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New Star Foodservice

New Star Foodservice 50226 Restaurant-Grade Wooden Pizza Peel, 14" L x 12" W Plate, with 8" L Wooden Handle, 22" Overall Length

    • Based on 11,317 reviews
Condition: New
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Availability: In Stock.
Fulfilled by Amazon
Arrives Sunday, Nov 17
Order within 11 hours and 10 minutes
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Size: 12" x 14" x 22"


Features

  • Sturdy, durable, and lightweight basswood with a fine, even texture ensures our peels are less prone to cracking & free of secreting oils that make their way into your food, separating this product from all other conventional pinewood pizza peels.
  • Wood peels feature a tapered half-inch blade designed to easily slide under, and lift pizza from a distance
  • Smooth even texture keeps peels free of secreting oils that make their way into your food, separating this product from all other conventional pinewood pizza peels.
  • Available in various lengths and sizes; Hand wash only peels are simple and easy to clean
  • Perfect for lifting pizzas, cakes, bread, cupcakes or muffin pans out of the oven, while keeping hands and arms away from the heat.

Brand: New Star Foodservice


Blade Material: Aluminum


Handle Material: Wood


Manufacturer: New Star Foodservice


UPC:


Brand: New Star Foodservice


Blade Material: Aluminum


Handle Material: Wood


Manufacturer: New Star Foodservice


UPC: 639713050226


Global Trade Identification Number: 26, 59


Product Dimensions: 22 x 18 x 1 inches


Item Weight: 1.2 pounds


Country of Origin: China


Item model number: 50226


Is Discontinued By Manufacturer: No


Date First Available: October 4, 2012


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Sunday, Nov 17

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Top Amazon Reviews

    • Took forever to get it, but was worth it, good quality.
Size: 14"x 16"x 30"
Made in China and that's probably where it was shipped from, took a month to get. However it is good quality and worked great. Don't forget to put some flour on it before you put the pizza dough on it :-)
Reviewed in the United States on September 5, 2024 by Mike Robertson
    • Pizza Peel - Great size
Size: 19" x 33"
I was looking for something larger to move the pizza to the pizza steel - this is large and works great!!!!!
Reviewed in the United States on September 10, 2024 by TAN
    • Awesome Pizza Paddle
Size: 14" x 16" x 24"
Because of the handle, it’s awkward to store. It is a pretty paddle, I love the light wood. It’s also light weight, which makes it comfortable to hold. As long as you sift flour on the surface before applying the dough, it isn’t sticky at all! Overall performance, fantastic!
Reviewed in the United States on August 3, 2024 by alexandra jackson
    • Cowabunga!
Size: 14" x 16" x 42"
Review Image by Christopher OConnor Christopher OConnor
I got the big one. It looks great on the wall, and it moves real easy in my hands. I am a little nervous I'm going to accidentally break something in the kitchen getting carried around spinning it, because I'm a big dork. Works well with my dough, stone, pizzas. Cleans ok, but it is unprotected wood so it can take stains and char pretty easily. It was real hard to fight the desire to oil and wax the wood, but apparently you shouldn't do that. Got used to the feel, and ultimately it's pretty satisfying. ... show more
Reviewed in the United States on August 17, 2023 by Christopher OConnor Christopher OConnor
    • Great quality
Size: 12" x 14" x 22"
Quality construction, works well, and perfect size for our pizza.
Reviewed in the United States on August 3, 2024 by Melissa
    • Making perfect restaurant-grade pizza at home - this pizza peal is part of it.
Here's the solution I found for a very useable home-based gas-grill pizza oven. This is the key to crispy chewy pizza thin-crusts, and tastes just as good as any wood-fired pizza restaurant (think Wolfgang Puck or California Pizza Kitchen). Oh, and the pizzas are far cheaper to make. The Dough: (told to me by a professional restaurateur) use any basic yeasted pizza dough recipe from the internet. Nothing special, no special flours or ingredients needed, just white flour, yeast, salt, sugar, water, a bit of oil. The key is to let the yeast over-rise. Yes - give it a couple hours, maybe punch it down a couple times. But let those little yeast buggers eat up every bit of sugar they can find. I often throw in a quarter cup of gluten flour which I suspect makes the dough extra stretchy, but I haven't compared this side-by-side, so I may be kidding myself. Roll it out and transfer the dough to this wooden pizza peal. Use plenty of corn grits or corn meal underneath to allow it to slide around. You’ll need this to maneuver it into the grill, which is a small trick but very learnable. I've learned to scootch the completed dough & toppings around on the peal with short quick horizontal shakes. (don't overdo it, or you’ll dump your hand-crafted pizza on the floor). Also try to keep the peal as dry as possible, i.e. don't get sloppy with the sauce, and use plenty of cornmeal. The Pizza-oven on the Grill: restaurant-quality pizza needs to sit in heat that's around 700 degrees F or even higher. Guess what - your typical home oven doesn't go that high!! Not even close. And you need that heat being strongly radiated from top and bottom. Otherwise, you'll burn the bottom waiting for the cheese to melt