Hey guys, you can do this with way less flour on the board though better to use the wooden pizza peel for making and launching. Then use a small round pizza peel for turning. If the launching peel gets warm it sticks.
The issue is that you are topping your pizza with so much toppings that it’s making the pizza really heavy. You can add a lot of flour but if it’s heavy the flour doesn’t help. I suggest using semolina, it won’t burn in the oven and acts like ball bearings. Keep it up.
