas manos ajustan la masa.
Gráfico de la pala Gozney Venture para pizza de 12 pulgadas con tabla de hornos compatibles.
Two Gozney Balance launch paddles, measuring 12 and 14 inches, shown in perspective against a white background.
Pala Gozney Balance Medium de 12 pulgadas en perspectiva sobre fondo blanco.
Pizza sin hornear sobre la pala Gozney Balance de 12 pulgadas mientras unas manos ajustan la masa.
Gráfico de la pala Gozney Venture para pizza de 12 pulgadas con tabla de hornos compatibles.

Balance Pizza Tossing Peel – Gozney

Price range: 69,99 € through 79,99 € (VAT inc.)

✅ Available in 12″ and 14″, so you can choose the right size depending on the pizzas you usually make.

✅ Flat, perforated aluminium front panel to provide stability when tossing the pizza and to help excess flour fall away.

✅ Carefully balanced for greater control, with the centre of gravity positioned closer to the hand whilst in use.

✅ Replaceable FSC-certified beechwood handle, comfortable and designed for prolonged use.

✅ Ocean Bound Plastic-certified recycled plastic integrated into a durable and functional design.

✅ Metal loop for hanging, keeping your Gozney Balance pizza peel neatly organised when not in use.

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Métodos de pago

The Gozney Balance pizza peel is designed to transfer and slide the pizza into the oven using a very specific combination of features: a lightweight aluminium sheet, a flat front that provides stability, and a beechwood handle designed to bring the tool’s centre of balance closer to the hand.

Its design aims to make the most delicate step before baking — moving the pizza without distorting it and placing it with precision — easier to manage. The perforated surface offers a further practical advantage by allowing some of the excess flour to fall off before the pizza enters the oven.

Gozney offers the Balance Placement Peel in two sizes: Standard for 12″ (approx. 30.5 cm) pizzas and Large for 14″ (approx. 35.6 cm) pizzas. The features described below are common to both versions; the only difference between them is the pizza size for which each size is designed.

Choose between 12 and 14 inches

Comparativa de la pala para pizza Gozney Balance de 12 y 14 pulgadas

The choice depends on the size of pizza you usually make. The Standard version is designed for 12-inch pizzas, whilst the Large is intended for 14-inch pizzas. These equivalents refer to the pizza size specified by Gozney, not to an assumed physical measurement of the peel.

Beyond size, both versions share the same ‘Balance’ design: a flat, perforated aluminium front plate, an ergonomic beechwood handle, a replaceable handle, certified recycled plastic components and a metal hanging loop.

Flat front

Vista superior de la pala para pizza Gozney Balance de 14 pulgadas

The front of the Balance Placement Peel is flat. Gozney explains that this design increases stability and reduces side-to-side wobble when the peel is slid under the pizza or when it is time to slide it into the oven.

In practice, this more stable support helps to better preserve the shape of the pizza during transfer. It is a particularly useful advantage when the dough has already been stretched and topped, and any unnecessary sideways movement can complicate the placement.

Perforations that remove excess flour

Superficie perforada de la pala para pizza Gozney Balance de 12 pulgadas

The blade features perforations so that excess flour can fall through the surface before the pizza enters the oven. This is not merely a visual detail: it forms part of how the peel functions during preparation and transfer.

Reducing the excess flour that clings to the dough helps prevent the unwanted taste that burnt flour can produce. Thus, the peel comes into play just before baking to leave only what is necessary on its surface to move the pizza, whilst allowing the excess to fall away.

Ergonomic balance

Preparación de pizza con la pala Gozney Balance de 12 pulgadas

The wooden handle is designed to shift the shovel’s centre of gravity closer to the hand. This weight distribution forms the basis of the ‘Balance’ concept and aims to provide greater control when moving the pizza on the shovel or guiding it towards the cooking surface.

Ergonomics here does not depend solely on the shape of the handle: it works in conjunction with the lightweight aluminium blade to make movements easier to control. The result is a tool designed to instil confidence in a manoeuvre that demands coordination and precision.

