I myself went cheap on 2 epicurean wooden peels and a round american metalcraft peel but after hundreds of pizzas over 3 months of cooking on the Karu, if I had to do all over I would spend the extra $$$ and go straight to a professional oven peel from Gi Metal USA. Get 2 peels, one for launching and one for turning.

For launching the pizzas, get the rectangular perforated peel.

For turning the pizzas, get the smaller round perforated peel

My biggest complaint against the wooden peel is that you end up using too much semolina flour on the peel so the pizza doesn't stick to it.

And definitely get an IR thermometer. I chose the Etekcity 1022D Dual Laser

Also a scale so you can measure your ingredients. Taylor Digital LED Waterproof Kitchen Scale