Customer Reviews

EXO Super Peel Gift Set - Our Best Hard Maple Peel With Extra Transfer Cloth and Printed Storage Bag

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I have been working on my homemade pizza project for years now. I tried different peels, but the dough always stuck. Jiggling and shaking didn't work, or I'd have to put so much cornmeal on the bottom it burned and was crunchy, affecting the crust mouthfeel that I'd worked so hard to perfect. If I put more flour on, it just burned and smoked up the oven. The movement of the pizza to the stone has alluded me for years - I resorted to pulling the stone out of the oven (I have the Pampered Chef one with the handles) and building the pizza on the hot stone, then putting it back in the oven. We burned ourselves more than once, plus you have to work so quickly you can't build a masterpiece.

With the Super Peel you can line up everyone's individual pizzas on the counter with very little flour. Each person perfects their masterpiece. Then zip zip you swoop up the pizzas and put them quickly on the hot stone, losing very little heat in the oven. This peel works EXACTLY as advertised. Watch the video on YouTube - it's exactly right. Your hand with the cloth stays still, while you move the peel. It's very very easy once you get used to the weight of the peel.

The quality is EXCELLENT. It's smooth, well crafted wood, comes with a very sturdy boad, and there's a hole in the top of the handle to store on a hook. It is heavy, so plan ahead where you hang it

This peel is much more expensive than others, but worth every penny in my book. It has changed how we do our pizzas, all for the better.

I hesitated on buying this peel, in fact, purchased a regular wooden one at Target for $10 because I couldn't justify the expense. What makes one piece of wood better than another? Well, turns out, PLENTY! I noticed the wood did not stay smooth after being cleaned the first time (got almost fuzzy - cheap wood, I suspect). I dropped it and 1/3 of it broke off, but I could still use it, and did for our daughter's "make-your-own-pizza" party. Had the girls build their pizzas on the peel so I could slide them off onto the stone - except forgot to with the "everything pizza". That was BAD news - couldn't load it onto the broken peel without making a mess - ugh! That was when I decided to bite the bullet and get the whole Super Peel package.

OH MY GOSH!!! Can I tell you how much I love this product!!! It arrived in time for our son's pizza party, and I tell you - it is AMAZING and worth every penny! The boys were even impressed with how the peel zipped up their creations and deposited them flawlessly on the hot stone (and it's hard to impress 13 year old boys!). No jerking, the toppings don't shift or move at all as with a regular peel. Just smooth to slide it on, and smooth to slide it off. Goes exactly where you want it to be. We had a heavily laden pizza and it slid right up onto the peel, and right where I wanted on the stone - NO MESS like last time! I am totally sold on this peel!! Don't bother with the cheap ones, just start with this one and you'll be one very happy customer!

I am glad that I bought the bag and extra belt. The bag keeps the board safe from getting roughed up with the cookie pans/other things around it and it keeps the clips and extra belt together (I can see it would be easy to misplace the clips). The peel itself can be used without the belt; has a great beveled edge and is clearly a much superior wood than my first peel. It is actually very pretty. I'll have to use it a little more to see if I feel it needs any further sanding as some have mentioned it might, but I was SO impressed with it's success over the cheapo one that I'm not going to bother at the moment.

This peel has inspired me to make some pies (watch the way it picks up a lattice top on the EXO website: [...]) and I fully expect to be astounded all over again. I'll use it for homemade french and sour dough breads, cookies, cakes... Looks like I'll be spending more time in the kitchen! With holiday baking coming up, I suspect it will get a BIG workout!

I would consider giving this to anyone who bakes a lot for any reason (pizza or not)! The Super Peel is REALLY SUPER!

UPDATE 11/16/10: I had to show this peel off to a friend of mine who bakes pies frequently; she was extremely impressed with it. Her birthday is coming up over the weekend so I decided to purchase the peel as a present for her. I chose expedited shipping in hope of it traveling from coast to coast by Saturday, but noticed that (depending when the order was processed) it might not make it in time. I contacted the seller through Amazon, thinking I MIGHT hear something tomorrow, but much to my surprise, I got a response within minutes! Gary assured me the order would be processed right away and that I would be able to deliver this awesome product to my friend on her birthday! We exchanged several emails, and I have to tell you - the customer service level went from "excellent" to "above and beyond!" Not only do I recommend the peel - I recommend the company! What a pleasant surprise to have such great customer service - it's so rarely found and so greatly appreciated!! Kudos to EXO, to Gary, and to the Super Peel!