Lightweight aluminium blade

Gozney combines a lightweight aluminium blade with a comfortable beechwood handle. The aluminium keeps the working area of the peel lightweight, which is particularly important when moving, positioning and removing the peel whilst preparing the pizza.

This lightness complements – rather than replaces – the ergonomic balance. One feature reduces the weight at the front, whilst the other brings the centre of gravity closer to the hand; together, they aim to make the toss easier to control.

Replaceable handle

The handle of the Balance Placement Peel is replaceable, a feature confirmed by Gozney which means it need not be treated as an integral part of the peel. This offers a practical advantage over a design where the handle is permanently attached to the rest of the tool.

This product description does not imply that a replacement handle is included or available separately: these details must be checked independently. What can be verified is that the design allows for the replacement of the handle, a useful point to consider when evaluating the tool with a view to long-term use.

FSC-certified beech and certified recycled plastic

The handle is made from sustainably sourced, FSC-certified beech wood. Gozney also specifies the use of a durable moulded component made from Ocean Bound Plastic-certified recycled plastic, integrating these materials into a tool designed for regular use with pizza.

These certifications are presented here exactly as stated by the manufacturer, without being interpreted as broader environmental claims. The set is completed by a metal hanging ring, a practical feature that makes it easy to store the peel hanging up when not in use.

Comparison of variants

Feature Standard 12″ Large 14″
Pizza size specified by Gozney 12″ (approx. 30.5 cm) 14″ (approx. 35.6 cm)
Perforated aluminium front panel Yes Yes
Ergonomic beech handle Yes Yes
Replaceable handle Yes Yes

First use

  1. Check that the peel is clean, dry and free from residue before placing the dough on it.
  2. Use the version suitable for the size you are making: Standard for 12‘ pizzas and Large for 14’ pizzas.
  3. Before your first use, make sure the metal surface is cool to the touch.

During use

  1. Place the prepared pizza on the peel and check that it can slide freely before approaching the oven.
  2. Make use of the perforated surface to help excess flour shake off before sliding the pizza into the oven.
  3. Use the Balance as a pizza peel: its purpose is to transfer and slide the fresh pizza into the oven.
  4. Do not leave the peel inside the oven for a prolonged period.
  5. If the peel has become hot, do not place another fresh pizza on it until it has cooled down to the touch.

After each use

  1. Remove any traces of flour, dough or other residue left on the surface or in the perforations from the peel.
  2. Before using it again with a fresh pizza, check once more that it is cool to the touch.
  3. Leave it clean and completely dry before storing it or using it again.

Cleaning

  • Do not put in the dishwasher.
  • Keep the blade and its perforations free from residue and dirt.
  • After cleaning, ensure the blade is dry before using it again.

Gozney does not specify any particular detergent, chemical, abrasive system or washing procedure in the localised documentation for the Balance. Therefore, this guide does not include any cleaning methods not specified by the manufacturer.

Maintenance

  • Check the handle, the connection to the blade and the metal ring regularly for damage before use.
  • The handle is replaceable, a feature incorporated into the design of the Balance Placement Peel.
  • Gozney does not provide a specific procedure for replacing the handle in the localised documentation; if it needs to be replaced, you should follow the manufacturer’s official instructions or seek their assistance.

Storage

  • Store the spatula clean and dry, ensuring no residue remains on the perforated surface.
  • Do not use the inside of the oven as a storage space.
  • The Balance features a metal hanging ring, which allows it to be hung up and kept within easy reach when not in use.

First use

  1. Check that the peel is clean, dry and free from residue before placing the dough on it.
  2. Use the version suitable for the size you are making: Standard for 12‘ pizzas and Large for 14’ pizzas.
  3. Before your first use, ensure that the metal surface is cool to the touch.

