Saturday I went shopping locally for a pizza peel. Little did I know that the choice would be so thought provoking! (HEY! I don't profess to being a Rhoades Scholar!) Here I was faced with buying a wooden one or a metal one. Both measured 14" which I thought was perfect because my BGE stone is 14", however each side of the wooden paddle had a 1" chamfer thus making the true flat surface only 12" wide. I figured a 14" pizza in process would mean the sauce would drain right off. In the end I purchased the metal one. I knew of the corn meal trick so I figured both wood and metal should work. Besides, being a wood butcher I'll make one to my own specs if my new metal one doesn't cut it, but with one pizza to my credit I think I made the right choice. Any comments anyone?