New Star Foodservice 50165 Aluminum Pizza Peel, 12 x 14 inch Blade
- Included Components
- Pizza Peel
- Item Dimensions L x W
- 36"L x 12"W
- Item Weight
- 16 ounces
Check before choosing: Solid surface does not drop excess flour
New Star Foodservice has 6 researched listings in our catalogue across 2 categories; the highest scoring is New Star Foodservice 50165 Aluminum Pizza Peel. Figures below are computed only from these listings, which are research reviews of published product information, not hands-on tests.
Buyer ratings combine 45,496 captured Amazon ratings.

This 12-by-14-inch peel matches the cavity size of most entry-level outdoor and domestic ovens. The rigid handle attachment eliminates the wobble found on folding designs, providing better balance during launches. It lacks perforations, so dough must be handled with minimal dusting flour to prevent acrid floor buildup.

Built for large 14-to-16-inch crusts, this commercial-profile wooden peel offers broad support during stretching and loading. The non-perforated surface provides no channel for excess flour to fall away before hitting the deck. Storing and cleaning an 18 by 16-inch wood board requires significant kitchen space.

A wide commercial-grade peel suited for launching large-format pizzas into deck ovens. The broad 16-by-18-inch blade requires an oven opening with ample width and depth to maneuver properly. Like most standard aluminum peels, the lack of perforations means loose flour stays on the peel and burns quickly on high-heat baking surfaces.
| Category | Listings | Avg score |
|---|---|---|
| Espresso accessories | 1 | 7.2 |
| Pizza making | 5 | 7.3 |
Brand alone does not establish compatibility or quality. These are the recorded distinctions, not specifications shared by every New Star Foodservice product.
Check before choosing: Solid surface does not drop excess flour
Check before choosing: Solid blade dumps scorching flour onto baking surface
Check before choosing: Too wide for standard portable gas ovens
Check before choosing: Unspecified tamper diameter invites edge channeling
Check before choosing: Solid surface transfers raw flour to baking stone
Check before choosing: Solid wood deposits excess bench flour onto deck

No. 01 — Standard twelve-inch domestic and outdoor ovens
This 12-by-14-inch peel matches the cavity size of most entry-level outdoor and domestic ovens. The rigid handle attachment eliminates the wobble found on folding designs, providing better balance during launches. It lacks perforations, so dough must be handled with minimal dusting flour to prevent acrid floor buildup.

No. 02 — Launching large sixteen-inch family pizzas
Built for large 14-to-16-inch crusts, this commercial-profile wooden peel offers broad support during stretching and loading. The non-perforated surface provides no channel for excess flour to fall away before hitting the deck. Storing and cleaning an 18 by 16-inch wood board requires significant kitchen space.

No. 03 — Baking large pies in wide-mouth ovens
A wide commercial-grade peel suited for launching large-format pizzas into deck ovens. The broad 16-by-18-inch blade requires an oven opening with ample width and depth to maneuver properly. Like most standard aluminum peels, the lack of perforations means loose flour stays on the peel and burns quickly on high-heat baking surfaces.

No. 04 — Budget milk steaming practice with disposable tamper
At just over twelve dollars, this bundle cuts corners on precision where it matters most. The tamper lacks a stated diameter, directly conflicting with the need for basket tolerances within 0.2 mm. The 12-ounce pitcher works fine for milk steaming, but the die-cast aluminum tamper should be replaced immediately with a properly measured base.

No. 05 — Sticking-free launches of twelve-to-thirteen-inch pies
Wood construction makes dough release predictable on launch, which helps prevent sticking mishaps. Because the blade is solid wood, loose flour remains under the crust and deposits onto the hot stone where it burns. The 24-inch overall length is compact for kitchen maneuvering but keeps hands near the heat.

No. 06 — Personal pizzas in tight kitchen spaces
A downsized wooden peel designed for personal pizzas and compact oven interiors. It exhibits the standard wooden peel drawback of carrying excess raw flour into the oven chamber. At roughly the same price as the 14-inch model, it represents lower value unless space constraints dictate the smaller size.