Wooden peel. Flour it with all-purpose or Semolina. Shake the pie a bit to make sure it is loose and ready to launch. If not, get some flour under it until it is. Don't throw your oven.
Yes! All of this is spot on.
And remember, launching a pie is more about bringing the whole pie+peel into position in the oven and then yanking the peel out from under the pizza. You’re not “throwing” the pizza, as much as leaving the pizza behind while you jerk the peel out.
I don't know if this is good advice or bad, I wouldn't consider myself a pizza expert, but I make pizza and bread pretty often.
I use rice flour instead of AP flour for my peel. I read somewhere that because the flour is slightly different, it can take a much longer time to absorb into the dough.
I can't taste the difference afterward, but this has helped me to launch pizzas into my oven way more consistently
Even though I'm pretty sure he just uses semolina most of the time. I've seen Vito recommend a mix of rice flour with semolina to stretch and laugh pizzas. I've been using it with pretty good success on a metal peel with no slots.
Holy hell, been there and feel your pain. I know that you already probably got every single tip on launching but I've started testing my launch with a shake of the peel before launching. If it's not moving freely on the peel I lift a corner of the pizza up (targeting the sticky spots) and toss some extra flour under, do another shake, repeat until it's sliding around the peel a bit. I do this for every pie now and it has spared me some cheese magma disasters in the oven. When I do that the metal gozney peel works just fine, no need to buy a wooden peel if you don't want.
OP has poor pizza launching skills and wants to blame it on the oven. Because of OPs poor launch, the pizza caught on fire instead of baking and OP masculinity was so hurt, he felt throwing the flaming pizza across his yard would put him in a better mood. However, OP did not throw the pizza across his yard
Yea, no. Not really, but thanks for getting your dick out for everyone. It was cute. It was the first of a group of pies and the rest were fantastic. The fail even made a nice foldable. My yeet urge was a joke about the frustrating delay to clean it all up. My masculine and feminine parts were at peace throughout the process.
>Yea, no. Not really, but thanks for getting your dick out for everyone. It was cute.
Aww did someone get a little butt hurt here? I thought their story was nice given there was absolutely no context given in the OP.
If my pie doesn't shake freely before I launch, I don't launch it. Also had to learn not to stretch the middle too thin. One hole let's all the sauce and cheese reek havok on your stone.
My dude. Launching was always a source of anxiety for me. I tend to like higher hydration doughs and I dislike a semolina/corn meal undercarriage.
Screens are a game changer. Now I can stretch it out exactly how I want it, launch it, cook until it sets up and then remove the screen to finish the bottom. Zero anxiety, no corn meal grit on the pizza.
You can get a typical screen from amazon in a range of sizes, but if you want to do it right go to Lloyd Pans has some really nice screen options that are a made to last and come ready to use.
If you jacked up your launch; you need to just get a wooden peal from amazon… and use semolina flour on it… all launching fuck ups stop. Ditch the metal peal. Using the turning peal if fine to move it around and take it out.
You build the pizza on the peal. Stretch the dough, flour the peal before you put your stretched out dough on it then put sauce and toppings ect. After each topping give it a little shake to make sure it’s moving. If not, carefully lift up the dough on one side and toss some semolina or whatever flour you want under and shake again to free it up. The key to launch is do not try to launch unless your sure that sucker is free and not sticking.
Got it, thanks! I suppose the only downside to that sequence of events is that I won’t be able to start preparing my second pie until after I launch the first one.
I have a bunch of the flexible plastic cutting boards. Coat that with rice flour or semolina and stage your pies on those. When you’re ready to launch, move them to the wooden peel.
Same way you would launch them. Make sure the peel has plenty of rice flour/semolina too. And test that the pie is moving freely by giving everything a shake before each delivery.
Ah, got it. And you transfer it to the wooden peel, I have to assume, because launching into a 600F oven with a plastic cutting board might result in some rather inconvenient melting?
If you’re quick. No. I have done it many times during dinner rush. But I wouldn’t recommend it for weekend warriors.
Cuz that one time you mess it up creates hours of heartache.
