Super Peel (Original Made in USA) Non-Stick Easy Transfer Composite Pro 16" Sliding Pizza Peel

I'm really happy with my purchase.It was my first time making pizza, and let's just say stretching the dough was not as easy as they make it look in Youtube videos! I had been planning to pick it up with my hands and transfer to the peel like they do in the videos, but with the thin spots from my novice stretching, I decided I'd better not stretch my luck any thinner! Superpeel saved the day. Picked up the pizza perfectly first time! (I had practiced for about 5 mins with a silicone cake pan the previous day) Then, after dressing the pizza, transferring it onto my baking steel in the oven went just as smoothly. The pizza turned out great, by the way!But, saving the day was just a bonus. The reason I got the 16-inch Superpeel is because my oven can only fit a 17 x 17-inch baking steel. I want to make 16-inch pizzas, and I don't think I would ever get skilled enough with a wooden peel to launch a 16-inch pizza onto the 17-inch steel.As I said, I'm really pleased with my purchase. Learning to use the peel was really easy and it works great. It's well made and feels solid, and the way it works is ingeniously simple.One thing I should note is that this 16-inch model felt a little heavy at first, but I quickly got used to it and haven't had any problems. And even though the instructions for transferring your pizza off the peel tell you to keep the end just above the surface so the belt moves smoothly, I haven't had any trouble letting it rest on my pizza steel as I slide the peel out. Another thing to think about with the size is where to store it. I ended up getting one of those 3M command hooks and hanging it on the front of one of my kitchen cabinet doors.

YES!! FINALLY!! A way to transfer pizzas to the oven pizza stone without wrecking them and setting off the smoke alarm! I cannot rave about this enough. I love it.I’m not one to like gadgets. I usually like to do things the traditional way. If hundreds of Manhattan and Brooklyn style pizzerias can make pizzas all day with wooden or aluminum peels, so can I. But this involved setting the pizza dough on a HEAVY coat of corn meal and/or semolina flour, which piled up in huge charred piles in the oven, smoked up the house severely, and of course set off the fire alarm every time I made pizza. Not to mention, that much corn meal and flour just doesn’t taste that good. Use just a little bit less corn meal, and the pizza would stick to the peel and wouldn’t come off. It was so bad I couldn’t make pizza in the winter; I had to open all the windows and take down the smoke alarms before I started. I don’t think it was a problem with my skill level. I tried everything I could think of. New York style pizza was one of my family’s favorite meals, but I stopped making it for 6 months to try to figure out a new system.Now I can make pizza again. This peel works so well, its almost impossible to wreck a pizza putting it in the oven. I don’t even flour the cloth. That makes the pizza taste better, too. I make very wet dough, sometimes sourdough, sometimes heavy with sauce and toppings, I leave the pizza on the peel for up to 5 minutes, and the dough has never started to stick. The pizza comes off the peel with so little force that the shape of the pizza doesn’t change, the toppings don’t move; its not even a challenge.I don’t use this peel to pull the pizza out of the oven. I use a pair of salad tongs and give it a giggle and pull it out onto a rack. If it sticks to the stone, the dough’s not done.I wash the peel by hand; it usually doesn’t get dirty and takes about a minute. It doesn’t fit in my dishwasher. I wash the belt alone in the laundry washer with a small amount of Dawn dish soap. I dry it about 10 minutes in the dryer and air dry it the rest of the way. The belt is like that nice lint-free kind of linen you might use to make bread. I don’t know what the peel is made of but it seems very sturdy and durable.Highly recommended.

Peeling bread into an oven is the most difficult part of baking on a hearth (for the best bread, imho). I am an 8th generation baker, but after 55 years baking experience, I still sweat getting loaves into the oven. I thought about devising something like this, but when I found the SuperPeel, I thought they hit the nail on the head. I bought one, set it up easily, and used it with excellent results. If you bake, this item is a must. How many times have I accidentally slid bread to the back of the oven, or pizza slid off the baking stone. No more. Thanks to the SuperPeel.

This is a product with one goal: to make moving pizzas in/out of the oven easier. For this to work, you have to both be able to "pick up" the pizza off a counter, drop it onto a hot pizza stone with precision, and then remove it from the pizza stone after cooking. This peel is *outstanding* at all those things.A side benefit I didn't expect? It helps clean flour off the pizza stone when removing the pizza from the oven. That's how good this is at "picking up" - it even picks up a lot of the flour! Don't expect it to really clean your stone... I'm just surprised at how good it is at picking things up.

This has a bit of a learning curve, but once I got the hang of it, it worked great. I’ve never been able to load a pizza with a peel, so this was perfect for me. It’s quite expensive, but if you make pizzas often, I feel it’s worth it. The cloth does get dirty, but I’ll just wash with cold water, and air dry. I don’t care if it gets stained if it works.

This peel is a game-changer in the home pizza game. Elevate all of your oven baking to the next level

It makes Pizza Friday a reality. :)

great for sliding pizzas without the crust sticking