Super Peel Review

The Super Peel is a pretty simple device for moving a pizza from place to another which is what makes it so ingenious!!! Really it is a conveyor belt of clot on a wooden board that allows you to simply scoop a pizza up and easily place it down on a hot pizza stone without accidentally dumping your pizza in the fire (which we have done!).

Here is a video of Jackie using the Super Peel to pick up the pizza and put it on the Big Green Egg pizza stone:

I had the Egg pre-heating for about an hour and it was sitting around 650-700F when we put the pizza on. It took about 4 minutes to cook, we then added a bit more fresh basil and let it cool on a wire rack for 10 minutes before cutting.  The crust was perfectly crisp on the outside, and soft and delicious on the inside.

It was fantastic pizza and the Super Peel worked great!!! Especially for our first attempt.

If you would like to get your own Super Peel, click here.

I give the Super Peel 5 Eggs out of 5!!!

Happy Egging!
Brian

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4 thoughts on “Super Peel Review”

  1. What a fantastic looking pizza! Well done as a first attempt with the Super Peel. I will have to give it a go on my “BGE substitute” using my gluten free dough recipe. Haven’t done that yet, but can’t wait to see how the GF pizza dough reacts to 700F! Thanks for sharing this info.

    1. Thanks Gary! The Super Peel is so easy even I can do it 🙂

      Let me know how the high temp gluten free dough works out. I’ve been playing with a lot of different setups on the Big Green Egg for cooking pizza and I think I’ve settled now on the one that works best for me, which is using the plate setter with the feet down, then the little green Egg feet as a spacer that the BGE pizza stone sits on. It gets it a little higher up in the dome so the top cooks fast and it isn’t so hot on the bottom that it burns too quick either.

      I’ve also been playing around temperatures and it seems the 700F range is about perfect. Any hotter and it tends to burn on the bottom before the top is done.

      I’ve also found that allowing the stone to heat up with the Egg for a good hour is key or the top burns before the crust is cooked.

      Brian

  2. Brian,
    Those litttle terracotta flower pot “feet”, which you can pick up at just about any garden center or big box, are also great for lifting the grate. A set of 3 cost a couple bucks and you can use them in any of about 4+/- orientations to get a slightly different elevation. I suppose you could even stack them on their flat sides to double up.

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