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Author Topic: Pizza - Super Peel  (Read 821 times)

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Canadian John

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Pizza - Super Peel
« on: July 02, 2018, 01:21:25 PM »

 Does anyone have any experience using this newer concept peel? 
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bregent

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Re: Pizza - Super Peel
« Reply #1 on: July 02, 2018, 04:01:18 PM »
I tried a friend's once, and it's a cool idea, but not necessary for me and too much $$. After practicing a bit with a practice dough onto a cold stone, I can launch a 18" pie onto an 19" stone.
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ScottWood

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Re: Pizza - Super Peel
« Reply #2 on: July 02, 2018, 05:23:21 PM »
I'm intrigued.  I wonder if it would work for getting a Papa Murphy's take and bake off of that paper tray that they come on?
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bregent

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Re: Pizza - Super Peel
« Reply #3 on: July 02, 2018, 07:00:03 PM »
>>I use a wooden one to launch and a metal one to turn and take off

I do the same. I remember when I first got my metal peel, I tried to launch a 18" pie from it. We ended up eating calzones that night :)
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TechMOGogy

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Re: Pizza - Super Peel
« Reply #4 on: July 02, 2018, 09:49:25 PM »
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Re: Pizza - Super Peel
« Reply #5 on: July 02, 2018, 11:08:18 PM »
41,000 views?  Who would have believe that!
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Lothar1974

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Re: Pizza - Super Peel
« Reply #6 on: July 06, 2018, 10:52:40 AM »
I have one and use it every time I make a home made pie.  I have tried the regular peels, apparently I have a deficiency using them  :rotf:
I love mine, works perfect 100% of the time, I only do home made dough. 
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Th3Batman86

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Re: Pizza - Super Peel
« Reply #7 on: July 06, 2018, 11:57:16 AM »
I use a wooden peel. I put a little corn meal on there (I like the flavor of the crispy burned corn meal) and I just build the pizza right on the peel.
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