I have had one of those for about 10 years now. Mine is a “ Super Peel “ although he may no longer be making them. It is a little more refined, made of solid white ash I believe and the end is tapered down to a sharper edge. The transfer material on mine is linen much like a Bakers Couche. It slides very easily in both directions. Since I cook my pizza’s in a Blackstone Pizza oven at around 700 F I use it to pick up the pizza off the counter and lay it on a wooden launching peel dusted with cornmeal. I then use a metal peel once it is under the flame and to retrieve it. I was tired of the odd pizza accordioning when trying to get under it off the counter and this method works every time.
I think using it to clean up spills is more impressive than the pizza peel use, perhaps it could be redesigned to pick up spills than being a pizza peel. And the build quality needs to be better. Fun video as always!
@@MyFocusVaries yea XD i don't get why someone would use it to clean spills when it's much more efficient to just clean it normally... because in the end you're just going to clean the paddle the same way you would clean the table, you're just adding more steps to it xD
I make my pizzas on parchment paper. Easy to move onto the pan, and back onto the counter, for cutting after baking. No mess, no dishes, and throw the parchment paper away for easy clean up.
I used to make on parchment, put the pizza including the parchment on a preheated stone, and 2 minutes later free the paper out from under the pizza when the dough was cooked enough so it wouldn't stick. That method saved me the pain of the transfer into the oven.
@@TracyKMainwaring I actually have one of those gas outdoor pizza ovens now, they are awesome. It took some practice mastering the transfer from the peel into the oven but it wasn't too hard. No more parchment. My wife tells me I make a better pizza now than anything we can buy locally.
Team Parchment Paper reporting in. I actually have an Unold electric pizza oven that's good for 400C/750F though I rarely go above 370C for the pizzas I make (I'm not into Neapolitan). Even so you got to be fast or the parchment paper will disintegrate. Slide it in and wait no more than 2 minutes before pulling the pizza back out, give it a 180 degree turn and slide it back in, off the paper.
Interesting design- I can see how it "should" work, but also why it doesn't really. Eventually, someone might tweak the operations/materials so it's actually a useful product, but meanwhile, I'll just bake my pizza in a standard pizza pan. Also, I don't need something the size of a cookie sheet, taking up space in my cupboards, just to pick up spilled sriracha or sauce; a facecloth takes up much less space and has far more uses. Love you, Emmy!
it's frustrating to see, because you can see how easily it could be made way better, but they made it the cheapest way possible and now it's basically useless.
The material that they're using as the actual pizza slider appears to be Teflon. It's got the same colour and texture as the sheets that McDonald's uses on their grill presses for their cooking- it also frays and deforms the same if it gets snagged, so that's what I would assume. Very much heatproof, but yes, also fragile, especially if it gets pinched and caught on things.
A much larger version of this concept is used to load/unload ovens in industrial bakeries; the one in my pastry school was 6ish feet long and 2.5 wide? The fabric conveyor is closer to a thick canvas baker's couche, and it runs around rollers, just like a factory conveyor belt. You load it up with baguettes or boulles or whatver, floured dough directly onto the fabric, the whole conveyor slides into the oven, and then you 'roll' it back out, with the conveyor simultaneously retracting and scrolling to drop off the loaves as it comes out. I think some of them can also empty ovens, but we snagged out finished loaves individually with a long handled (longer than a broom) metal peel. If you're curious, the channel @sarmasikmakina has a short demonstration video of a similae setup.
I have had a peel like this for over ten years, however mine is a high quality wooden peel with an easily detachable canvas couche as the conveyor belt. It's fantastic! I don't use it for pizza, as it is too big for my little pizza oven, but it works amazingly well for transferring unruly breads like baguettes and epis and fugas. The couche can also be used for proofing baguettes.
I've got a plastic pizza cutter that was a free promotional item. I think it has the name of a bank on it. It works really well! I've had it for like 20 years!
Emmy! If you don't like your basil going "dark" on your pizza when you cook it, try putting the basil under the cheese. I personally think basil tastes better on pizza if it's cooked. This also works to keep fresh spinach from darkening as much or burning from the high temps you cook pizza at.
