Ok, no screen... Don't like extra steps anyway, and I am pretty confident with my launching technique... No pro, but the pizza makes it on the stone. My peel is wood, and definitely not smooth, and I have noticed that a good amount of flour stays on the peel after launching. I am also now fighting the desire to slap myself in the forehead. Scot123 asks if there is flour on the retrieving peel... I'm an idiot. It makes all the sense in the world, wipe the peel down after launching. I'm getting transfer from the peel to the pizza.
I will definitely try that next time since it is the bottom of the crust that I am having the issue with, not the top or side.
Scot, I couldn't really tell you what exact hydration level I'm at. I dont use a formula for my doughs, I usually go by how the dough looks and feels. I have been recently experimenting with a wetter dough, but it is just by feel at this point. I'm not opposed to formula baking, it's just that I almost never use the same liquid twice, and I have found that different liquids require different amounts for same amount of flour. Eventually I want to get to a point that I have a stable of go to dough liquids, and then nail down the exact amounts for the style of dough I'm looking for. But I suspect you are right about the wetter dough for my oven ability and general style. I don't think my oven gets hot enough to convert the extra moisture into steam fast enough to get an appreciable rise in the crust... But I do like bow the wetter dough feels in my hands. This last dough I made was much wetter than I usually make, and it stretched sooooo easy, if I tried to toss it... Well it would have been a mess. My normal dough I am able to lightly toss without too much fear of ripping it, but mostly just hang off my knuckles for the stretch.
I'm currently using KABF bread flour. Don't have a lot of options at the supermarket in New Hampshire.