I also use a wooden peel, but would love another one....... I don't find my paddle stressed out though because of the heat, but I only use it a few times a week. I've seen ones at my local pizza places that must be 20 years old and they are used but are in great shape. I'd like a metal one though they look neat.
I used to use cornmeal with my pizzas, just for the fact that I could put the dough down on the peel, and if I took more than 5 minutes dressing my pizza, it wouldn't stick to the peel....... but the cornmeal makes a BIG mess in the stove... very bad ..... so I stopped using it. ( edit: when that cornmeal stays in the oven and then you bake and bake, it just gets black, and can smoke, and overall just makes a complete mess of the bottom of the stove ( I don't have tiles in my oven, just a 12" pizza stone, so the cornmeal falls to the floor of the oven, and it's just a big hassle to clean later on )
If I leave my dough a little too long on the wooden peel I take a offset spatula ( pastry spatula ) and just go around the bottom of the pizza to loosen it, then into the oven and onto the pizza stone it goes.