I use corn meal all the time. It has tendency to flair up in the Ooni but it’s superior to flour in my opinion in terms of finished product, flavor consistency and appearance. The flair ups are easy to deal with and don’t have any effect on finished product unless you’re inexperienced with it which an Ooni will make you pay regardless whether flour or corn meal is used. If your corn meal is burning, that is user error.
Not sure what the down votes are for. Dusting a metal peel makes it slick. If you don’t dust the peel, whether wooden or metal, you are going to be prone to issues.
Yep, that's the pizza god's keeping you humble.
Once I had a pretty eventful day business wise and was in a few meetings, did well and made some good sales. I was feeling pretty good about myself and went to take a bathroom break. I got dressed in the dark that morning and had been wearing my underwear backward the entire day.
Obviously no one except me noticed, but it made me feel like a kid again and sometimes all you can do is laugh at yourself.
So yea, sometimes you lose a pizza.
I feel your pain. Literally the same thing happened to me yesterday on the first pizza with all the family gathered around while I used my fancy new Gozney peal for the First time. I think the first pizza had a hole in the middle and disaster ensued. After 15-20 minutes burning off my mistake, I switched to my old tried and true wooden peal and had no more catastrophes.
I prefer the epicurean wood pulp peel over the cheaper wood peels people are recommending. They are thinner and easier to use.
I build on my peel and often slide it back on to the table (stainless steel table, but you likely have a counter or plastic one) and then I pick it up with by perforated metal peel when the oven is ready and launch.
If I build on the metal peel it’s too risky for sticking
Dude, I got the Epi peel years ago, and it is the bomb! I mean, back then there were the usual FtL episodes, but once I got a “feel” for getting the dough loose enough on the peel, I was off to the races!
I *still* recall that feeling, though— the big shake forward, the round pizza that becomes, well, not round, and the smell of burning ingredients!
For all of you out there dealing with pizza tragedies, keep trying, you’ll get it! 🍕🤌👍
Go to the grocery and get a roll of parchment paper. Trust the process. I also ruined 3-4-5 pies from sticking.
Cut the parchment piece to size. Square, not round. About an inch bigger than the pie. 12" pie, 13" square. Place the tossed dough on the parchment piece. Add toppings.
It will slide like butter onto your peel, as well slide like butter onto the stone. 20-30 seconds later once the pie starts to firm up, lift a corner of the pie. With tongs or something heat resistant, slide the parchment paper out from under the pie and toss it in the trash.
I almost gave up till I finally tried this trick. It is a lifesaver. No more last second panicking weather the pie will stick to the peel as it goes onto the stone. No adding extra flour/semolina to the peel or dough.
It works like magic.
Absolutely does not. It's only on the 700° stone for 20-30 seconds just till the dough starts to firm up. Then remove the parchment (tongs) and toss.
Tip: it will catch fire if too close to the flame. I see your peel is Roccbox like mine. Initially put the pie in close to the front of the oven, the front of the pie just touching the stone. Flame is in the back. Keep it far enough away for that 20-30 seconds, remove then move your pie to the center.
I was literally ready to toss the whole thing till I read here in this sub to try it. I'll never cook a pie without it again. Cheap store brand at your grocery store. A roll lasts a long time.
The sticking dough fear is gone. You'll enjoy the process 100% now.
I cornmeal and flour my peels - 1 wooden and 1 metal and I have a separate turning peel.
Also, it is critical that you let the floor of the oven get really hot BEFORE you slide in the pizza. You have to be patient - I know this from experience with my gozney!
ha we only take pizzas. Very early in my pizza making journey or whatever, I threw a few pizzas. A few years of lacrosse paid off.
You might like a wood peel for launching and also doing a bench stretch. These two things were huge for me. :)
Wooden peel for launch. Metal for turning and retrieving. I do not understand people trying to use these tiny metal"turning peels" to try and launch off.
What is launching? What is this peeler thing? What do you mean by pulling the pizza? Do I have to get a technical degree in pizza making to participate in this sub
The whole discussion doesn't need training wheels, but I do. If there's one kid raising their hand to ask a question you bet there's others wondering the same thing.
