Prior to owning the book I usually made smaller pizzas in my woodfired oven, but the book often suggests 13" pizzas. My peel is too small so I would like to get a new one. I would like to have the smallest peel possible to make it easy enough to work in the oven, so my question is, will a 13" diameter peel be sufficient ? I wonder if it would be wise to have a slightly larger peel so I can "shuffle" the pizza around to make sure it's not sticking. I know it is a very specific question but wondered if anyone had had any experience with it ?