Absolute best for a beginner, by a big margin, is a superpeel. I have never had a sticking problem with a superpeel. I have had a number of bad launches with regular peels ( pizza stuck to the peel, part of the pizza stuck to the peel, pizza didn't stick and instead took off and went past the pizza stone , etc ). With the superpeel, you can take your time dressing the pizza and it won't stick . I use 82% hydration wheat flour pies, and no flour on the super peel and still no sticking. I may sound like a shill, but actually just very impressed with his product. It also lets you place the pie pretty precisely, though probably not much of a concern if you are making a 12 inch pie.