New Star Foodservice 50295 Restaurant-Grade Wooden Pizza Peel, 16" L x 14" W Plate, with 8" L Wooden Handle, 24" Overall Length

This product made of basswood is the correct wood to be used for pizza making and not Bamboo. Made of very good quality and great value for the money. This wood is easier to maintain than Bamboo.

I bought a metal peel and it was a disaster. Too flimsy and the raw pizza wouldn't slide off. This wood one is the cat's meow. It works great and with corn meal the pizza slides right off perfectly. When I have company and make multiple pizzas I use the wood one to make the pizza on and slide it onto the stone. Then I make the next pizza on the wood peel and use the old metal one to remove the cooked pizza thus saving me time.

Nice product; attractive, durable, sized right for a 10-12" pie, pizza slides off well with an assist from some semolina flour. Gets a bit stained up but easy enough to clean. Great for the price.

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.

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

This pizza peel is just the right size, sturdiness, and price I was looking for, however, you get what you pay for in this case. In order to make it shine like a grandma's old peel (and make it 5 STAR quality) you will need to perform the following: 1. First wash the board with dish soap and let it air dry. 2. After drying, the grain will be raised and rough, requiring a light sanding with 400 grit sandpaper. 3. After sanding, liberally coat the board with mineral oil (at least 4 oz.) allowing it to soak into both sides of the board over and over again during a 60 minute period, then let the peel set overnight. 4. Wipe off any excess oil and wash and air dry again. 5. After drying, the grain will be slightly raised again, so sand the peel with 1500-2000 grit sandpaper. 6. Polish the peel with isopropyl alcohol and a dry towel to remove any excess oil and repeat sanding again if desired. I used a random orbital sander to give the wood a glass-like smooth finished surface. 7. Drill a 1/8" hole in the handle, and then enlarge the hole to 3/8" by drilling 1/2 the way down on both sides in order to avoid splintering the wood. Smooth the hole edges using a round file. 8. Now hang the peel on a wall to show it off and keep it out of the way due to its great size! 9. Re-oil the peel frequently to prevent the wood from drying out, and to keep it water resistant and non-sticking . Do not soak the board! Do not cut pizza on the board, as it will ruin the finish! Those who have complained about this peel likely did not oil or sand it, which is an absolute requirement to prevent it from sticking, warping, cracking, and becoming unglued. BOTTOM LINE: I NOW LOVE IT!

As a wooden launch peel, you want to be able to drop your fresh pizzas on top and launch them into the oven as soon as it’s ready. This did not disappoint. With a little bit of semolina and general purpose flour on top, every pizza launched within 60 seconds had zero issues landing on the pizza steel in my oven. Highly recommend anyone that needs one of these. I wouldn’t mind a wood one w/ a metal handle though.

Poor quality; made from a soft wood (possibly pine). Noticed mine was already dented after first use.

I have read in various places that it can be hard to slide your pizza odd the peeler and into the over. Wooden are the best as they have natural air pockets, followed by the metal with holes and last the plain metal ones. Highly recommend this. Even though it is large, it is not too heavy.

This pizza peel is wonderful! It’s a good size, especially if you want to make pizzas that are not too large and make, perhaps, a couple with different toppings. I was afraid at first that the raw dough would stick to it, but with a generous sprinkling of semolina rimacinata (finely ground semolina) the pizza slides off like a charm. There is no need to wash it afterwards, just thoroughly brush off the semolina afterwards and you’re ready to go. I use it with my cast iron pizza pan which is heated in the oven for about half an hour. I heartily recommend it!

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Muy satisfecha con el producto me fue entregado muy bien en tiempo y forma....excelente servicio Muchas gracias recomiendo mucho al proveedor

This peel works great and is sturdy and just the right size for our homemade pizza’s. So happy with my purchase. Highly recommend!