Actually, the metal peels are meant for removing the pizzas from the oven, while the wood peels are meant for use as "prep" peels. The wood doesn't result in condensation formation between the peel and the dough during the prepping of the dough skin, while a metal peel will. Think of it like this, cool/cold dough and warm peel. While there are any number of favorite recipes for peel dust, my own personal favorite is as follows: Equal parts of white flour, semolina flour and fine corn meal.
Tom Lehmann/The Dough Doctor