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I shape the dough then construct the pizza on a peel lightly dusted with semolina flour, slides off pretty easy.
This one I think, still remember clocking a lamppost as I cycled home with it in my shoulder bag.
https://www.nisbets.co.uk/vogue-pizza-peel-medium/f036
inchpincher
I'm enjoying the frying pan/grill method, but what's the secret tip to get the rolled out dough into the pan without it bunching up. I drape mine over the rolling pin, but happy to be enlightened.