I feel foolish asking this question, but I'm having such trouble that I don't know what else to do. Here's the problem:
When I make focaccia style dough (I have used Reinhart's basic focaccia as well as his pizza al Taglio dough), I cannot get the !@#$$% pizza off the peel to save my life! I have a very thin stainless steel peel, and I have had no trouble at all with this peel and other doughs, just the focaccia style. I'm not a total newbie, but I usually make Chicago style (in the pan), or Neapolitan. I made my 7th or 8th focaccia tonight, and it was a disaster - the pizza folded over, cheese gets on the oven floor, smoked us out of the house! I flour the peel liberally, and have tried a combination of flour and semolina. The dough is pretty wet, but as I roll it out I flour it quite a bit, especially on the bottom, and check it several times to make sure it's not sticky. I have all my ingredients ready, so the dough does not sit on the peel for more than 1 minute or so before it goes into the oven. Help - I'm about to give up and make it in a pan like my Nana used to (perish the thought)!