Omg I'm sorry. My mom is going down that road. Brother has stage 4, her mom is almost 90 and has Parkinson's, her husband has dementia, they had to get rid of all the animals on their ranch bc she can't do all the work on her own. Down from about 50, to 2 horses and their dogs. It's just keeps piling on. And she's got a million health problems. I'm sending you love.
I got myself one a few months agoo. and was surprised how well it worked. But ive manage to fray the sides of it so I dont know how long its gonna last. Saw you could buy extra replacment mats to it though.
@@kyleschlichter3815 minte is wood and i dont se any dust or anything from the fabric fray. and It works perfectly. I had no issue getting the hang of it right away. I think it rocks.
Great review, Emmy! I also use Monterrey Jack interchangeably in Italian dishes. It melts just as well and if anything only adds a little more seasoning flavor-wise. I often refer to it as Mexican Mozzerella when the name Monterrey Jack escapes me, lol. Thanks for another great video. Have a great week!
Really cute invention… hope the makers see your video and take some tips!! Cold chicken/tuna salad are my veggie clean the fridge… or soup, if it’s winter.
Emmy, I would love to see some gluten free baking experiments! My mom is allergic to wheat and it's my job to bring dessert on Sundays, so I'm always looking for more GF dessert ideas. I've had a lot of luck with the King Arthur cup-for-cup GF flour blends in my normal recipes. There's a blend for breads and yeasted recipes, and another for everything else. A gluten free series would be great for us, and great for you since you wouldn't have to taste test so much wheat 😁
I realize there is a big difference in fresh made and frozen pizza results. I use a flat baking sheet to slide under the pizza and a peel I guess. Using pot holders the pizza comes out easily and slides onto the cutting board. I feel like no gadgety peels is a good thing. Thank you for testing it. You saved me money especially since my husband calls me The Gadget Queen.
I am a new subscriber and I must say you are absolutely charming and I love your videos. Keep giving us more cheerful Recipies and interesting gadgets!
@@phonotical what are you talking about? There are mineral oils specifically made for wooden cutting boards to prevent them from damage caused by absorbing moisture. They’re safe.
Cornmeal dusted under the crust after it is rolled/ kneaded out but before toppings. Quickly slide a thin metal pizza peel underneath. Works everytime, easy, and made to be in hot environs.
there are similar large scale versions of these used to load a lot of dough and pull out a lot of product from bread ovens (that are not baked on trays), they are called manual dough loaders
I mean, who needs the extra work when making a pizza. I usually make pizza for a quick meal, not trying to learn how to use an overly complicated gadget. Enjoy your videos Emmy!
Classico makes a pretty decent pizza sauce. I have always found it at Walmart. For the most part, it's not a chunky sauce, but you will find the occasional piece or small chunk of tomato.
There are industrial ovens that have giant conveyer belt/peel devices very similar to this. I use to work an oven that had one but it was broken so I never used it. I just used a regular old peel however I have seen some that are functional and it’s a really cool & clever design.
It’s actually super hilarious that this is like a trend right now because I used to work in a sourdough bread bakery years ago ,and when they made the new brick fire oven the loader was basically just a giant version of this tool
I would love to see a video of you showing off the best 5 gadgets for cooking you own? Even if you have made a video about each one on their own, I would love to see a video listing and retrying them for the fun of it.
The material of the slide is a Teflon tape. It's used in food preparation factories to allow smooth sliding of plastic films used to make the bags your snacks come in, like potato chips. Heat will not damage it at all.
I would probably not consider that food safe. Emmy is spot on about the laser cutting, and the sheet is PRFE-coated fiberglass fabric. The whole assembly is done in a Shenzhen maker space rather than a full factory
After watching this, I'm very glad I spent extra ($80) for the ItalX version of the same style of peel. I make a margherita pizza, complete with the tall cornicione crust full of air. But, I'm pretty hopeless at using the metal peel. The ItalX conveyor peel was a complete game changer for me. But, it is expensive. However, we don't ever buy commercial pizza anymore, and we don't miss it at all!
i dont know what the non stick material is but it seems like if you were transferring onto a 800 degree pizza stone it might melt? It looks a bit like plastic? I had someonewhat hope for this one. Thanks for showing us.
I recently bought the same thing off Amazon, but mine was plastic… Also horrible build quality. However, it did work fantastic for picking up pizzas that had stuck to the counter and were difficult to get up with a peel. However, it won’t last long because it does not stand up to the temperatures of a pizza oven.
