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Be quick when you make your pizzas up. The second you put tomato sauce on the pizza, the moisture will start making its way through the dough and can make the pizza stick to the peel. Prepping your toppings in bowls, ready to go as quickly as possible can make a big difference. There's nothing as heartbreaking as a pizza sticking to a peel and going everywhere just as you load it into the oven, or ripping a hole in the middle of the pizza and it disintegrating as you take it out.
When I'm shaping a dough, I'll take the ball, flour it lightly, flour the surface i'm going to stretch it on, and work it until I'm happy with the shape, then lightly flour the surface of the peel and chuck it down and build the pizza. Once it's made up, give it a quick test to see if it's moving on the peel - the whole thing should easily slide back and forth. If it's sticking, gently lift the edge nearest the sticking and gently flick a bit of flour under and try again to get it sliding. Adding more flour like this isn't really ideal as it'll often burn and add a bitter taste, but it's better than the pizza collapsing as you load it.
Don't underestimate how frustrating the building and loading process can be. Especially if the dough starts sticking.
From my experience, Forkish's recipes are pretty high hydration, which can make hard to handle doughs, especially when they've been mixed by hand. When I make pizza now, I usually stick to 65-70% hydration as any increase beyond that doesn't yield any benefit but makes the handling of the dough harder.
You'll be amazed at the results either way. Having a proper hot oven is an absolute game changer - enjoy!
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Nef
I've followed this thread for a while, had some success with the frying pan/grill method but nothing to compare with some of the results on here. Anyway, saw some family at the weekend and took delivery of a much belated joint birthday/christmas present - of an Ooni karu. Very excited to be chucking my first pizza in this evening. I'm going to try wood-fired only, which I know gets mixed reports re consistency/hassle factor, but I've got a temp-gun, lots of kiln-dried hardwood and prepared for it to be finickety. I have made the Ken Forkish 48 hour dough mentioned up-thread, but had to guess with the water temp and I don't think it's looking as lively as other examples I've seen, but hopefully will be edible. Planning on popping to a deli and getting the best quality tinned toms for no-cook sauce, and drying out some thin mozz slices on kitchen paper before using (not time to order fior di latte just yet) - anything sound wrong with this plan / are there any other tips/recommendations for a first timer that people wish they had known? I've got a peel, the problem areas I imagine will be shaping the dough the first time, the success of the dough in general, and dexterity manoeuvring the pizza onto the peel/spinning in the oven etc...