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Pizza Peel advice

r
redgirl Sep 18, 2010 10:38 AM

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. tommy RE: redgirl Sep 18, 2010 12:52 PM

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

    3 Replies
    1. re: tommy
      o
      ospreycove RE: tommy Sep 18, 2010 01:02 PM

      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
        tommy RE: ospreycove Sep 18, 2010 01:18 PM

        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
        r
        redgirl RE: tommy Sep 20, 2010 09:32 AM

        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. sbp RE: redgirl Sep 18, 2010 01:26 PM

        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. t
          ThreeGigs RE: redgirl Sep 19, 2010 09:00 AM

          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
            tommy RE: ThreeGigs Sep 19, 2010 09:12 AM

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

            1. re: tommy
              o
              ospreycove RE: tommy Sep 19, 2010 09:24 AM

              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. Soop RE: redgirl Sep 20, 2010 08:21 AM

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

            1. BiscuitBoy RE: redgirl Sep 21, 2010 09:43 AM

              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. breadchick RE: redgirl Sep 21, 2010 05:19 PM

                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.

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