I take a piece of parchment a tiny bit more than double the length of the business part of the peel, stretch out dough, place on the paper all the way to one side, sauce/top pizza, easily slide peel under paper with pizza on top, then at that point the other half of paper is hanging off front of peel, kinda like a tounge. Grab peel handle with one hand and other hand grabs paper from underneath peel, hold the paper back by you parallel with peel, get it over and on the stone, and start to pull the paper you're holding and move peel back in sync with the conveyor action. Takes a little practice but works great!
This type of device has been around for probably 25-30 years originating as the "super peel" with somewhat better build quality. For at least the last 20+ years their marketing has consisted mostly of having people "discover" it and rave about how easy it is to use. The original just had a canvas belt but they do currently have nonstick models. So, this one is a cheap knockoff of the $80 superpeel. The oddest thing about the superpeel website is that the image splashed across their front page has a pizza sitting on parchment paper, which is a much simpler and more straightforward way of transferring pizza.
@@EricJorgensen okay. I'm still referring to the one in the vid it does feel like a prototype. Thanks for your 🤓 well actually comment. Good for you know it all. Don't really care not something I would actually buy
I just wanna say thank you. I recently compared you to Mr. Rogers and I need to tell you that I had the worst, most passive-aggressive workday today, and for the first time I've stopped ruminating and playing it over in my head. It's a beautiful day in the neighborhood...again. As a former pizza chef, and amateur woodworker however...Firm Nope on the peelie dealie. Good job though!
In my household, we build the pizza directly into a pan then we shove the entire thing into an oven. When it's done, we cut it and remove it from the pan piece by piece. We usually use aluminum pans for this job.
I think it looks cheap, and I had my fingers crossed that it would work. You have the same small tabletop oven that I have.Not sure what it is called in the US.
The material is teflon. Before silpats, you could buy sheets of teflon to line baking pans. It's also good when hot glueing things. Excess glue just slides off.
I've only ever seen these used to pick up sauce off of the counter in tiktok videos. I feel like that advertising push came after the "ketchup test" trend started, so maybe it was a response to that
Pretty sure the "sauce" in those videos is fake and made of silicone. Just based on how shiny they are and the fact that just moving the sauce would warp the shape a little bit, liquidy sauce just won't perfectly hold its shape.
@@OrbObserver Emmy just tested it out. The ketchup in those videos aren't fake. This pizza peeler works really well at scraping up non-Newtonian fluids.
Yeah, that seems to be an accurate assessment to me. Wonder how many other products like this got popular for one thing, then pushed/mismarketed for other uses? I know Fidget Spinners were originally for people with a specific attention disorder (I don't recall exactly)
I had a much nicer one many years ago. The “belt” was canvas that got a generous sprinkle of flour. But the idea was to build the pizza on the belt and use the belt to slide it onto the pizza stone. However, one issue was that there wasn’t much taper at the end of the board. That would have worked much easier to take the baked pizza out. Looks like yours needs that taper too!
That brown sheet is a reusable parchment "paper". It is designed to be use in the oven but not with this wooden contraption. I got it cuz I read parchment paper contains pfas or pfoa forever chemicals.
That's a teflon sheet and should stand up to a fair amount of heat. I use one of those with my Cricut press or heat presses. It seems like the teflon sheet should have been a bit tighter (not tight but tighter) and that is why it jammed.
I've seen a video of a professional bakery using this concept on a much bigger scale and with what I think is a canvas-mlike material. Or maybe whatever they make a couche from. And it worked beautifully zinging those boules in and out one after the other. I think maybe workmanship and materials make a big difference.
I use meat in place of the dough! I use a pound of ground chicken or turkey, I add some parmigian cheese, an egg and some italian seasoning, mix it well and flatten it out on a cookie sheet, bake it for 15-20 minutes @350° then when it's done, take it out, add all your toppings and then pop it back in the oven to cook off the toppings.
Where did you get this? I would question the food-safeness of the material. Likely to contain PFOAs (at the very least) which are heat-safe, but cancer-causing and endocrine-disrupting.
Where did you get your pizza stone from ? I’ve been trying to find a 12” size pizza stone to use in my ninja air fryer. (It’s the wide ninja air fryer that folds in when not in use) I just want one that I can use to cook the frozen 12” pizzas I like to cook in that air fryer Thanks for any help.
