Thanks Bob and John. Bob, I typically don't have problems getting the pie off the peel in once nice motion. I also give it a shake prior to loading it. The issue with this one, was that I purposely use less bench flour b/c I had painted the ball with oil during cold fermentation. So I didn't like how excess bench flour was caking on the first ball of dough. I used too little bench on the 2nd ball and it stuck only in a few spots on the peel. Those few spots were enough for me to just push forward with the calzone and not take chances of losing pizza in the oven and having to clean up the mess.
It was a good decision to go the calzone route.
Jon, I've switched to using shortening instead of oil in my NY doughs awhile back and haven't looked back since. I did 3-4 side by side comparisons where the type of fat was the oil thing different. Everytime, the shortening pies won out for me. It's probably less about the taste, than the texture. It just gives the crust and crumb a slightly drier more biscuity texture. It's not biscuity or biscuit like but it leans that way if that makes sense. The bake time was around 5-6 minutes. I was tempted to leave it longer to get a darker rim but didn't want the cheese to dry out. If I had Grande, it wouldn't have been a problem but I was using Stella.