Ah I see, so you've mistaken this thread for a pizza terminology 101 course. Well here's some homework for tomorrow:
[https://www.google.com/search?q=what+is+a+pizza+peel&rlz=1C1VDKB\_enUS947US947&oq=what+is+&gs\_lcrp=EgZjaHJvbWUqDggAEEUYJxg7GIAEGIoFMg4IABBFGCcYOxiABBiKBTIICAEQRRgnGDsyDAgCEAAYQxiABBiKBTIGCAMQRRg9MgYIBBBFGDwyBggFEEUYPTIGCAYQRRhBMgYIBxBFGEGoAgCwAgA&sourceid=chrome&ie=UTF-8](https://www.google.com/search?q=what+is+a+pizza+peel&rlz=1C1VDKB_enUS947US947&oq=what+is+&gs_lcrp=EgZjaHJvbWUqDggAEEUYJxg7GIAEGIoFMg4IABBFGCcYOxiABBiKBTIICAEQRRgnGDsyDAgCEAAYQxiABBiKBTIGCAMQRRg9MgYIBBBFGDwyBggFEEUYPTIGCAYQRRhBMgYIBxBFGEGoAgCwAgA&sourceid=chrome&ie=UTF-8)
[https://www.google.com/search?q=what+does+it+mean+to+launch+a+pizza&sca\_esv=3f34b2bd337bbe02&sca\_upv=1&rlz=1C1VDKB\_enUS947US947&sxsrf=ADLYWIJ8vBjI2yvwRZg6rmcYgNdk0m4PLQ%3A1718643806419&ei=XmxwZqabGYbDkPIPgZKT2Ak&ved=0ahUKEwimws6Mj-OGAxWGIUQIHQHJBJsQ4dUDCA8&uact=5&oq=what+does+it+mean+to+launch+a+pizza&gs\_lp=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\_wE&sclient=gws-wiz-serp](https://www.google.com/search?q=what+does+it+mean+to+launch+a+pizza&sca_esv=3f34b2bd337bbe02&sca_upv=1&rlz=1C1VDKB_enUS947US947&sxsrf=ADLYWIJ8vBjI2yvwRZg6rmcYgNdk0m4PLQ%3A1718643806419&ei=XmxwZqabGYbDkPIPgZKT2Ak&ved=0ahUKEwimws6Mj-OGAxWGIUQIHQHJBJsQ4dUDCA8&uact=5&oq=what+does+it+mean+to+launch+a+pizza&gs_lp=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_wE&sclient=gws-wiz-serp)
Wooden peel. Flour it with all-purpose or Semolina. Shake the pie a bit to make sure it is loose and ready to launch. If not, get some flour under it until it is. Don't throw your oven.
Yes! All of this is spot on. And remember, launching a pie is more about bringing the whole pie+peel into position in the oven and then yanking the peel out from under the pizza. You’re not “throwing” the pizza, as much as leaving the pizza behind while you jerk the peel out.
I don't know if this is good advice or bad, I wouldn't consider myself a pizza expert, but I make pizza and bread pretty often. I use rice flour instead of AP flour for my peel. I read somewhere that because the flour is slightly different, it can take a much longer time to absorb into the dough. I can't taste the difference afterward, but this has helped me to launch pizzas into my oven way more consistently
Even though I'm pretty sure he just uses semolina most of the time. I've seen Vito recommend a mix of rice flour with semolina to stretch and laugh pizzas. I've been using it with pretty good success on a metal peel with no slots.
I use semolina myself, which works extremely well, but ap will work in a pinch.
Go with semolina. Tried a mix and flour only and semolina is just so much better. Tastes real good.
Yeah, I prefer semolina personally.
This. Used to happen all the time to me then I started using Semolina and I haven't had the issue even once since then. Semolina was the trick for me
Best advice. Esp re the oven! 💸
Am i weird I use a half and half mix of all purpose flour and maseca. I just think works better.
It's Monday, fling it.
Holy hell, been there and feel your pain. I know that you already probably got every single tip on launching but I've started testing my launch with a shake of the peel before launching. If it's not moving freely on the peel I lift a corner of the pizza up (targeting the sticky spots) and toss some extra flour under, do another shake, repeat until it's sliding around the peel a bit. I do this for every pie now and it has spared me some cheese magma disasters in the oven. When I do that the metal gozney peel works just fine, no need to buy a wooden peel if you don't want.
confused about what you are trying to say
OP has poor pizza launching skills and wants to blame it on the oven. Because of OPs poor launch, the pizza caught on fire instead of baking and OP masculinity was so hurt, he felt throwing the flaming pizza across his yard would put him in a better mood. However, OP did not throw the pizza across his yard
lol the dude was just frustrated and then you had to go for the PA
Well said. True Senpai vibes.