My son got one for me, and Oops, the peel was upside down! Ended up with a mess lol! Lesson learned...I won't make that mistake again! Other than that, it was nice! Wish it was a 16" slide peel install of 12"!
It looks like it is made from a Teflon sheet. They are able to be used with heat. It's the same material as what I use with my tshirt heat press. It literally looks the same with the edges the way they are and everything as what I use
I have had one of those for about 10 years now. Mine is a “ Super Peel “ although he may no longer be making them. It is a little more refined, made of solid white ash I believe and the end is tapered down to a sharper edge. The transfer material on mine is linen much like a Bakers Couche. It slides very easily in both directions. Since I cook my pizza’s in a Blackstone Pizza oven at around 700 F I use it to pick up the pizza off the counter and lay it on a wooden launching peel dusted with cornmeal. I then use a metal peel once it is under the flame and to retrieve it. I was tired of the odd pizza accordioning when trying to get under it off the counter and this method works every time.
I think using it to clean up spills is more impressive than the pizza peel use, perhaps it could be redesigned to pick up spills than being a pizza peel. And the build quality needs to be better. Fun video as always!
It's a cute party trick, but realistically a cloth does the job
@@MyFocusVaries yea XD i don't get why someone would use it to clean spills when it's much more efficient to just clean it normally... because in the end you're just going to clean the paddle the same way you would clean the table, you're just adding more steps to it xD
So, based on the length of your playlist, you've got gadgets and gizmos aplenty, but do you have whosits and whatsits galore?
You want thingamabobs? I've got 20! But who cares, no big deal, I want moooore!
Sorry, couldn't resist 😂
Emmy does giveaways occasionally where she sends her subscribers gadgets she has tested and found to work but has too many.
@@Kiarachu😂😂😂😂
She has bits and bobs galore.
@@Kiarachuwell done
I make my pizzas on parchment paper. Easy to move onto the pan, and back onto the counter, for cutting after baking. No mess, no dishes, and throw the parchment paper away for easy clean up.
I used to make on parchment, put the pizza including the parchment on a preheated stone, and 2 minutes later free the paper out from under the pizza when the dough was cooked enough so it wouldn't stick. That method saved me the pain of the transfer into the oven.
Absolutely, the parchment method is fool proof if one doesn’t have a proper metal pizza peel available
as long as you're not cooking your pizza super hot like in a pizza oven!
@@TracyKMainwaring I actually have one of those gas outdoor pizza ovens now, they are awesome. It took some practice mastering the transfer from the peel into the oven but it wasn't too hard. No more parchment. My wife tells me I make a better pizza now than anything we can buy locally.
Team Parchment Paper reporting in. I actually have an Unold electric pizza oven that's good for 400C/750F though I rarely go above 370C for the pizzas I make (I'm not into Neapolitan). Even so you got to be fast or the parchment paper will disintegrate. Slide it in and wait no more than 2 minutes before pulling the pizza back out, give it a 180 degree turn and slide it back in, off the paper.
Interesting design- I can see how it "should" work, but also why it doesn't really. Eventually, someone might tweak the operations/materials so it's actually a useful product, but meanwhile, I'll just bake my pizza in a standard pizza pan.
Also, I don't need something the size of a cookie sheet, taking up space in my cupboards, just to pick up spilled sriracha or sauce; a facecloth takes up much less space and has far more uses.
Love you, Emmy!
it's frustrating to see, because you can see how easily it could be made way better, but they made it the cheapest way possible and now it's basically useless.
The material that they're using as the actual pizza slider appears to be Teflon. It's got the same colour and texture as the sheets that McDonald's uses on their grill presses for their cooking- it also frays and deforms the same if it gets snagged, so that's what I would assume. Very much heatproof, but yes, also fragile, especially if it gets pinched and caught on things.
Yeah it looks like the teflex sheets that came in my food dehydrator
Dang it now I want a quarter pounder with cheese. 😅
You can also buy those sheets to put on a grill. I use one on my charcoal grill for veggies to keep them from falling into the fire.
I can’t believe she sacrificed her beloved sriracha! What won’t our Emmy do for us!?!
