Reddit reviews EXO Non-Stick Super Peel Pizza Peel in Solid White Ash
We found 9 Reddit comments about EXO Non-Stick Super Peel Pizza Peel in Solid White Ash. Here are the top ones, ranked by their Reddit score.
Non-stick pick up and transfer of your pizzas.100% USA Made. Highly rated by Cook's Illustrated, America's Test Kitchen, Fine Cooking Magazine and many others.Food safe polymer seal coat, for lower friction and less maintenance.Also, use to easily lift and transfer other things like Pastry dough, Pie Crusts, Cake Layers, etc. Gluten-Free? Super Peel will put you back in the baking business again!Amazon Prime offered on other models, including the NEW 16" SUPER PEEL "BIG". See all Super Peel offerings by clicking on the blue "EXO" link above!
This is the most painful thing a pizzamaker can experience. I know that feel, bro.
If you've gone and bought a stone, treat yourself and buy a peel. I like
this one -- it's got a sweet conveyor belt-like system, so you don't really even have to mess around with jiggling the pie off the peel like you would if you under-semolina'd a metal or wooden peel.
My wife was nice enough to snag a super peel for me. You're a little limited when it comes to the size of the pizza you can make, but the thing is great for getting pizza on to my stone.
I got a super peel last Christmas because I was mangling half my pizzas. It is a wood peel with a piece of linen that acts like a conveyor belt. It was recommended by America's Test Kitchen.
https://www.amazon.com/Super-Peel-Pizza-Solid-White/dp/B001T6OVPO
http://www.amazon.com/EXO-Super-Pizza-Solid-White/dp/B001T6OVPO
If you're going to make this into a hobby, and you're willing to spend more money, I highly recommend the Super Peel. It takes virtually all of the anxiety and failure out of transferring the pizza to your stone. I am not a fan of using parchment paper as I tend to cook pizza at temperatures which burn the paper and impart a foul odor on the pizza itself.
Demo Video: https://www.youtube.com/watch?v=3Cepy0tSu88
Buy it here: http://www.superpeel.com/
Or here: http://www.amazon.com/dp/B001T6OVPO
I have the Lodge with the lip and this pizza peel makes using it a breeze. I just realized it's a little pricey (got it as a gift) but it really is all that and a bag of chips. Perfect placement every time with no stress induced sweating.
you could get this style of peel http://smile.amazon.com/Super-Peel-Pizza-Solid-White/dp/B001T6OVPO?sa-no-redirect=1
you just make the pizza on the peel and you use the cloth to slide the pizza right in the oven
That cloth spins around so that I can easily get it from the cloth onto the stone in the oven.
Check out this link: http://www.amazon.com/EXO-Super-Pizza-Solid-White/dp/B001T6OVPO/ref=sr_1_10?s=home-garden&ie=UTF8&qid=1381800267&sr=1-10&keywords=pizza+peel
Very good question. I hate launching raw dough onto the steel with the aluminum peel I have. Dusting with flour or cornmeal makes a mess of the counter. Even with flour or cornmeal, little parts of the pie still stick almost every time. Blowing the board is not effective. Also, my peel is only 12 inches wide, which really isn't as big as I'd like to make pizzas in this style, so even a perfect raw launch isn't the only issue.
So, I launch on a screen, remove the pie from the screen after the bottom crust sets, and let it brown. I lose a little bottom browning this way, but the aggravation it saves me is worth it.
I know some people say wooden peels work better for launching and recommend getting one of each, but that's another expense. Maybe someday if I were convinced it would work. Something like the super peel seems great, but that's even more expensive, and, with a hot steel 6 inches under the broiler I'm not sure the super peel's mechanics would work all that well.
I have heard launching with parchment paper can be effective. I may try that.