Pizza Peel Preference Please
I'm tired of driving 30 minutes for mediocre pizza so I will be soon making home-made. I bought Emil Henry's pizza stone and have googled pizza peels for an hour. It seems that many like a wood peel with cornmeal to transport from peel to oven and an aluminum peel to transport from oven to serving. Also, there is an Epicurean peel and a SuperPeel just to confuse me even more. What do you pizza makers prefer? I really hate to buy two peels. Also, do you cook on parchment? And, lastly, when using cornmeal on the peel how do you not make a mess when you are transferring the pizza to the oven -- doesn't the cornmeal go all over your floor and the floor of your oven?