Keep your metal peel for retrieving pizza from the oven. Try a wood peel for launching. Rub it with oil every once in a while and throw a little bit of semolina flour down before placing your dough. It should launch easily.
I used that peel to launch, with semolina. It seemed to come off fine, but I need to work on technique likely. Think I just didn't get it far enough in before I pulled...and thus left it getting smooshed a bit as I tried to make it fit.
Everything is super subjective. My philosophy is if you have a good sourdough crust that has some sort of like essence to it and you have a good and super basic pizza sauce then you can layer that with just about anything from a homemade mozzarella to fontina cheese to truffle, fennel stuff to whatever is your bag. Just make it you
Keep your metal peel for retrieving pizza from the oven. Try a wood peel for launching. Rub it with oil every once in a while and throw a little bit of semolina flour down before placing your dough. It should launch easily.
I used that peel to launch, with semolina. It seemed to come off fine, but I need to work on technique likely. Think I just didn't get it far enough in before I pulled...and thus left it getting smooshed a bit as I tried to make it fit.
I use a metal peel to launch, it’s not that big a deal. I assemble the pizza on it and launch with corn meal (for NY style).
Aside from the burnt bubble it looks pretty good. I look forward to your next pizza.
Thanks!
Everything is super subjective. My philosophy is if you have a good sourdough crust that has some sort of like essence to it and you have a good and super basic pizza sauce then you can layer that with just about anything from a homemade mozzarella to fontina cheese to truffle, fennel stuff to whatever is your bag. Just make it you