Few pizza failures are more painful than a beautiful pie folding itself in half on the way into the oven.
Most sticking problems come from time, moisture, or friction.
Do not build the pizza too early
The longer dressed dough sits on a peel, the more moisture moves into the flour underneath it. Work efficiently once the dough is on the peel.
Use enough bench flour, not a snowdrift
A light layer of flour or another suitable launch medium can reduce friction. Too much burns and can leave a bitter layer under the pizza.
Test before you top
After placing the stretched dough on the peel, give it a small shake. It should move. If one spot is stuck, lift that edge and add a little flour before sauce and toppings make the problem harder.
Do not overload the center
Heavy sauce, wet cheese, and too many toppings add weight and moisture. Both make launching harder.
Commit to the launch
Small hesitant movements often stretch the dough in the wrong direction. Get the pizza moving on the peel, position it over the baking surface, and use one confident motion.
Launching is a skill, not a personality trait. After enough repetitions, your hands learn the timing.
