The traditional way is to slap the skin out to around 10 inches, top, then as you are sliding the pie onto the peel you stretch it out to 12 or 13 inches, with some even hanging over the side. Here is an exaggerated look at the procedure at Da Michele - probably larger that you want to go:
Notice that the pie on the peel is oval with the edges hanging over the sides. If you get it right, when you launch the sides grab the oven floor just the front touches, and they hold in place pulling the side closest to you into a perfect circle. A really hard procedure to pull off - I normally just let the pie slide off slowly so I can guide it.
You know, I saw that very same video recently, and it's why I wanted to eat my Margherita pie tonight with a fork and butter knife, lol. In any case, maybe I should reduce the weight of my doughballs to around 240g from 260g. I kept them at 260g because I worried about stretching them too thin and because of that, they might tear on launch. I think I'm over that fear now. Also, my peel is exactly 12 inches wide. In the "Da Michele" video, they pull the dough about an inch and a half over each the left, and right side of the peel. If I did that on my
peel, I would end up with a 14" or 15" inch pie. I'd really like to stay with 12" pies. Do you think I should get a smaller peel for launching? Maybe a 10" peel that I could stretch the skin over the sides like in the video? Or would a minimal centimeter on each side be enough to grab the oven floor to accomplish the same technique properly?
I'd like to say that after only 3 months of owning my WFO, and with such little experience, these forums have been invaluable to me and my family as we undoubtedly are enjoying better pizza than we otherwise would be without the insights shared here on these message boards.