Dear Mitch and David, you may, perchance, find this useful. My neighbor, a beginner who recently purchased a small Pizza Party oven, had the same problems, as referenced in the prior posts, with his GI Metal pizza peel (non-perforated, rectangular peel, 13 by 14 inches). The raw pizzas kept sticking to the peel, and also the rear edges of the metal paddle kept banging into the oven door as he tried to launch his pizzas on the oven floor.
I purchased for him a wooden pizza peel (13 by 14 inches), which was the smallest size I could find locally. The handle is 29 inches long. Next, I sawed and filed the perimeter of the paddle, and reduced its size to 11.5 by 13 inches. At last, with a Dremel, I carved 11 grooves (which he later increased to 21) on the surface of the paddle in order to catch excess flour and to reduce friction between the pizza base and the surface of the paddle. (See the attached pictures hereunder.) As he is a beginner, this solution helped him considerably.
I got the idea of carving the grooves upon seeing a picture of a perforated metal pizza peel made by Lilly Codroipo. (See the last two pictures.) Later, I purchased one online (https://www.grillsnovens.com/pizza-peel-italia-3d.html
). I like it a lot, but I can’t say it is a better one than the perforated metal peels made by GI Metal. Good day!