That last pepperoni pie looks delicious!! I just finished my breakfast but I wanna eat pizza.
As for humidity, dough hydration and the problem of sticking to the peel, I live in Japan where our Summer is extremely humid, probably on par with Florida. Last Fall and Winter, I had doughs as high as 70% hydration and they worked well and didn't get too soft to work with because it was dry and the temp of the dough, when kept outdoors, was in the mid 50's f, and that was trying to protect it from freezing. So cooler dough was able to stay pliable but I did not find out that this was the reason until the weather began to warm up.
As Spring rolled around and then Summer, I was constantly dialing down my hydration because the humidity was increasing and seemed to be working against me as far as the texture I was looking for and was causing sticking issues as well, where my Winter doughs wouldn't.
After 9 months and over 500 pies baked, I have settled on these variations in dough preparation...Winter:
65% hydration, 48 hrs fridge, 4-6 hours bulk at Room temp. Then 4 to 6 hours in balls at Outdoor temp(in the 40's f) but protected(thermal Costco bag over proofing trays).Summer:
61% hydration, 48 hrs fridge, 6 hours bulk in my home oven with ice packs inside to keep cool. Then 4 to 6 hours balled in proofing trays. I use an extra proofing tray on the bottom and
top, filled with ice packs, to keep the dough cool. I also only take one tray of dough at a time outdoors because it's way too hot and humid to keep them all
outdoors.To combat any stickiness
, use your dough scraper and run it under your pie before dragging it onto your peel. As long as you're not overloading your pies, you should be able to use a slight "lift" of a technique while dragging your pie to your peel. This is done using your first two fingers in a scissors fashion, and your thumb and remaining fingers as a clip to lift the pie at four locations on the rim, making the move to the peel quite easy. If you're dough is kept cool before stretching it should be strong enough to move around easily. If you still suspect it to be too sticky and too soft, gently lift one side and blow air under it. Then quickly slide your well dusted peel under it, instead of trying to drag the pie onto your peel. Now just make sure that you have a little overhang so that the pie grabs the oven floor and assists the launch.
Needless to say, having only 9 months of practice I have much more to learn. But after many failures and hundred of pies, the above techniques have risen to the surface for me.