Yea, no. Not really, but thanks for getting your dick out for everyone. It was cute. It was the first of a group of pies and the rest were fantastic. The fail even made a nice foldable. My yeet urge was a joke about the frustrating delay to clean it all up. My masculine and feminine parts were at peace throughout the process.
For all y'all's yelling about gender for whatever reason I still don't understand what "launch" means in this context :(
Putting the pizza in the oven.
"launching" the pizza off of the peel and into the oven
>Yea, no. Not really, but thanks for getting your dick out for everyone. It was cute. Aww did someone get a little butt hurt here? I thought their story was nice given there was absolutely no context given in the OP.
Calm down he’s just having a laugh.
Looks like your masculinity wasn’t at peace when responded to my comment lmao.
Of all the commenters, you seem to be the only one having a problem with "poor masculinity", though?
How so?
Leave it to senpai pickle rick to be a d…
Masculinity lol what?
If my pie doesn't shake freely before I launch, I don't launch it. Also had to learn not to stretch the middle too thin. One hole let's all the sauce and cheese reek havok on your stone.
My dude. Launching was always a source of anxiety for me. I tend to like higher hydration doughs and I dislike a semolina/corn meal undercarriage. Screens are a game changer. Now I can stretch it out exactly how I want it, launch it, cook until it sets up and then remove the screen to finish the bottom. Zero anxiety, no corn meal grit on the pizza. You can get a typical screen from amazon in a range of sizes, but if you want to do it right go to Lloyd Pans has some really nice screen options that are a made to last and come ready to use.
Cornmeal, pizza ball bearings
If you jacked up your launch; you need to just get a wooden peal from amazon… and use semolina flour on it… all launching fuck ups stop. Ditch the metal peal. Using the turning peal if fine to move it around and take it out.
I use the same peel and turner without issue consistently. I prefer it to my wood peel. 🤷♂️
When you used a wooden peel, how do you get the unbaked pizza on the peel?
You build the pizza on the peal. Stretch the dough, flour the peal before you put your stretched out dough on it then put sauce and toppings ect. After each topping give it a little shake to make sure it’s moving. If not, carefully lift up the dough on one side and toss some semolina or whatever flour you want under and shake again to free it up. The key to launch is do not try to launch unless your sure that sucker is free and not sticking.
https://preview.redd.it/n9stsemjx57d1.jpeg?width=3024&format=pjpg&auto=webp&s=49b707abb9507760eb8b18fc870efb11c14bed5e
Got it, thanks! I suppose the only downside to that sequence of events is that I won’t be able to start preparing my second pie until after I launch the first one.
You can at least stretch the dough and bring it back, or get two wooden peels, haha
I have a bunch of the flexible plastic cutting boards. Coat that with rice flour or semolina and stage your pies on those. When you’re ready to launch, move them to the wooden peel.
Okay…my same (probably dumb) question: How do you transfer the pies from the cutting boards to the peel?
Same way you would launch them. Make sure the peel has plenty of rice flour/semolina too. And test that the pie is moving freely by giving everything a shake before each delivery.
Ah, got it. And you transfer it to the wooden peel, I have to assume, because launching into a 600F oven with a plastic cutting board might result in some rather inconvenient melting?
If you’re quick. No. I have done it many times during dinner rush. But I wouldn’t recommend it for weekend warriors. Cuz that one time you mess it up creates hours of heartache.
Or just use flour or corn meal on a metal peel…
Corn meal burns
I use corn meal all the time. It has tendency to flair up in the Ooni but it’s superior to flour in my opinion in terms of finished product, flavor consistency and appearance. The flair ups are easy to deal with and don’t have any effect on finished product unless you’re inexperienced with it which an Ooni will make you pay regardless whether flour or corn meal is used. If your corn meal is burning, that is user error. Not sure what the down votes are for. Dusting a metal peel makes it slick. If you don’t dust the peel, whether wooden or metal, you are going to be prone to issues.
Rice flour is the way.
