Total newbie here: I tried to make a Neopolitan pie at home tonight. The dough was very difficult for me to handle (71% hydration). I clearly need to back off on the water. BUT, the flavor and texture were great. As good as most pizza shops. The cook was about 9 minutes at 475 F.
The pizza itself was an amorphous disaster. I couldn't get it from the counter to the floured peel w/o some tears, and I couldn't get it off the peel onto a pre-heated pizza stone in the oven at all. I had to scrape it off with a spatula. It went from round to a lumpy fucked up "rectangle".
I have some corn meal, maybe that will make the transfer easier, but it doesn't change the fact that getting it ONTO the peel is super tricky. I would use parchment paper, but I don't want to cook paper at 475 F. (I've read Fahrenheit 451.) I don't want to reduce the oven temperature, either.
Other than reducing the hydration, and using corn meal and/or parchment paper, any tips? Does this just get easier over time? Honestly, the flavor and texture were right up there, so I'm excited about getting better, but crimony what an aesthetic disaster.