The Original Pro Composite - Easy Non-stick Pizza Transfer - 14" Wide

I ordered this after a true "I Love Lucy"-style disaster with making pizza using the "5-minute"/wet dough method. It stuck to my wooden peel & made a mess getting scraped onto the hot stone in the oven; pretty soon both my smoke detectors were going off, the stone broke in 3 pieces and I had to spend about 2 hours cleaning the oven later in the week! Ugghhh. The cheaper alternative would be to just use parchment paper, but the Super Peel works great, is re-usable and allows the dough to sit right on the hot stone. It's thin but beware that it's large (14" x 22"); mine didn't fit vertically under a shelf where my wooden peel did; I had to find a place to lay it flat. Mine came with a chip at one end of the lifting edge. I e-mailed [email protected] as directed in the the instructions flyer that came with it, got a prompt response and was sent a replacement peel without having to send anything back. He suggested I sand down the first one & use it for removing cooked pizzas from the oven (for which normally you'd remove the cloth).

First, I cannot recommend enough that you watch videos of this thing in action, either at the manufacturer's website or on sites such as breadtopia, just so you get a sense of what it (or its wooden brethren) can do. If you have a small pizza stone or cast iron pizza pan, I suggest very strongly that you shape the dough to be a bit smaller than the stone, at least until you are repeatedly successful at getting the dough off the peal and onto the stone/pan just where you like it. The instructions helpfully suggest practicing with a folded t-shirt, but where the rubber meets the road is when you are using this to transfer dough from the peel to a hot cooking surface, so get a few successes under your belt before you start making dough that "just fits" where you are trying to place it. And don't get cocky. Once you get it to work, don't start cutting back the flour or whatever it is you are using on the surface to keep the dough from sticking. There is nothing worse than having the dough stick to the canvas as you are sliding it off, believe me! I bake my high hydration dough in a lodge combo cooker as suggested in Tartine Bread. Now, you can have great success dropping the dough right in the pan, whether hot or cold, but I find that flipping the dough onto the Super Peel is much less stressful because I don't have to worry about my aim when getting the dough on the Super Peel. Once the dough is on the peel (as opposed to a hot combo cooker), I can score it at my leisure. I always feel rushed when the dough starts cooking before I can even get my blade out, but with the Super Peel lets me do it at my own leisure. I score the bread and then put the peel over the pan (whether hot or cold) and just slide the peel out while holding the dowel and the bread drops into the pan in a nice gentle manner without deflating. For pizzas, I use a rather sticky dough, so I stretch it out in the air and drop it onto the floured peel. I use the lodge cast iron pizza pan, so when that is pre-heated, I usually take it out of the oven and put it on the stove top. I am sure to lose some heat that way, but I figure that the time I would otherwise take pulling out the rack and getting the pie onto the pan, all with the door open, would lose as much or more heat than taking the pan out, closing the door and then opening it when the pie is already on the pan and ready to go back in. So while the stone may be a little cooler, the oven is probably a little warmer.

Read all the review and can't wait to try it! Love making my home made pizzas but.... I can hardly get my hand(s) - yep I'm struggling sometimes to use both hands around the fat handle. It is deceptive how wide and sharp the edges are of the composite material. This is a clever design, but a cookie cutter product. It's heavy and cumbersome to operate, especially when working quickly around a hot, hot oven. I think for the cost, enclosing a simple cloth bag would have been appropriate as well.

I had bought a ninja pizza oven and was having difficulty sliding the pizzas into the oven on the metal pizza peel that was included—even with dusting semolina or cornstarch all over. Did a little research and found wooden peels are a little easier to slide off of and then discovered the world of sliding pizza peels. There were a lot of different sliding peels for sale but they all seemed to use some sort of plastic like materials for the conveyor apparatus and i was worried about melting that part if i inadvertently touched it on my pizza stone or oven as i usually have it heated to about 700 degrees. That’s when i found this baby that used a pastry cloth conveyor. It’s very easy to assemble—wooden pizza peel, removable pastry cloth and a slider handle clip to keep it all together. You just need to tuck the end under your pizza dough and it slides right on. The trick is to actually just hold the conveyor slider handle in place and move the peel back and forth instead of trying to move the pizza by moving the conveyor handle. I’d recommend practicing a couple times just to get the motions down so you have the perfect shaped pizza instead of a half smushed monstrosity with your toppings all flopped onto one side. If your like me and buying this to use for the all in one ninja woodfire pizza oven, be aware that it is too wide to actually fit in the oven, so what i do is use some tongs to grab the front of the accessory tray and slide it and the pizza stone half out and then slide my pizza on. This one definitely costs a little more than some other sliding peels, but as it uses a nice pastry cloth to slide the pizza, you don’t need to worry about it melting or tearing, leaving you with a broken sliding mechanism. Likes they say, you get what you pay for.

