I need to get some semolina flour to transfer it to the peel, the bottom was a little floury but over all not a shabby lunch.
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Your pizza looks great! What kind of pizza oven do you use?
Try using cornmeal to transfer. A friend recommended it when I was having issues and it helped a lot.
Thank you! Nothing special, just a pizza stone in a 500° oven for this one. I just let it preheat for a while first.
If I can’t don’t semolina flour at my grocery store I likely will grab some cornmeal. Semolina is a little less coarse than corn meal and they both make a nice slide off the peel.