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@bright
I took a 12 x 14 x 3/4 inch piece of shelving pine and shaved an edge at 30 degrees to the bottom of the 12" side, which is about the angle I slide the pizzas in at, making for a smooth transition to the oven. I use the same surface to spread the dough on. I take the pizzas out with a tong directly to a cutting board which I then hand to another human who is usually drinking a beer. works fairly well. But going to make an aluminum (no handle) one soon like the Ooni one.