First I would like to apologize for mislabeling this thread, it should be 16" X 16". Yes my laptop has a small screen and my eyes aren't what they were.
I ordered the peel and had it delivered to a friend in West Haven CT. I live in Canada, the shipping to West Haven was $10, shipping Internationally to Canada would cost $40+ shipping.
The peel arrived yesterday when my friend came up to Canada and I happened to be making pizza last night. Getting the dressed pie off the deck was very easy and the amount of flour left behind on the deck was shocking. As the six pies were served, one comment was repeated over and over "the crust is awesome, much better flavor than normal". I had noticed immediately.
The reduced amount of flour on the crust , as a result of the perforated peel, changed the crust dynamics. There was better contact with the stone, resulting in better, brighter flavours, crispier crust. Too much flour under the crust acts as an insulator. The peel cost $105.00 but I think the difference it made on my first try is worth it. There is nothing more satisfying than making the best pizza I can. Does anyone know of a source of additional information on how to use these peels?
Thanks to all who posted, much appreciated.