Pastry board

The traditional pastry board, for the impeccable stretching out of pizza dough

The Alfa pastry board in laminated fir wood represents the ideal fusion between tradition and functionality.

Made entirely in Italy by expert craftsmen, it guarantees easy and perfect pizza preparation thanks to the natural characteristic of wood to prevent the dough from sticking.

Made of fir wood
Wooden abutment with limiter stop
Easy pizza making
Food preparation
Dimensions:50×48 cm
Thickness:18 mm

Description

Discover the Alfa pizza pastry board

Shape your best pizzas with the Alfa pastry board. Produced with passion in Italy by skilled craftsmen, it uses the typical characteristics of wood to make the stretching out of pizza dough simple and practical.

The pastry board is in fact made of laminated wood, obtained from the union of strips of solid fir wood. This makes it resistant and long-lasting and above all facilitates the preparation of pasta because it prevents the latter from sticking to the surface.

Protected by a specific food treatment, which guarantees its healthiness and safety of use, the pastry board is also equipped with a wooden limiter stop, for greater stability.

Quick and easy cleaning and maintenance

To keep the pastry board always clean and efficient, simply clean it after each use with a dry cloth, avoiding aggressive chemical products, and then store it indoors.

After a few ordinary cleaning cycles, simply grease the surface with edible oil to restore its water repellency and resistance to stains and grease.

Do you want to know which is the best oven for you?

Download our domestic catalogue ›

Want some ideas for delicious recipes?

Sicilian Pizza: Trapani Rianata

The “Rianata” is Sicilian pizza typical of Trapani and is characterized by a very strong flavor and a strong taste For the dough we suggest you to consult our recipe. Ingredients for the seasoning: Tomato Oregano Red onion Black olives Desalted anchovies Pecorino cheese

Complete recipe ›

How do you make Neapolitan pizza? Here’s the recipe

The original Neapolitan pizza recipe has always been a debate among professional and amateur pizza makers, both with regard to the preparation of the dough and how it’s spread out, as well as to the choice of toppings and how to cook it in the oven.

Complete recipe ›

Pizza alla pala (Pizza on a Peel): from the dough to baking, everything you need to know

One of the most widely known and popular recipes in the world of baking is ‘pizza alla pala’, thanks to some characteristics that make this recipe really quite tasty. The dough for ‘pizza alla pala’ is undoubtedly the most influential parameter in the success of a good product, as it is slightly different from that […]

Complete recipe ›