Pizza peels are handy things, if you want to keep the hair from being burned off your arms. The one above is the traditional wooden variety. It was too short, so I added a handle made from a broken hickory axe handle, making this possibly the sturdiest peel in the world.
These aluminum peels are popular in the pizza industry, and they are light, thin, and durable. Not as long as my wooden one, but can live outside at the brick oven. Note the straight, not curved, front, which makes it easier to scoop up a pie.
These little round peels are surprisingly useful. I use mine to move pizzas around inside the brick oven, though a welding glove is a good idea if you go that route.
Peels are also good inside the house, especially if you have a pizza brick of some kind. I use one of those giant Lodge cast iron pizza pans as a hearth, and turn up my oven as far as I dare. Wait a few minutes for it to reach temperature, then use a peel to throw a pizza on it. The results are surprisingly good. And, of course, bakers use these for sourdough loaves, and other concoctions.
Southern Fusion Cooking 