I am with Tommy. I have been making pizza for a very long time, and can retrieve with a regular peel no problem, but launching was always a potential for a big problem. I have been using a super peel with my BS and haven't looked back. If you are going to use a regular peel, I have a few suggestions. First, the longer the dough sits on the peel the more likely it will stick. So get all the sauce, cheese, toppings ready and at hand, and treat it like a pit stop. Put some flour on the peel, then the stretched out dough - then quickly dress and put it in the BS. My second hint is if you took too long, or the dough was too moist, or not enough flour and you get a serious case of stick to the peel, cover the bottom of a pizza pan with waxed paper, or plastic wrap, put the pan on top of the pizza stuck to the peel ( with the waxed paper touching the cheese ) invert the peel, pie, and pan assembly, then lift off the peel ( the pie will stay upside down on the pan ) and lightly dust the peel again and reverse the process. The pie will be a little dented from the process, but it is better than trying to launch a pie when 1/2 of it is moving forward and the other half is stuck.