---
product_id: 7613483
title: "New Star Foodservice 50226 Restaurant-Grade Wooden Pizza Peel, 14\" L x 12\" W Plate, with 8\" L Wooden Handle, 22\" Overall Length"
brand: "new star foodservice"
price: "₩114486"
currency: KRW
in_stock: true
reviews_count: 8
url: https://www.desertcart.kr/products/7613483-new-star-foodservice-50226-restaurant-grade-wooden-pizza-peel-14
store_origin: KR
region: South Korea
---

# Basswood durability 14" pizza platform 22" overall length New Star Foodservice 50226 Restaurant-Grade Wooden Pizza Peel, 14" L x 12" W Plate, with 8" L Wooden Handle, 22" Overall Length

**Brand:** new star foodservice
**Price:** ₩114486
**Availability:** ✅ In Stock

## Summary

> 🍽️ Slice into Perfection with Every Lift!

## Quick Answers

- **What is this?** New Star Foodservice 50226 Restaurant-Grade Wooden Pizza Peel, 14" L x 12" W Plate, with 8" L Wooden Handle, 22" Overall Length by new star foodservice
- **How much does it cost?** ₩114486 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.kr](https://www.desertcart.kr/products/7613483-new-star-foodservice-50226-restaurant-grade-wooden-pizza-peel-14)

## Best For

- new star foodservice enthusiasts

## Why This Product

- Trusted new star foodservice brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Hygienic & Safe:** Free from secreting oils, keeping your food pure and delicious.
- • **Easy Maintenance:** Hand wash only, but simple to clean and maintain for long-lasting use.
- • **Effortless Pizza Handling:** Tapered half-inch blade glides under pizzas with ease, ensuring a perfect lift every time.
- • **Elevate Your Culinary Game:** Crafted from premium basswood for unmatched durability and a sleek finish.
- • **Versatile Kitchen Essential:** Ideal for pizzas, cakes, and more—your go-to tool for all oven-baked delights.

## Overview

The New Star Foodservice 50226 Restaurant-Grade Wooden Pizza Peel is a 14" x 12" basswood tool designed for effortless pizza handling. With a tapered blade and a 22" overall length, it ensures safety and ease while lifting various baked goods from the oven. Its lightweight and durable design makes it a must-have for any kitchen.

## Description

Full description not available

## 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.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Handle Material | Wood |
| Blade Material Type | Aluminum |
| Item Dimensions L x W | 14"L x 14"W |

## Product Details

- **Brand:** New Star Foodservice
- **Product Dimensions:** 14"L x 12"W
- **Blade Material:** Wood
- **Handle Material:** Wood
- **Manufacturer:** New Star Foodservice

## Images

![New Star Foodservice 50226 Restaurant-Grade Wooden Pizza Peel, 14" L x 12" W Plate, with 8" L Wooden Handle, 22" Overall Length - Image 1](https://images-na.ssl-images-amazon.com/images/G/01/x-locale/common/grey-pixel.gif)

## Questions & Answers

**Q: What is the thickness of the peel?**
A: 3/8 thick.

**Q: Should I treat this with mineral oil as I do my wooden cutting board and bowls? Will mineral oil effect it letting the pizza dough slide off of it?**
A: No! A pizza peel should always be unfinished wood. It helps to allow the slightest bit of air flow between the pizza dough and cornmeal/flour as you giggle the peel, making for a smoother transfer from peel to stone.

**Q: Product Support email for this item purchased 8/2021 please?**
A: I don't understand what product support you are looking for. It is used to make a pizza. Cornmeal on the peel first, then dough then sauce and toppings. The peel is then used to slide the pizza into the oven and take it out when it is done.

**Q: Can you cut pizza on this peel?**
A: Yes, you can cut your pizza into the desired amount of slices on the peel. Please note, you will leave scratch marks on the wood.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Making perfect restaurant-grade pizza at home - this pizza peal is part of it.
*by S***D on December 17, 2016*

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.

### ⭐⭐⭐⭐⭐ A Reliable Tool for Pizza Night
*by K***R on November 27, 2024*

This pizza peel is a great addition to our kitchen. The sturdy wooden construction feels durable and well-made. The 14" x 12" plate is the perfect size for transferring pizzas in and out of the oven. The long handle provides good leverage, making it easy to maneuver the peel.While it's not quite as lightweight as some other peels We've used, it's still manageable. It cleans up easily, and the wood has a nice, natural look. If you're serious about your pizza game, this peel is a solid choice.

### ⭐⭐⭐⭐⭐ Great Peel
*by G***. on December 2, 2024*

Used this an entire shift. I did oil it prior to using, figured it would help protect it some during constant use in a 600° oven. Made 30 pizzas, and it performed great. The pizza slides off easily, it gets under the pie easily to turn, and the pizza slides back on to the peel just as easy as it comes off. And mine has a hole in the handle to hang it on the side of the oven when not in use. (Not sure why other reviews say there isn't a hole, maybe they remedied the issue.) Well worth the money.

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*Product available on Desertcart South Korea*
*Store origin: KR*
*Last updated: 2026-01-23*