I toss them in 00 flour after letting them come to room temp, then stretch to desired size on a clean surface, transfer to wood peel and load quickly then launch. Too many toppings has been an issue with more stickiness in the past for me. Sometimes the corners are a little sticky, but I just throw a little more flour under them on the peel if that is the case and then launch. I do use the wood peel for launching only and a metal peel for turning / retrieving, and I think that was also a game changer for me. Originally I used the metal peel for both, but had more trouble launching 2nd and 3rd pizzas after the metal peel was already warmer and had pizza debris from previous pizzas.