Tampa - I have that same peel. The first time I used it, I did not use any cornmeal/flour before I loaded my pie, and the dough was a little sticky as I tried to launch. What's your method?
Good question. There are lots of posts on peel launching which are likely a good read, but here's my comment. With the GI slotted, metal peel, I make the pie on the bench, get the pie on the peel, jump the pie around a bit, and slide the pie+peel into the oven and jerk the peel back.
Make the pie on the bench (not on the peel) - for a Neo (minimal roll-able ingredients), I use the "pro" method of pulling the pie onto the peel in a well-bench-floured area. For roll-able ingredients (eg a raw egg), I use the "stab" method where the pie sits there and I stab the thin peel under pie.
Jump the pie around - For stable/low ingredient pies, I've seen the experts jump the pie off the peel a little to dust off the bench flour. It takes a little practice, but isn't that difficult. Alternatively, a little side-to-side clears some of the bench flour.
Slide pie+peel into the oven - using a constant speed insert the pie into the oven an jerk the peel back. The last bit is like pulling a table cloth out from under filled wine glasses. For those who love physics, F=MA, so no acceleration means no force. Slide in with constant velocity (no force) and jerk/accelerate back to leave the mass on the baking platter.
Hope that helps.
Just received a great PM from Barry. The context is that we were conversing about whole-wheat dough, and mine was the wettest ever. Barry uses a superpeel and I thought his comments were so contrary to mine that it had to be shared.
Dave, I stretch the dough out to about 10 inches onto marble with no bench flour, then do a few things for a couple of minutes, then lift it up to put it on the super peel, during that process it stretches out to about 14 to 15 inches. I don't use any bench flour, so the coloring is usually darker than white wheat. (note to self: bobino really needs to try a superpeel)