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Improving the Super Peel – As the dough Allows!

August 28, 2014

Margarita Pizza PicRemember the first time a pizza stuck to your peel?  Well, I sure do!  I remember the first and the last time!  And that is how the Super Peel came to be.  It has been 15 years now, and though the Super Peel revolutionized pizza transfer for many, there is most always room for improvements – and we are working on them.

When a food consultant was asked to review “a new and improved pizza peel” back in 2000, her immediate reply was “how do you improve a pizza peel????”. Well, she found out ,and became an instant convert.  Over the years that I have been making and selling them they have preformed admirably. Cook’s Illustrated and America’s Test Kitchen fell in love with the product back in 2004 and just this year (10 years later!) still consider it to be a Pizza Making Essential Super Peel, especially paired with the Baking Steel by Stoughton Steel Baking Steel.  While we know that it is possible to make a fantastic pizza on a baking stone, the Steel does release more heat to the bottom of the pie.  Here is an Under 3 Minute Pizza baked on my standard stone.Pizza less than 3 min Nice Char Here is a video of the baking method used to produce these amazing results Under 3 Minute Pizza

As good as the Super Peel is, there is always room for improvement.  We have continued to innovate and improve, though most times these have gone unnoticed and without fanfare.  However, the latest improvement is worth mentioning, as it will improve the performance and reduce care and maintenance for the peel.

This week, I can happily announce, the first polymer coated Super Peels have come off the production line.  As soon as I have done adequate QC on these, they will be off to Amazon, introduced as our base White Ash Model.  The surface treatment will be Behlen Salad Bowl Finish Behlen.  This is a Food Safe, Non-Toxic finish, which has been on the market for many years. We started using it on our Extra Large Super Peels Extra Large Super Peel, to reduce sliding friction, and have liked it so much that we will likely be implementing the finishing process on all of our wooden peels.  It reduces sliding friction initially, and maintains this improvement over time, as it reduces grain raising from water contact.  This will also reduce the need for occasional maintenance (light sanding), which has been one of the few “issues” over the years.

After I have seen and approved these peels, I will provide a link to the new Amazon listing for this New and Improved Super Peel!  Watch for other changes and improvements in the coming months.


Pie Pondering

3 More Hours to Enter to Win!!

May 16, 2014

Win this Emile Henry Flame Top Pizza Stone

Emile Henry Stone

Only 3 more hours to enter. Just leave us a comment at to win this weeks contest.

Good luck to all!!


Super Peel Giveaway for May 16th – Enter to win!!

May 15, 2014

Emile Henry StoneEmile Henry Flame Top Pizza Stone

This week you can enter to win a 14 1/2″ Emile Henry Flame Top Pizza Stone (black), just for leaving a comment on facebook at: telling us all what you like about living in NY or what you like about not living in NY, something about wherever you may be. Careful, now!!! I am in NY!!! Just tell us, and you will be entered for this fantastic pizza stone. Random drawing will be made this Friday at 10:00 PM EDT. US shipping addresses only, please.

I have owned one of these for several years and used it on the grill, in the oven and for both gluten free and wheat breads and pizza. I love it!! Here is a link to me sliding a pizza on the stone in my Grill Dome Ceramic Cooker.

Note how easy it is to place the pie. Video #3 shows you the finished pie! Yum!!

There is a video on the Amazon listing (link below) for this stone, which shows…..well……….how not to place your pie. In fact they don’t show you how they do it at all. It magically appears to have moved from the cutting board to the stone, which has been removed from the oven. While we are all about magic, we don’t recommend this method. Taking a closer look at this video and you will see that the pizza that shows up on the pizza stone bears no real resemblance to the pizza that was on the cutting board. Hmmmmm???????

Emile Henry Flame Top Pizza Stone, Black

Emile Henry Flame Top Pizza Stone, Black

Buy from Amazon

Oh, what the heck!?!? Gotta have a little fun with it. Truth be told, I love the Emile Henry Pizza Stone, and by loading it with your Super Peel, its a piece of cake (or pie, I guess). Anyway, you can make and enjoy some of the best pizza anywhere, right at home!!


Win the 20″ Cherry Super Peel

May 7, 2014



Don’t miss out on your chance to win one of these Giant 20″ Super Peels in Solid Cherry. Just two more days to enter. Contest ends Thursday May 8th at midnight. Just drop a comment at, and in it explain what you plan to do with this peel (paddle a big canoe??) if you win. You’re entered! It’s just that simple!

Random winner will be draw from entries, and I will ship this out on Friday. Good luck!!

Gary (SP)

Super Peel Giveaway – Super Sized Cherry!

May 5, 2014


This has been a long time coming…………….first in aluminum, then in basswood (both loved by the select customers luck enough to get one!). Now finally in production, this is the king of our line – The 20″ X 20″ Super Peel is now available in Solid Cherry. We love it!, and plan to keep it this way! And, since we have them in stock and now in production, we are giving one away on Thursday of this week! There will be other weekly giveaways to follow, so stay around, but there will probably not be another one of these right away.

