Or you could... yaknow... sprinkle some flour or cornmeal on your regular peel??

-g

Interesting, pricey, and one more gadget to clutter up kitchen cabinets. I am sure there will be in WalMart for 9.95 by Christmas.

and what is that interesting object at the end of the video? a mini pizza oven?

Totally unnecessary. First comment nailed it.

Interesting comments. It looks awesome to me.

I don't own one but I want to. I think it makes a lot of sense. I disagree that you could just "sprinkle some flour" to get the same effect.

It does one very general thing: move fragile and/ or large pieces of moist dough/pastry/quesadilla from one place to another with no need for flour or cornmeal. And it will allow you to the align edges of your dough perfectly with a particular point and then spread it out. For me that's a great tool. Faster, cleaner.

I cook 1-3 times a day and have made bagels, donuts and pocket(pita) bread from scratch and am adding the super peel to my 'cooking tools' wish list.

Plus, read some of the reviews at the Amazon link. http://www.amazon.com/Super-Peel-Pizza-Solid-White/product-reviews/B001T6OVPO/ref=cm_cr_pr_link_3?ie=UTF8&showViewpoints=0&pageNumber=3&sortBy=bySubmissionDateDescending

Twenty 5-star ratings. There were concerns about it being unfinished but even the guy who sanded it and stained it himself was impressed with how well it works and said it was worth every penny.

Most of the reviews were along the lines of "I love making pizza now . . . I never would have done this kind of cooking before . . . it's a great tool . . . ".

Nobody said they felt cheated or that it was a waste.

hmm, I have some plywood in the shed and a jigsaw...

might give this a bash!

does anyone know what the slidey material is made of?

I've done the flour and corn meal routine with mixed results. Usually I just use a piece of parchment paper. While this tool looks cool and useful, I gotta concur with some of the others- pricey and yet more kitchen clutter.

Parchment paper is definitely the way to go. The way I do it is to assemble the pizza on the parchment paper and then slide the paper with the pizza onto the stone. After 2 minutes or even lesser depending on the oven temperature, just raise one end of the pizza up with a wooden or steel spatula and slide the paper out. In two minutes the crust has firmed up sufficiently to allow the paper to be removed easily.
The paper can be reused quite a few times although it will get brown.

If your oven is at 500, the paper will reach 451 F in around 5 minutes, so remember to pull it out before 5 minutes...:-).

When I got into pizza-making last year, I tried the cornmeal method. It worked, in that the pizza did slide reasonably well onto the stone. But some of the cornmeal spilled off the peel and stone, landing on the bottom of the very hot oven. It then burned, creating enough smoke to set off the smoke alarm repeatedly. Also, it droped down into the bottom of the oven, too, where it continued to burn the next time I used the oven. And even more of it made it down into the drawer below the oven. I'm still finding pieces of carbonized cornmeal.

I usually make an overnight, very sticky dough, so perhaps I had additional trouble because of the wet dough. But wet dough makes for very crispy crust, so I'm not giving that up!

I discovered that parchment paper works quite well, even if you don't remove it until the pizza is done and out of the oven. This tool looks like a good option and I'd buy it if I had more storage space in my kitchen.

Tried the cornmeal bit, wasn't happy with it. I roll out my dough on a sheet of parchment paper. The dough sticks to the paper, so everything slides off onto the stone smoothly. Then, when it's done, I can put the peel under the edge of the parchment, grab a corner, and slide it off of the stone onto the peel. No muss, no fuss.

My technique is flour/cornmeal + wood cutting board + remove stone from oven for the transfer. Though cornmeal goes everywhere, this works pretty well. Biggest challenge is in the mind, building the confidence for a successful transfer - since I only get to practice 2 or 3 times a month. But in any case, a failed pizza is still an excellent calzone.

Another vote for the parchment paper method rather than a one-purpose gadget. And this is a gadget. I don't doubt that it works, just that there are other methods that are cheaper, just as easy, and entirely reliable.

A note on pizza stones: don't. A pizza stone from the kitchen store might set you back $30, but a few unglazed tiles from the home center will cost you just a couple of dollars. When you're not going to use them, they can be stacked; if one breaks, you can buy just one to replace the broken piece; you can push them together for pizzas or spread them out and leave them in your oven all the time to increase thermal mass and provide more even, consistent heat. The results are, of course, equal--another area where a general, multipurpose tool beats the specialized across the board..

I have a Forno Bravo stone and a $10 wood pizza peel. A little flour, some cornmeal and some practice and i get a near perfect placement every time.

I used to use the $10-$20 stones, but after the third one shattered from the heat (550) I got the Forno Bravo stone and have been using about once a week for over a year with no problems. It has a 10yr warranty, so if it ever breaks, im covered.

