I use metal, but make sure it’s slotted otherwise you cake your dough up with flour/semolina/cornmeal. My personal go-to is semolina. You don’t need much and excess falls away more readily than flour.
Wood or metal, it’s more about technique at the end of the day.
Yeah even if I flour or cornmeal my metal one it stick from time to time. And worse the thinner the crust.
Thanks. I’ll have to ask for a wood one
It will depend on the finish of the peel. If your peel has a polished finish the dough will stick.
If the finish of the peel is rough then it works much better.
I have a steel launching peel with a rough finish and I never have issues with sticking.
Looking at your photo it looks like your peel is highly polished. No bueno.
I use metal, but make sure it’s slotted otherwise you cake your dough up with flour/semolina/cornmeal. My personal go-to is semolina. You don’t need much and excess falls away more readily than flour.
Wood or metal, it’s more about technique at the end of the day.