Since you are making these pizzas at home for your own personal consumption you can save a couple dollars and make your own pizza prep peel. Scrounge up a piece of tempered hardboard, 1/4-inch thickness is great, but 1/8-inch will work well too. draw out the shape and size of the peel you want, and cut it out using a jig saw. Clean up the edges with a little fine sandpaper, then, using a sanding block with your sandpaper, bevel the end of the peel to about a 45 degree angle, be sure to sand this bevel from the untempered edge. You're now ready to begin peeling your pizzas into the oven. Use your existing peel to remove the pizzas from the oven, and to spin the pizzas in the oven for a more even/uniform bake.
A good alternative to using plastic containers is to save your bread bags and use them for storing the dough in. Lightly oil the dough ball(s), and place one into each bag, twist the open end to close, forming a pony tail, tuck the pony tail under the dough ball as you place it in the fridge. Kiss it good night, and it will be ready to use over the next 24 to 48-hours. To use the dough, remove from the cooler, and set aside to temper AT room temperature for about 2-hours, then turn the dough ball out of the bag into a bowl of dusting flour, and open on your counter top, transfer to your prep peel and dress as desired, then peel into the oven for baking.
Tom Lehmann/The Dough Doctor