I am feeling a little dumb / awkward
. Please help me out.
I am using a 9 inch GI metal peel with the slider in the handle. When turning my pizza in the WFO, more often than not I find that I am "chasing" the pizza.
I slide the peel under the pie, part of the way, and then try to lift it to pull it towards me and then rotate. But, the pie scoots further away into the oven. Running out of time while the Neopolitan is cooking so fast, I resort to pushing the peel, and the pie as it scoots away, to the back wall where the pie has nowhere left to hide. Then, I can pull it forward, etc.
Can you give me the pointers to the seemingly straightforward, but elusive for now, task of turning the pie?
I had been using a 7 inch peel (and have not tried it again to see the difference) with better luck, so I am wondering if has to do with me being a bit more restricted from a side movement (my oven is on the small side so there is not a huge amount of room between the fire and the pie.