EXO New Super Peel Pro Composite!

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.

I've had the Super Peel Pro for a couple of years now. The concept is ingenious, and the execution excellent; my Super Peel Pro has held up well, has always worked, and has turned a fraught job into a can't-miss proposition. I love it!

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.

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.

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.