---
product_id: 765747
title: "The Original Pro Composite - Easy Non-stick Pizza Transfer - 14\" Wide"
brand: "super peel"
price: "Rp3850402"
currency: IDR
in_stock: true
reviews_count: 10
category: "Super Peel"
url: https://www.desertcart.id/products/765747-the-original-pro-composite-easy-non-stick-pizza-transfer-14
store_origin: ID
region: Indonesia
---

# 14" wide perfect oven fit Upgraded pre-shrunk 10oz 100% cotton belt Dishwasher safe, low maintenance composite The Original Pro Composite - Easy Non-stick Pizza Transfer - 14" Wide

**Brand:** super peel
**Price:** Rp3850402
**Availability:** ✅ In Stock

## Summary

> 🍕 Elevate your pizza game with the peel that pros swear by!

## Quick Answers

- **What is this?** The Original Pro Composite - Easy Non-stick Pizza Transfer - 14" Wide by super peel
- **How much does it cost?** Rp3850402 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.id](https://www.desertcart.id/products/765747-the-original-pro-composite-easy-non-stick-pizza-transfer-14)

## Best For

- super peel enthusiasts

## Why This Product

- Trusted super peel brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Clean & Convenient:** Dishwasher safe and low friction surface means less cleanup, more cooking
- • **Pro-Level Precision:** Extra-thin beveled tip ensures smooth, snag-free pizza launches
- • **Versatile Artisan Tool:** Perfect for pizzas, freeform breads, and delicate pie crusts—your all-in-one baking sidekick
- • **Built to Last & Impress:** Warp-proof, split-resistant NSF certified Richlite composite—no more wood woes
- • **Effortless Pizza Mastery:** Patented sliding conveyor tech for flawless dough transfer every time

## Overview

The Original Pro Composite 14" Easy Non-stick Pizza Transfer Peel features a patented sliding conveyor technology with a pre-shrunk 10oz 100% cotton belt for effortless dough pickup and transfer. Made from NSF approved, warp-resistant Richlite composite, it’s dishwasher safe and designed for professional-grade precision and durability. Ideal for pizzas, artisan breads, and pie crusts, this peel has been America’s top-rated choice for over 15 years and is a must-have for serious home bakers.

## Description

14" Wide (please double-check the width of your oven opening) Super Peel Pro, Low Maintenance Super Smooth Surface Composite Super Peel with extra-thin beveled tip. High quality 100% made in USA. NSF certified composite peel may be used just as any regular peel. However, with its removable, non-stick, pastry cloth belt attached, the Super Peel Pro becomes a small hand-held conveyor tool with unrivalled pick-up and transfer abilities for any dough you are working with. So functionally innovative that we were awarded a US Utility Patent. Easy and fun to master and use, it will quickly make you a Master of your baking craft!

Review: Cool tool, excellent customer service - I ordered this after a true "I Love Lucy"-style disaster with making pizza using the "5-minute"/wet dough method. It stuck to my wooden peel & made a mess getting scraped onto the hot stone in the oven; pretty soon both my smoke detectors were going off, the stone broke in 3 pieces and I had to spend about 2 hours cleaning the oven later in the week! Ugghhh. The cheaper alternative would be to just use parchment paper, but the Super Peel works great, is re-usable and allows the dough to sit right on the hot stone. It's thin but beware that it's large (14" x 22"); mine didn't fit vertically under a shelf where my wooden peel did; I had to find a place to lay it flat. Mine came with a chip at one end of the lifting edge. I e-mailed sales@superpeel.com as directed in the the instructions flyer that came with it, got a prompt response and was sent a replacement peel without having to send anything back. He suggested I sand down the first one & use it for removing cooked pizzas from the oven (for which normally you'd remove the cloth).
Review: May not be 100% necessary for 100% of people, but it is very handy for my bread baking and pizza making - First, I cannot recommend enough that you watch videos of this thing in action, either at the manufacturer's website or on sites such as breadtopia, just so you get a sense of what it (or its wooden brethren) can do. If you have a small pizza stone or cast iron pizza pan, I suggest very strongly that you shape the dough to be a bit smaller than the stone, at least until you are repeatedly successful at getting the dough off the peal and onto the stone/pan just where you like it. The instructions helpfully suggest practicing with a folded t-shirt, but where the rubber meets the road is when you are using this to transfer dough from the peel to a hot cooking surface, so get a few successes under your belt before you start making dough that "just fits" where you are trying to place it. And don't get cocky. Once you get it to work, don't start cutting back the flour or whatever it is you are using on the surface to keep the dough from sticking. There is nothing worse than having the dough stick to the canvas as you are sliding it off, believe me! I bake my high hydration dough in a lodge combo cooker as suggested in Tartine Bread. Now, you can have great success dropping the dough right in the pan, whether hot or cold, but I find that flipping the dough onto the Super Peel is much less stressful because I don't have to worry about my aim when getting the dough on the Super Peel. Once the dough is on the peel (as opposed to a hot combo cooker), I can score it at my leisure. I always feel rushed when the dough starts cooking before I can even get my blade out, but with the Super Peel lets me do it at my own leisure. I score the bread and then put the peel over the pan (whether hot or cold) and just slide the peel out while holding the dowel and the bread drops into the pan in a nice gentle manner without deflating. For pizzas, I use a rather sticky dough, so I stretch it out in the air and drop it onto the floured peel. I use the lodge cast iron pizza pan, so when that is pre-heated, I usually take it out of the oven and put it on the stove top. I am sure to lose some heat that way, but I figure that the time I would otherwise take pulling out the rack and getting the pie onto the pan, all with the door open, would lose as much or more heat than taking the pan out, closing the door and then opening it when the pie is already on the pan and ready to go back in. So while the stone may be a little cooler, the oven is probably a little warmer.