First of all, the product I received looks NOTHING like what is advertised in the photos and video. I looked up the website that was in the package, called Superpeel.com and the phone was disconnected. Sent an email and have never heard back. That's a bad sign right off the bat. I finally found another video that shows how to assemble the product I received, so I did get it together. Trying to assemble one product with directions from something completely different was a bit frustrating. I practiced and I think got it down... until reality hit. I have a pizza oven. Getting the pizza ON the peel was great. As advertised. Getting it into an 800 degree oven is another story. To slide that stupid little plastic bar to drop the pizza in the oven requires you to PUT YOUR ENTIRE HAND IN THE OVEN! Stupid! I put on gloves, which helps with the heat, but the plastic bar etc that you have to slide nearly melts, so it becomes soft and literally unworkable as it just bends and comes apart. The video that is on the Amazon site where I bought this shows a METAL sliding gizmo that you grab from the END of the handle to avoid putting your hand in a hot oven. THAT design actually makes sense. What I received is a joke. If I was using it to put on a grill or a wall oven it probably would be fine. But to stick my entire arm AND gloves inside this hot pizza oven....I was cursing until the cows came home. What a waste of $80. It's going back ASAP.

**Update** - January 20, 2021. I added a video of me using the pizza peel. As you can see, I like a lot of toppings- heirloom tomatoes, sautéed onions and bell peppers, and sausage. The more toppings you add, the heavier the pizza is and thus it’s harder to unload using a traditional pizza peel. I would say it’s impossible without making a mess. By using this innovative pizza peel, it’s easy! After all the hard work of making pizza dough and toppings, you don’t want to ruin your pizza by struggling to get a pizza in a hot oven on a hot baking stone. I make homemade pizza and I assume you're looking at purchasing this pizza peel because you make homemade pizza as well. After all, do you really need a high quality pizza peel for frozen pizza?! I was hesitant to buy it because of the price. Come on, you can get a pizza peel for under $20. However, I gave it a shot and am I glad I ever purchased this! I should have bought it a long time ago. First off, it works! There's a small learning curve, but once you get the hang of it you'll be easily unloading pizzas on your pizza stone. As someone had suggested, practice by loading and unloading an empty plate or even a round metal pizza pan. It's pretty easy to use once you get the hang of it. The biggest thing I enjoy is not having my nicely made pizza ruined by trying to unload a fairly heavy pizza with plenty of toppings into a piping hot oven. So many times have I fought with pizza dough sticking to the peel. I've tried, all-purpose flour, semolina flour (because it's suppose to act like little ball bearings- not!), cornmeal, etc. Nothing works like this pizza peel. Sorry, I sound like I work for the company or a high pressure salesperson. I really enjoy this product and hope that it works for you. Oh yes, the biggest difference is my pizza actually is crispier and tastes better. I don't have to apply flour heavily to the peel to prevent sticking. A super light dusting is all that is needed. To make things easier and faster for me, I use this pizza peel to exclusively unload my pizzas and then use my old wooden pizza peel to remove the pizza because I don't have any problem removing a cooked pizza. Overall, I really am glad I bought this pizza peel and look forward to making my homemade pizza.

This is a very useful gadget. It's helped make my pizzas much more visually appealing and able to be about the same size as my pizza stone. It works pretty much as advertised, but there are a couple of caveats I would add: 1) Putting the pizza in a super hot oven can result in burns, I have learned that you should pull the rack out, put the pizza down on the stone, and then push it all back in. The downside of this is that in the time it takes to do that, the oven can lose a lot of heat. 2) The cloth does not clean or iron very well. It shrinks a fair amount even when meticulously following the laundering instructions. 3) The peel came damaged on the front end. I was able to more or less fix it with a sanding block, though,and it doesn't seem to affect performance.

This is a wonderful idea! At first I wondered why no one thought of it..then I realized no one figured out how to do it right. This is a good, yet not great attempt at it. The peel is well made, seems easy to clean (the cloth takes the brunt of the dough and stuff), and the loop makes hanging it a breeze. The thickness is thin enough to scrape up a pie but allow for the conveyor belt action. Oh the conveyor belt ... It works ... sorta. I got some laughs when I pulled it out, as folks saw it as a bit of a Wallace and Gromit affair. It worked, though the belt came off after every use. That is a bit of a challenge. I'm inclined to think another fastener is the way to go vs what's used here. I'm happy with the results, but it's an awkward affair and ripe for improvements. 5 stars because I love it and haven't encountered better.

We've been grilling pizzas for a long time, using parchment paper to put the pizzas on the grill. We finally became willing to spend the money for a good pizza peel and chose this one. It does an amazing job! Even the first pizza was a success. As far as I can tell, the materials of this peel are good quality, and we wish we had bought it long ago.

Very convenient and worked great at first. The cloth conveyor can accumulate some melted cheese or other materials. It's impossible to clean and either way it begins to warp and fray. Now it doesn't fit and it ruins our pizzas.