IKR -- all of that ambrosia wasted :(
@@lant7123Ambrosia?
@@futuramabender2078 Yes, ambrosia. The food of the gods.
I was screaming too!
@@laura121684 No, I meant what ambrosia? There was no ambrosia in the video!
A much larger version of this concept is used to load/unload ovens in industrial bakeries; the one in my pastry school was 6ish feet long and 2.5 wide? The fabric conveyor is closer to a thick canvas baker's couche, and it runs around rollers, just like a factory conveyor belt. You load it up with baguettes or boulles or whatver, floured dough directly onto the fabric, the whole conveyor slides into the oven, and then you 'roll' it back out, with the conveyor simultaneously retracting and scrolling to drop off the loaves as it comes out. I think some of them can also empty ovens, but we snagged out finished loaves individually with a long handled (longer than a broom) metal peel.
If you're curious, the channel @sarmasikmakina has a short demonstration video of a similae setup.
The Sriracha trick is crazy 🤯 Seems super impractical, but it's a fun party trick
I have had a peel like this for over ten years, however mine is a high quality wooden peel with an easily detachable canvas couche as the conveyor belt. It's fantastic! I don't use it for pizza, as it is too big for my little pizza oven, but it works amazingly well for transferring unruly breads like baguettes and epis and fugas. The couche can also be used for proofing baguettes.
I've got a plastic pizza cutter that was a free promotional item. I think it has the name of a bank on it. It works really well! I've had it for like 20 years!
Same!! I got one a free one from a Kroger promotion & I’ve had no issues for over 4 years
Emmy! If you don't like your basil going "dark" on your pizza when you cook it, try putting the basil under the cheese. I personally think basil tastes better on pizza if it's cooked. This also works to keep fresh spinach from darkening as much or burning from the high temps you cook pizza at.
My life is miserable right now. Recently lost a sister, my dad and 3 dogs. Now my husband has dementia. Just hearing your voice is so soothing🥰
Aw Danielle. Sending love. Hang in there♥️
🙏 I hope you're surrounded by people who love you.
Awe hun I'm so sorry , we are all thinking of you
Omg I'm sorry. My mom is going down that road. Brother has stage 4, her mom is almost 90 and has Parkinson's, her husband has dementia, they had to get rid of all the animals on their ranch bc she can't do all the work on her own. Down from about 50, to 2 horses and their dogs. It's just keeps piling on. And she's got a million health problems.
I'm sending you love.
Emmy I got a Ke Bob It off eBay after watching your video! Me, and especially my husband LOVE IT! We use it at least once a week. We're so happy ❤❤❤
That worked a lot better than I thought it would🤷🏼♀
I saw other videos and thought it was just a trick. But now I have seen you do it, I believe!
I got myself one a few months agoo. and was surprised how well it worked. But ive manage to fray the sides of it so I dont know how long its gonna last. Saw you could buy extra replacment mats to it though.
I would chuck it the moment it frays, that's fiberglass fabric under teflon
@@kyleschlichter3815 minte is wood and i dont se any dust or anything from the fabric fray. and It works perfectly. I had no issue getting the hang of it right away. I think it rocks.
Great review, Emmy! I also use Monterrey Jack interchangeably in Italian dishes. It melts just as well and if anything only adds a little more seasoning flavor-wise. I often refer to it as Mexican Mozzerella when the name Monterrey Jack escapes me, lol. Thanks for another great video. Have a great week!
That’s a cool concept, I just cook my pizza on baking parchment for easy cleanup 😊
Same ✌🏼
I love when you try new things out 😁
Also the retro gadgets
Really cute invention… hope the makers see your video and take some tips!! Cold chicken/tuna salad are my veggie clean the fridge… or soup, if it’s winter.
Emmy, I would love to see some gluten free baking experiments! My mom is allergic to wheat and it's my job to bring dessert on Sundays, so I'm always looking for more GF dessert ideas. I've had a lot of luck with the King Arthur cup-for-cup GF flour blends in my normal recipes. There's a blend for breads and yeasted recipes, and another for everything else. A gluten free series would be great for us, and great for you since you wouldn't have to taste test so much wheat 😁
I realize there is a big difference in fresh made and frozen pizza results. I use a flat baking sheet to slide under the pizza and a peel I guess. Using pot holders the pizza comes out easily and slides onto the cutting board. I feel like no gadgety peels is a good thing. Thank you for testing it. You saved me money especially since my husband calls me The Gadget Queen.