If you're cornmeal is burning on the bottom of you're oven, you're using too much. Also, with a wet dough (which are best) it will start absorbing all the flour and cornmeal the second you lay down the dough (I build my pizza on the peel, so I dont have to pick it up). The trick here is work fast. You shoudn't be over dressing you're pizza anyway, or the dough won't cook through.

To the poster who is removing the stone for the placement. Yikes! My stone weighs 10lbs and is 550+ degrees... not something i want to move. Ever. It lives in my oven 100% of the time, I cook anything on it and it either has no effect, or slightly improves whatever im baking.

The Super Peel is a cool tool, but its big and for me at least, simply not necessary. Maybe for pastries or something, but for pizza the classic wooden peel, used for centuries, is still the best.

yeah, sorry, this is an easy skill to learn.
This looks like a gadget for someone that makes pizza once or twice a year.

There's a lot of variation in pizza dough stickiness, thinness, and size. The people saying "just use some cornmeal and flour" don't sound like they've had a lot of experience making pizza. I make pizza often. I've had a few disasters and disappointments that could have been avoided using this gadget.

I wouldn't buy one, though. I've got my peel technique down. I still occasionally end up with the side of a pizza draped over the edge of the stone, but it's not bad enough to spend money on this item.

Just say no to Unitaskers!
I use a piece of parchment paper, and use a flat cookie sheet as a peel. It works great and I don't have to find a place to store the peel. I can also stage several pizzas as I make them on parchment paper.

I'm wondering about the oven as well. I've never seen anything quite like it before.

Some tips that have worked well for me, since my wife and I like a pizza with a lot of toppings.

I pre-cook my crust naked. That helps to stiffen it and keep it from turning out undercooked. I pull it out and leave it on the peel when adding the toppings. It's pretty easy to position it properly in the oven and use a finger on the back edge to push it forward as I pull the peel out.

The only tricky part is pizza removal. I usually have to push it toward the back of the oven or use tongs to get it onto the peel. Sometimes cheese or other toppings get between the crust and stone and can result in a bit of a mess.

I'll be trying the parchment paper trick sometime soon. Seems to be a solid solution.

Another vote for parchment here with a nod to corn meal as an alternative. Been making pizza nearly every week for years. Even with an oven at 550 F, I don't bother removing the parchment while it cooks. Pizza is done in about 5 min and yes, the parchment is usually brown where the pizza didn't cover it. (So no re-use. May have to try pulling it out as mentioned since we do 4 pizzas at a meal.) But your mileage will vary with oven and dough recipe. Have also used unglazed tiles as well as stones and one is about as good as the other.

If I had no peel, and no other use for parchment, I would consider this gizmo. On the other hand, a wood peel, some parchment, tape, and a saw might enable me to construct one of these. Hmmm.

This seems appealing.

This is a cool tool to me. It is a simple solution to a common problem for many people. It takes many messed up pizzas to get good at releasing a pizza from a peel and each messed up pizza is someone’s messed up dinner.

I have been using a wood peel and semolina flour for years with much success and practice. I bake them on unglazed clay tiles. I also bake bread & cookies on the tiles, but up until now I can only bake drop cookies on the tiles. In our house it is a Christmas tradition to decorate cutout sugar cookies with sugar crystals & small candies. It is nearly impossible to transfer a sheet of these cookies to the tiles without messing up the sugar crystals. Many of the cookies are highly detailed. We use parchment paper to transfer decorated cookies from the sheet pan to the tiles but it is not possible to remove the parchment paper while they are baking. Undecorated sugar cookies baked directly on the tiles have a wonderful toasty caramelized flavor that is lacking with using parchment paper. This Christmas I plan to try using a Super Peel to transfer the decorated cookies to the tiles. I may also try experimenting with transferring delicate bread doughs, which normally must be baked in a pan, directly to the tiles.

To the question about what the belt is made of, one of the web sites said it is a poly-cotton blend that is removable, washable and can be ironed if desired.

I'm surprised by all the hate on this device. I don't own one. I've used the parchment and corn meal on a wood peel techniques with varying success. A coworker used to work a bakery and he described the commercial version of this device. Brilliant idea I thought. It's a pleasant surprise someone makes a home version. Yes, it's more expensive than parchment, but, there's no consumable to throw away or run out of. It's no more single purpose than a conventional peel. It looks more fool proof than corn meal. I want one.

I agree with Bob. i think that this tool makes sense for me as I try to throw away less day to day waste. I have not used it, but am intrigued by both the idea and by the feedback posted above. Thanks.