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Practice run from mountain top today. Just a little short of the big orange pizza stone in the field, but not bad. Practice Practice!
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Update on WFO Alien Super Peel A few more of the "Aliens" have left the Mother Ship and are in the hands of users. So far the reviews have been phenomenal!! I have not heard back from Andrew who took one for use and demo to The Kneading Conference last month, but I will chase him down soon. Michael G. writes: "Didn't have time to do the WFO, so used California Stones in the oven. You literally are a lifesaver. Not trying to snow you but it makes life so much better. Sounds dramatic, but true" Reed from Reed O's Pizza in Montana has been using a slightly larger sized custom Alien for about a month now in his new wood fired pizza restaurant. He writes: "It's going to be a big success I know it. I've been using it every day in the shop and it hasn't failed me yet. It's cool because obviously I only use it to load pizzas and cheese bread into the oven and use a regular peel to pull it out. So that lets me load the next pizza onto the super peel while the first pizza is still cooking. Customers are very impressed with it. I made a pizza for a chef who used to make food for the president's staff. He said I have the best pizza in great falls." So, we persevere....... Local shop is fine tuning production and we hope to have some rolling out in about a month. Plans are for some of the first off the line to travel to a WFO Conference in Colorado in October to team up with a traveling WFO company! In the short term, I hope to be taking pre-orders for the Alien WFO Super Peel around the end of August/early Sept. Inquiries can be directed to me at sales@superpeel.com. Now this is fun!!!! -SP-
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Alien Invades Saratoga!! We went we saw and we conquered! The Alien WFO Super Peel was a resounding success at the Saratoga Farmers Market. While Jimmy loves his standard Super Peels, he was even more ecstatic about the Alien. It is just the perfect tool, and he does not need to get so close up to the oven. Maybe the hairs will even start growing back on his hands and forearms!! Here is a short clip of the Alien in action. The pizza oven was the hottest place at the Market!! Yea, really!!! Oven temps were approaching 800F. Always a crowd, and even for the few not buying and eating, it was the talk of the place. I'll bet they fired and served close to 100 pies in the 2 1/2 hours we were there. Kudos!!! There were a lot of gluten free options at the Market, also. Alex (Izzy's Gluten Free), just across the grass strip was selling among other things GF Pizza Crusts. I grabbed a couple and Patty made me one of their "Jen's" Pizzas - arugula, bacon and pesto - YOWSER!!!! Fired by Jimmy in the WFO and finished off high up under the dome.......Absolute Perfection!! Definitely one of the best GF Pizzas I have had!! So, many cooperative business opportunities. We'll just have to see where this all leads. - SP -
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Here is updated Recipe and Technique for this Awesome Gluten Free Pizza

Note that this recipe is best when used as a very wet dough. Handling and movement are difficult and are best accomplished using our super peel along with the techniques described. For best results, very high baking temperatures and short baking times are also recommended. These are attained through the described use of your oven broiler to preheat your baking stone and cook your pizzas. Alternatively, th...

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I've used the spice blend twice now, once for a zuchinni parmesan and just tonight for this masterfully crafted gluten free pizza. This was by far my best GF pizza to date. I'll take partial credit, but @justaddtomatoes definitely upped the flavor profile!!

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The Baker's Bumper - Your Pizza Launch Assistant!!

New from EXO, makers of Super Peel - Your trusted name in safe pizza launching for over 15 years!

If you've ever stood in front of your hot oven, door open, beautifully loaded pizza and peel in hand, fearing that you may miss your mark again, the Baker's Bumper will be your savior. Amazingly simple and innovative, it just clips onto your oven rack at the back of your pizza stone. In use, you just slide your peel into your ov...en until you feel its tip contact the Bumper, and then you shimmy your pizza off with precision placement every time! No more overshooting or undershooting your pizza stone or baking steel.

Also, provides a backstop for your finished pizza, to make it easier to get your peel underneath for removal.

The Baker's Bumper fits all oven racks, and its height easily adjusts for all pizza stones. Made in the USA from very techy and food grade 17-7 stainless steel, it can withstand very high oven temperatures without losing its shape. Can even be left in your oven permanently and it's dishwasher safe.