I am a new subscriber and I must say you are absolutely charming and I love your videos. Keep giving us more cheerful Recipies and interesting gadgets!
You're right, the material isn't even sealed, it will just absorb moisture and who knows what and just rot
You probably can just oil it with a mineral oil to seal it. As you should with any wooden desk.
@@DemanaJaire desk? You run the risk of contamination mineral oil while not toxic, produces laxative effects
@@phonotical what are you talking about? There are mineral oils specifically made for wooden cutting boards to prevent them from damage caused by absorbing moisture. They’re safe.
you wash it
Lovely video 📹 Emmy! Pizza 🍕 is the best! 🥰
Another product that solves a non-problem.
The answer to the question never asked? 😅
How is it a non-problem? This pizza scrapper literally wipes non-Newtonian fluid, without paper towels or sponges, easily!
Non problem for lay people, but the industrial applications are endless!
Solution looking for a problem
if you use it rigt
I use a Lodge cast iron pizza pan preheated to 500 degrees as my go to pizza holder.
I have been looking into buying one of these. This video couldn't have come at a more opportune time.
Cornmeal dusted under the crust after it is rolled/ kneaded out but before toppings. Quickly slide a thin metal pizza peel underneath. Works everytime, easy, and made to be in hot environs.
Love when you test out things!🤩🥰
there are similar large scale versions of these used to load a lot of dough and pull out a lot of product from bread ovens (that are not baked on trays), they are called manual dough loaders
I mean, who needs the extra work when making a pizza. I usually make pizza for a quick meal, not trying to learn how to use an overly complicated gadget. Enjoy your videos Emmy!
I have one of these that uses a cloth sheet, works pretty great.
I cook my pizza on parchment. Even at 500 deg it will not light on fire. Metal pizza peel works wonders right under the parchment.
Same. Parchment on pizza pans. It’s the only way I’ve figured out that’s not so messy and as easy as possible.
Yep me too. Easy and mess free
does the bottom still get crispy with the parchment?
@@Rudromukherjeenerv yes mine does i use a pizza stone and make sure its preheated to 500 for some time
Classico makes a pretty decent pizza sauce. I have always found it at Walmart. For the most part, it's not a chunky sauce, but you will find the occasional piece or small chunk of tomato.
There are industrial ovens that have giant conveyer belt/peel devices very similar to this. I use to work an oven that had one but it was broken so I never used it. I just used a regular old peel however I have seen some that are functional and it’s a really cool & clever design.
Try it on honey and other sticky things. I wanna know if those people who clean hoarders houses can use this to easily remove gunk from a countertop
Sriracha test was AMAZING!!
It’s actually super hilarious that this is like a trend right now because I used to work in a sourdough bread bakery years ago ,and when they made the new brick fire oven the loader was basically just a giant version of this tool
I would love to see a video of you showing off the best 5 gadgets for cooking you own? Even if you have made a video about each one on their own, I would love to see a video listing and retrying them for the fun of it.
The material of the slide is a Teflon tape. It's used in food preparation factories to allow smooth sliding of plastic films used to make the bags your snacks come in, like potato chips. Heat will not damage it at all.
I would probably not consider that food safe. Emmy is spot on about the laser cutting, and the sheet is PRFE-coated fiberglass fabric. The whole assembly is done in a Shenzhen maker space rather than a full factory
After watching this, I'm very glad I spent extra ($80) for the ItalX version of the same style of peel. I make a margherita pizza, complete with the tall cornicione crust full of air. But, I'm pretty hopeless at using the metal peel. The ItalX conveyor peel was a complete game changer for me. But, it is expensive. However, we don't ever buy commercial pizza anymore, and we don't miss it at all!
Please tell me more about the pizza steel / stone for the breville
i dont know what the non stick material is but it seems like if you were transferring onto a 800 degree pizza stone it might melt? It looks a bit like plastic? I had someonewhat hope for this one. Thanks for showing us.
I recently bought the same thing off Amazon, but mine was plastic… Also horrible build quality. However, it did work fantastic for picking up pizzas that had stuck to the counter and were difficult to get up with a peel. However, it won’t last long because it does not stand up to the temperatures of a pizza oven.
ok, the sauce part blew my mind LOL i didnt think it'd work!!
