The terminology for getting your pizza into your oven is referred to as “launching”. The oven is super-hot, which means you have to launch it in there quickly and safely.   You will pat out your dough ball on a lightly floured surface. Then you have a choice. Some pizza-makers top the pizza, then move it to the peel. Others move the patted-our dough round to the peel and then top it with sauce and cheese. Try it both ways and see which works best for you.   Either way, scatter some extra flour on your peel before you move the dough over. It will act as little ball-bearings between your pizza and peel and will facilitate your launch. I don’t use cornmeal with this pizza as it takes away from the delicacy of the dough.   When it is time to launch it is all about speed and decisiveness. Open the oven door, insert the peel towards the rear of the oven, slightly angled downwards. Barely touch it to the deck and launch your pizza with a very quick, firm and purposeful movement, projecting your pizza forward as you pull the peel backwards. Your pizza is now launched! Get ready to watch it and turn it frequently do that it doesn’t burn. Teamwork   Once your pizza is launched into the oven you must monitor it constantly. You cannot pat out the next pizza at the same time – so enlist a friend! One of you can cook while the other preps.