GB
Chief Eating Officer
I have never used a metal one either, but I find the wood kind extremely easy to use so I am not looking for a way to make it easier. Either wood or metal will work just as well.
I make my pizza directly on the peel. My stone stays in my oven and pre-heats while I am getting the pizza ready. I just the peel with cornmeal than form the pizza directly on top. When I am done assembling, I give it a few shakes to make sure it moves freely. If it does not then I carefully lift the pizza and throw some more cornmeal under so that it does slide easily. I put the peel on the far lip of the pizza stone and jerk my hand back quickly. The peel comes out and the pizza stays on the stone. I do not put anything on the stone itself, but some of the cornmeal ends up there. You want as much contact with the stone as possible as that is how you will get a crisp crust. If you don't like a crisp crust then don't use a stone.
I make my pizza directly on the peel. My stone stays in my oven and pre-heats while I am getting the pizza ready. I just the peel with cornmeal than form the pizza directly on top. When I am done assembling, I give it a few shakes to make sure it moves freely. If it does not then I carefully lift the pizza and throw some more cornmeal under so that it does slide easily. I put the peel on the far lip of the pizza stone and jerk my hand back quickly. The peel comes out and the pizza stays on the stone. I do not put anything on the stone itself, but some of the cornmeal ends up there. You want as much contact with the stone as possible as that is how you will get a crisp crust. If you don't like a crisp crust then don't use a stone.