---
product_id: 10318453
title: "EXO \"BIG 16\" - 16\" Super Peel Non-Stick Pizza Peel"
brand: "exo"
price: "9880CFA"
currency: XOF
in_stock: false
reviews_count: 6
url: https://www.desertcart.sn/products/10318453-exo-big-16-16-super-peel-non-stick-pizza-peel
store_origin: SN
region: Senegal
---

# 16" Surface Low Maintenance Made in USA EXO "BIG 16" - 16" Super Peel Non-Stick Pizza Peel

**Brand:** exo
**Price:** 9880CFA
**Availability:** ❌ Out of Stock

## Summary

> 🍕 Elevate Your Pizza Game with the EXO BIG 16!

## Quick Answers

- **What is this?** EXO "BIG 16" - 16" Super Peel Non-Stick Pizza Peel by exo
- **How much does it cost?** 9880CFA with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.sn](https://www.desertcart.sn/products/10318453-exo-big-16-16-super-peel-non-stick-pizza-peel)

## Best For

- exo enthusiasts

## Why This Product

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

## Key Features

- • **Minimal Mess:** Requires less flour or cornmeal, keeping your kitchen clean and efficient.
- • **Generous Size:** 16" x 16" working surface accommodates large pizzas and breads.
- • **User-Friendly:** No sliding required—simply set your pizza where it belongs!
- • **Durable Design:** Crafted with a brushed aluminum blade and American black cherry handle for longevity.
- • **Effortless Transfer:** Utilizes innovative conveyor belt technology for seamless pizza placement.

## Overview

The EXO BIG 16 is a premium 16-inch non-stick pizza peel designed for effortless pizza transfer. Made in the USA with a durable brushed aluminum blade and a stylish American black cherry handle, this peel features innovative conveyor belt technology that minimizes mess and maximizes ease of use. Perfect for both home chefs and professional kitchens, it offers a large working surface and low maintenance, making it an essential tool for any pizza lover.

## Description

Maybe the first perfect peel!! And, big enough for a "real pie"! When Cook's Illustrated reviewed "baking peels" back in February 2005, they concluded that wood peels were OK and metal peels were OK, while both had their drawbacks. The Super Peel BIG 16 combines the advantages of both, with none of the disadvantages. Larger version of EXO's widely acclaimed Super Peel. Uses the same conveyor belt technology as all of our Super Peels. This newest model covers the size gap for your larger pizzas and breads, so you can get full use from the size of your baking stone or steel. Made for EXO in the USA, supporting a local workshop which trains young craftsmen looking to someday start their own businesses - "Halfmoon Works". Our experience over the years with different peel materials and manufacturing methods has led us to this proud offering. This peel has it all - Super thin, light weight and strong, easy maintenance and no-stick transfer belt technology!

## Features

- Larger Version of The Super Peel! Still 100% Made in the USA!
- American Black Cherry Handle - Brushed Aluminum Blade for smooth operation.
- Super Peel's conveyor belt technology is simply the easiest, surest and safest way to transfer pizza and breads to your baking stone. You never have to slide your pizza with a Super Peel. Just set it right where you need it to be! Use far less flour or cornmeal.
- 16" W X 16" L large working surface. Low Maintenance, solid construction, super action!

## Product Details

- **Material:** Aluminum
- **Brand:** EXO
- **Color:** aluminum cherry
- **Shape:** Round
- **Special Feature:** Nonstick

## Images

![EXO "BIG 16" - 16" Super Peel Non-Stick Pizza Peel - Image 1](https://m.media-amazon.com/images/I/71cHeiixpbL.jpg)
![EXO "BIG 16" - 16" Super Peel Non-Stick Pizza Peel - Image 2](https://m.media-amazon.com/images/I/7161iA+UEQL.jpg)
![EXO "BIG 16" - 16" Super Peel Non-Stick Pizza Peel - Image 3](https://m.media-amazon.com/images/I/61kP8eJAXrL.jpg)
![EXO "BIG 16" - 16" Super Peel Non-Stick Pizza Peel - Image 4](https://m.media-amazon.com/images/I/91mTQiNXqWL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great for my 14" pizzas and can't wait to use for pie crust
*by C***L on January 17, 2017*

