---
product_id: 7613483
title: "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: "32574 Ft"
currency: HUF
in_stock: true
reviews_count: 13
category: "New Star Foodservice"
url: https://www.desertcart.hu/products/7613483-50226-restaurant-grade-wooden-pizza-peel-14-l-x-12
store_origin: HU
region: Hungary
---

# 22-inch overall length Heat-safe handle design Durable basswood blade 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:** 32574 Ft
**Availability:** ✅ In Stock

## Summary

> 🍕 Slide into the pro zone with every pizza you make!

## Quick Answers

- **What is this?** 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?** 32574 Ft with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.hu](https://www.desertcart.hu/products/7613483-50226-restaurant-grade-wooden-pizza-peel-14-l-x-12)

## 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:** 22-inch length keeps your hands safely away from oven heat while maintaining full control.
- • **Effortless Maintenance:** Smooth texture resists food oils and cleans easily with a simple hand wash—no fuss, no mess.
- • **Restaurant-Grade Durability:** Crafted from premium basswood for crack resistance and no oily residue—professional quality you can trust.
- • **Versatile Kitchen Essential:** Ideal for pizzas, breads, cakes, and more—your all-in-one baking companion.
- • **Perfect Pizza Maneuverability:** Tapered ½-inch blade slides effortlessly under your pizza for flawless transfers every time.

## Overview

The New Star Foodservice 50226 Wooden Pizza Peel is a 22-inch long, restaurant-grade tool made from sturdy, lightweight basswood. Its tapered half-inch blade ensures easy pizza lifting and sliding, while the smooth, oil-free surface keeps your food pure. Designed for professional-level pizza making at home, it offers durability, heat safety, and versatility for all your baking needs.

## 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: Works Great!! - Worked better for me than a metal peel. Pizza released easily from peel with a little semolina. Looks great in my kitchen.

## 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 | B009LPDSAY |
| Best Sellers Rank | #5,424 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #4 in Pizza Peels |
| Blade Material | Wood |
| Brand | New Star Foodservice |
| Customer Reviews | 4.5 4.5 out of 5 stars (11,466) |
| Date First Available | October 4, 2012 |
| Global Trade Identification Number | 00639713050226, 00840291534859 |
| Handle Material | Wood |
| Is Discontinued By Manufacturer | No |
| Item Weight | 1.2 pounds |
| Item model number | 50226 |
| Manufacturer | New Star Foodservice |
| Product Dimensions | 14"L x 12"W |
| UPC | 639713050226 |

## Product Details

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

## Images

![50226 Restaurant-Grade Wooden Pizza Peel, 14" L x 12" W Plate, with 8" L Wooden Handle, 22" Overall Length - Image 1](https://m.media-amazon.com/images/I/71JvEjLnWIL.jpg)

## Available Options

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

## 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.

### ⭐⭐⭐⭐⭐ Works Great!!
*by P***S on December 18, 2025*

Worked better for me than a metal peel. Pizza released easily from peel with a little semolina. Looks great in my kitchen.

### ⭐⭐⭐⭐⭐ 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

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---

*Product available on Desertcart Hungary*
*Store origin: HU*
*Last updated: 2026-02-24*