The Baker’s Buddy: Super Peel

Board: solid maple
Pastry cloth: Cotton/polyester blend

Board: 14 1/2 inches wide x 14 inches high (including handle)
Handle length: 9 1/2 inches

Pastry cloth (work surface): 12 1/2 inches wide by 14 inches high
2 pounds 15 1/4 ounces

We love pizza around here. I’ve been making my own whole-grain pizza crusts for many years, and I love to experiment with different flavors, toppings and techniques. I’ve used several pizza peels in the past and never cared much for them. Both the metal and the wooden peels have their pros and cons, and I’ve used both; but for me, using a pizza peel with its mess and difficulty was simply not worth the effort.

When I mentioned that I was invited to review the Super Peel ™, my friend articulated my own sentiments when she quipped, “Vickilynn, have fun with your Super Peel. I have a peel, too. But I am so clumsy I never use it. So if I had a Super Peel, I’d be super clumsy, right?”

Before using the Super Peel, I visited the website and checked out the mini-video. I was amazed at how easy it looked to use, but I was still skeptical that it would work as seamlessly for me in my own kitchen. Bottom line: the Super Peel IS that easy to use!

How to Use

To transfer from the Super Peel:

I rolled my pizza crust out on the lightly floured Super Peel pastry cloth to the size of my pizza stone. To transfer the pizza ready to bake, I position the Super Peel over the pre-heated stone in the oven and gently slide the clip forward. The pizza slides smoothly from the Super Peel to the hot stone. The same technique works for other baked goods.

To pick up with the Super Peel:

I slip the edge of the Super Peel under the cooked crust, and then gently pull back on the clip while moving the peel forward. The Super Peel lifts the crust and slides it out of the oven and onto the peel surface.


  • The Super Peel is sturdy and made with quality materials.
  • By making the pizza or bread on the Super Peel and transferring it to a preheated pizza stone, the end results are a more evenly cooked crispier crust.
  • Dusting the pastry cloth with flour, the surface becomes non-stick. The pizza slides right off the Super Peel in a smooth movement. This eliminates the mess experienced by using ordinary peels. No spilled ingredients, burnt cornmeal, deflated, misshapen or folded-up dough.
  • Pastry cloth cover is reversible and washable.
  • The Super Peel is an excellent tool for breads and other baked goods besides pizza.
  • The Super Peel comes in a really cool zip-style plastic baggie to keep it clean.


  • I found no disadvantages in using the Super Peel. In fact, I am extremely pleased using this unique new-generation peel.

Overall Conclusions

As I said above, I was skeptical that the Super Peel would work in real life as smoothly as it looks in the video. The truth is, it does. I enjoy using it and I am impressed with it overall.

I love using it and recommend the Super Peel for the beginner or the seasoned baker, whether baking bread, rolls, cakes cookies or, of course — pizza.

Contact Info: Super Peel
Web site:

9 Reed Lane
Clifton Park, NY 12065
(518) 371-3173

© 2010 Vickilynn Haycraft and Real Food Living. All Rights Reserved. No portion of this review may be copied, stored or transmitted in any medium, for any reason without prior written permission of the author.

About Vickilynn Parnes

A student of health and nutrition for 40+ years, Vickilynn Parnes has over 30 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and radio talk show host, as well as being full-time mom to 5 children.