#4,985 in Kitchen & dining accessories
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Reddit mentions of New Star Foodservice 50295 Restaurant-Grade Wooden Pizza Peel, 16" L x 14" W Plate, with 10" L Wooden Handle, 24" Overall Length
Sentiment score: 1
Reddit mentions: 2
We found 2 Reddit mentions of New Star Foodservice 50295 Restaurant-Grade Wooden Pizza Peel, 16" L x 14" W Plate, with 10" L Wooden Handle, 24" Overall Length. Here are the top ones.
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- 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.
Features:
Specs:
| Color | Wood |
| Height | 1 Inches |
| Length | 18 Inches |
| Size | 14" x 16" x 24" |
| Weight | 1.8 Pounds |
| Width | 27 Inches |
A good peel is critical to a good launch. Counterintuitively, the best peels are often the cheapest actually because they are the least fancy. A soft more porous birchwood peel such as: https://www.amazon.com/dp/B009LPDNPO/ref=cm_sw_r_cp_api_i_Mq2PDbJY50QEY
The wood must be porous because the porosity allows for the excess water from the dough to be absorbed. The excess water is what causes sticking. Once i switched to birchwood, launching was never an issue again. I find the longer peels are easier to launch with but a lot of people may need to get a short one due to a kitchen island blocking the way. Also, you should probably get a peel the size of your cooking surface or perhaps slightly bigger if you ever intend to switch to a larger surface.
Bamboo, that gets a little complicated. I think the reason why your peel didn't warp in the dishwasher is that bamboo might be less absorptive than other wood. Maybe. If that's true, then it might save you from warping, but, absorption plays a huge role with keeping the skin from sticking (which is why wood is always better the metal).
The peel market isn't great here in the U.S., and, in Australia, it seems considerably worse, with very few quality peels, and the ones I did come across were very expensive.
Before you buy a new peel, I think you want to look at your current oven setup and any oven setup that you might be considering. How large is your current peel? How large is your current stone? Are you liable to get a larger stone/steel? Obviously, you want get a peel that is at least as large as your baking surface.
I spent a little time on Amazon.au. This looks okay, but, man is it costly:
https://www.amazon.com.au/Bakers-Board-Perfect-14X16X36-Handle/dp/B07582WWLM/
This might be okay:
https://www.amazon.com.au/New-Star-Foodservice-50363-Overall/dp/B009LPDNPO/
but I can't see a shot of the profile, so I have no way of telling if it's thin enough.
A good peel should be thin and it should taper from the tip of the handle to the tip of the blade. Ultimately, this should be the thickness of peel that you're looking for:
http://photobucket.com/gallery/user/scott123/media/cGF0aDovcGVlbCBwcm9maWxlLmpwZw==/?ref=
Now that I see how expensive peels are, if your existing peel isn't warped, I might try sanding it down, as I mentioned before. Maybe bamboo does absorb moisture, it just resists warping well.