After watching a video on how the Super Peel works, I decided that I had to own this for making homemade pizza. Yes, it really works. It uses a simple conveyor belt design that rolls dough onto a pizza stone quickly and easily, without mess. And it can pick up a cooked pizza out the oven, thanks to its use of wood and cloth, neither of which are adversely affected by heat. (The plastic clips and bar do not come into contact with the pizza or oven.) The only thing it cannot do, despite the directions that come with it, is pick up a fully topped, uncooked pizza from a surface; I found that the dough simply stretched and tore, creating an enormous mess.

A few important steps to take to ensure good results: 1. Make sure the Super Peel transfer cloth is floured and/or rubbed with cornmeal. 2. Assemble each pizza after stretching/rolling on the peel itself instead of trying to pick it up after toppings and sauce have been added. 3. If possible, stretch the cloth back in place after cleaning but when still a little damp, to minimize wrinkles.

I highly recommend this set with its storage bag (great for storing the bar, clips, and directions while you're cleaning the cloth) and the extra cloth. If you're serious about making pizza, check out Rada Cutlery Stoneware Round Pizza Baking Stone, 15 Inch and Fat Daddio's Dough Docker for thinner crusts. And use your imagination for toppings! Gourmet pizzas are incredibly easy to prepare -- and they cost a lot less than what you can order in a restaurant.

-- Debbie Lee Wesselmann

I've had this peel for awhile now, and I love it. Takes a little practice, but once you learn how to do it, it's super easy to get the pizza onto the baking stone. Like other reviewers, I kept my old peel and use it to remove the pizza from the oven, because by then sticking isn't a problem (assuming the toppings haven't cooked over). Also, half of my pizza dough recipe fits on the Super Peel, so I'm usually making two pizzas. By using my old peel to remove the first pizza from the oven, I can have the second one ready to go on the Super Peel.

A few tips. First, make sure you flour the transfer cloth well, and I suggest having the dough pretty much the size you want before you put it on the Super Peel. If you press it out to size on the peel, it will stick. Minor adjustments are okay, but you might want to make sure the dough still moves on the fabric when you get it to size. Then, try not to overload the pizza with toppings. Even though the Super Peel is easy to use, the heavier the pizza, the more difficult it is to roll it off the peel (plus, the pizza will cook more evenly). Finally, before I begin transferring the pizza to the baking stone, I give the transfer cloth a little starting tug to make sure it's going to move properly. I made a mess of a few pizzas and had toppings fall and burn in the oven until I learned to do that initial test tug to make sure the cloth was going to move and to get a feel for the amount of force I needed to use.

I got this for Christmas and I love it. My biggest problem with making homemade pizza was that I almost always ruined the shape and toppings trying to get it on the stone in the oven. I ended up using so much cornmeal, flour or semolina that the dough was too dry, or grainy or much to tough because of to much flour on the bottom! Now I have perfect bottom crusted pizza with just a sprinkle of semolina for taste on the bottom. I can make a pizza like one of my favorite pizza chains that is found only in the New England Areas as far as I last new: Papa Gino's! Crispy to med thin bottom and middle with a tender and fluffy crust. I make it so good now..its like having pizza with a built in bread stick! I dip the crust in extra sauce too!

It takes just one or two practices, remembering to keep the "handle" hand stable and slide the peel with the other is all you have to get used to!! YOU WILL LOVE IT!

I purchased this paddle well over a year ago based on a recommendation from Cooks Illustrated. When it arrived, I was impressed with the weight and quality of the wood (there has been no warping after all its uses). I was even more impressed with the ease of use and how I no longer have to add cornmeal to my dough. It's handle is long enough making it safe for even my children to use. Recently we lost one of the clips (but we could still use the peel). I contacted the seller late night and by early morning Gary not only responded he exceeded my expectations! This is a "super" product and "super" company.

If you bake artisan bread this is the product to buy. It's as easy to use as they say it is. It works excellent for the wetter style doughs used when making artisan breads. Well worth the money. I love it, a must have for sure.

I purchased this for my wife for christmas. Since then she had used it several times, and it works pretty well. For home made pizzas it is perfect. It pulls the uncooked pizza right up with out any issues. It does take some practice at first, but will work great once you have used it a few times.

It is a fantastic peel. I'm thinking about buying one for my brother that is a chef. It would definitely meet his exacting standards.Gary is super amazing and so responsive. I've used it several times already and really look forward to using it often. Great for bread, rolls, pizza, pies, you name it. I highly recommend it for any halfway serious baker. It is a great investment.

It makes transferring dough from your counter to your pizza stone so easy. It has really transformed our pizza as we can now put it on a hot pizza stone in the oven. I can't wait to use it in the grill or for cookies.