Just to chime in a little
For a beginner, I think a wooden peel is perfect. The natural grain of the wood will stick a lot less than a metal peel. I personally put a little semolina flour on the peel after stretching the dough on a well floured counter top. If you make sure your tomato sauce is cold, it won't stick.
The perforated peel is great but it takes some practice to get a thin crust pizza all dressed on it without massing it-up.
A nice banjo peel / utility peel that is 7" in diameter is perfect.
As far as the counter to prep the pizza, I think it is best if it is right next to the oven or within 3 to 4 feet of the oven right behind you when facing the oven.
Now as a little thought that went through my brain. The oven floor is going to be right at 48"or so, therefore when you work the pizza, the handle of your peel won't run into the prep counter top as it will be above it. That is how it is in a commercial kitchen if I make sense to other.
With a 5' long peel, you have the 4' space between the counter top and the oven plus the 2' depth of the counter top so about 6' to move your peel without knocking anyone or anything. That way your guest can seat at the bar high island facing the oven while you put on the show