I've never used the Weber peel, so I don't know. I have 3 peels, 2 stainless steel, and 1 wood. I use them all. I'd say a 14" peel would work in most situations. My wood peel, I believe is 16". I don't use a docker; I hand stretch (my homemade dough), and sometimes use a rolling pin (for store bought dough because it's harder to work with). A rocker pizza cutter is nice, but I think a standard wheel cutter is more versatile. As for spinners, I've used them and IMO, I don't think it's worth it. I like to use a small peel to turn the pie. As for the stone brush, I like a longer handled one.