Emmy you make our hearts happy ❤
Agree❤
use parchment paper over a big cutting board & you get the same effect
I could see this being super useful for early childhood teachers when paint spills! Not sure about the actual pizza usage
Emmy is so
apPEALing ❤
Try it swapping hands so your dominant hand faffles with the handle and the other just balances
I take a piece of parchment a tiny bit more than double the length of the business part of the peel, stretch out dough, place on the paper all the way to one side, sauce/top pizza, easily slide peel under paper with pizza on top, then at that point the other half of paper is hanging off front of peel, kinda like a tounge. Grab peel handle with one hand and other hand grabs paper from underneath peel, hold the paper back by you parallel with peel, get it over and on the stone, and start to pull the paper you're holding and move peel back in sync with the conveyor action. Takes a little practice but works great!
I have to say, my step mom is Japanese, you remind me of her…..she is forever trying to feed everyone…it’s so cute
Just one more bite! You make a pretty pizza, Emmy ❣️
I feel like it's more of a prototype. If it is more fine tuned and made out of better materials it could be good
This type of device has been around for probably 25-30 years originating as the "super peel" with somewhat better build quality. For at least the last 20+ years their marketing has consisted mostly of having people "discover" it and rave about how easy it is to use. The original just had a canvas belt but they do currently have nonstick models.
So, this one is a cheap knockoff of the $80 superpeel.
The oddest thing about the superpeel website is that the image splashed across their front page has a pizza sitting on parchment paper, which is a much simpler and more straightforward way of transferring pizza.
@@EricJorgensen okay. I'm still referring to the one in the vid it does feel like a prototype. Thanks for your 🤓 well actually comment. Good for you know it all. Don't really care not something I would actually buy
I just wanna say thank you. I recently compared you to Mr. Rogers and I need to tell you that I had the worst, most passive-aggressive workday today, and for the first time I've stopped ruminating and playing it over in my head.
It's a beautiful day in the neighborhood...again.
As a former pizza chef, and amateur woodworker however...Firm Nope on the peelie dealie. Good job though!
In my household, we build the pizza directly into a pan then we shove the entire thing into an oven. When it's done, we cut it and remove it from the pan piece by piece. We usually use aluminum pans for this job.
I use a stoneware pan and lots of olive oil. No problem getting the pizza out of the pan!
all that work when you could have just dusted with semolina
I think it looks cheap, and I had my fingers crossed that it would work. You have the same small tabletop oven that I have.Not sure what it is called in the US.
Hey Emmy- what a fun thing to try- definitely seems a bit complicated 😮 have you ever had biscuits and gravy pizza- yum yum yum
Omg that's wild it picked up that Sarachia sauce 😳 😮❤❤❤❤
Great video Emmy
Thats why pizza places sprinkle corn meal on the surfacd under the dough. Makes it easier to slidd
“Just one more bite!" :P
Hi Emmy ❤ what brand oven are you using ? Thank you
Where'd the pizza steel come from? Id like one for my countertop oven, but im worried about the weight being too much.
Hi I have a question on that plastic piece doesn't it get burnt when you're transferring the pizza to a hot stone thanks
Emmy, please return the pizza gadget and get your money back. The pizza looks great. Thank you for the review 💜
I think it would be handy for big spills; for example, if you dropped a big glass jar full of marinara. It would make it an easier clean up.
The material is teflon. Before silpats, you could buy sheets of teflon to line baking pans. It's also good when hot glueing things. Excess glue just slides off.
THESE are the questions I need answered.
But what about red wine on carpet?!
I've only ever seen these used to pick up sauce off of the counter in tiktok videos. I feel like that advertising push came after the "ketchup test" trend started, so maybe it was a response to that
Pretty sure the "sauce" in those videos is fake and made of silicone. Just based on how shiny they are and the fact that just moving the sauce would warp the shape a little bit, liquidy sauce just won't perfectly hold its shape.
@@OrbObserver Emmy just tested it out. The ketchup in those videos aren't fake. This pizza peeler works really well at scraping up non-Newtonian fluids.
Yeah, that seems to be an accurate assessment to me.
