I like the wood peel to launch and the metal GI to take the pizza off the stone.
This is the way we did it at Cara's, back in the day.
We could prep two pizzas on the wooden peel and drop them off, one at a time, to specific spots on the deck oven.
[It was all in the wrist ... well, that and the rice-flour we put down on the peel before stretching the dough.]
But we checked the pies and took them out one at a time with a metal peel.
I had no say in this process. It was just, "This is how we do it, kid."