Quote Originally Posted by dgaddis View Post
Many folks will tell you to use wood for loading, because the dough doesn't stick as much as it does to aluminum. And an aluminum for unloading, 'cause the wooden ones are too thick to slip under the dough.

Me, I use one made out of skate park ramp material. I don't have room to keep two peels stored away somewhere.
I gave up my nice wood peel when we downsized into our BIG tiny house and have been using a small 3 side sheet pan(serves multiple function) and have noticed it requires considerable more dusting but I've somewhat gotten use to it and just try and move mush faster. But there has been in increase in pizza making now that Michelle has found vegan cheeses that don't taste like ass or are made form soy.

FWIW I never had issues pulling with a wood peel. Good spring in the dough tends to have a nice radii as the edge meeting the stone.

Not a fan of cornmeal under my pizzas. I like my grits in a bowl/on a plate with butter, salt and pepper. But that's another thread.