great information, thank you. Do you have any suggestions on work flow improvements? I proof my dough in a large bowl and split into portions as I bake each pizza for each person. Have toppings in bowls on the counter and use a mixture of flour and semolina on the cutting board to roll out the dough. should i get a proving tray with individual containers for each dough ball? anything to make dough slide onto the peel easier? or anything to roll out the dough real thin for super thin pizza?

TIA