Help in getting pizza from wooden peel to pizza stone!!!!
I am having real trouble getting a dough (once dressed) off of a wooden peel and onto the baking stone in the oven. I am using Ken Forkish's overnight pizza dough recipe. For one 12" crust I used 250 grams "OO" flour, 185 grams water and 1/8 tsp instant yeast and 1 tsp salt. 74% hydration. Did some stretch and folds and let it sit overnight at room temp. In the AM the next day put in frig all day until I took it out 2 hours prior to shaping/baking. We are looking for a thin...ish, Neopolitan style pizza to the extent that can be achieved in a normal oven (500 degrees) on a pizza stone.
We've only made this 4-5 times and at one point just shaped/dressed the dough on parchment but I didn't feel like the dough got the effect of sitting directly on the pizza stone as far as crispness/crust development. So, we've moved from dressing on a metal peel to dressing on a wooden peel and "really" struggle with it sticking to the peel. The dough seemed a bit wet/sticky and sloppy. We floured the peel heavily but after we shaped the dough and dressed it on the peel by shaking the peel it was clear is was stuck in various spots.
I have been baking SD artisan loaves for a year and a half and now have a real feel for that dough but am lost for a benchmark of how pizza dough should feel as far as hydration and extensibility. This dough is extensible, just wet. Is 74% hydration just too wet? Can someone suggest a solid dough recipe? Super frustrating to have to trash a pizza as it won't come off the peel. We're ordering tonight from our favorite pizza take out after tonights fail ;<) Help!!!!