---
product_id: 13735877
title: "50295 Restaurant-Grade Wooden Pizza Peel, 16\" L x 14\" W Plate, with 10\" L Wooden Handle, 24\" Overall Length"
brand: "new star foodservice"
price: "€ 68.11"
currency: EUR
in_stock: true
reviews_count: 13
category: "New Star Foodservice"
url: https://www.desertcart.ie/products/13735877-50295-restaurant-grade-wooden-pizza-peel-16-l-x-14
store_origin: IE
region: Ireland
---

# 24" overall length for safe handling 0.5" tapered blade for smooth pizza slide Durable basswood, no oil seepage 50295 Restaurant-Grade Wooden Pizza Peel, 16" L x 14" W Plate, with 10" L Wooden Handle, 24" Overall Length

**Brand:** new star foodservice
**Price:** € 68.11
**Availability:** ✅ In Stock

## Summary

> 🍕 Slide into the pro league with every pizza launch!

## Quick Answers

- **What is this?** 50295 Restaurant-Grade Wooden Pizza Peel, 16" L x 14" W Plate, with 10" L Wooden Handle, 24" Overall Length by new star foodservice
- **How much does it cost?** € 68.11 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ie](https://www.desertcart.ie/products/13735877-50295-restaurant-grade-wooden-pizza-peel-16-l-x-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

- • **Extended Reach Safety:** 24-inch overall length keeps your hands and arms safely away from oven heat, so you can focus on perfecting your craft without the burn risk.
- • **Effortless Maintenance:** Smooth, even-textured wood is naturally oil-free and easy to clean—just hand wash and you’re ready for your next culinary masterpiece.
- • **Precision Pizza Handling:** Tapered half-inch blade design lets you effortlessly slide and lift pizzas, cakes, and breads without a hitch—perfect for that flawless launch every time.
- • **Restaurant-Grade Durability:** Crafted from premium basswood that resists cracking and won’t leach oils into your food—built to last through countless pizza nights.
- • **Versatile Kitchen Essential:** Not just for pizza—ideal for bread, cakes, cupcakes, and muffin pans, making it a must-have tool for any serious home chef or manager who values efficiency and style.

## Overview

The New Star Foodservice 50295 Wooden Pizza Peel is a 24-inch long, restaurant-grade kitchen tool made from durable, lightweight basswood. Its tapered 0.5-inch blade ensures smooth pizza transfers while keeping hands safely away from heat. Designed for easy cleaning and versatile use, it’s the perfect upgrade for millennial professionals seeking to elevate their home cooking with a touch of commercial quality.

## Description

Shop New Star Foodservice at the desertcart Food Service & Equipment store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

Review: 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.
Review: Best wooden launch peel you can buy - Actually the best wood pizza peel you can buy!! This board has work so smoothly for pizza launches and I haven’t ever had a problem with the dough sticking to the board. I only dust the board lightly with flour before launching it into the oven and it slides right off every time. If you’re wanting to make incredible pizza, this is a MUST!

## 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 |
|---------------|-------|
| ASIN | B009LPDNPO |
| Best Sellers Rank | #4,207 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #3 in Pizza Peels |
| Brand | New Star Foodservice |
| Color | Wood |
| Customer Reviews | 4.5 4.5 out of 5 stars (11,468) |
| Date First Available | October 4, 2012 |
| Global Trade Identification Number | 00639713050295, 00840291534774 |
| Included Components | Pizza Peel |
| Is Discontinued By Manufacturer | No |
| Item Weight | 1.57 pounds |
| Item model number | 50295 |
| Manufacturer | New Star Foodservice Inc. |
| Material | Wood |
| Number of Items | 1 |
| Number of Packs | 1 |
| Product Care Instructions | Hand Wash Only |
| Product Dimensions | 24"L x 14"W x 1"Th |
| Recommended Uses For Product | Bread, Cakes |
| Shape | Rectangular |
| Size | 24"L x 14"W |
| Special Feature | Oven-safe |
| UPC | 639713050295 |

## Product Details

- **Brand:** New Star Foodservice
- **Color:** Wood
- **Included Components:** Pizza Peel
- **Item Weight:** 1.57 Pounds
- **Material:** Wood
- **Product Care Instructions:** Hand Wash Only
- **Product Dimensions:** 24"L x 14"W x 1"Th
- **Recommended Uses For Product:** Bread, Cakes
- **Shape:** Rectangular
- **Special Feature:** Oven-safe

## Images

![50295 Restaurant-Grade Wooden Pizza Peel, 16" L x 14" W Plate, with 10" L Wooden Handle, 24" Overall Length - Image 1](https://m.media-amazon.com/images/I/71ckCPSsCWL.jpg)

## Available Options

This product comes in different **Size** options.

## 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.

### ⭐⭐⭐⭐⭐ Best wooden launch peel you can buy
*by A***P on January 29, 2026*

Actually the best wood pizza peel you can buy!! This board has work so smoothly for pizza launches and I haven’t ever had a problem with the dough sticking to the board. I only dust the board lightly with flour before launching it into the oven and it slides right off every time. If you’re wanting to make incredible pizza, this is a MUST!

### ⭐⭐⭐⭐⭐ Nice and traditional
*by J***S on January 22, 2026*

Its a fairly good quality peel. Very light and easy to move. Nice angle on the lip which makes picking up pizzas easier.

## Frequently Bought Together

- New Star Foodservice 50295 Restaurant-Grade Wooden Pizza Peel, 16" L x 14" W Plate, with 10" L Wooden Handle, 24" Overall Length
- Baking Steel - The Original Ultra Conductive Pizza Stone (14"x16"x1/4") - The Original Baking Steel for Pizza & Bread for Indoor & Outdoor Use - Pre-Seasoned, Naturally Non-Stick Surface & Crack-Proof
- King Arthur Premium Semolina Flour: Coarse Ground, High Protein Durum Wheat for Perfect Pasta, Pizza, and Bread Making - Kosher, 3 lbs Resealable Bag, USA-Grown Wheat, Versatile Baking Ingredient

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*Product available on Desertcart Ireland*
*Store origin: IE*
*Last updated: 2026-03-21*