and bubble. Solution: buy a case of untreated simple clay flooring tiles. Make sure it’s untreated (no glaze, no decorations, no designs, you want the smooth surfaced ones). Home Depot sells 6 inch square tiles for about $30 bucks a case (30 pcs). Buying two commercial-made pizza stones will set you back more than $100, and if (more like when) they crack, you have to buy a new one. My pizza oven on a gas grill uses 16 of these tiles, and I've cracked a couple in the last year - easy to replace from the remainder of the tiles in the case. You need both a top layer and bottom layer of these tiles. To hold up the top layer, I use four standard clay bricks (also untreated), and some basic steel slats (from Home Depot). Put down one layer of tiles, and the bricks on edge on each end. Lay the slats across the bricks, and build the upper tile layer on top of the slats. You’ll have a heat compartment about 4 inches high, and as deep and wide as your grill will allow. I trained an IR temperature gun on the inside of the tile compartment built inside a natural gas-fired grill and it clocked in at about 750F, after heating up. That's a lot of thermal mass, so give a good 30-45 minutes to get up to temp. If you use a propane grill, it’ll get hotter than that. No worries - just watch closely and pull your pizza out sooner when it looks done. Either way, you’re going to be cooking pizzas for about 3-4 minutes instead of 10 or 15. (more on that later). The Method: I found (the hard-way) that you need two pizza peals – one wood (to put in) and one metal (to take out). I first only bought the metal peal (Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle), but found that metal just grabs wet pizza dough and you can’t easily get the pizza to slide off into the hot oven. You wind up having to use your fingers or a spatula, neither of which is well suited for 750F. Using the handle only, you want to be able to slightly shake the peal and gently scootch the pizza off onto the grill. Metal isn’t suited for that. So I ended up with a wooden peal (New Star Foodservice 50394 42-Inch Wooden Pizza Peeler with 20-Inch by 22-Inch Blade). That worked perfectly. Now I roll out the dough, move it to the wooden peal (lots of cornmeal/grits underneath), build the pizza (sauce, toppings) while it’s on the peal. Then take it directly to the oven and slide/scootch it in, and close the lid. THEN SET YOUR WATCH. This is important. If you’re used to it taking 10 or 15 minutes to bake a pizza, you’ll find your perfect creation to be a burnt mass of carbon if you wait that long. Depending on how hot your grill is and how thick you made your pizza, you’ll only need about 3-4 minutes before taking it out. This is where the metal peal comes in. The wooden unit is actually fairly thick (1/2” or so). It’s not going to easily get underneath the baked pizza, and after awhile, jamming the wooden peal on top of 750F tiles isn’t going to leave it in very good shape. That’s where the thin metal blade of the other peal comes in. It’s perfect taking out the hot pizza and leaving the tiles in good shape for the next one. That’s it – two pizza peals, one gas grill, a case of tile, some bricks and steel slats. You have all the makings of a perfect commercial grade pizza oven. ... show more
Reviewed in the United States on December 17, 2016 by S.Reed
    • Love wooden peels.
Size: 12" x 14" x 22"
I'm a big fan of wooden peels. I love the classic feel of it. Makes me feel like I'm in a pizzeria. But more than that, I feel like the performance of a wooden peel is superior to a metal one. I tend to have to use more flour to dust the peel and have on the pizza to make it not stick, which leads to it getting burnt on the pizza and leaving a bitter taste. The wooden peel requires less flour because the temperature difference between the peel and the dough isn't as great. ... show more
Reviewed in the United States on July 16, 2024 by Shad
    • Nice quality, but not what I was looking for
Size: 12" x 14" x 22"
For my kitchen, a pizza peel is where I assemble the pizza and then I need the raw pizza to "slide easily" onto the hot, preheated stone. And then, of course, easily lift the finished pie off the stone for serving. Although the latter works pretty well, the former does NOT! I blame myself for not reading the description a little better. If I had, I would have noted that this was made of pine which is a VERY POROUS wood! This makes it extremely sticky and raw dough does NOT slide off (of course the board is treated with flour and cornmeal first). Contrary to at least one answer I've seen, you ABSOLUTELY need to treat wooden utensils and boards with mineral or other designated oils. The dry pine just makes it stick even more and will quickly crack with repeated use. Unfortunately, the pinewood is SO absorbent, the oil tends to get soaked in and the surface remains "not-non-stick." Although I won't be able to use this as a pizza peel, I'm going to keep it for a cutting board (for DRY substances - I would not use this to cut hot marinaded grilled or roasted meats as the juices would just get soaked up by the porous pine). It will also serve as a nice, rustic-looking serving platter for fruits & cheeses. For a pizza peel, I'm going to search for bamboo or, even better, acacia wood. They are much harder, denser woods and also come from environmentally sustainable sources. ... show more
Reviewed in the United States on March 12, 2023 by DomTrump

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