Author Topic: superpeel  (Read 1711 times)

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piroshok

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superpeel
« on: January 17, 2006, 08:51:46 PM »
has anyone used this superpeel? looks like a cool tool to get those tricky pizzas onto the stone
http://www.superpeel.com/


Offline canadianbacon

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Re: superpeel
« Reply #1 on: January 17, 2006, 08:57:58 PM »
Check out this thread  ;D  we discussed this only last week.

http://www.pizzamaking.com/forum/index.php/topic,2369.0.html
Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.

piroshok

  • Guest
Re: superpeel
« Reply #2 on: January 17, 2006, 10:04:09 PM »
Thanks mate obviously missed it
Just wanted to say that looks cool but the price definetly prohibits me from buying it
 :chef:
« Last Edit: January 17, 2006, 10:10:42 PM by piroshok »

Offline Perk

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  • Location: Jacksonville
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Re: superpeel
« Reply #3 on: January 30, 2006, 09:44:27 AM »
It looks very nice, my first impression though is you have to get real close to the pizza with your hands and
in the oven it may be real hot,
Plus I turn my pizza while cooking and this peel may make it hard to do that.

Still a very interesting piece.
-Dave
Jacksonville Fl.

Offline Fio

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Re: superpeel
« Reply #4 on: January 31, 2006, 10:08:26 AM »
It looks very nice, my first impression though is you have to get real close to the pizza with your hands and
in the oven it may be real hot,
Plus I turn my pizza while cooking and this peel may make it hard to do that.

Still a very interesting piece.

You can still use a regular peel to turn the pie and remove it from the oven.  To me the big advantage is that you don't have to use corn meal.  Once the pie is half baked, you can extract it with a regular peel, and you won't have smoke and a growing pile of smoldering black cornmeal dust on the stone to clean up.

PLUS, without cornmeal, you will get better contact between the pie and the stone.  It seems to me that cornmeal/semolina does a nice job of making things slide more, but after 2 or 3 pies, there's so much cornmeal left on the stone that successive pies have a harder time making contact with the stone, reducing cooking efficiency.

Think I'm gonna get one of these.
Since joining this forum, I've begun using words like "autolyze" and have become anal about baker's percents.  My dough is forever changed.


 

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