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Beyond the Peel

Fine Cooking Issue 89
Photos: Scott Phillips
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Baking peels can be intimidating to use, but here’s a version that makes moving all types of dough easier. Called the Super Peel, it combines a baker’s peel with a pastry cloth, resulting in a hand-held conveyor belt that can transport pizza onto a baking stone or move cutout cookies to a cookie sheet. While traditional peels require a jerk action to slide pizza or bread into the oven (which can dislodge toppings or deflate delicate doughs), the Super Peel is gentler because you hold the peel with one hand and with the other move a plastic clip that rotates the cloth. The pastry cloth must be floured, but it proved to be nonstick with pie crust, bread, pizza, and cookies. Made of maple, with a reversible pastry cloth, the Super Peel is $34 at SuperPeel.com.


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