Wonder how many other products like this got popular for one thing, then pushed/mismarketed for other uses?
I know Fidget Spinners were originally for people with a specific attention disorder (I don't recall exactly)
@@OrbObserver It ain't fake! Didja not see Emmy do it with the Siracha? It works!
@@chaos4654 ADHD?
I had a much nicer one many years ago. The “belt” was canvas that got a generous sprinkle of flour.
But the idea was to build the pizza on the belt and use the belt to slide it onto the pizza stone.
However, one issue was that there wasn’t much taper at the end of the board. That would have worked much easier to take the baked pizza out.
Looks like yours needs that taper too!
Yeah, that thing is a hard pass lol. I have the thin metal pizza peel, and we have an understanding 😂
Ty Emmy for doing this so we don't have to ❤
That brown sheet is a reusable parchment "paper". It is designed to be use in the oven but not with this wooden contraption. I got it cuz I read parchment paper contains pfas or pfoa forever chemicals.
That's a teflon sheet and should stand up to a fair amount of heat. I use one of those with my Cricut press or heat presses. It seems like the teflon sheet should have been a bit tighter (not tight but tighter) and that is why it jammed.
I've seen a video of a professional bakery using this concept on a much bigger scale and with what I think is a canvas-mlike material. Or maybe whatever they make a couche from. And it worked beautifully zinging those boules in and out one after the other. I think maybe workmanship and materials make a big difference.
I use meat in place of the dough!
I use a pound of ground chicken or turkey, I add some parmigian cheese, an egg and some italian seasoning, mix it well and flatten it out on a cookie sheet, bake it for 15-20 minutes @350° then when it's done, take it out, add all your toppings and then pop it back in the oven to cook off the toppings.
Just watched your boba episode. Any suggestions for good boba in the providence area? 😅
Wow that was cool (the Sriracha part) lol
Americas test kitchen highly recommends one of these. Maybe check that particular one out. It’s probably better.
Where did you get this? I would question the food-safeness of the material. Likely to contain PFOAs (at the very least) which are heat-safe, but cancer-causing and endocrine-disrupting.
I think this is a cheap knockoff of the original--not to say that it is in any way useful. Nice demo, Emmy!
I was going to say the same. This one is definitely not the original. Like you said, a cheap knock off home made version of the original
The only thing i ca think of that i would use this for is picking up dropped broken eggs, might be good for that mess. Maybe just me.
But it's like putting it on another surface you'll have to clean anyway
Pouring a lot of salt on a dropped egg helps it solidify and makes clean up much easier. And is cheaper than this thing!
8:38 ooooh 🙀Yikes! That contraption deserves 5 💩for *Failure*, the inventor needs to go back to their drawing board on that thing.
I always look forward to a video by emmy
9:57 actually that's very satisfying
Go back and watch it in slow motion 😂 so good
@@gorespree6400 so satisfying!
@@gorespree6400 wow that was epic 😂😂😂
huh that was very underwhelming
That veggie pizza looks so good❤
Where did you get your pizza stone from ?
I’ve been trying to find a 12” size pizza stone to use in my ninja air fryer.
(It’s the wide ninja air fryer that folds in when not in use)
I just want one that I can use to cook the frozen 12” pizzas I like to cook in that air fryer
Thanks for any help.
Ok I'm wondering if it would pick up a dropped egg; those are a pain to clean up
WOW lol yeah I definitely did not think that would work with the liquid Sriracha lmao absolutely mind blowing 🤯😂
You can accomplish the same thing with a rimless baking sheet and parchment, and just slide the parchment onto the baking surface ☺️
May I know what type of little oven you are using? Mahalo!
I work at a wood fire brick oven pizza restaurant. Seems like a cool concept. But I don't think it could handle the job lol
The title alone enraged me 😂
oh my that sound!!!! it grinds my teeth haha
My son got one for me, and Oops, the peel was upside down! Ended up with a mess lol! Lesson learned...I won't make that mistake again! Other than that, it was nice! Wish it was a 16" slide peel install of 12"!
I first saw this as a little robot that can do it! Funny that the non-robot version came second
It looks like it is made from a Teflon sheet. They are able to be used with heat. It's the same material as what I use with my tshirt heat press. It literally looks the same with the edges the way they are and everything as what I use