During use

  1. Place the prepared pizza on the peel and check that it can slide freely before approaching the oven.
  2. Make use of the perforated surface to help excess flour shake off before you slide the pizza in.
  3. Use the Balance as a pizza peel: its purpose is to transfer and place the fresh pizza into the oven.
  4. Do not leave the peel inside the oven for a prolonged period.
  5. If the peel has become hot, do not place another fresh pizza on it until it has cooled down to the touch.

After each use

  1. Remove any flour, dough or other residue left on the surface or in the holes of the peel.
  2. Before using it again with a fresh pizza, check once more that it is cool to the touch.
  3. Leave it clean and completely dry before storing it or using it again.

Cleaning

  • Do not put in the dishwasher.
  • Keep the blade and its perforations free from debris and dirt.
  • After cleaning, ensure the blade is dry before using it again.

Gozney does not specify any particular detergent, chemical, abrasive system or washing procedure in the localised documentation for the Balance. Therefore, this guide does not include any cleaning methods not recommended by the manufacturer.

Maintenance

  • Check the handle, the connection to the blade and the metal ring regularly for damage before use.
  • The handle is replaceable, a feature incorporated into the design of the Balance Placement Peel.
  • Gozney does not provide a specific procedure for replacing the handle in the localised documentation; should it need replacing, you should follow the manufacturer’s official instructions or seek their assistance.

Storage

  • Keep the spatula clean and dry, ensuring no residue remains on the perforated surface.
  • Do not use the inside of the oven as a storage space.
  • The Balance features a metal hanging ring, which allows it to be hung up and kept accessible when not in use.

First use

  1. Check that the peel is clean, dry and free from residue before placing the dough on it.
  2. Use the version suitable for the size you are making: Standard for 12‘ pizzas and Large for 14’ pizzas.
  3. Before your first use, ensure that the metal surface is cool to the touch.

During use

  1. Place the prepared pizza on the peel and check that it can slide easily before approaching the oven.
  2. Make use of the perforated surface to help excess flour fall off before you slide the pizza in.
  3. Use the Balance as a pizza peel: its purpose is to transfer and place the fresh pizza into the oven.
  4. Do not leave the peel inside the oven for a prolonged period.
  5. If the peel has become hot, do not place another fresh pizza on it until it is cool to the touch.

After each use

  1. Remove any flour, dough or other residue left on the surface or in the holes of the peel.
  2. Before using it again with a fresh pizza, check once more that it is cool to the touch.
  3. Leave it clean and completely dry before storing it or using it again.

Cleaning

  • Do not put in the dishwasher.
  • Keep the blade and its perforations free from debris and dirt.
  • After cleaning, ensure the blade is dry before using it again.

Gozney does not specify any particular detergent, chemical, abrasive system or washing procedure in the localised documentation for the Balance. Therefore, this guide does not include any cleaning methods not specified by the manufacturer.

Maintenance

  • Check the handle, the connection to the blade and the metal ring regularly for damage before use.
  • The handle is replaceable, a feature incorporated into the design of the Balance Placement Peel.
  • Gozney does not provide a specific procedure for replacing the handle in the localised documentation; if it needs to be replaced, you should follow the manufacturer’s official instructions or seek their assistance.

Storage

  • Keep the spatula clean and dry, ensuring no residue remains on the perforated surface.
  • Do not use the inside of the oven as a storage space.
  • The Balance features a metal hanging ring, which allows it to be hung up and kept accessible when not in use.
  • Format
    • Pizza size recommended by Gozney: 12" (approx. 30.5 cm)
    • Type: pizza peel
  • Pizza peel surface
    • Material: aluminium
    • Design: flat front
    • Surface: perforated
  • Materials
    • Handle: FSC-certified sustainably sourced beech wood
    • Frame: Ocean Bound Plastic-certified recycled plastic
    • Hanging loop: metal
  • Equipment
    • Replaceable handle
    • Metal hanging ring
  • Warranty
    • Manufacturer’s warranty for accessories: 1 year
    • No registration required for this warranty
  • Format
    • Pizza size specified by Gozney: 14" (approx. 35.6 cm)
    • Type: pizza peel
  • Pizza peel surface
    • Material: aluminium
    • Design: flat front
    • Surface: perforated
  • Materials
    • Handle: FSC-certified sustainably sourced beech wood
    • Fitting: Ocean Bound Plastic-certified recycled plastic
    • Hanging loop: metal
  • Equipment
    • Replaceable handle
    • Metal hanging ring
  • Warranty
    • Manufacturer’s warranty for accessories: 1 year
    • No registration required for this warranty

