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If you're having tearing issues with the peel the part where it tears might have been too thin and/or wet and developed a hole. It can also happen if you try to move it too early and the base isn't cooked enough. My wife doesn't have cheese on pizza but goes heavy with the sauce this seems to add an extra 20 seconds to the the time when I normally turn it the first time, if you go in gently with the peel a few cm on the pizza you can tell straight away if it's going to move freely, if it feels like it's resisting leave it for another 10 seconds and try again.
Gewürzt-
It's usually on the second or third turn that went through, it's currently on the ground making the angle of attack a bit awkward. I've been experimenting with more of a walking movement working the edges versus getting the peel centered under the pizza and rotating it by lifting it, if that makes sense. Looking at this video I should be going for the former, doing some dry practice as they suggest might be a good plan. https://youtu.be/M2PHsdegz6U
Also, do you run it at full gas constantly, or is that not necessary?
Tijmen
Third time with the Ooni, there’s more of a learning curve to it than I thought. The steel peel is nice, but it’s quite easy to p*nct*re the base when turning. Need to work on my technique.
The sourdough dough was quite bread-like, not in a bad way but will try a classical Neapolitan recipe next time.