Pizza Peel advice

[redgirl]

do i need this? http://www.amazon.com/Super-Peel-Pizza-Solid-White/dp/B001T6OVPO/ref=sr_1_4?s=STORE&ie=UTF8&qid=1284831283&sr=1-4 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.

[breadchick]

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.

[BiscuitBoy]

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

[Soop]

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

[ThreeGigs]

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?

[tommy]

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

[ospreycove]

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.

[sbp]

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.

[tommy]

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

[ospreycove]

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.

[tommy]

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.

[redgirl]

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.