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I don't have a turning peel (but I do want one), so I just do the whip out and spin on the peel, never had a problem with the peel getting hot or the pizzas losing temp (one of the reasons I haven't bought a turning peel).
If you need a table I recommend this klassen trolly from ikea it's less than half the price of the ooni one and it's the same dimensions
I run the gas on full the whole time but tbh I'm usually only cooking 2 - 4 pizzas and once it's up to temp everything is usually done in 1o mins
Gewürzt
French_Touch
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?