The blade does indeed really something here, but we have not yet figured out how to work with it seriously. The aluminum has the property to take the heat of the oven very quickly. As a result, the dough still unbaked pizza is stuck even easier. In addition: Since aluminum is not a particularly stable material, the sheet metal of the blade is quite thick. This one has a high edge on the dough first time must slip over it. Some pizzas already stuck with it on the wall instead of hopping on the blade, and especially if you familiarize with full determination on the inertia of the pizza, and handled with particular momentum with the shovel. :-) I would therefore rather recommend a shovel made of thin steel, but something like that I could previously only seen in the pizza restaurants, but did not find for sale.
