I just started using Pendleton MONDAKO flour for a lighter pizza crust instead of the Pendleton "Power" flour which makes a thicker Chicago style crust. The power flour dough cooks great in a pizza pan at 425 temp for 15 mins and then out of the pan for 5 mins extra on the oven rack. However, the MONDAKO flour dough does not cook well in the pizza pan for me. Thus, i am rolling out the dough and placing it on a floured up wooden cutting board so I can put the sauce, cheese and topping on the pizza i am about to bake. Even with all that flour on the board, I am still having a hard time transferring the dough onto the oven rack, from the floured up wooden board. It wants to stick to the wood and makes it very difficult to transfer to the hot oven rack. Then the flour that falls in the oven burns up and leave that burning smell. Please note, this is my home oven, not a commercial pizza oven. i am making this for my family and friends, not for resale. Any suggestion concerning the sticking??? Thank you.
would a pizza pan with holes in to help?