It also seems to me that practical considerations can dictate the length of the handle of the peel, such as the size and nature of the space around the oven, the oven's proximity to the work station, how many workers are likely to be in that space at one time, which workers will be working the oven, and so on. Some pizza operators will also select a handle length that allows them to prop the peel between the work area and the front of the oven. But the above factors will have to allow that.
In a home setting, a small, cramped, narrow kitchen with little space in front of the oven will usually necessitate a shorter than usual handle for the peel. In such cases, it might be necessary to cut off part of the handle of the peel.