## Features

- Non-stick easy pizza transfer. New upgraded pre-shrunk 10oz 100% Cotton Belt. 14" Wide - please make sure it fits your oven before ordering. Made from low maintenance, NSF approved for food contact Richlite, in partnership with Epicurean.
- Easy and goof-proof pick up and tranfer of your pizza to your stone. Will not warp or split like wood, and is dishwasher safe. Naturally low friction sliding surface.
- Also pick up and transfer freeform artisan breads, pie crusts, etc. Uses EXO's patented sliding conveyor technology.
- Highest rated peel for over 15 years by America's premier kitchen testing pros for ease of transferring your pizza/dough. Featured on TV's top product testing shows. Google it!
- Includes NEW upgraded Pre-shrunk 10oz 100% cotton transfer belt

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #218,916 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #217 in Pizza Peels |
| Customer Reviews | 4.4 out of 5 stars 358 Reviews |

## Product Details

- **Brand:** Super Peel
- **Color:** Light Brown
- **Material:** Composite Resin
- **Recommended Uses For Product:** Bread
- **Shape:** Rectangular
- **Product Care Instructions:** Dishwasher Safe
- **Special Feature:** 100% 10oz Preshrunk Cotton Transfer Belt
- **Included Components:** Cotton Transfer Belt
- **Item Weight:** 2 Pounds
- **Number of Items:** 1

## Images

![The Original Pro Composite - Easy Non-stick Pizza Transfer - 14" Wide - Image 1](https://m.media-amazon.com/images/I/71nb7T9wG3L.jpg)
![The Original Pro Composite - Easy Non-stick Pizza Transfer - 14" Wide - Image 2](https://m.media-amazon.com/images/I/31VS017nIbL.jpg)
![The Original Pro Composite - Easy Non-stick Pizza Transfer - 14" Wide - Image 3](https://m.media-amazon.com/images/I/81GTBHha8VL.jpg)
![The Original Pro Composite - Easy Non-stick Pizza Transfer - 14" Wide - Image 4](https://m.media-amazon.com/images/I/81anPKC27OL.jpg)
![The Original Pro Composite - Easy Non-stick Pizza Transfer - 14" Wide - Image 5](https://m.media-amazon.com/images/I/812FmaU0TWL.jpg)

## Questions & Answers

**Q: what are the peel's dimensions**
A: Total Peel Length:  44-3/8", Aluminum Peel Head:  14" wide, 16" long, Working Handle Length: 28-3/8", Working Surface of Peel Head: 14" wide, 13.5" long, Weigh of Peel:  2 lbs, 10 oz. Hope this helps and take care!

**Q: What's the difference between this pro model and the regular super peel? I can't find a video of the pro. Thanks!**
A: Hi Karen, Thank you for the good question.I am not sure there are any videos up anywhere that show the Pro model.  Ah, yes, one more thing to do.......... Thank you for the prompt on this.  I am currently re-doing the Super Peel website and will have some new videos. In the interim, the Pro Composite peel is thinner than the wooden models, and so also a bit lighter in weight.  It can be washed and even run through the dishwasher, though this should not be necessary.  But, this makes it easier to care for, since it is not so "waterphobic" like wood is.  It is also made of an NSF approve material.   Thus, somewhat better for busy kitchens!The Pro and the BIG 16 models also assemble a little bit differently than the wooden ones, but effectively they work exactly the same as all of the Super Peels.

**Q: How do you care for the cloth part?? can it go in the washer?**
A: I've run mine through the washer numerous times but I let it air dry as I don't want it to shrink in the dryer.