Get one here at an introductory price, only $3.99 with Amazon Prime free shipping. And, start making beautiful pizzas like these in your home oven!

https://www.amazon.com/dp/B01MTV3SUP

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This was a test.....we were starving so couldn't wait all day. This was a 2 hr proof, 25 minute preheat on stone to 700F, 90 second bake. Considering the shortcuts, it was quite acceptable.

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WoW!! Super Peel makes top 15 list of Favorite Made in America Cook's Tools!!

Super Peel - The Zero Friction, Precision Pizza Placer - Rated #1 over and over since 2005!

https://www.cooksillustrated.com/…/263-made-in-the-usa-our-…

The Fourth of July is less than a week away, so we’ve got all things USA on our mind. This week, we’ve gathered equipment that is made in America and has also earned the test kitchen’s stamp of approval. We’ve included core equipment, such as a cast-iron skillet that will last a lifetime and a well-...
cooksillustrated.com

Today's Gluten Free Bake!

This pizza was absolutely delicious. Combination of bacon shrimp fire roasted tomatoes fontina ricotta with pine nuts and rosemary.

As Good As the pizza was that was not the test for the day. Wanted to try a lighter duty pizza stone with a layer of perlite insulating under it rather than my Old Stone Oven stone with the ceramic wool. I would say that the test was a resounding success. 15 minutes of preheat under the broiler got the stone to well over... 600 Degrees - hot enough to bake if you wanted. And an additional 10 minutes of heating with the pizza ring in place got the stone to 775F! So, the total preheat time was 25 minutes, and we were ready to rock!!

Baking time was 2 minutes and 45 seconds, about 3" from the broiler! I used a layer of aluminum foil to cover the perlite, and it seemed to have little effect on the pre-heating time. Makes sense, as a thin layer of aluminum foil cannot conduct away very much heat.

Next test will be to see what temperature this setup plateaus at. Wondering if it can get to 900f, as does the heavier set up. It also was interesting to note that this lighter weight Stone was only $12 at the ChristmasTree Shop. So, what we are seeing are excellent results with a short preheat time while baking on an inexpensive stone vs a $50+ stone or a $90 baking Steel. Seemingly, these latter items are completely unnecessary for doing high quality pizza at home - even gluten free pizza!! Also, thrown out the door with this method are the recommeded long preheat times of 45 min to an hour. Cheap, fast and fatastic!! That's how we like our pizzas!

Stay tuned for more good pizzamaking stuff!

Gary

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Making Neapolitan Style Pizza in Your Home Oven!

https://vimeo.com/213532130

I often hear people say that "it's probably not as easy as it looks in the videos...." Well, it really is!! This is a little silly, as no one (except maybe me) would make a pizza this way....but it does show how simply the Super Peel can pick up and position just about anything. This is the Composite Pro model with parchment paper substituted for the belt. All models work the same.

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The cooking method is also important to note. It uses an insulated pizza stone setup, broiler only to heat the stone and bake, and incorporates an aluminum ring to maximize heating and baking energy from the broiler. The aluminum ring is also used to speed up the preheat. Stone temp here was 750F (have achieved over 930F closer to broiler element) with the stone surface about 4-5 inches from the broiler. Baking time here was 110 seconds.

Preheat time was only 30 minutes, and re-heating the stone for the next pizza can be done in just a few minutes.

Yes, you can easily create Neapolitan style pizzas in your home oven using these techniques. This pizza was made with store bought dough. Using 00 flour with 48 or 72 hr fermentation, and baking at hotter temperature yields even more impressive results. Baking times of 90 seconds are possible.

Hope you enjoy my silliness, and even more the pizzas you will soon be making!

Gary

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Definitely had to post these pics, as I finally reached a major goal - exactly 90 seconds!!! This pizza was made with run of the mill store dough on my trusty Old Stone Oven baking stone (no. steel here). Stone still has some advantages over steel as far as I can tell.