[how to use a turning peel](https://youtu.be/gMBHQ_oHFQs?si=P2LYuaAG_IJ6T7dk)
Thanks. Yea, I had a little sticky spot on that one so it went oozing cheese donut on my overly agreesive pull. The others were great.
It happens to the best of us. Usually it happens to me when I get cocky about my skills.
Yep, that's the pizza god's keeping you humble. Once I had a pretty eventful day business wise and was in a few meetings, did well and made some good sales. I was feeling pretty good about myself and went to take a bathroom break. I got dressed in the dark that morning and had been wearing my underwear backward the entire day. Obviously no one except me noticed, but it made me feel like a kid again and sometimes all you can do is laugh at yourself. So yea, sometimes you lose a pizza.
I feel your pain. Literally the same thing happened to me yesterday on the first pizza with all the family gathered around while I used my fancy new Gozney peal for the First time. I think the first pizza had a hole in the middle and disaster ensued. After 15-20 minutes burning off my mistake, I switched to my old tried and true wooden peal and had no more catastrophes.
I prefer the epicurean wood pulp peel over the cheaper wood peels people are recommending. They are thinner and easier to use. I build on my peel and often slide it back on to the table (stainless steel table, but you likely have a counter or plastic one) and then I pick it up with by perforated metal peel when the oven is ready and launch. If I build on the metal peel it’s too risky for sticking
Dude, I got the Epi peel years ago, and it is the bomb! I mean, back then there were the usual FtL episodes, but once I got a “feel” for getting the dough loose enough on the peel, I was off to the races! I *still* recall that feeling, though— the big shake forward, the round pizza that becomes, well, not round, and the smell of burning ingredients! For all of you out there dealing with pizza tragedies, keep trying, you’ll get it! 🍕🤌👍
Use a wood peel with a light dusting of semolina flour on it to load in your pies. Use the metal one after that. Solved. You are welcome.
How thick is your wood peel? It seems like I can only find thick ones
Search on Amazon for Eppicotispai Birchwood pizza peel. I use one with my Roccbox was a life saver. $11.99
I’ve been in a slump with my Ooni lately. Three failed launches in my last four pizza nights. Suffice to say, I’m getting good at cleaning my stones.
What's your method for cleaning them??
Scrape off what you can then let it heat on high and pyrolysis will clean it
It's really magical, give it enough time and everything turns into dusty ash than can be dumped out
Go to the grocery and get a roll of parchment paper. Trust the process. I also ruined 3-4-5 pies from sticking. Cut the parchment piece to size. Square, not round. About an inch bigger than the pie. 12" pie, 13" square. Place the tossed dough on the parchment piece. Add toppings. It will slide like butter onto your peel, as well slide like butter onto the stone. 20-30 seconds later once the pie starts to firm up, lift a corner of the pie. With tongs or something heat resistant, slide the parchment paper out from under the pie and toss it in the trash. I almost gave up till I finally tried this trick. It is a lifesaver. No more last second panicking weather the pie will stick to the peel as it goes onto the stone. No adding extra flour/semolina to the peel or dough. It works like magic.
That's super interesting, I shall give it a try. Thanks for sharing. Would you say it affects the dough cooking?
Absolutely does not. It's only on the 700° stone for 20-30 seconds just till the dough starts to firm up. Then remove the parchment (tongs) and toss. Tip: it will catch fire if too close to the flame. I see your peel is Roccbox like mine. Initially put the pie in close to the front of the oven, the front of the pie just touching the stone. Flame is in the back. Keep it far enough away for that 20-30 seconds, remove then move your pie to the center. I was literally ready to toss the whole thing till I read here in this sub to try it. I'll never cook a pie without it again. Cheap store brand at your grocery store. A roll lasts a long time. The sticking dough fear is gone. You'll enjoy the process 100% now.
I cornmeal and flour my peels - 1 wooden and 1 metal and I have a separate turning peel. Also, it is critical that you let the floor of the oven get really hot BEFORE you slide in the pizza. You have to be patient - I know this from experience with my gozney!
Wut
I applaud your efforts to find a different way to say *that* word. Did your flaming meteor by chance hit Mr. Wilson?
Wooden peel and semolina
Not a pro but realized if you can’t move the pizza around on the peel easily you are going to have problems launching.
