Tried to move to slotted peel....fail....guidance needed!

[cwood]

I primarily use a very light wooden peel at 13" to dress and launch fairly high hydration 65-70% pies into Karu 16".  It is not very smooth but very light wood and the roughness actually helps with the slide.  I wanted a bigger 16" peel for bigger pies and first tried another wood one but it was so heavy and smooth it was like a fancy cutting board and weighed about as much.  I then found this one: https://thepizzashop.ca/product/perforated-rectangular-pizza-peel-12-14-16-thepizzashop/ and was pleased to be able to order short handle but 16".  I was quite excited when it arrived as its very iight!

Tonight I put it into my standard workflow with a bit of trepidation on 70% dough.  I open on a stainless table with flour bath, dust peel with semolina, dress on peel (mainly for portability as people call out what they want from the toppings area, then right into oven.  I immediately had adhesion issues...my little shakes didn't show a loose pie pre launch and my usual coping mechanisms failed.  Anger ensued.

My questions:
There is so little surface area due to the slots it felt like the semolina dusting was almost pointless. Is it on slotted?
It seems like with very soft dough, the bottom will dip a tiny bit into each slot and make every slot create friction on the dough?
If I ever get stuck on the wooden peel, I fold over half, dust, fold back, fold other half, dust, back, then re-distribute toppings and launch.  With the slotted again it didn't seem like the dust made any difference and this did not allow for a recovery.
Do I just need to back off the hydration if I'm going to use the big slotted peel?

Enlighten me please!

[gdepozsgay]

Sorry to hear. My perforated 14# is arriving today. Thought I just had to have one but did not want to pay $100 for a Pizza Party peel from abroad. Hope it was not a mistake. 64% hydration is a high as I go so maybe I won't have your problem.