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Pizza Peel advice

do i need this? http://www.amazon.com/Super-Peel-Pizz... or can i just get a decent wood pizza peel like this: http://www.amazon.com/CounterArt-7810...

does the bamboo peel work as well? i'm wary of 'overbuying' on this.

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  1. Get the Superpeel. Many very experienced pizza makers use the Superpeel. You're not over-buying.

    3 Replies
    1. re: tommy

      I have a rounded nose, I think it is Birch, peel and with a little practice I have no problem. I did not know about the "super peel" I can see where it would prevent some errors on the initial slide onto the stone with the raw dough, sometimes getting folded or bunched up etc. Either way after a few attempts you will get the knack of it.

      1. re: ospreycove

        I, like many others, am very good at managing dough, and have had the knack for some years now. However, accidents happen, and Superpeel essentially eliminates the chance of losing a pizza. There's simply no denying that the Superpeel is helpful. The only other variable to the equation is if the cost is worth it, and that's a personal decision. From a technical standpoint it's a no-brainer.

      2. re: tommy

        i took the leap and ordered the superpeel. it will be 2 weeks before i can think about using it but will post once i have. thanks everyone for the advice.

      3. Superpeel is great. I also use it for transferring really tender pie dough to the pie pan. I'm a pretty good cook, but I make very thin pizza crust and when I use a regular peel, even with cornmeal under, or flour, when I "snap" it into the oven, the toppings all fly forward. No problem with superpeel.

        1. How is this different from wrapping a piece of parchment around the end of your peel and pulling from the bottom to "conveyor belt" the pizza off?

          2 Replies
          1. re: ThreeGigs

            That doesn't sound very practical when dealing with hot ovens and hot stones. Do you actually use that approach?

            1. re: tommy

              Tommy is right, the beauty of the peel is to give you a smooth transport to the hot stone. I use corn meal to give the thin crust a good sliding surface, the old "ball bearing" comparison.

          2. I just use a normal peel. Sometimes it goes wrong, but that's part of the fun...

            1. Ditto Soop on the regular peel, plus they're good for spanking. $36 bucks for that super peel thing is a bit crazy in my opinion

              1. For the last 15 years, I've used parchment under the pizza, esp since I make paper thin crust and load it up with cheese and pepperoni. My pies are done in 9/10 minutes in super hot oven, so at the 8 minute mark I quickly use tongs and rip the parchment out from underneath it. The dough is firm enough by then, and it finishes baking naked underneath. I brush the parchment with some olive oil before I put the dough on it, so it gets that nutty taste too.