I just noticed this Super peel on another site and thought it looked pretty useful and would like everyone's opinions before I buy one. TIA
The Super Peel works great if you don't have a sticky dough or don't dawdle getting the dough loaded. I have had a few miserable experiences when the dough got stuck to the cloth slider. Once you start the process you have a mess if it is stuck in the middle. So, I stopped using this time saver and switched to parchment paper for high hydration doughs. Never a failure with parchment.
I have used mine for loading stuck pizza onto my dusted metal pizza paddle...though Iam getting better at this as I practice making pizza's. I do this because I'm afraid of burning the cloth when it goes into a very hot wood fired oven... this can be done using caution. It's great for loading breads into the oven. I also got one for my daughter. You'll be so glad you have it when something gets stuck or is hard to place into an oven without distrubing it. It definately works! Even on the stickest pizza dough!
I am sorry if I offended you in some way, I never meant to, I suggested the nicer dicer because I happen to love this product and it makes things so much easier for me, I am a bit of a clutz and often have cut into my finger.
Hi John and others,
As some have mentioned occasional sticking to the cloth, I thought I would address that. John uses very wet doughs and has had no problems to my knowledge. It is one of those things, though, that must be taylored to personal use. Generally, the wetter the dough, the more flour needed on the cloth to keep it from sticking. A lot of doughs require little to none. Then it also matters how long your dough is going to sit on the peel prior to moving it. The best method I feel, and what the Super Peel really excels at, is to just pick the dough up when ready to move it to the oven. The gentle pick up action will not disturb the dough and not degas it. You can also pick up and set your pizza, etc. back to the work surface, a dry run of sorts, to test for sticking and add a little more flour if it is needed before heading to the oven.
Generally, once you get the hang of it for the types of baking you do there is no looking back.
This is not meant to be a sales pitch, rather just some helpful tips for users.
John, I still need to replace your mole wrenches!!!! I know! I know!
Pizzameister - Gary
ok, what is a super peel and where does one get it?
Go to superpeel.com and you will see. It is the best way for you to see it.
I got mine from BreadTopia.com under pizza supplies...they also have extra cloth covers and a good price. Also a video using it that's fun to watch...I really also like using it for the pie doughs.
Enjoy the day, Sylvia
I will admit I've only used the new superpeel twice, but each time my wet, sticky pizza dough stuck to the peel.
I washed it and put it on the wooden paddle thingy, loosely, just like it suggested. And then floured it, just as suggested. Yesterday I tried again and floured it some more. I prepped the pizza on a slab of marble and used the superpeel, tried to put it in the oven and it was stuck all over! I managed to get it off, but the pizza was torn and I got cheese burnt onto the stone. feh.
I'm obviously doing something wrong, so any opinions? Yes, my dough is quite sticky - it rises in a well-oiled bowl. Perhaps I should use less oil?
I've been tweaking my recipe for a very long time and this was the recipe I used with parchment paper - it gave me a nice chewy, thin crust pizza. But it was sticky and unmanageable, which is why I stopped using a regular peel - that was disastrous. And I dislike the grittiness of cornmeal.
I got the superpeel because I wanted to use it with Pappy's new Big Green Egg, however, I figured I should practice before using the BGE and so far I haven't been happy with my results.
Super peels are great...but I no longer use mine...It does take a little practice...but it will become easy even with the stickiest of doughs...don't let it sit to long on the peel keep it moving...also try mixing only a little simolina flour with the regular flour...I don't use the gritty corn meal either...make sure there are no damp spots, cheese anything on your peel other than a the floured bottom of your pizza...after a while you will be able to use less and less flour and keep all from sticking...keep it moving...top some...shake it...top some more...shake it gently all the way to the oven....yes you can top it right on the peel! Leaves a very neat/clean kitchen.. less mess! With practice.
I had only one disaster with the super peel, and that's when I let a very wet dough proof on it. When I only use it to pick up and immediately move the wet doughs I have no problem.
I got the super peel for another reason--I was having asthma attacks from the burning flour, corn meal, and parchments I was using to move my doughs onto the hot stone. I reasoned that I could use less witht he super peel, but I didn't find that to be exactly the case. It still needed quite a bit of flour and the excess flour on the belt tended to fall into the oven from the back side of the peel as I loaded the dough onto the stone.
I played around with different options. One was to put parchment under my dough and not flour the super peel at all. I trimmed the parchment around the dough with a scissors to minimize the burning. But that was a pain.
Finally, I replaced the belt on the Super Peel with parchment paper. Viola--that was the answer for me. The clips that come with the super peel won't work with slippery parchment, so I used binder clips (or bull nosed clips) from an office supply store instead. Now I can pick up doughs without added flour or cornmeal, and get them safely to the stone without difficulty. I can reuse the same parchment "belt" many times before it needs replacement.
A note on handling very wet dough with the Super Peel.
Like to any other surface, very wet dough may stick to the cloth of the Super Peel if given the chance. Most of our users have no problem after some practice. As John writes, he handles extremely wet dough with no difficulty at all.
Jan mentions use of parchment paper as a temporary belt, attaching with spring binder clips. This is covered in the instructions. The Super Peel was designed so that standard 12" wide rolls of parchment, waxed paper etc., could convneiently used. As she has found, very wet dough will even stick to silicone parchment, if left to rest on it.
A preferred and best way to go with very wet dough, is to build pizza or raise bread on the counter or work surface, on a sufficient bed of flour (or other) to keep it from sticking down. Use the floured Super Peel to lift and move the item to baking stone when ready. The layer of flour in direct contact with the bottom of the wet dough will adhere to it, while most of the excess will be pushed forward and not lifted onto the Super Peel. Then transfer to baking stone should be easy and stick free.
Also, as noted by at least one poster, just keep things moving along, though there is no need to hurry unnecessarily.
Hope this helps,
Will it work with bread proofed on a couche? Or might the two fabrics tend to get tangled with each other?
Just use the peel like a flipping board in this case? Proof the bread seam-side up, then flip it onto the edge of the peel and once it's on the end use the conveyor to move it?
That is a good question and sugestion. If you try to lift from the couche, there will be a little bit drag between the two cloths and it will probably cause some difficulty. If some one holds the couche in place, you should be able to do this OK. Just keep the downward pressure very light sort of like a skimming motion. Keep me posted please.