This fire roasted tomato pizza was baked on 840F stone, with pizza about 1.5" from broiler element, using the insulated stone and pizza ring technique. Pizza ring was about .75" from the edge of the pizza. B...ottom had nice char also. Notice the crumb in the nice poofy cornicione!! The testing continues!

Having a Super Peel to slip this into the tight quarters under the broiler definitely helps!

Comments/questions wanted!!

Gary

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When searching for highest customer ranked pizza peels on Amazon, 6 of our peels are in the top 24! Thank you to our valued customers and users for telling it like it is!

Super Peels and our Cherry Regular Peel, all 100% made in the good ole USA!! Quality you can trust!

Gary...
https://www.amazon.com/s/ref=sr_st_smooth-review-rank…

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Online shopping for Home & Kitchen from a great selection of Dining & Entertaining, Kitchen & Table Linens, Storage & Organization, Kitchen Utensils & Gadgets & more at everyday low prices.
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Here is the follow up method description for this pizza oven hack. Bring on all questions, thoughts and improvements. Will do a few videos, which should be further enlightening, but recovering from nerve surgery at the present (2nd pic) Ouch!

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Turning up the heat for home pizza baking.

Well it has been a very long and trying day with technology fighting my every breath!! Wanted to have a video up on Feb 1. Might just barely make it.

Part 1 - Increasing Stone Temperatures is here. Part 2 to be shared in a couple days will take it a few notches higher still. Now for some sleep!!!

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This is "Homemade Pizza - Turning Up the Heat" by Gary Casper on Vimeo, the home for high quality videos and the people who love them.
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Super Peel added 2 new photos.

Making better pizza in your home oven isn't rocket science! You might just need a little more Ra in your Za!! I've been working quietly to move the baking bar... higher over the past couple of years. You've seen some posts here.

Beginning (hopefully) Feb 1, 2017, I will be bringing this work to the table, so to speak. Want to share what I've learned and see if the pizzamakers of the world can join in to help refine the methods and maybe take this even higher.

The pizza pictured here was baked on an 840F stone for a mere 105 seconds. I've since reached stone temps over 925F in my home electric oven. Doing some good things with gluten free pizzas as well (other pic).

Stay tuned, pass the word around. See updates on instagram also under superpeel. Some upcoming life complexities may slow me down a bit, but I'll git er done!!

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Reaching higher temperatures and achieving faster pizza baking in your home oven can be done through several methods. These involve such things as cooking in closer proximity to an energized broiler element, but also multiplication of the available radiant energy within the cooking zone and retaining more of the heat to increase cooking efficiency. Details starting February 1. So, join us to learn some new tricks!

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Recent Gluten Free Pizza

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Making better pizza in your home oven isn't rocket science! You might just need a little more Ra in your Za!! I've been working quietly to move the baking bar higher over the past couple of years. You've seen some posts here.

Beginning (hopefully) Feb 1, 2017, I will be bringing this work to the table, so to speak. Want to share what I've learned and see if the pizzamakers of the world can join in to help refine the methods and maybe take this even higher.

The pizza pictu...red here was baked on an 840F stone for a mere 105 seconds. I've since reached stone temps over 925F in my home electric oven. Doing some good things with gluten free pizzas as well (other pic).

Stay tuned, pass the word around. See updates on instagram also under superpeel. Some upcoming life complexities may slow me down a bit, but I'll git er done!!

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Nanoseconds before impact, diving mouth-first into a molten sea of Italian sausage, green peppers and Fontina! Come on in!!

Super Peel, your boogy board for the pizza sea! Safely moving your pizza masterpieces since 1999!!

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It's busy around here, but we are always experimenting with new ideas. Some come together slowly. We've been working on new technology and techniques to create near-Neapolitan pizza in our standard GE electric oven. This represents the results from this past weekend: 00 flour, 72 hour fermentation, 105 second bake using some still proprietary technologies. Keep posted, as the cat should be out of the bag sometime in 2017. We're getting so close!

Happy Holidays to all and to all a great pizza!!

Gary@EXO/Super Peel

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