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The peel is where most home pizza nights go wrong. The dough is good, the oven is hot, and then the base sticks halfway and folds itself into a calzone on the stone. A peel that suits the way you work fixes that more reliably than any change to the recipe.
Most people are best off with two. Wood for launching, metal for turning and retrieving. Dough releases off timber far more willingly, which is why the Italian wood oven baker paddle with a 24 x 33 x 2.8 cm head and no joints, the short handled 53 x 37 cm wood lifter, the slot handle lifter board and the round paddle with four feet are the ones we hand people first. For the second peel, thin metal slides under a cooking base without tearing it. There is an aluminium lifter with a wood handle, the gold anodised aluminium oven peel from Spain, the wood peel with alloy handle, and perforated versions including a 20 cm Teflon coated aluminium head on a 35 cm handle, which shed loose flour so it does not burn on the stone. Handle length is worth thinking about. Long for a wood fired dome, short for a benchtop oven or you will be fighting the kitchen.
Semolina, not flour, on the peel. It rolls like ball bearings. Have a practice launch with an unloaded base. Try them for balance in store at Laverton North or Epping. See also pizza ovens, pizza tools and pizza making.
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