Pizza with mozzarella, Marmite, hot honey and crispy onion

Size: 1 x 12" pizza (approx. 30.5 cm)

Stone temperature: 450 °C

Cooking time: approximately 60–90 seconds

Ingredients

  • 1 ball of pizza dough
  • 55 g mozzarella
  • Approximately 1 teaspoon of Marmite
  • Olive oil
  • Hot honey
  • Crispy onion

Method

    1. Preheat the oven to 450 °C on the baking stone.
  2. Roll out the dough ball to form a base approximately 12" (30.5 cm) in diameter.
  3. Spread the 55 g of mozzarella over the surface. Add approximately one teaspoon of Marmite and finish with a light drizzle of olive oil.
  4. Transfer the pizza to a lightly floured peel and reposition any toppings that have shifted.
  5. Slide the pizza into the oven and cook over a high heat. Rotate it by approximately 90° every 15–20 seconds to ensure even cooking.
  6. Continue cooking for approximately 60–90 seconds, keeping an eye on the colour of the base and the crust.
  7. Remove the pizza and finish with crispy onion and a drizzle of hot honey before serving.

Pizza with sausage, caramelised onion and Gorgonzola

Recipe serves: 4 x 14" (approx. 35.6 cm) pizzas

Weight of each dough ball: 350 g

Stone temperature: 340 °C

For the poolish

  • 75 g cold water
  • 0.2 g dried yeast
  • 75 g strong flour

For the New York-style dough

  • 1,000 g strong flour
  • 590 g cold water
  • 150 g poolish
  • 2 g dried yeast
  • 25 g salt
  • 40 g olive oil

For the pizzas

  • 4 balls of dough, 350 g each
  • 4 teaspoons of chopped garlic mixed with 2 teaspoons of olive oil
  • 400 g of grated mature mozzarella
  • 200 g of fresh mozzarella
  • 100 g of Gorgonzola
  • 6 Sicilian sausages, approximately 454 g in total
  • 1 large onion or 2 small ones
  • Olive oil

Ricotta cream

  • 250 g ricotta
  • 50 ml cream
  • Salt
  • Black pepper

To finish

  • Chopped fresh parsley
  • Grated Pecorino

Method

    1. Prepare the poolish by mixing water, yeast and flour. Leave it for about 4 hours at room temperature and then for about 12 hours in the fridge.
  2. Prepare the dough by mixing in the poolish, flour, water, yeast, salt and oil until you have a smooth dough.
  3. Leave the dough to prove as a single batch for 5–6 hours, chill it for 24–48 hours, then divide it into balls of 350 g. Allow them to come to room temperature and prove before using.
  4. Preheat the oven to 340 °C on the baking stone. Cook the sausage meat beforehand until it is fully cooked and golden brown.
  5. Gently cook the onion in a little oil until it is tender, golden and caramelised.
  6. Mix the ricotta with the cream and season with salt and pepper until you have a smooth cream.
  7. Roll out a 350 g ball of dough to form a base measuring 14" (35.6 cm). Add the garlic with oil, the two types of mozzarella, the Gorgonzola, the caramelised onion and the sausage. Transfer the pizza to a lightly floured pizza peel.
  8. Slide the pizza into the oven, turn off the flame and cook for 3 minutes. Rotate it 180° and cook for a further 3 minutes. If it needs more colour, turn the flame back on and finish cooking until the base is crispy.
  9. Remove the pizza, leave it to rest briefly, cut it up and finish with Pecorino, fresh parsley and small dollops of ricotta cream.

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