We ourselves use wooden peels at the pizzeria and aluminium peels when we are out and about. The reason is simple, wooden peels have a better glide when they are driven in. In addition, the pizza will come off even if the peel is a little damp from, for example, tomato sauce that has run off the edge. However, this is not such a common problem and when we bake outside of the pizzeria, we take aluminium peels with us as they are not damaged by moisture and are more durable. Wooden peels must be properly maintained. As for lots of other oven tools, apart from pizza peels and turning peels, they are not needed. Ashes are removed with the turning peel and the floor of the oven should be cleaned with a damp cloth wrapped around the peel. Ready to go!!!