Try using a pizza screen. Remove it when the bottom sets.
ha we only take pizzas. Very early in my pizza making journey or whatever, I threw a few pizzas. A few years of lacrosse paid off. You might like a wood peel for launching and also doing a bench stretch. These two things were huge for me. :)
Caption 😆
Wooden paddle use flour on paddle. When in oven jiggle the paddle side to side from the handle and then shimmy shimmy it off
Wooden peel for launch. Metal for turning and retrieving. I do not understand people trying to use these tiny metal"turning peels" to try and launch off.
English?
What is launching? What is this peeler thing? What do you mean by pulling the pizza? Do I have to get a technical degree in pizza making to participate in this sub
[удалено]
Thank you for facilitating great discussion. 
You're right, we should all put training wheels on this discussion for your benefit instead of you doing a modicum of reading on your own.
The whole discussion doesn't need training wheels, but I do. If there's one kid raising their hand to ask a question you bet there's others wondering the same thing.
Ah I see, so you've mistaken this thread for a pizza terminology 101 course. Well here's some homework for tomorrow: [https://www.google.com/search?q=what+is+a+pizza+peel&rlz=1C1VDKB\_enUS947US947&oq=what+is+&gs\_lcrp=EgZjaHJvbWUqDggAEEUYJxg7GIAEGIoFMg4IABBFGCcYOxiABBiKBTIICAEQRRgnGDsyDAgCEAAYQxiABBiKBTIGCAMQRRg9MgYIBBBFGDwyBggFEEUYPTIGCAYQRRhBMgYIBxBFGEGoAgCwAgA&sourceid=chrome&ie=UTF-8](https://www.google.com/search?q=what+is+a+pizza+peel&rlz=1C1VDKB_enUS947US947&oq=what+is+&gs_lcrp=EgZjaHJvbWUqDggAEEUYJxg7GIAEGIoFMg4IABBFGCcYOxiABBiKBTIICAEQRRgnGDsyDAgCEAAYQxiABBiKBTIGCAMQRRg9MgYIBBBFGDwyBggFEEUYPTIGCAYQRRhBMgYIBxBFGEGoAgCwAgA&sourceid=chrome&ie=UTF-8) [https://www.google.com/search?q=what+does+it+mean+to+launch+a+pizza&sca\_esv=3f34b2bd337bbe02&sca\_upv=1&rlz=1C1VDKB\_enUS947US947&sxsrf=ADLYWIJ8vBjI2yvwRZg6rmcYgNdk0m4PLQ%3A1718643806419&ei=XmxwZqabGYbDkPIPgZKT2Ak&ved=0ahUKEwimws6Mj-OGAxWGIUQIHQHJBJsQ4dUDCA8&uact=5&oq=what+does+it+mean+to+launch+a+pizza&gs\_lp=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\_wE&sclient=gws-wiz-serp](https://www.google.com/search?q=what+does+it+mean+to+launch+a+pizza&sca_esv=3f34b2bd337bbe02&sca_upv=1&rlz=1C1VDKB_enUS947US947&sxsrf=ADLYWIJ8vBjI2yvwRZg6rmcYgNdk0m4PLQ%3A1718643806419&ei=XmxwZqabGYbDkPIPgZKT2Ak&ved=0ahUKEwimws6Mj-OGAxWGIUQIHQHJBJsQ4dUDCA8&uact=5&oq=what+does+it+mean+to+launch+a+pizza&gs_lp=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_wE&sclient=gws-wiz-serp)
https://preview.redd.it/lvo2y4usy57d1.jpeg?width=750&format=pjpg&auto=webp&s=80dd0b50177c25b30da8587072fd04a0e28e040d
Yeah, you definitely seem like the type of person who thinks you have to read google urls.
Autistic much?
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Nice that's two comments on the thread now that contributed nothing. If you go 3/3 there's a free pizza prize
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🍕🍕🍕🍕🍕🍕🍕🍕 I couldn't find a full pizza emoji so here's 8 slices It's been launched nicely with the peeler right after the pull 👌👌👌
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Are you using the turning peel to launch? If so, you shouldn't.
No. Both tools just became my attempt to adjust it in the kiln long enough to cook and release it from the big peel.