Wow, southern California is really wood peel country, thanks Mario & Chuck. I used to have a wood peel that I made myself and used it for years.
About 10 years ago I bought a 16" X 16" aluminum peel and retired the wooden peel. It has worked quite well, much thinner than my wooden peel.
Been seeing the perforated peel in Tony Gimignanni photos/videos. Looked at photos of the Texas Pizza Summit and the perforated peel was there, but so was the wooden peel.
I would really like to minimize the amount of flour going onto the stone when launching, but is $110+ perforated peel worth it?