Serious Eats: Talk

Pizza pan help

I have been making pizza once a week for 8 years — and recently my pizza stone cracked and I have had trouble since. I am thinking of changing gears — a peel. Where do I get one, are they aluminium, how does the dough not stick to it, should they be preheated like a stone or room temp?
merci for any help

Printed from

© Serious Eats