**Q: What exactly does "composite" mean?  Wood pieces, like particle board?and then of course you have to be concerned about what the glue might be.**
A: It is a composite, but it looks nothing like particle board. It is very smooth and sturdy, and the end has a nice slope. I've had mine several months and use it regularly and I love it.  It is a little pricey, but it does a great job of picking a fully loaded pizza off the counter and onto a hot stone in the oven. I highly recommend it. If you don't drop it, you will never know it is composite.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Cool tool, excellent customer service
*by M***L on June 9, 2014*

I ordered this after a true "I Love Lucy"-style disaster with making pizza using the "5-minute"/wet dough method. It stuck to my wooden peel & made a mess getting scraped onto the hot stone in the oven; pretty soon both my smoke detectors were going off, the stone broke in 3 pieces and I had to spend about 2 hours cleaning the oven later in the week! Ugghhh. The cheaper alternative would be to just use parchment paper, but the Super Peel works great, is re-usable and allows the dough to sit right on the hot stone. It's thin but beware that it's large (14" x 22"); mine didn't fit vertically under a shelf where my wooden peel did; I had to find a place to lay it flat. Mine came with a chip at one end of the lifting edge. I e-mailed sales@superpeel.com as directed in the the instructions flyer that came with it, got a prompt response and was sent a replacement peel without having to send anything back. He suggested I sand down the first one & use it for removing cooked pizzas from the oven (for which normally you'd remove the cloth).

### ⭐⭐⭐⭐⭐ May not be 100% necessary for 100% of people, but it is very handy for my bread baking and pizza making
*by D***. on April 1, 2014*

First, I cannot recommend enough that you watch videos of this thing in action, either at the manufacturer's website or on sites such as breadtopia, just so you get a sense of what it (or its wooden brethren) can do. If you have a small pizza stone or cast iron pizza pan, I suggest very strongly that you shape the dough to be a bit smaller than the stone, at least until you are repeatedly successful at getting the dough off the peal and onto the stone/pan just where you like it. The instructions helpfully suggest practicing with a folded t-shirt, but where the rubber meets the road is when you are using this to transfer dough from the peel to a hot cooking surface, so get a few successes under your belt before you start making dough that "just fits" where you are trying to place it. And don't get cocky. Once you get it to work, don't start cutting back the flour or whatever it is you are using on the surface to keep the dough from sticking. There is nothing worse than having the dough stick to the canvas as you are sliding it off, believe me! I bake my high hydration dough in a lodge combo cooker as suggested in Tartine Bread. Now, you can have great success dropping the dough right in the pan, whether hot or cold, but I find that flipping the dough onto the Super Peel is much less stressful because I don't have to worry about my aim when getting the dough on the Super Peel. Once the dough is on the peel (as opposed to a hot combo cooker), I can score it at my leisure. I always feel rushed when the dough starts cooking before I can even get my blade out, but with the Super Peel lets me do it at my own leisure. I score the bread and then put the peel over the pan (whether hot or cold) and just slide the peel out while holding the dowel and the bread drops into the pan in a nice gentle manner without deflating. For pizzas, I use a rather sticky dough, so I stretch it out in the air and drop it onto the floured peel. I use the lodge cast iron pizza pan, so when that is pre-heated, I usually take it out of the oven and put it on the stove top. I am sure to lose some heat that way, but I figure that the time I would otherwise take pulling out the rack and getting the pie onto the pan, all with the door open, would lose as much or more heat than taking the pan out, closing the door and then opening it when the pie is already on the pan and ready to go back in. So while the stone may be a little cooler, the oven is probably a little warmer.

### ⭐⭐⭐⭐ Clever idea, but Pricey
*by C***N on August 2, 2014*

Read all the review and can't wait to try it! Love making my home made pizzas but.... I can hardly get my hand(s) - yep I'm struggling sometimes to use both hands around the fat handle. It is deceptive how wide and sharp the edges are of the composite material. This is a clever design, but a cookie cutter product. It's heavy and cumbersome to operate, especially when working quickly around a hot, hot oven. I think for the cost, enclosing a simple cloth bag would have been appropriate as well.

## Frequently Bought Together

- Super Peel The Original Pro Composite - Easy Non-stick Pizza Transfer - 14" Wide
- NerdChef Steel Stone - High Performance Pizza Baking | Made in USA (14.5" x 16") - (.375" Thick - Pro)
- King Arthur 00 Pizza Flour: Premium Non-GMO American Wheat for Perfect Neapolitan-Style Crust - Finely Milled for Authentic Italian Pizza at Home - Ideal for Crispy, Chewy Pizzas (3 lbs)

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*Product available on Desertcart Indonesia*
*Store origin: ID*
*Last updated: 2026-05-13*