Last week when I made pizza in my BS oven I did have troubles balancing my heat, but I had no issues at all launching my pies. My peels aren't that great. Normally I have always launched using rice flour, which works well. But I have also heard good things about semolina and some people just prefer to use a light coat of flour.
I decided to combine 1 part each Rice Flour, Semolina, and Caputo 00 into a ziplock baggy and give them a good mix. I didn't need to use much at all and the combination launched pies beautifully. I would recommend it to anyone that has difficulty launching their pies, as mine were able to shoot from the peel like a toboggan.