sliding pizza ONTO the peel....
just started making my own pizzas with my sourdough starter. recipes fine and im happy enough with the dough. shaping its a little dodgy but ill get better with practice, my only BIG problem is getting the uncooked pizza onto the peel. i try to slide it under really fast but it just crumples the pizza and the toppings fly off everywhere!!
i know i could possibly put the dough onto the peel to start with, and then top it, shaking it every now and then, but i want to prepare myself for family barbecues, parties etc where everyone may want to make one and so there could be 5 or 6 pizzas all being made up at the same time, waiting to be transferred to the oven.
so far ive heavily floured the worktop and the peel, lifted the edge and tried a quick slide under. the frustrating thing is that my friends did theirs ok (same dough), yet mine crumpled again even tho we seemed to use the same method
ive googled the problem but nearly all the posts seem to be showing how to transfer from peel to stone, which i dont think would be a problem for me if i could just get it onto the peel in the first place :D
btw, it was strong white bread flour we used, would i be right in thinking semolina or pollenta would help this?
thanks for any advice you can give me.....