The perfect size for my 16" pizza stone. I read other reviews about the cloth shrinking. I washed on cold and line dried - no shrinkage, no wrinkling. The included pamphlet says shrinkage up to 1.25" is normal. They recommend cold to lukewarm water and line drying; if choosing to tumble dry, use low and remove while still damp to finish drying as over-drying will cause wrinkling and additional shrinking which might require ironing (possibly the worst chore ever, in my book). Even if it shrunk a full inch or so, it wouldn't impact usage in my kitchen since I make appx. 14" pizzas.I was able to make the pizzas on the counter and load them onto the "belt" without any problem. I use my old wood peel for removal so I can cut directly on the peel and slide on a plate. If you have a large enough cutting board, you could use this peel to remove the finished pizza to the board and load up a "raw" pizza very quickly. With my old system I was having to remove the first pizza from the oven and then start creating the second one directly on the wooden peel. This peel really saves me a bunch of time since I can put down crust on the counter for my kids or guests, allow them to create their own pizzas, and then pick up their creations from the counter and load into the oven as soon as I remove the previous pizza.There were some tips in the instruction pamphlet that helped me to understand the peel better, even though I had watched several videos prior to purchase.1. When you wrap the canvas around, there should be about 1" of slack/drop when you look at the underside of the peel. I suspect people who have had trouble getting the belt to slide easily have had it wrapped too tightly.2. I thought you were supposed to push/pull the clamp up and down to operate the belt, but it is really your hand holding the peel handle that moves back and forth. As a righty, my right elbow is what moves forward and back; my left hand/ stays in one place just holding onto the clamp. If you try to move the clamp instead, it doesn't slide as smoothly.I will need to get used to not using so much flour/cornmeal on the counter around the crust. The cloth picks up the excess flour on the open space around the pizza which caused a dusting inside the oven making for a smoky flour cloud as I slid it in the oven. I'm used to needing the crust to move around freely on the wooden peel in order to slide it off. That isn't necessary with this system, so that will just take a bit of personal experience to get that right.I'm a big baker and have never perfected picking up pie crusts around a rolling pin, so I'm looking forward to giving that a go with this peel. I also like the idea of using waxed paper in lieu of the canvas to pick up gooey items like cake layers. I think this will be a pretty versatile tool that will get a good amount of use in my kitchen beyond our weekly pizza night.

### ⭐⭐ I make my own dough from scratch and have recently enjoyed making naturally leavened dough using my own starter and ...
*by J***R on March 8, 2018*

I'm an experienced pizza maker. I make my own dough from scratch and have recently enjoyed making naturally leavened dough using my own starter and following the methods described by Ken Forkish in "The Elements of Pizza." This dough is wet, but turns out delicious crusts. I bought a super peel because I was tired of my dough sticking to my wooden peel. Now, my dough sticks to the cloth on the super peel instead. I went through several practice pies with identical results. While it was fun eating the calzones that I salvaged from the pie failures, it wasn't worth the time or money. There is nothing special about the super peel. It's expensive for a 16" aluminum peel, and the cloth is a cheap poly/linen blend. The cloth gets clogged with dough and stained with tomato sauce, so it's another thing to clean that doesn't add any benefit in the first place. I'm keeping the peel, ditching the cloth, and investigating other flour dusting blends to try to solve the sticky dough problem.

### ⭐⭐⭐⭐ Very helpful
*by R***S on September 4, 2018*

Takes some practice and the cloth is polyester/cotton blend, so i'm afraid I might melt it. but it has worked great for getting 3 baguettes into the oven all at the same time, and pizza goes in without scrunching up. I still use a no-moving-parts peel for removal, since i don't want to melt the fabric. I use a baking steel at 500 F.

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*Product available on Desertcart Senegal*
*Store origin: SN*
*Last updated: 2026-02-19*