Alfa 4 Piece Peel Set, 48 inch

The Alfa Vela Peel Holder is the ideal companion for holding like ember rakes and brushes. The Vela holder offers easy storage and accessibility for four pizza oven tools. The Vela holder is made of powder coated aluminum and has a copper colored finish.

Peels and cleaning tools are sold separately. See them in the accessories list below.

From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens.

With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.

Tony Gemignani is the chef and owner of seven restaurants: Tony’s Pizza Napoletana, Capo’s, and Tony’s Coal-Fired Pizza in San Francisco, Pizza Rock in Sacramento and Las Vegas, Tony’s of North Beach and Slice House by Tony Gemignani in Rohnert Park. He’s also the co-owner of the International School of Pizza in San Francisco. Gemignani has been making pizza for over 20 years and holds an impressive set of awards.

The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home.

His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them.

Hardcover | 249 pages | Full-color instruction and recipe photos | Published in 2016

After a twenty-year career in the high-tech industry, Ken Forkish decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006. Forkish trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l'Institut Paul Bocuse in France.

“If there were ever to be a bible for all things pizza—and I mean all things —Ken Forkish has just written it. The detail that went into this book is so vast and exact that after reading it you will simply never have another question about any kind of pizza, from anywhere in the world.” — Marc Vetri, author of Mastering Pasta and owner of Vetri

“Ken Forkish is one of the world’s great pie men, so it should be no surprise that The Elements of Pizza is an essential addition to the pizza canon. Forkish’s formidable intellect and knowledge, combined with his can-do spirit, will turn any pizza lover into a pizza maker.” — Ed Levine, founder and CEO of Serious Eats

“If you’re into pizza—and who isn’t?—The Elements of Pizza is your new holy book. There’s something here for every cook, from weeknight-ready recipes to intricate explorations of dough chemistry. Ken Forkish is clearly a man obsessed, and lucky for us: much has been written about this globally beloved food, but this book has them all beat.” — Molly Wizenberg, author of Delancey and A Homemade Life

“With The Elements of Pizza, Ken Forkish proves there is no right or wrong style of pizza. The right pizza is whatever you like—and whether you fancy Neapolitan, Roman, New York, or any other style, Ken guides you smoothly through the process. But this is not just a book about crusts and toppings: it is also full of interesting history and fun stories. In fact, this terrific book is itself one of the essential elements of making great pizza at home.” — Nancy Silverton, chef/co-owner of the Mozza Restaurant Group

"The Elements of Pizza is a cookbook for anyone who loves pizza—particularly those with a deep appreciation for the crust. Ken’s own passion for pizza took him to Italy and across the United States to uncover the techniques and ingredients that make incredible pizza. Starting from the ground up, this straightforward guide provides readers of all skill levels with techniques and tips to master a variety of pizza doughs, and culminates in delicious recipes that prove that great pizza can be made everywhere—especially at home.” — Nathan Myhrvold, coauthor of Modernist Cuisine and author of The Photography of Modernist Cuisine

Baking fantastic pizza at home can be difficult because home ovens don't offer the kind of heat that the best Neapolitan and New York-style pizzas require. Super high heat helps gives pizza crust its light and crispy crust, characteristic hole structure and a good char. Enter the baking steel. With this 1/4" thick food-grade steel disk you can make restaurant-quality pizza right at home! Steel has an extremely high thermal conductivity which makes it an excellent surface for baking pizza on.

Normally, when you're making one pizza after another, you lose heat from opening and closing the oven door and this affects the temperature of your oven, which in turn affects your pizza. Baking steels are extremely dense so besides conducting heat well, they also absorb and retain their extreme heat. This means you won't have to deal with fluctuating oven temperatures when making pizzas for your family and friends!

Ice cream too! Baking steels store cold energy as well as hot, so you can make fun treats like ice cream and granita, almost instantaneously!

Baking stones are liable to shattering and cracks but baking steels are nearly indestructible. With its durable nature, baking steels really can last a lifetime.

For more details please see the specs tab, above.

Click here for rectangular baking steels, including the stylish Modernist Cuisine model.