I've noticed in the videos of Italian pizzerias always the same setup - metal peel, marble counter.
I've been using a wooden peel. I stretch the dough on a large plastic cutting board, transfer the skin to the wooden peel, dress it on that, then transfer to the oven.
Problem is it is taking too much flour to keep the dough from adhering to the wooden peel. So I'm contemplating getting a metal peel. I could even use it directly on my marble counter, but hesitate for fear of scratching it.
What types of peels do others use? On what sort of surface do you make your pizza?