Most sticky peels are a flour or timing problem, not a bad oven. Keep these habits and launches stay calm.
- Dust the peel. Semolina or fine flour under the dough so it slides.
- Build fast. Sauce and toppings on the peel, then launch within a minute.
- Shake test. Give the peel a jiggle before you commit. If it sticks, lift an edge and add more dust.
- Commit to the motion. Angle the peel down, slide forward, then pull back in one smooth move.
- Turn early. Rotate the pizza once the base sets so colour stays even.
Practise with a plain dough round first. Confidence comes quickly after two or three clean launches.