The Napoleon PRO Series Pizza Spatula is not just a tool; it is an indispensable ally for any pizza lover who seeks perfection in every bake. This model stands out for its robust design and features designed to facilitate and enhance the pizza baking experience, whether in the comfort of a home or in the demanding environment of a restaurant.
High Durability Stainless Steel Design
The stainless steel body of the PRO Series Spatula guarantees exceptional resistance against corrosion and everyday wear and tear. This quality ensures that the spatula not only survives constant use, but maintains its appearance and functionality over time. The stainless steel also facilitates cleaning, making it easier to maintain hygiene after each use.
Folding Handle for Efficient Storage
The folding handle is an outstanding feature that responds to space and storage needs. Ideal for kitchens with limited space or for those who prefer a tidy kitchen, the folding design allows the spatula to be easily stored in drawers or hung on walls, keeping it close at hand without taking up vital space.
Ideal for Pizzas of All Sizes
The generous size of the spatula head is perfect for handling pizzas of all diameters. This width ensures that pizzas large and small can be handled easily and safely, minimising the risk of accidents when transferring pizzas from the oven to the table or plate.
Sharp Edges for Smooth Gliding
The design of the spatula edge allows it to slide smoothly under the pizza, making it easy to lift without damaging the base. This feature is crucial for maintaining the integrity of the pizza, especially those with thin, crispy bases or with a lot of topping.
Versatility Beyond Pizza
Although designed primarily for pizzas, the Napoleon PRO Series spatula is equally useful for other culinary tasks. Its strength and size make it the perfect tool for handling other baked goods such as artisan breads, flambéed pies or even for use at barbecues to turn large meats and vegetables.
Maintenance and Care to Keep Your PRO Spatula Always Ready for Action
The Napoleon PRO Series Pizza Spatula is designed for durability and superior performance, but like any high-end tool, it requires certain care to maintain its effectiveness and appearance with each step. Its stainless steel construction and folding handle make maintenance easy, but that doesn't mean it should be overlooked.Proper care not only extends its useful life, but also ensures a safe, hygienic and professional culinary experience with every use, whether at home or in a more demanding environment such as a commercial kitchen.
Detailed steps for proper maintenance:- Clean immediately after each use: Once you have finished using the spatula, especially after handling baked goods or foods with melted cheese or grease, clean it immediately. Use warm water with a mild detergent and a soft sponge. Early cleaning prevents residue from sticking and hardening, making hygiene easier and reducing effort.
- Thorough drying to prevent corrosion and marks: Although stainless steel is resistant to rust, it is advisable to dry the entire surface thoroughly — including the folding handle area — with a soft, dry cloth. Drying prevents water marks, stains and possible moisture build-up in the joints or mechanisms of the handle.
- Careful folding before storage: Ensure that the handle is completely dry before folding it. Folding it with residual moisture can lead to mould or corrosion in the mechanism over time. Also check that there are no food or grease residues in the joint areas.
- Proper storage to extend its useful life: Store the spatula in a dry, clean place. You can hang it on a wall using the hole in the handle (if designed for this purpose) or place it in a spacious drawer where it will not be deformed or knocked by other utensils. The folding handle allows it to take up little space, ideal for compact or highly organised kitchens.
- Avoid abrasive products or aggressive cleaning utensils: Do not use metal scouring pads, hard brushes or abrasive chemicals that could scratch the steel or damage the finish. These items not only deteriorate the appearance of the spatula, but can also compromise its long-term hygiene.
- Regularly check the folding mechanism: From time to time, check that the folding system works smoothly and quietly. If you notice any resistance, clean the joints with a damp cotton swab and, if necessary, apply a small amount of food-grade lubricant to maintain mobility.
Artisan Pizza Recipe with Crispy Crust and Mediterranean Flavours
Includes vegetarian variation with marinated sun-dried tomatoesThanks to Napoleon's PRO Series Pizza Peel, preparing a professional-style pizza is an accessible experience even at home. This recipe is inspired by the flavours of the Mediterranean, balancing fresh ingredients, crispy texture and gourmet presentation. Its sharp-edged design and wide head allow you to handle the pizza with precision from the hot stone to the plate.
Ingredients (for 2 medium 30 cm pizzas):
Base:- 500 g homemade or refrigerated pizza dough (rested for at least 1 hour at room temperature)
- Semolina or wheat flour for rolling out the dough
Sauce:- 200 g natural crushed tomatoes
- 1 clove garlic, finely chopped
- 1 tablespoon dried oregano
- Salt and pepper to taste
- 1 tablespoon extra virgin olive oil
Original version toppings:- 150 g grated mozzarella (ideally a mixture of mozzarella and provolone)
- 100 g thinly sliced Serrano ham
- 1 small courgette, thinly sliced (can be lightly roasted beforehand for a more tender texture)
- 50 g sliced black olives
- Fresh basil leaves
- Extra virgin olive oil to finish
Vegetarian toppings:- Replace the ham with 70 g sun-dried tomatoes marinated in olive oil, cut into strips
Steps to follow:
- Prepare the base sauce: In a small frying pan, sauté the garlic in the oil over medium heat, add the crushed tomatoes, oregano, salt and pepper. Cook for 10 minutes until slightly thickened. Let cool.
- Preheat the oven or grill to maximum temperature (250-300 °C), ideally with a pizza stone already in place. Allow to heat for at least 30 minutes. The PRO Spatula will be essential for placing and removing the pizza without compromising its shape.
- Roll out the dough thinly (3-4 mm) on a surface dusted with semolina or wheat flour, shaping it into a round or oval. Transfer it to parchment paper or directly to the previously floured spatula.
- Spread the sauce over the base, spreading it with the back of a spoon. Add an even layer of cheese.
- Place the courgette slices, followed by the Serrano ham or sun-dried tomatoes (depending on the version). Add the olives on top.
- Bake for 8-10 minutes, or until the edge is puffed and seared and the cheese is completely melted. If using a grill, close the lid and set to indirect heat. The stone and PRO Spatula allow you to turn or reposition the pizza during cooking without damaging the base.
- Remove the pizza with the PRO Spatula safely and precisely, preventing the ingredients from sliding off or the dough from deforming.
- Finish with fresh basil leaves and a drizzle of olive oil. Wait 2 minutes before cutting to allow the cheese to settle.
Additional tips:- For a smoky flavour, you can add scamorza cheese or cook on a wood-fired grill.
- The vegetarian version also goes well with pickled red onion or chopped walnuts for texture.
- You can make wholemeal or gluten-free dough and adjust the cooking times according to its thickness.
