Nothing personal, but I'd rather develop honest peel skills (and have) than rely on a SuperPeel. It's really not that difficult and parchment solves any problems with high hydration doughs... and is much cheaper. Knowing me, I'd probably burn the crap out of the fabric anyway. And, like John said, I keep one side of the peel smooth and sometimes use the other side to cut pizza, depending on what's going on in the kitchen, like many family members helicoptering! It then becomes easier to pull it out onto the "wrong" side of the peel, cut it and slide it onto a plate.
Also, I second John's vote for Bob's Red Mill Rice Flour. I use it regularly on my peel and have not had a sticking or burning problem, even with higher hydration doughs like JerryMac's. I usually bake three 12" pizzas for DH and me and when the oven and stone cool off, I whisk any darkened flour away.