How to enter…………..Just visit us at and post a comment telling us in a few words what you would plan to do with this peel – no extra credit for creativity, but feel free to ad lib! We will select a random winner on Thursday May 8th, and ship this on the Friday.

This Super Peel is large enough to lift, carry and load a 20″ pizza or several baguettes at once. I have even used one to load a 18″ Gluten Free pizza right onto my 18″ x 18″ Baking Stone. It comes finished with a food safe salad bowl finish that not only makes them beautiful, but also provides and helps maintain a super low friction surface for sliding the larger and heavier items it is designed for. No worries, you can still use it for a 5″ pie if you want to. There was one concern I had about using a wood like cherry, that it might be too heavy. So, we have tapered it along its full length. The result: It actually ends up weighing less than our standard 14″ maple and ash Super Peels, and is very well balanced.

Good Luck! And, check back in on Mondays to see what we will be giving away next.

Be Well, Bake Better!

Gary (SP)

Amazing Gluten-Free Whole Wheat Pizza

February 8, 2014
OK You Fellow Wheatophobes! – Here is the recipe:
Definitely feed this to your Glutenous Gluttons.  They will never suspect a thing!
Super Peel’s Mock Whole Wheat Bread and Pizza Recipes (See bottom for pizza modifications)
First the Bread………..
Super Peel’s Mock Whole Wheat Bread Recipe.
1 pack or equivalent instant yeast
¾ C warm water for proofing yeast
Sprinkle of sugar
1 ½ C Bobs All Purpose GF
1 ½ C KA All Purpose GF
½ C Flax Seed Meal
2 t. Salt
¼ – ½ C Molasses
2 t. Xanthan Gum
1 Bottle Red Bridge or other GF Beer – Room Temp.
-Preheat oven to 425F
-Proof yeast in warm water and sugar.
-Blend dry ingredients well.
-Add Water/Yeast, molasses, and sufficient beer (~8-10 oz.) to bring to a thick batter consistency.  Should be quite loose, bring just to the point that it is not able to support its own weight without slumping – Adjust accordingly with more flour or beer/water.
-Drink left over beer.
-Pour into greased loaf pan.
-Level and sprinkle seeds, etc. onto top if desired.
-Let rise to top of pan or as high as you think is smart.
-Bake approximately 45 min, or to internal temperature of approximately 210F.
-If necessary, cover lightly with foil for last part of bake to prevent over-browning.
-Remove from loaf pan and cool on rack.
-Slice, Devour and go to Heaven!!!
Pizza Modifications:
For one 14″ to 16″ pizza, halve the recipe and use only 1/2 tsp. Xanthan Gum).
For the Super Peely challenged, you may try it on a sheet of parchment or a cookie sheet.  With the parchment, proximity to your broiler could be a fiery issue, so maybe don’t, or at least increase the distance away from the element.
-Make 1/2 bread dough recipe with xanthan gum reduced to 1/2 tsp., and allow to rise to about 150%
-Roll gently onto well floured surface (on Parchment for wimps) and gently spread out to desired size.  If using Super Peel to transport stop a couple times during spreading to lift, redistribute flour and re-set dough down.
-Cover with oiled plastic wrap, and allow to rest/rise for about 20-30 minutes.
-Lightly top with drizzle of EVOO, brushing to distribute including rim.
-Top with Favorite toppings (definitely try ATK’s recipe for topping this Mock WW Pizza!!)
-Move to VERY HOT stone placed directly under broiler (see posts on  about our modified broiler method, or follow ATK’s similar methods see link below).
- Bake/Broil for 2-8 minutes depending method (about 2 minutes with super hot broiler heated stone and close to broiler with door open, or up to 6 or 8 minutes using standard or ATK’s method).  Note if you are baking under broiler and top is getting ahead of the bottom, simply turn off broiler and back on as needed to equalize the baking process.
-Note, due to the very short cooking time, toppings that may need longer to cook should be precooked fully or partially).
- Enjoy!!
ATK’s Pizza Baking Technique:

America’s Test Kitchen -Whole Wheat Pizza and Super Peel

February 8, 2014

Here is the link to ATK Season 14, Episode 4, where they use our Super Peel to make a wonderful whole wheat pizza. Now this is a wheat pizza, but you can also use our recipe (see for gluten free Mock Whole Wheat Pizza and you wont miss the gluten, not one little smidgeon!!!

This GF Mock Whole Wheat dough recipe is so good that I posted it here earlier.  So, check facebook or look here under recipes.

I know what I am having for dinner!! ATK’s WW Pizza, but GF!! Nice thing about gluten free is that it is way faster than wheat. The texture may not be quite the same, but it is damn good!



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