HENDI Wooden Pizza Scoop 1130x350 mm

A wooden pizza scoop transfers raw and cooked pizzas between the worktop and the oven without tearing the dough or burning the operator's hands. The flat blade slides under the pizza, lifting it clear of the surface, while the long handle keeps the user at a safe distance from the oven's heat. The blade's width matches the largest pizzas, so the dough does not sag or fold during transfer.

To use the scoop, the operator dusts the blade with flour or semolina to prevent sticking. The pizza is assembled on the blade, then slid into the oven with a quick forward motion. When the pizza is cooked, the same motion retrieves it. The hole at the end of the handle allows the scoop to be hung on a hook when not in use, keeping it off the worktop and within easy reach.

The scoop is made of glued beech wood, chosen for its strength and resistance to splitting. The edges are cut sharp to slice cleanly under the dough, reducing the force needed to lift the pizza. Because the wood is not treated for moisture resistance, the scoop should be stored in a dry place and wiped clean with a dry cloth after each use. Exposure to water or steam can cause the wood to swell, warp or delaminate over time.

The 1130 mm length provides the reach needed for deep commercial pizza ovens, while the 350 mm width accommodates large pizzas without overhang. The scoop's weight is light enough for repeated use during a service, yet solid enough to support the weight of a fully topped pizza.

Cleaning is limited to dry wiping to avoid moisture damage. The scoop should not be soaked, washed in a dishwasher or exposed to high heat, as these can weaken the glue and cause the wood to crack. Regular inspection of the edges ensures they remain sharp for easy scooping.

The HENDI wooden pizza scoop is listed in the bakery and pizza section of the professional catering catalogue.