Instruction: Answer the given question by extracting information from the supporting document.

Input:
Question: Which is the best model to get? I bake pizza and baguettes and loafs. . .
Document: 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.
I love making pizza at home but always struggled getting it onto the stone without sticking or other messy malfunctions. No more!It's not often you see a product like this and it works even better than you could hope. Before I bought this, I watched the videos and was impressed. But, we've all seen how great products work on the screen but don't pull it off when we get them home.
This thing is great. We make pizza just about every week. In order to get the pizza onto the stone, I have to use loads flour so the crust winds up being covered with raw flour. Without the flour, the raw dough sticks and I get a mess. Blech. The Super Peel eliminates both of these problems. I can get the wet sticky dough onto the peel from the counter and onto the stone without the pizza being ruined.
This device has gotten me out of trouble more than a few times! I use a fairly wet/soft dough, so I need to make sure I have plenty of flour and cornmeal on the peel. I use it conjunction with the Kettlepizza system, and get some pretty awesome pizzas!
Read through the customer comments for a lot of different models of this utensil. Decided on this Peel because of the size, ease-of-use, easy to clean, and the type of material used in manufacturing it. Everything I wanted from it has proved to be true. It was worth the extra money to get this high-quality Peel.
EZ to clean, low weight, and the pizza linen is genius. I would buy again. It also stores EZ because of its thinness
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.
Fantastic and easy to use. Foolproof. The cover washed well. I like the way it slides pizza and bread off onto my baking stone.
I am clumsy and getting a pizza onto the stone preheated in the oven had always been a dangerous proposition for me. No more, it slides beautiful onto the stone and I have no fear of getting burned.
I pull out the oven rack which solves any problem with a shorter handle. I use a regular pizza peel or tongs to pull the pizza out of the oven. I highly recommend it if you make pizza at home, especially if you use the no-knead dough method for the crust. I am really impressed with this home pizza making innovation!
Answer: The super peel is great for all baking. I use it weekly for pizza (you need to use so little flour on the peel it helps the flavour in my mind), and sour dough breads. I really can't imagine using a regular peel any more. As for the question of what is the best model I have only used the composite version and my single complaint is that the canvas "belt" drifts left and right depending on how you use it as it does not have a groove to slide in like the original wooden design. Related to this design "flaw" the canvas is not rectangular the entire length. To slide around the handle it has two straps on the back that can creep up to the front leaving a small gap when fully pulled back. That being said whichever model you grab I think you will be very happy, it is just such a clever little tool.