Still having a tough time getting my dough not to stick, but still delicious.

I made a cheese and pepperoni with homemade sauce, mozzarella, and margherita pepperoni, and a chicken wing with bleu cheese mixed with Frank's hot sauce for the sauce, mozzarella, and chicken wings cut off the bone. Both were on Jim Leahy's no-knead dough that cold fermented for about 5 days. Edit: I should have added that my issue is the pizza sticking to my wooden peel. I've tried using both white and semolina flour.

I start mine on a screen depending on the environment of the cook. I transfer it to the stone after about two minutes.

The other option I’ve used is corn meal. I scatter half a teaspoon on the stone before putting the pizza there. After it’s cooked, it gives the peel some purchase between the pie and the stone.

I currently use an electric oven.. I know I know... the shame