#6,304 in Kitchen & dining accessories
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Reddit mentions of New Star Foodservice 50158 Aluminum Pizza Peel, Wooden Handle, 12 x 14 inch Blade, 26 inch overall
Sentiment score: 1
Reddit mentions: 1
We found 1 Reddit mentions of New Star Foodservice 50158 Aluminum Pizza Peel, Wooden Handle, 12 x 14 inch Blade, 26 inch overall. Here are the top ones.
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- Commercial-Grade, durable anodized aluminum and natural solid basswood construction makes this peel ideal for daily use
- Aluminum blade has a slimmer design than our wood peel options allowing it to more easily slide under, lift or flip whatever is in the oven
- Aluminum blade has a triple rivet constrcution that ensures the blade is fastened tightly to its handle improving stability and providing long lasting use
- Aluminum blade makes it easy to clean and won't absorb unwanted odors or food particles; Come in various size options
- Perfect for lifting pizzas, cakes, bread, cupcakes or muffin pans out of the oven, while keeping hands and arms away from the heat.
Features:
Specs:
| Color | Aluminum W/Wood Handle |
| Height | 1 Inches |
| Length | 33 Inches |
| Size | 12" x 14" x 26" |
| Width | 16 Inches |
>Wow, a new blackstone AND you're using it for one of your first pies? That's pretty... ambitious :)
True. My family saw me obsessing over it and over pizza making in general and ordered it for me. I'm sure there will be burnt crusts, misshapen pies, and a lot of cursing at the start, but all will be well in the end.
>It did hit 90 degrees here yesterday, so I can sort of understand how you might want to be baking outdoors.
Too true. I'm in the San Joaquin Valley. 106 felt like a relief today after 117 yesterday. There's a FEMA advisory in place here.
>I fully endorse the NY style dough recipe in the wiki. I should know, I wrote it ;) Seriously, though, ... I know, you weren't looking for a book as to why I think my recipe is worth using, but, I've been recommending it a lot lately and am feeling a little self conscious :)
No worries at all. I was actually hoping you'd respond to my question because I've seen so much helpful advice in your comment history and elsewhere in the world of pizza discussion.
>If you do go with my recipe, use the version from the source, as it has a bit more detail:
https://www.pizzamaking.com/forum/index.php/topic,27591.msg279664.html
I've actually run into and read that post at least twice in my obsessing. I'll go with that version as you suggest. Since I'll be using the Blackstone, where would you suggest I set the heat and at what temperatures should I plan to launch?
>Are you sure your current peel is steel? What size is the blade?
I *was sure until you asked. I looked it up. It's aluminum. :/ New Star Foodservice 50158 26-Inch Aluminum Pizza Peeler with Wooden Handle and 12-Inch by 14-Inch Blade Since I will eventually use the wooden peel for launching, will this one suffice? The melting point should be okay at around 1,200 degrees.
>There's a couple Restaurant Depots there. Do you have a tax ID?
I do. The nearest Restaurant Depot is only about 40 miles from me, and I drive that direction often enough to drop by.
Thank you for the very thoughtful reply. I'm hoping to make my overly-ambitious start work out as smoothly as it can, and this reply will help.