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I feel the BGE pizza stones are top of the line, the high temp ceramics can endure the high temps that the Egg can give off. Most open market pizza stones are made for your kitchen oven, the higher temps from the Egg can cause damage (crack).
I like the metal pizza peels, they seem to hold up better long term. Wooden peels can crack and split.
from SANTA CLARA, CA
I use a wooden peel to put pizza on the pizza store and a metal one to remove it. I have found that the raw dough sticks to the metal peel even if I use flour. Having 2 peels also allows my wife to make the next pizza while I cook the first one.Ahhhhh I see said the blind man ! Good idea to have both. Do I need a 14in. ones for the medium egg
I would suggest looking at the "Baking Steel" for the stone. It serves as both a pizza stone or as a cast iron griddle plate for burgers or whatever. It will last a liefetime.
For a peel, I found that a large cookie sheet from Bed Bath and Beyond works well. It is large enough for a 17" pizza and one side does not have a lip, so the pizza can be easily moved off and on it.
A northern Colorado Egghead since 2012!
XL and a Small BGE.
Get a pizza mesh and you don't need a peel. Build it on the mesh and cook it on the mesh. It even gives a little separation between the stone and crust so it cooks a little slower so you don't burn the crust trying to get the toppings to cook. Just my 2 cents. I have 2 peel and they just sit in the pantry behind the garbage can.Where did you get the mesh?